Foie gras has the reputation of "the king of green food in the world", lowering cholesterol, lowering blood lipids, softening blood vessels, delaying aging foie gras contains a large number of unsaturated fatty acids, and the vitamin A content in foie gras far exceeds milk, eggs, meat, fish and other foods, as a traditional French dish, absolutely stimulate your taste buds.
Ingredient Preparation:
Foie gras 100 g
1 apple
30 g butter
A pinch of pure milk
Black pepper to taste
Salt to taste
3 grams of sugar
Corn starch to taste
Bake 2 slices of toast
A few carrot slices
< h1 class="pgc-h-arrow-right" > the cooking process of pan-fried Foie gras</h1>
1. After semi-thawing, the foie gras is half-thawed and the water slices are sucked dry, and the apples are washed and sliced.
2. Place the foie gras slices on a plate, add salt, a pinch of pure milk, 3g sugar and a suitable amount of black pepper, spread well and marinate for 30 minutes.
3. Heat the butter over low heat until melted, then sprinkle some corn starch on each slice of foie gras and fry over low heat.
4. After 1 minute, turn over and fry the other side until golden brown on both sides.
5. Add apple slices and carrot slices during this period, fry the apples until the surface is slightly browned, and fry for 2-3 minutes (first put out the foie gras).
6. While frying the apples, put 2 slices of toast in the oven until the surface is golden brown, cut off the four sides and cut the toast into the size of foie gras.
7. Plate out of the pan, put the toast at the bottom, put the apple slices in the middle, finally put on the foie gras, put on the fried carrot slices to decorate, and the pan-fried Foie gras is done!
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