The cholesterol of foie gras is quite high, but it also has the function of enriching blood and keeping in good health. It's good to eat occasionally. I recommend several dishes made of foie gras, namely fried foie gras, steamed foie gras with old flowers and crispy foie gras with mushrooms. These dishes are simple and delicious.

First, fried foie gras ingredients:

Goose liver, salt, flour, red wine, apple, sugar, grape juice, lemon juice.

Exercise:

1. Slice foie gras, evenly spread a little salt, and marinate in the refrigerator for ten minutes.

2. Then take out the flour.

3. Add hot oil to the pan, then turn to low heat and fry the foie gras, then turn it over and fry the other side. Fire can't be big. You can't fry it for too long, or the oil will become small pieces when you fry it. It should be fragrant outside and tender inside. In case it's undercooked. Don't cut too thick.

If you are tired, you can cook apples with red wine. Add less sugar. Or boil the grape juice with sugar (beat the juice with a blender). Boil it and pour it on the liver. If you don't want to cook apples, you can mix diced apples with red wine. Add a little lemon juice. If you don't eat fruit, you will feel bored and feel worse.

Second, steamed French foie gras with aged carved flowers:

French foie gras 1 00g, carved melon 50g, seasoned chicken powder 3g, salt1g, aged carved flower 5g, soup150g, yellow chicken oil 3g and wet starch 2g.

Exercise:

1. Marinate French foie gras with chicken powder, salt, aged carved flowers and yellow chicken oil for 5 minutes, put it in a plate, steam for 5 minutes on high fire until cooked, and take it out and put it in a plate.

2. Stew the melon in boiling water 1 min, then take it out and put it next to the plate.

3. Boil the soup, thicken it with wet starch, and then pour it on the foie gras. That's it.

Third, crispy French foie gras contains rare bacterial ingredients:

French foie gras100g, canned Pleurotus nebrodensis 30g, asparagus 20g, tomato10g. Seasoning: Japanese boiled juice10g, umami juice 5g, garlic 2g, Japanese soy sauce 5g, dried onion 5g, glutinous rice flour15g, butter 30g and wet starch 0g.

Exercise:

1. Soak the foie gras in boiling water 1 min, take it out and blot it with a dry towel. Pat glutinous rice flour on the surface.

2. Put 15g butter in the pot, fry the foie gras on both sides with low fire for 1 min until it is 80% ripe, and take it out and put it on a plate; Pleurotus nebrodensis is cut into slices like foie gras.

3. Add 15g butter to the pan, add Pleurotus nebrodensis and fry for 3 minutes until both sides are golden. Take it out and put it next to the foie gras.

4. Put asparagus in boiling water and stew for 1 min. Take it out and put it on a plate with tomatoes.

5. Put the Japanese cooking juice, umami juice, garlic, Japanese soy sauce and dried onion into the pot and boil. Thicken with wet starch and pour on foie gras and Pleurotus nebrodensis.