Baked tea tree mushrooms with foie gras

Ingredients: 300 grams of tea tree mushrooms, 100 grams of cucumber strips.

Seasoning: 10 grams of foie gras, 5 grams of chicken powder, 5 grams of sugar, 5 grams of salt

Production process: 1. Boil tea tree mushrooms with water, add crispy powder and mix well Fry until golden brown. Place the cucumber strips on the plate.

2. Heat the wok over high heat, add butter and stir-fry the foie gras evenly. Add the fried tea tree mushrooms, stir-fry evenly and place on the melon strips.

Key: Before frying, tea tree mushrooms should be squeezed dry and then crisped