It vividly explains the shape and function of the liver. The liver is equivalent to a country's general, in charge of the army and a symbol of strength. It can be seen that nourishing the liver is of great significance to human health.
A light diet is the most important thing to maintain the liver. Eating as little or no spicy food as possible will damage the liver qi and directly affect the liver. Try to eat less ginger, peppers and the like. Eat more fresh vegetables and fruits, and abandon the bad habit of overeating or being hungry.
Nourish liver blood, enlighten and improve eyesight. If you use liver blood deficiency, your eyes will be dry and your vision will be blurred. There is a saying in Chinese medicine that "spring tonic has a knack, nourishing the liver and improving eyesight is the first." To nourish liver blood, you can eat medlar, angelica and donkey-hide gelatin.
Drink more water and drink less to nourish the liver. Another important principle is to drink more water and less water. Because the liver's ability to metabolize alcohol is limited, drinking too much will hurt the liver.
Don't be partial to food, keep the five flavors balanced, and keep the corresponding proportion of protein, carbohydrate, fat, vitamins and minerals in food. Therefore, it is also important not to be partial to food.
Avoid increasing the burden on the liver, eat less overnight or stale food, and avoid pickled products, instant noodles and canned food, so as not to increase the burden on the liver of trace toxins that may be contained in food.
Chicken liver porridge
Ingredients: chicken liver, rice100g each, and appropriate seasoning.
Practice: Wash chicken liver, cut into pieces, and put it in the pot with rice; Add the right amount of water and cook it into porridge. When cooked, add chopped green onion, Jiang Mo, pepper, salt and monosodium glutamate, and then boil.
Cassia seed chrysanthemum porridge
Ingredients: 20 g of concha Haliotidis, 8 g of Semen Cassiae, 0/0 g of Chrysanthemum morifolium, 80 g of japonica rice and 5 g of rock sugar.
Practice: fry cassia seed in the pot, put it with white chrysanthemum and concha Haliotidis in the casserole, and take the juice to remove the residue; The japonica rice is washed clean; Put the casserole on fire, add appropriate amount of water, add japonica rice and medicinal juice to cook porridge, and add rock sugar to taste after cooking.
Pork liver porridge
Ingredients: pork liver100g, rice100g, and proper seasoning.
Practice: Wash pig liver, cut into pieces, and put it in the pot with rice; Add appropriate amount of water and cook into porridge; When cooked, add chopped green onion, Jiang Mo, pepper, salt and monosodium glutamate, and then boil.
Sheep liver porridge
Ingredients: sheep liver, rice100g each, and proper amount of seasoning.
Practice: Wash sheep liver, cut into pieces, and put it in the pot with rice. 2. Add the right amount of water and cook it into porridge; When cooked, add chopped green onion, Jiang Mo, pepper, salt and monosodium glutamate, and then boil.
Carrot oatmeal
Ingredients: 5 carrots, oatmeal 125g.
Practice: Wash and shred carrots; Then put it in the pot with oats and add water. 3. After the fire boils, cook it with low fire for about 15 minutes, and then cook it into porridge.
Papaya, carrot and corn porridge
Ingredients: 60g rice, 80g corn (fresh), 50g papaya, 50g carrot and 2g salt.
Practice: wash the rice, soak it for half an hour, take it out and drain it; Put the rice into the pot, add about 600 ml of cold water, and cook slowly on low heat; Peeling papaya and removing seeds; Wash and peel carrots, steam them in a pot, and put them into a blender to stir them into paste for later use; Cooked corn for later use; Add papaya and carrot paste into porridge, add cooked corn, boil, add salt and stir well, and serve.
Walnut sesame porridge
Materials: black sesame 15g, walnut kernel 8g, rice 150g, rock sugar powder 10g.
Practice: Wash walnuts; Wash black sesame seeds and rice. Add black sesame seeds to the wok and stir-fry until fragrant. Put the casserole on fire, add appropriate amount of water, add rice, bring it to a boil over high fire, and cook it over low fire until it is 80% cooked. Add black sesame seeds, walnut kernels and rock sugar, stir well, and continue to cook until it becomes thick.
Cornus officinalis porridge
Material: Cornus officinalis 10g. 40g of glutinous rice, brown sugar10g.
Practice: Wash Cornus officinalis and glutinous rice, put them together in a casserole, add water and brown sugar. Simmer on low heat until the rice porridge is thick and the surface is covered with porridge oil.
Carrot and celery porridge
Ingredients: 50 grams of rice, 20 grams of carrots and celery leaves, and appropriate amount of salt.
Practice: Wash the rice, soak it in cold water for 30 minutes, take it out and drain it; Wash celery leaves and chop them; Shred carrots. Put rice and water into a casserole, bring to a boil with high fire, and cook with low fire until cooked; Add shredded carrots, cook until soft, season with salt, serve out and sprinkle with celery leaves.
Honeysuckle and forsythia porridge
Ingredients: Forsythia suspensa 10g, fresh honeysuckle 40g, rice 20g, rock sugar.
Practice washing forsythia and fresh honeysuckle separately; Clean the rice. Put fresh honeysuckle and forsythia into a pot, add appropriate amount of water, and simmer for 30 minutes. Remove the residue and get the juice for later use. Put the rice in a casserole, add appropriate amount of water, bring it to a boil over high fire, and simmer for 2 minutes. Add medicine juice and rock sugar and cook for 20 minutes.
Cassia seed vegetable soup
Ingredients: Semen Cassiae 35g, Fructus Lycii 6g, Chinese cabbage 150g, radish 30g, dried kelp buds and laver 10g, and appropriate amount of onion.
Practice washing, peeling and slicing radish; Wash cabbage and cut into pieces; Wash Lycium barbarum, dried kelp buds and laver respectively. Add a proper amount of water to the crock, put Cassia seed in the pot for 30 minutes, filter out impurities and keep the soup for later use. Put Lycium barbarum, Chinese cabbage, radish and laver into a pot, cook for 10 minute, turn off the fire, and put them into the sea for soaking with buds.
Tremella lettuce sea cucumber soup
Ingredients: 50g of water-soaked sea cucumber, 50g of water-soaked tremella, lettuce 100g, 20g of polygala tenuifolia, appropriate amount of cooking wine, appropriate amount of ginger, onion, salt, chicken essence and chicken oil.
Practice water-soaked sea cucumber to remove intestines and impurities, cut into pieces and rinse clean; Polygalae is packed in a gauze bag. Wash the tremella fuciformis and tear it into small flowers; Peel lettuce, wash and cut into pieces. Put the Cortex et Radix Polygalae bag, lettuce, sea cucumber and tremella into a casserole, pour a proper amount of clear water, bring to a boil with strong fire, add ginger, onion and cooking wine, reduce the fire to 1 hour, add salt, chicken essence and chicken oil, and stir well.
Huaiqi chicken feet turtle soup
Ingredients: soft-shelled turtle 1 piece, chicken feet 400g, yam 20g, medlar 10g, dried tangerine peel 5g, vegetable oil, cooking wine, ginger wine, onion, ginger slices and salt.
Practice washing, blanching and cutting soft-shelled turtles; Wash the chicken feet and rinse them slightly; Washing Rhizoma Dioscoreae, and cutting into pieces; Soak the dried tangerine peel for a while and wash the medlar. Add water to the casserole and bring to a boil. Add turtle and ginger wine and bring to a boil. Kill the tortoise Heat the vegetable oil in the pot, put the onion and ginger slices until fragrant, stir-fry the turtle and take it out. Put soft-shelled turtle, chicken feet, yam, wolfberry fruit, dried tangerine peel, ginger slices, cooking wine and water into a bowl, cover it, stew it in boiling water for 3 hours, and season with salt.
Mushroom Soup
Ingredients: 4 water-soaked mushrooms, 200g south tofu, 50g lettuce, salt, broth, coriander powder, water starch, sesame oil, pepper, chicken essence and vegetable oil.
Practice washing mushrooms, removing pedicels and shredding; Tofu slices; Wash and shred lettuce. Heat vegetable oil in a wok, add mushrooms and shredded bamboo shoots, stir well, and take out for later use. Wash the original pot, pour in a proper amount of broth, bring to a boil over high fire, add shredded mushrooms, shredded bamboo shoots and tofu slices, add salt, pepper and chicken essence, and bring to a boil. Add water starch to thicken, pour into a bowl, pour in sesame oil and sprinkle with coriander powder.
Mung bean licorice soup
Ingredients: 30g of raw licorice and 90g of mung bean.
Methods Glycyrrhiza uralensis Fisch was washed, moistened and sliced. Wash mung beans. Put Glycyrrhiza uralensis Fisch and mung bean in a saucepan, add 2000 ml of water, bring to a boil with high fire, and cook with low fire 1 hour.
Corn beard, black bean and pork soup
Ingredients: corn stigma 30g, black beans 50g, lean pork100g; Ginger slices, onion segments, salt and garlic slices are appropriate.
Practice corn must be washed clean; Clean black beans; Wash lean meat and cut into pieces. Add corn stigma, black beans, lean pork, garlic slices, ginger slices, onion slices, salt and 500 ml of water into a saucepan, bring to a boil with high fire and simmer for 60 minutes.
Huangqi turtle soup
60g of Astragalus membranaceus, 0/000g of turtle/kloc-0, 3g of salt, 0/0ml of cooking wine, 0/0g of ginger onion/kloc-0, 2g of monosodium glutamate and 2g of pepper.
Cleaning Radix Astragali, wetting, and slicing; After the turtle is slaughtered, it is washed and cut into four pieces, and the blood is removed in a boiling pot; Wash ginger and onion, slice ginger and cut onion. Put Astragalus membranaceus and soft-shelled turtle into a casserole, soak them in cold water, first boil them with strong fire, remove the froth, add cooking wine, ginger slices and shallots, then simmer for 2 hours with slow fire, then add salt, monosodium glutamate and pepper.
Tremella Lycium Soup
Ingredients: 25g of Lycium barbarum, 24g of jasmine, 5g of tremella fuciformis100g of chicken liver100g, cooking wine, ginger juice, salt, monosodium glutamate, water bean powder and clear soup.
Practice Wash the chicken liver, cut it into thin slices, put it in a bowl, add water, bean powder, cooking wine, ginger juice and salt and mix well for later use. Wash wild tremella, tear it into small pieces and soak it in water for later use; Remove the stems of jasmine flowers, wash them and put them in a plate; Wash the medlar for later use. Put the pot on fire, add clear soup, add cooking wine, ginger juice, salt and monosodium glutamate, then add tremella, chicken liver and medlar to boil, skim the floating foam, put chicken liver into a bowl, and sprinkle jasmine in the bowl.
Cyperus tuber bean curd soup
Materials; Cyperus rotundus 10g, tofu, ginger, onion, salt and vegetable oil 200g.
Cleaning the prepared Rhizoma Cyperi, and removing impurities; Wash tofu and cut into pieces; Slice ginger and shred onion. Heat a wok with high fire, add vegetable oil, when it is 60% hot, add onion and ginger, stir-fry until fragrant, add water, add Rhizoma Cyperi, bring to a boil, add tofu and salt, and cook for 5 minutes.
Mulberry beef bone soup
Ingredients: 500g of beef bone, 25g of mulberry (purplish red), 5g of ginger, 3g of onion10g of salt, 2g of cooking wine10g of sugar.
Practice: first wash the mulberry, add a little wine and sugar, and steam it in the pot for later use. Then wash the beef bones, break them, put them in a pot, add a proper amount of water to boil, and skim off the floating foam. Add ginger and shallots and cook until the beef bones turn white. 5. Remove the beef bones and add mulberries to continue cooking. After boiling, skim off the froth and add salt and monosodium glutamate to taste.
Lycium barbarum pig liver
Ingredients: 500g pork liver, 0/5g medlar/kloc, appropriate amount of seasonings such as onion, ginger, soy sauce, cooking wine, refined salt starch and monosodium glutamate.
Practice: Wash pig liver and cut into small pieces. Wash Lycium barbarum, put it in a pot, add some water, and simmer for 30 minutes. Put oil in the pan, saute chives and ginger, add pork liver slices, stir-fry with a little soy sauce, salt and cooking wine, add the original soup to collect juice, and hook in starch.
Fried shredded pork with gouqi head
Ingredients: pork leg 150g, gouqi head (net) 100g, shredded bamboo shoots 50g, and appropriate amount of seasonings such as yellow wine, soy sauce, sugar and monosodium glutamate.
Practice: Wash and shred the pork leg, pick the tender tip of the wolfberry head, wash and drain for later use. Heat the cooking oil in the pot, first add the shredded pork, and when the skin of the shredded pork is tight and discolored, push in the shredded bamboo shoots and the head of Lycium barbarum and stir fry a few times. Add yellow wine, soy sauce, sugar, monosodium glutamate and a little fresh soup and stir fry. Stir-fry until the inside of shredded pork is just cooked, the head of Lycium barbarum becomes soft and green, and the taste is blended, and then add some hot oil.
Fried pork liver with bitter gourd
Ingredients: 250g pork liver, 0/00g bitter gourd/kloc-,and appropriate amount of seasonings such as onion, cooking wine, soy sauce, sesame oil, refined salt, sugar and monosodium glutamate.
Practice: Wash and slice pork liver, marinate with soy sauce and salt 15 minutes, rinse with boiling water and drain. Stir-fry onion, add bitter gourd slices, stir thoroughly, add pork liver slices, cooking wine and other related thick materials, stir fry, wrap in thin sauce and pour sesame oil, and serve.
Fried pork with chrysanthemum vermicelli
Ingredients: fresh chrysanthemum 30g, fine vermicelli100g, lean pork 300g, bean paste 50g, broth 500g, soy sauce, soybean oil, lard and monosodium glutamate.
Practice: Wash fresh chrysanthemums and remove filaments for later use; Wash the fans. Soak in hot water until soft; Lean pork is boned and cut into fine particles. Heat a wok and add half lard and half soybean oil. When it is 60% hot, stir-fry the meat. When it is dry, add the bean paste and continue to stir fry. When the oil turns red, add soy sauce, broth and monosodium glutamate. After the juice is collected over high fire, add chrysanthemum and vermicelli and stir well.
Fried chicken slices with chrysanthemum
Ingredients: 500g chicken, 30g chrysanthemum petals, 3 eggs, and seasonings such as onion, ginger, cooking wine, refined salt, sugar, pepper, monosodium glutamate, starch and sesame oil.
Practice: Wash the chicken, peel it and cut it into pieces; First, gently wash the chrysanthemums with cold water; Cut the onion into small pieces; Save the egg whites for the eggs. Mix chicken slices with egg white, salt, cooking wine, pepper and starch; Make juice with salt, sugar, monosodium glutamate and sesame oil. Take the chicken slices out of the oil pan, take them out, stir-fry the onion and ginger in the oil pan, pour the chicken slices and cooking wine, stir-fry a little, pour the prepared juice into the pan, stir-fry a little, and then put the chrysanthemum petals into the pan.
Fried pork liver with auricularia auricula
Ingredients: 250g of pig liver, 25g of dried auricularia, 5g of onion, 3g of ginger, 2g of rice wine 1 0g, 2g of salt, 2g of monosodium glutamate 1 g, 5g of sesame oil1g, 5g of starch (peas) and 50g of vegetable oil.
Practice: soak auricularia auricula in cold water, pick out impurities and tear them apart, and separate them clean. Wash pig liver and slice it. Chop onion and shred ginger; Starch is mixed with water to make water starch. Squeeze pork liver slices evenly with wet starch. Blanch pig liver in hot water to control moisture. Put vegetable oil in the pan, heat it to 80% heat, put pork liver slices in the oil pan, and fry for a few times. Add cooking wine, chopped green onion, shredded ginger and salt, stir-fry until pork liver is cooked, and pour into a colander. Leave the bottom oil in the pot and stir-fry the fungus over high heat. Stir-fry until the fungus is bright and smooth, and return the pork liver to the pot. 10. Immediately add monosodium glutamate and sesame oil and mix well.
Stewed pork liver with Scrophularia
Ingredients: Scrophularia 15g, pork liver 500g, vegetable oil, onion, ginger, soy sauce, sugar, cooking wine and water bean powder.
Practice Wash pig liver, put it in a stainless steel pot with Scrophularia, add appropriate amount of water, and cook 1 hour. Remove the pig liver and cut it into small pieces for later use. Add vegetable oil to the pot, add onion and ginger, stir fry a little, and then add pork liver slices. Add a little soy sauce, sugar and cooking wine to the original soup, collect the juice and hook in the bean powder (the soup is clear and transparent). Pour Mingtou decoction into pork liver slices and mix well.
Stewed duck with verbena
Ingredients: verbena 30g, Salvia miltiorrhiza 10g, Glycyrrhiza uralensis 5g, duck 1, ginger, onion and salt.
Practice washing vervain; Slice Saviae Miltiorrhizae Radix and Glycyrrhrizae Radix thoroughly; Put the three medicines into the medicine bag and tie the mouth tightly; After the water duck is slaughtered, the hair, viscera and claws are removed; Slice ginger and shred onion. Put the duck in a saucepan, add ginger and onion, put the medicine bag in the belly of the duck, add salt and inject about 1500ml of water. Bring the pot to a boil with high fire, and then simmer 1 hour.
Stewed turtle with salvia miltiorrhiza and peach kernel
Ingredients: 6 grams of salvia miltiorrhiza, 6 grams of peach kernel, soft-shelled turtle 1 piece (about 500 grams), cooking wine, ginger, onion and salt.
Moisturize Salvia miltiorrhiza and slice thoroughly; Wash peach kernel to remove impurities; After the turtle is slaughtered, the head, tail, viscera and claws are removed; Slice ginger and shred onion. Put soft-shelled turtle, red sage root and peach kernel into a stew pot, add cooking wine, salt, ginger and onion, and inject water. Bring the saucepan to a boil with high fire, and then simmer for 50 minutes.
Steamed yellow chicken with brown sugar bran
Materials: yellow chicken 1 piece, chaff150g, brown sugar150g. Seasoning ginger, onion, salt and garlic.
Practice after the chicken is slaughtered, remove hair, viscera and claws; Grind the chaff into fine powder. Blanch the chicken in a boiling water pot, put it in a steaming basin, add ginger, onion, salt and garlic, put bran and brown sugar into the chicken belly, and inject 300 ml of water. Put the steamer into a steamer and steam over high fire 1 hour.