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.

method of work

1, the foie gras is soaked in boiling water for 1 min, then it is taken out and sucked dry with a dry towel, and glutinous rice flour is patted on the surface.

2. Put butter 1 5g into the pan, fry the goose liver on both sides with low fire for1min until it is 80% ripe, then take it out and put it on a plate; Slice Pleurotus nebrodensis into the same slices as foie gras.

3. Add butter15g into the pan, and after low heat, add Pleurotus nebrodensis and fry for 3 minutes until both sides are golden. Take it out and place it on the side of the foie gras.

4. Soak asparagus in boiling water for 1 min, remove the water control, and put it on the plate with tomatoes.

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