When you hear foie gras, your first reaction is luxury, and it is one of the most famous delicacies in France.
When tourists from all over the world come to France to enjoy French cuisine, they will designate them to taste, and those who like it will bring home a few cans of fresh liver sauce to share with their families.
Despite its global popularity, foie gras does not fit the modern healthy diet in the eyes of nutrition experts.
Because its raw material is taken from the high-fat liver of the feeding goose, only by over-injecting the feed into the stomach of the animal can the foie gras be fat enough.
However, the foie gras in China is very different from the French style, the taste is rough, there is no delicate taste like ice cream, and it also has a strong fishy smell, to put it bluntly, it is similar to chicken liver and duck liver.
But even if it is a terrible ingredient, after reasonable combination and seasoning, it can still create its delicious value.
No, you can also make [foie gras mushroom sauce] at home! Delicious and delicious, a large spoonful of sauce can make a bowl of rice.
Foie gras mushroom sauce
Foie gras 200g / 15 shiitake mushrooms / 1 apricot abalone mushroom
Ginger and garlic minced / millet pepper / sugar 2g
Light soy sauce 10g / sweet noodle sauce 50g / sesame oil
Starch /sesame seeds/Pixian bean paste
1. Wash the foie gras, put it in a pot, add an appropriate amount of water, cooking wine and ginger slices, cook it and fish it out, and go through the cold water.
2. Shiitake mushrooms, apricot abalone mushrooms washed and cut into small pieces, especially the roots of shiitake mushrooms should not be wasted, chopped together.
3. Put a little more vegetable oil in the pot than usual stir-fry, add shiitake mushrooms and apricot abalone mushrooms when it is hot for six or seven minutes, and stir-fry to evaporate the water in the shiitake mushrooms.
4. Put into the pot for about a minute, until the diced shiitake mushrooms become soft, add millet pepper and ginger and continue to stir-fry.
5. Add the chopped foie gras, pour some cooking wine to fishy, stir-fry evenly, and then add sweet noodle sauce, soy sauce, sugar, you can add some Pixian bean paste, the taste is more intense.
6. Finally, add the cooked sesame seeds, drizzle with sesame oil, turn off the heat and mix well.
After all, how clean the internal organs are handled, there will be a little taste, so when cooking, the ingredients can be slightly fierce, which can effectively cover up the unpleasant taste.
When frying, the oil should also be more, so that the foie gras sauce, after cooling and canning, there will be a layer of oil floating on the surface, which can isolate the air, play a good sealing role, and the storage time can be longer.
In addition to shiitake mushrooms and apricot abalone mushrooms, you can also use tea tree mushrooms, mushrooms and other mushrooms, the more types, the fresher the taste of the sauce, the more addictive it is!