Foie gras is a very tasty food it, and it is rich in, protein and a variety of minerals, lower blood fat blood pressure, delay aging. But go to the Western restaurant to order a foie gras, the price is very expensive, and made out of very greasy, fat content is particularly high. Then home when foie gras in the end how to do, in order to reduce the greasy and delicious it?

First, dry-fried foie gras.

First, cut the foie gras into thin slices of about one centimeter. Then sprinkle the appropriate pepper and salt evenly on both sides of the foie gras, and then take a small amount of flour to coat the top of the foie gras. Fry the foie gras in a non-stick frying pan over a low heat without oil. After a minute or so, the foie gras itself will be bubbling with oil, turn it over on both sides and it will be cooked in about three minutes. Then we take the foie gras out, use the oil that is in the pan to fry your favorite side dishes, and then serve it with your favorite soup sauce, for example, blueberry jam, teriyaki sauce, and then it's done. The meat is very flavorful and not at all oily.

Second, marinated foie gras.

First, we put the foie gras into the milk soaked until the blood inside the liver out, placed in the steamer inside the steamer for about 50 minutes. In the meantime, we can make a sauce, miso, soy sauce, add the appropriate white wine, put a little rock sugar, monosodium glutamate, and add a cup of water. Once the foie gras is steamed, pour the sauce on top of the foie gras. Remember to make more sauce to submerge the whole foie gras. Put it in the freezer and let it marinate for about two days. If you can't finish it all at once, you can keep it marinated in the sauce. Whether you slice it and eat it straight away or add it to bread sandwiches, it's very tasty.

Third, foie gras fried rice.

First cut the foie gras into small pieces, put the foie gras into a non-stick pan, no oil in the pan, slowly fry, add a little salt and pepper. Sheng out the foie gras, pan inside the leftover oil, make rice, their favorite side dishes, such as onions broccoli, cabbage, carrots, etc., stir fry. Add the rice and wine, add sugar, salt and soy sauce and stir-fry well. Pour in the fried foie gras, stir and serve. Use foie gras fried out of the oil to do fried rice, the flavor is too delicious. If you have a heavy taste, you can add some of your favorite sauces on top of the fried rice, I especially like to serve with teriyaki sauce, you can try it.

Fourth, foie gras fried eggplant.

Foie gras produces oil, while eggplant absorbs oil. The two go perfectly together, and it's simply delicious and not greasy at all. First of all, cut the foie gras into small pieces, and cut the eggplant into long thin strips. Put the chopped foie gras into the frying pan, put a little oil, slowly stir fry. When the foie gras has developed a nice flavor and oil, remove it from the pan. Add the eggplants, turn up the heat and fry them quickly in the oil, then remove from the pan. Add onion, ginger and garlic to the pan, stir-fry to bring out the flavor, then add the eggplant and foie gras, add a pinch of salt, and finally pour in the cornstarch, stir a few times, then you can serve the plate out of the pot. Strong foie gras flavor, with tender and crisp eggplant, coupled with a rich soup, with a bowl of rice, simply delicious.

The foie gras is delicious, but we should not eat too much at one time, oh, keep in a hundred grams or so on the good, and cholesterol high people must be prohibited!