Recipe: Pan-fried foie gras

Home Cooking Recipe: Pan-fried foie gras

Notes:

Although the name of the dish is foie gras, the duck liver is actually used here. Regardless of duck liver or foie gras, the taste of liver and liver after fattening and reaching the standard of fatty liver is not bad. There is no difference between the two cooking methods, but the cost of fattening a goose is higher than that of a duck, so the foie gras will be more expensive. This high-speed fast-food is actually quite simple.

Ingredients:

Steps:

  1. Home Cooking Recipe: Preheat the pan with a small fire, do not need to drain the oil, put the slices of bread and apple slices, fry until slightly browned, and put into the dish.

    Preheat the pan with a small fire, do not need to drain the oil, put the slices of bread and apple slices, fry until slightly browned, and put into the dish.

  2. The frozen fat liver does not need to be thawed. It is directly placed in a pan and simmered in a small fire. Turn the other side for about two minutes and continue to fry for two minutes. The length of the frying is adjusted according to the firepower. The longest time is not more than six minutes. If you are old, it will not taste good.

  3. Fry until both sides of the yellow can be removed, use the kitchen paper towel to remove excess oil, and put it on the plate. Sprinkle with freshly ground sea salt and black pepper, blueberry sauce and finish!

Tips:

1, the bread is very random, can be toast, baguette or even soda crackers, with you happy 2, jam can also be adjusted according to preferences, in addition to the decorative effect is also a good helper, before trying to match with a passionate jam is not bad Oh


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