Spinach, foie gras and rice porridge

material

Ingredients: foie gras

Ingredients: rice, spinach, salt, sugar.

working methods

1. Cook the rice in a pressure cooker for about 10 minutes.

2. Dice spinach and foie gras.

3. Open the pot cover, add the right amount of salt and sugar, pour the spinach stalks and foie gras into the pot, cook for about one minute, and mix well.

4. Finally, add spinach leaves and cook slightly.

Goose liver

material

Ingredients: 350g foie gras, 5g diced red pepper and 5g diced onion. Seasoning: 4g of special sauce, 3g of cumin 1 g, 2g of salt 1 g, 2g of monosodium glutamate, 5g of carved wine, 5g of red oil, 3g of sesame oil 1 g, 3g of raw flour, 3g of oyster sauce and 25g of salad oil.

working methods

1. Cut the foie gras into 4cm square pieces, remove blood stains, add Huadiao wine, salt, monosodium glutamate and dry powder, mix well, and simmer in boiling water for 5 minutes until cooked.

2. Put oil in the pot and heat it to 60% heat. Add red pepper, onion, cumin and special sauce and stir-fry until fragrant. Add foie gras, carve patterns or designs on woodwork wine, stir-fry twice in a hurry, pour red oil and sesame oil, and put them into pre-heated tiles.

skill

trait

Soft and delicious, with endless aftertaste.

Production key

Goose liver can't fly over its head, usually 7 seconds.

Method for making special sauce

2 bottles of Lee Kum Kee bean paste, Yongfeng Chili sauce 1 bottle, Spice Chili sauce 1 bottle, tomato sauce 15g, 13 spices 5g, peanut butter 5g, stir-fry over high fire.