Foie liver shrimp steaming eggs

Turning to foie gras, the first impression is French taste, but foie gras is not actually a French patent. The ancient Egyptians had long discovered that wild geese would eat a great deal of food before they moved and store energy in the liver to adapt to long flight requirements. And the wild geese caught during this time were the most beautiful. This approach was transmitted from Egypt to Rome and to France. During the 15th period in Louis, France, foie gras was trophied to the court, and the king was so fond of it, that he was so well known and praised by many well-known writers, musicians and artists at the time, that he had since laid his precious place. Today, foie grass and fascin are successful not only because of its plentiful tastes, but also because of the rejuvenation. With the right steam, soft egg fluids are wrapped around imported foie grass and fresh larvae shrimp, and the mouth of the entrance is filled with mouths of salty bottoms, making the tip of the tongue like fireworks。