Foie gras frying steps
Step 1
Preheat the pan over low heat, without oil, add the bread slices and apple slices, fry until lightly browned, and then put into the dish to arrange the plate.
Step 2
No need to defrost the frozen liver, put it into the pan over low heat, turn it over and continue to cook for another two minutes. Adjust the frying time according to the power of the heat, the maximum time should not exceed six minutes, the frying time will not be delicious.
Remove from the pan until both sides are browned, remove from the pan, remove excess oil with a kitchen towel, and serve on a plate. Sprinkle with freshly ground sea salt and black pepper, and garnish with blueberry sauce!
Nutritional value:
Foie gras contains 40-60% fat, which is equivalent to the cream used to decorate cakes. Of this fat, unsaturated fatty acids make up 65-68 percent of the total fat content, while the other third is saturated.
Additionally every 100 grams of foie gras contains 4.5-7 grams of lecithin, which is three times as much as normal foie gras. Unsaturated fatty acids in foie gras, containing copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, has a high medicinal value. It can increase enzyme activity in the body, mediate calcium and phosphorus metabolism, reduce blood cholesterol levels, soften blood vessels and prevent cardiovascular disease.
Foie gras is a high-cholesterol food, and its rich in saturated fatty acids in the fat will increase the body's cholesterol content.
Foie gras cooked out of the color is generally gray-brown, and there will be no other color, if the foie gras cooked is black, then this foie gras has mostly deteriorated, and is not fresh, it is not recommended to continue to eat, so as to avoid the bacteria, and then stimulate gastrointestinal function, causing diarrhea, abdominal pain and other discomforts, it is generally recommended that foie gras is ready to be consumed within two hours, when the nutrition and the taste are more superior. The taste is superior.