Crispy French Foie Gras with Jumbo Mushrooms

Ingredients: 100g of French foie gras, 30g of canned white lingonberries, 20g of asparagus tips, 10g of tomatoes. Seasoning: 10g of Japanese teriyaki sauce, 5g of fresh flavor sauce, 2g of garlic, 5g of Japanese soy sauce, 5g of dried onion paste, 15g of glutinous rice flour, 30g of butter, 0.5g of wet starch.

Practice:

1. Soak the foie gras in boiling water over high heat for 1 minute, remove from the water and drain with a dry towel, and pat the surface with glutinous rice flour.

2, put 15 grams of butter in the pot, low heat, then put the foie gras on low heat and fry on both sides for 1 minute to eight mature, remove to plate; white mushroom sliced into the same as the foie gras.

3. Heat 15g of butter in a wok over low heat and sauté the white mushrooms for 3 minutes on low heat until golden brown on both sides, then place on the side of the foie gras plate.

4: Boil the asparagus in boiling water for 1 minute, remove from the water and place on a plate with the tomatoes.

5, the pot into the Japanese teriyaki sauce, fresh flavor sauce, garlic, Japanese soy sauce, dry onion minced low heat boil, thickened with wet starch, out of the pot to pour on the foie gras, white mushrooms.