Goose liver rice cake, full of protein, soft, tender and easy to fill, originated from northern Europe, pure and fresh [deer excellent fresh]-You Are Foodie

By Frederic
55

Goose liver rice cake, full of protein, soft, tender and easy to fill, originated from northern Europe, pure and fresh [deer excellent fresh]

Every 100g goose liver has 7.8mg iron, which is 5 times that of pork. It is rich in VB2, which can alleviate iron deficiency anemia and is easier to absorb than iron from plants (such as spinach). It tastes better than pork liver. It has no fishy smell and is easier for babies to accept.There are 6100 micrograms of vitamin A per 100 grams of goose liver, far more than milk, eggs, meat and other foods, making it the top 5 food with the most "vitamin a".

Main Ingredients

egg 1
Carrot half
potato half
French Grade A Raw Goose Liver 1 piece

Auxiliary Ingredients

rice A moderate amount of

Step 1 . Peel the carrots and potatoes and cut them into small pieces.

Step 2 . Steam carrots and potatoes for 10min.

Step 3 . Pan fry goose liver.

Step 4 . Put the steamed carrots and potatoes into the auxiliary food machine.

Step 5 . Pour in the rice.

Step 6 . Add an egg and stir it up.

Step 7 . Put the fried goose liver into it and crush it.

Step 8 . Pour in an appropriate amount of corn starch and stir well.

Step 9 . Brush oil in the pot, dig a spoonful and press it into a small cake.

Step 10 . Fry over medium low heat until both sides are golden.

Step 11 . Finished product drawing.

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