Why do so many people like to eat so greasy foie gras?

French people consume a lot of foie gras every year, especially foie gras, which is a French star-rated food ingredient. Tourists from all over the world will have a foie gras after coming to France. In France, grass usually appears as an appetizer or is eaten with toast. There are many ways to eat. Europeans list foie gras, caviar and truffles as three treasures in the world.

Anti-natural feeding of fatty liver is controversial. Every year around Christmas, French people eat foie gras again to a peak, and it is also the most ruthless country in the world. Although foie gras has three delicious titles in the world, compared with caviar and truffles, foie gras is controversial. Some people say that it is bloody food on the tip of the tongue, while others simply say that foie gras is extremely cruel food. It is cruel because it wants to get rich. Some people even said that Hitler thought the method of fattening geese was an act of cruelty to animals, because it was forbidden during World War II, and some cities in the United States also explicitly prohibited eating liver.

In order to get a piece of fat foie gras, people should use unnatural feeding methods to fatten the liver of geese or ducks. Humans will insert a 20-30 cm long tube into the esophagus, and then use a funnel to pour feed into it. In the late stage of "growing liver", two or three kilograms of food will be forcibly stuffed. It's no exaggeration to describe eating sea plug. With the help of electric pump, a few kilograms of food can only last for a few seconds. The foie gras will expand rapidly and eventually reach ten times the size of the wild foie gras. In front of human beings, ducks and geese are powerless to resist. Now in France, duck liver is used instead of goose liver. According to the data of 20 14, 97% of French foie gras is duck liver.

Since ancient Egypt, Egyptians have discovered that foie gras can be fattened, and this discovery began as early as ancient Egypt. In the 25th century BC, Egyptians discovered that geese would eat a lot before their annual migration to ensure that they had enough energy reserves during the long-distance migration. At this time, if wild geese are slaughtered, their livers will be very fat, which is the earliest traceability timeline of foie gras.

When human beings began to fatten foie gras artificially in order to get fat foie gras, it was during the Guloba period that people fed the geese with figs and milk, and the delicious foie gras could only be enjoyed by nobles.

How did foie gras become the French favorite? The spread of foie gras in France is attributed to Jews.

/kloc-In the 6th century, the Jewish community in Alsace began to make foie gras. Marshal Guntad, commander of Alsace garrison, dedicated it to the delicious emperor Louis XVI. When he tasted the foie gras presented to him by Marshal Guntad, it was so delicious that he couldn't believe that there was such delicious food in the world, so he volunteered to be the disseminator of foie gras and strongly recommended it to other kings. Slowly, the fans of foie gras have developed from aristocrats to civilians, and France has also become the largest consumer and producer of foie gras in the world. In addition to France, Hungary and Bulgaria also have large-scale foie gras production areas.

How do French people eat foie gras? The classic collocation of foie gras is figs, berries and oranges. French foie gras is a seasonal consumer product. Every year before Christmas and New Year's Day, French families rush to buy them, during which two-thirds of fatty liver will be consumed.

French foie gras is usually cooked with low fire and eaten with wine or dark sauce. Another way of eating requires "special treatment". This kind of foie gras mixed with other materials is usually cooked, cooled, sliced into cold dishes, or eaten with dipping sauce. Another traditional cloth-wrapped foie gras is a classic cold dish. It is wrapped into a cylinder with a thick kitchen towel, tied tightly and cooked in warm water, broth or grease. The slow heating mode makes the inside and outside gradually and evenly heated. After cooling, it is cut into thick slices, the oil solidifies and the taste is very delicate.

Compared with foie gras and fresh foie gras, people obviously have a stronger desire for fresh foie gras, but only intact and flawless fatty liver can be sold as a whole piece of fresh foie gras. The best fatty liver is generally cut into thick slices and quickly fried in a pot at a very high temperature. The surface is brown and fragrant, the taste is warm and moist, and it melts in the mouth, which is the best way to taste the unique flavor of fatty liver.

Foie gras is especially suitable for pairing with slightly sweet fruit wine or wine. Madeira, cider, brandy and port wine often appear in fatty liver dishes.