Stir-fried lamb liver with leeks

Ingredients:

100 grams of leeks, 120 grams of lamb liver, appropriate amount of cooking oil, a little each of ginger, green onion, soy sauce and MSG.

Preparation:

1. Wash the leeks and cut into small pieces; wash the lamb liver, remove the fascia and slice it.

2. Add oil to the pot, first add onion and minced ginger, stir-fry until fragrant, add mutton liver slices and stir-fry briefly, then add leeks and soy sauce, stir-fry over high heat until cooked, add MSG and serve. The mutton liver should be fried and stir-fried thoroughly to avoid poisonous bacteria in the raw meat. You can also boil it in water first and then stir-fry it after it is cooked, which is safer.

Features:

The liver is fresh and fragrant, cooked but not burnt.

Crude oil-fried lamb liver

Features: soft, tender and fragrant.

Ingredients: 300 grams of raw sheep liver.

Ingredients: 25 grams of magnolia slices, 15 grams of fungus, 25 grams of beans, 2.5 grams of ginger, 15 grams of garlic sprouts, 10 grams of gouache and gravy, 1 egg white.

Ingredients: 5g salt water, 15g crude oil, 1g MSG, sheep bone soup, 500g peanut oil (approximately 50g consumption).

Preparation method: 1. Wash the mutton liver in water, cut it into 4 cm long slices with a vertical knife, fold it evenly with egg white and flour gravy, heat the oil to 60%

Put the mutton liver into the pot, open it with a spoon, remove from the pot and decant the oil.

2. Leave a little oil in the pot, put it on the fire, stir-fry the ingredients, then add the mutton liver, other ingredients and mutton bone soup, turn over a few times and take it out of the pot. become.

Shepherd's purse and mutton liver slices

Ingredients: 300 grams of mutton liver, 200 grams of shepherd's purse, 50 grams of bamboo shoots, rice wine, onions, ginger, dark soy sauce, sesame oil, refined salt, sugar, MSG.

Preparation method: Wash the sheep liver, cut into thin slices, add wine, salt, monosodium glutamate and cornstarch, mix and soak for 10 minutes. Heat the refined oil and sauté the ginger slices until fragrant, add the mutton liver slices and stir-fry until they start to take on color. Stir-fry the bamboo shoots slices in the remaining oil, then cut the shepherd's purse into fine pieces. When the vegetables are shriveled, add the mutton liver slices, stir-fry, cook with wine, season and thicken.

Features: It can prevent and assist in the treatment of dry and sticky lips, dermatitis, skin desquamation and other diseases.

Lycium barbarum and mutton liver soup

Recipe: 12g wolfberry mutton liver 100g Shaoxing wine 5g ginger 3g green onion 3g salt 3g vegetable oil 20g

Production: 1. Wash the mutton liver, soak it in Shaoxing wine for 20 minutes, take it out and chop into mutton liver paste; wash the wolfberry, remove impurities, and set aside.

2． Heat the pot over high heat, add vegetable oil, and when it is cooked, add ginger and green onions and saute until fragrant, add 250 ml of water, add wolfberry, simmer for 5 minutes, add mutton liver puree, salt and mix well. Cook for another 5 minutes and serve.

How to eat: Eat 50 grams of sheep liver once a day.

Ingredients: 500 grams of lamb liver

Accessories: 30 grams of wheat flour, 30 grams of celery

Seasoning: 40 grams of soy sauce, 15 grams of vinegar, 3 grams of salt grams, 2 grams of pepper

Method:

1. Wash the parsley, dry it with absorbent paper, and cut into fine pieces.

2. Put the butter oil into the frying pan and slowly melt it over a slow fire without burning it.

3. Pour the flour into a basin, cover the liver slices with flour, and fry in the frying pan. Fry the first side over low heat for 3 minutes, flip with a spatula, and fry the second side for 3 minutes, then flip back to the first side and fry for a few more seconds.

4. Put the liver slices into a bowl, sprinkle with parsley and salt.

5. Pour the vinegar into the frying pan, bring to a boil, use a wooden spoon to swipe it, and then pour it over the liver slices sprinkled with minced spices.

Efficacy: Nourishes the liver and improves eyesight, replenishes essence and blood. Used for patients with chronic hepatitis, dizziness, tinnitus, and liver and kidney weakness.

In fact, the mutton liver cooked in hand-cooked meat is delicious when dipped in seasonings.

There are few cooking methods for lamb liver. In addition to the above methods of eating, the more common methods are braised lamb liver, garlic paste lamb liver, and waxed lamb liver.

Like other animal livers, sheep liver is also rich in vitamin A and is not special compared to other animal livers.

The lamb liver is delicious when cooked and dipped in soy sauce (aniseed, rice wine and ginger should be added when cooking). Sheep liver is rich in protein and vitamin A. It can supplement protein and vitamin A to the human body. However, eating too much can cause vitamin A poisoning, which can specifically damage the liver.

How to make roasted lamb liver

Cuisines and functions: Private dishes to nourish blood and improve eyesight Recipe process: Other ingredients for roasting lamb liver: Ingredients: 500 grams of lamb liver

Seasoning: 3 grams of salt, 4 grams of ginger, 5 grams of pepper

Features of roasted lamb liver: a famous snack in Qinghai, characterized by tender texture and fresh taste. How to roast sheep liver: 1. First, wash the fresh sheep liver to clean the blood stains, then sprinkle with some salt, moisten the paper, wrap the liver in 2-3 layers.

2. Put the wrapped sheep liver into the red cow dung fire, wait until the paper is burnt to ashes, then take it out.

3. Remove the debris, then cut into thin slices, and eat with seasonings such as salt, minced ginger, and pepper.

Ingredients for making fried lamb liver:

Main ingredient: 175 grams of lamb liver

Accessory ingredients: 25 grams of winter bamboo shoots

Seasoning:< /p>

15 grams of sesame oil, 50 grams of peanut oil, 5 grams of cooking wine, 25 grams of soy sauce, 1 gram of MSG, 40 grams of starch (corn), 15 grams of green onions, 5 grams of ginger, 10 grams of garlic (white skin)

How to stir-fry lamb liver:

1. Select the lamb liver, wash it, and cut into thin slices;

2. Use wet starch paste for the lamb liver;

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3. Cut the winter bamboo shoots into slices;

4. Put the cooking wine, soy sauce, monosodium glutamate, starch, shredded green onion, ginger and garlic into a bowl and mix it into cold gravy;

5. Heat the frying spoon, pour in the peanut oil, and after it is hot, add the mutton liver slices until smooth;

6. Add the bamboo shoot slices and fry them briefly, pour out and drain;< /p>

7. Put the mutton liver slices and bamboo shoot slices back into the spoon, turn on the heat, pour in the cold gravy, stir-fry evenly, pour in sesame oil, and take out the spoon.

Instructions for making fried lamb liver:

This product involves a frying process, so you need to prepare about 500 grams of peanut oil.

How to prepare Angelica sinensis and sheep liver

Ingredients:

100 grams of sheep liver.

Excipients:

Angelica sinensis 10 grams.

Seasoning:

5 grams of green onions, 3 grams of ginger, 4 grams of garlic (white skin), 2 grams of cooking wine, 4 grams of soy sauce, 4 grams of vinegar, 3 grams of salt, 2 grams of sesame oil grams, 2 grams of MSG.

Method:

1. Wash the angelica root, soak it in warm water until soft, slice it into slices and put it into a gauze bag. Wash the lamb liver and set aside; cut the green onion into sections, cut the ginger into slices, and pound the garlic into minced meat;

2. Put the lamb liver into the pot, add an appropriate amount of water, add the medicine bag, green onion segments, Bring ginger slices, cooking wine, and salt to a boil over high heat, skim off the powder, and cook over slow fire until the mutton liver is cooked, remove and let cool

3. Season with soy sauce, vinegar, monosodium glutamate, minced garlic, and sesame oil Make the juice and set aside;

4. Cut the cooked lamb liver into thin slices, put it in a plate, and pour the prepared juice on it.

Sheep Liver in Sauce

Material preparation process: Sauce Taste: Salty and umami Ingredients: Lamb Liver (5000g)

Accessories: Cloves (10g) Angelica dahurica (10g) Amomum villosum (10g) Nutmeg (10g)

Seasoning: soy sauce (1000g) salt (500g) sweet noodle sauce (250g) rice wine (100g) green onion (90g) ) Ginger (80g) Garlic (80g) Sichuan pepper (10g) Star anise (10g) Cinnamon (20g) Shajiang (10g)

Production process:

1 .Wash the mutton liver in cold water, remove the gall, and boil it in a pot of boiling water.

2. Then replace the water with water, bring to a boil over high heat, add seasonings, move to warm water and cook for about 1 hour, take out and cool, cut into slices and serve on a plate.

Ingredients:

Sheep liver, green pepper, carrot, green onion, ginger.

Method:

1. Cut the lamb liver into thin slices, mix in a little cornstarch, pour it into a pot of boiling water and immediately remove it from the cold water and set aside; stir-fry the green pepper in a white pot. Assemble;

2. Pour oil into the pot, sauté the carrots until fragrant, add green onions and sauté until fragrant, add mutton liver slices, add shredded ginger and continue to stir-fry, finally add green peppers and stir-fry, season with salt That’s it. (If you are afraid of the smell of mutton, you can use cooking wine)

Best answer

Wolfberry mutton liver soup

Open categories: diet, food, recipes, medicinal diet

Recipe: 12 grams of wolfberry, mutton liver, 100 grams of Shaoxing wine, 5 grams of ginger, 3 grams of green onions, 3 grams of salt, 3 grams of vegetable oil, 20 grams of vegetable oil

Production:

1. Wash the mutton liver, soak it in Shaoxing wine for 20 minutes, take it out and chop into mutton liver paste; wash the wolfberry, remove impurities, and set aside.

2． Heat the pot over high heat, add vegetable oil, and when it is cooked, add ginger and green onions and saute until fragrant, add 250 ml of water, add wolfberry, simmer for 5 minutes, add mutton liver puree, salt and mix well. Cook for another 5 minutes and serve.

How to eat: Eat 50 grams of sheep liver once a day.

Efficacy: Nourishes the liver and improves eyesight, replenishes essence and blood. Used for patients with chronic hepatitis, dizziness, tinnitus, and liver and kidney weakness.

Slippery sheep liver

Main ingredients: 200 grams of sheep liver.

Accessories: 250 grams of peanut oil, chicken fat, refined salt, monosodium glutamate, milk, Shaoxing wine, refined onions, fresh ginger, garlic, starch and other appropriate amounts.

Preparation method: ① Cut the lamb liver into thin slices, cut the green onion into 1-inch, 0.5-gram wide strips, peel the ginger and cut into very fine pieces, peel the garlic and cut it with a knife Cut into pieces and soak the starch in water;

② Take a bowl and add onion strips, minced ginger, minced garlic, refined salt, monosodium glutamate, milk, and water starch to make a sauce. The mutton liver is mixed with Shaoxing wine, and then slurried with water and starch;

③ Put the frying spoon on a high fire, pour in peanut oil, and when the oil is 70% hot, add the slurry of mutton Stir the liver slices with a hand spoon. When the mutton liver slices turn dark pink, pour them into a colander and filter out the oil. Pour it back into the frying spoon and heat it up, then pour in the prepared gravy, stir-fry a few times, add chicken oil and serve.

Features: Milky white in color, bright and smooth, fresh and tender texture, and fragrant in taste.

Sheep liver and radish porridge

Making materials

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Main ingredients: Sheep liver (150g) carrot ( 100g) rice (100g)

Seasoning: garlic (20g) salad oil (20g) rice wine (5g) green onion (5g) ginger (5g) salt (5g) MSG ( 1g)

Production process

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1. Wash the lamb liver and carrots and cut them into 0.5 cm square dices. Marinate the diced liver with Shaoxing wine and ginger juice for 10 minutes.

2. Use a vessel to sauté the minced garlic until fragrant, then pour in the diced liver and stir-fry over high heat.

3. Boil the rice into porridge over high heat for 20 minutes, add carrots, simmer for 15 to 20 minutes, then add diced liver, and season with refined salt, MSG and chopped green onion. Serve.

Sauteed Spinach with Lamb Liver

Open categories: Food, Life, Cooking, Recipes

Ingredients:

200 grams of spinach, lamb liver 50 grams, appropriate amount of salad oil, cooking wine, soy sauce, salt, vinegar and MSG.

Method:

1. Wash the lamb liver and cut it into slices; cut off the spinach roots, wash and set aside.

2. Pour boiling water into the pot, add mutton liver and spinach to blanch, remove and drain, and put them into plates.

3. Pour oil into the pot and heat it, add the mutton liver and stir-fry until it changes color, add soy sauce, cooking wine, vinegar and salt and stir-fry until cooked.

4. Add spinach, add a little MSG and stir-fry a few times.

Features:

Animal liver is the food containing the most vitamin A, and spinach is the food that is provitamin A. 60% of the vitamin A in the human body comes from these foods. You cannot simply eat foods containing vitamin A. A reasonable combination of meals is more conducive to absorption.