Ingredients: 50 grams of pig liver. 1g sesame oil, a little soy sauce, refined salt.

manufacturing method

1. Wash pig liver, cut it horizontally, remove fascia and fat, put it on a chopping board, and chop it gently into mud with a knife.

2. Put the liver in a bowl, add sesame oil, soy sauce and refined salt, mix well, and steam in a cage for 20-30 minutes. Fried pork liver with scallion

Second, pork liver soup

A pig liver (sliced, fascia removed) and an onion (bearded, cut) are boiled in soy sauce to make soup, and an egg is beaten when cooking. Treat nutritional asthenopia, myopia and night blindness.

Third, spinach and pork liver soup

Pork liver100g, spinach 50g, cooked in soup. Treat night blindness and anemia.

Fourth, pork liver medlar soup.

Pig liver100g, medlar 50g, cooked in soup. Treat symptoms of liver and kidney yin deficiency such as tears in the wind and blurred vision.

Five, fried pork liver

Ingredients: pork liver, carrot, cucumber, cooking wine, soy sauce, onion, ginger and garlic.

productive practice

1, cleaning. It is said that it is best to soak pork liver in clear water and a few drops of white vinegar for two hours. When the time is too late, tap the pig liver hard under the tap until you feel the harmful substances inside are knocked out.

2. Slice and marinate with cooking wine and soy sauce 15 minutes or so.

3, carrots, onions, ginger, garlic slices, cucumber slices.

4. Stir-fry the onions, ginger, garlic and carrots as usual until the carrots are soft and golden yellow, add pork liver and stir-fry for about three minutes, add cucumber strips and chicken essence.

Liuchaogan tablets

Gourmet: Hunan cuisine

Ingredients: pork liver 250g, bamboo shoots 1 root, celery 3, carrot half, wine 1 tablespoon, oyster sauce 2 tablespoons, sugar 1 teaspoon, a little pepper and half a tablespoon of sauce.

Output: 1. Cut the pork liver into thick slices, soak it in boiling water with 1 tbsp of wine, take it out when it turns white, and soak it in cold water.

2. Cook bamboo shoots and slice them; Wash celery and cut into small pieces; Peel carrot, cook and slice; Mix all seasonings evenly to make a comprehensive seasoning.

3. Stir-fry bamboo shoots, carrot slices and celery slices with 2 tbsp oil, then add pork liver and stir-fry, then pour in comprehensive seasoning, and stir well to serve.

Key tip 1. Cut the pork liver into thick slices, which is more elastic. If it is cut too thin, it will shrink and harden when it is cooked. 2. Turn it over more when scalding the pork liver, and press the middle of the pork liver slices with your hands. If there is no soft feeling, it means good. Immediately, cold water can quickly cool down and keep it tender and smooth.

Spicy pork liver

Sichuan cuisine belongs to the local characteristic type. The basic characteristics are spicy and delicious, fresh liver and crispy peanuts.

Basic materials

200 grams of pork liver and 75 grams of fried peanuts.

condiment

75g of mixed oil, pepper 10, 8g of dried pepper, 3g of salt, 3g of cooking wine 13g, 3g of monosodium glutamate, 20g of soy sauce and wet starch, 8g of onion, ginger, garlic, sugar, proper amount of soup and a little vinegar.

Production steps:

(1) Slice liver, onion and ginger, slice dried pepper and onion. Mix the liver with salt and cooking wine, paste it with wet starch and mix some oil.

(2) Mix cooking wine, wet starch, onion, ginger, garlic, sugar, soy sauce, monosodium glutamate and soup into juice.

(3) Heat the frying spoon to oil. When the oil is hot, add pepper and pepper, fry until dark purple, and then add pork liver slices. When the liver is cooked, immediately pour the juice into the spoon, stir-fry the juice slightly after boiling, drop the vinegar and add the fried peanuts.

Exercise 2

Main ingredients:

Half a catty of pork liver, cooking oil, cooking wine, dried starch, pickled pepper, ginger and chopped green onion.

Production steps:

1. Wash and slice pork liver, sprinkle with dry starch and cooking wine, and mix well.

2. Pickled peppers and ginger are shredded for use.

3, the pot is hot, pour oil (more suitable), and burn until 7 layers are cooked.

4, change the fire, pour the pork liver, spread it quickly, immediately pour the chopped pickled pepper and soaked ginger, stir fry quickly, and take out the pot after one minute.

5. Sprinkle with chopped green onion and serve.

Pork liver porridge

Raw materials: rice 100g, pork liver 50g, water 600g, peanut oil 300g (about 30g), salt 5g, monosodium glutamate 1.5g, cooking wine 10g, starch 65438, chopped green onion 4g, Jiang Mo.

How to do it:

1, Taomi; Wash pork liver, slice it, put it in a bowl, add starch, chopped green onion, ginger pork liver porridge (18), cooking wine and a little salt, mix well, marinate and size.

2. Put oil in the pot and heat it to 50% to 60%. Break up the pork liver slices and cut them with chopsticks for about 1 min until the pork liver is half cooked. Remove and control the oil.

3. Boil the water in the pot, pour in the rice, and simmer for about 30 minutes. After the rice rises, add pork liver slices, continue to cook on low heat 10-20 minutes, and add monosodium glutamate and salt.

Hainan pig liver

Belong to gourmet

Hainan food

Taste characteristics

This dish is golden in color, crisp and delicious in liver slices, rich in sauce, hot and delicious.

Making material

Ingredients: pork liver 300g Accessories: rape 250g Seasoning: orange juice 50g duck eggs 80g soy sauce 15g peanut butter 50g wheat flour 150g bread crumbs 100g tomato sauce 50g sugar 50g yellow wine 10g vinegar 3g salt 3g lard (refined) 75g each.

manufacturing process

1. Cut the pork liver into pieces 5 cm long, 2.5 cm wide and 0.5 cm thick, put them in a bowl and marinate them with soy sauce, salt and Shaoxing wine for 5 minutes; Take duck eggs, put them in a bowl and beat them into liquid with chopsticks.

2. Put the wok on a big fire, pour in lard, and cook until it is 70% cooked. Marinated pork liver slices are first glued with flour, then dipped in egg white liquid, then evenly rolled with bread crumbs, fried in a pot and quickly parted with chopsticks. When the oil temperature rises to 70%, move the wok with low fire and continue frying until the skin is golden yellow. Pick it up and put it on a plate. Mix orange juice, vinegar, sugar, tomato sauce and peanut butter.

Process prompt

Because of the frying process, about 500 grams of cooked lard should be prepared.

Lezhi pork liver

Gourmet: Sichuan cuisine

Raw material: pig liver

Seasoning: pepper noodles, water starch, vegetable oil, pepper noodles, sesame oil, monosodium glutamate, refined salt, Jiang Mo, minced garlic and chopped green onion.

Exercise:

1. Slice pork liver, add salt, monosodium glutamate, cooking wine and starch and mix well.

2. Base oil in the pan, stir-fry pork liver, add Chili noodles, pepper noodles, onions, ginger and garlic, and add cooking wine and monosodium glutamate to stir fry. 3, pour in sesame oil, clear oil, you can get out of the pot.

Features: crisp outside and tender inside, spicy and dry, with strong local characteristics.

Fried pork liver with cucumber

Gourmet: Beijing cuisine

Ingredients: Ingredients: cucumber 200g Accessories: pork liver 100g carrot 75g seasoning: cooking wine 10g soy sauce 5g salt 2g monosodium glutamate 3g white granulated sugar onion 10g garlic 10g ginger 10g starch (pea) 15g soybean oil 70g.

manufacturing process

1. Wash cucumber and carrot separately and cut into elephant-eye slices.

2. Wash the pig liver, cut it into thin slices, grab it evenly with refined salt 1g and wet starch 15g (starch 10g with water), put it into 40% hot oil, pour it into a colander, and drain the oil.

3. Add 25g of oil to the pot, put onion (minced), ginger (minced) and garlic (minced) into the pot, cook wine, add cucumber and carrot, stir fry with refined salt, soy sauce, sugar, fresh soup and pork liver, add monosodium glutamate, and use wet starch10g.

Process prompt

Because pork liver is thin and soft, it can be sized with dry vermicelli. When passing the oil, the fire should be big, the oil should be hot, and the operation should be rapid to prevent it from being fried. After pork liver is put into the pot, cooking wine (or vinegar) should be poured immediately to increase the flavor of the dishes.

Taste of dishes: beautiful color, smooth, soft and fresh, salty and palatable.

Formula stage chart

Cucumber: Cucumber should not be eaten with foods rich in vitamin C such as celery and spinach. Cucumber should not be eaten with peanuts, otherwise it will easily lead to diarrhea.

Pig liver: Pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.

Carrots: wine and carrots should not be eaten together, which will make a lot of carotene enter the human body with alcohol and produce toxins in the liver, leading to liver disease; In addition, diarrhea is mainly radish, supplemented by carrots, and it is best not to eat together.

Pig Liver Soup with Chrysanthemum

Belongs to the type of special soup.

Basic materials

Pig liver 100g, fresh chrysanthemum 12g, proper amount of oil, salt and wine.

Exercise:

Wash pig liver, slice it, and marinate it with oil and wine 10 minute; Wash fresh chrysanthemums and take petals. First put the chrysanthemum in a clear water pot for a while, then add the pig liver and cook for 20 minutes to taste. Has effect in nourishing live blood, caring skin and improving eyesight.

Children eat pig liver

Disadvantages: pigs need a lot of drugs to treat some diseases from slaughter to slaughter, as well as vaccination. A large number of drug residues are concentrated in the liver, and people in poor health are prone to food poisoning or allergies. Advantages: Children often eat pig liver, which can make their eyes bright and energetic. Pig liver is rich in protein and animal iron, which is a good nutritional food for children with nutritional anemia. It also contains a lot of vitamin A, which is helpful for children's bone development.

Cleaning pig liver

1. The liver is the largest poison transfer station and detoxification organ in the body. Don't cook the fresh liver in a hurry. Wash the liver in tap water for 10 minute, and then soak it in water for 30 minutes; 2. The cooking time should not be too short, at least it should be fried for more than 5 minutes, so that the liver is completely grayish brown and no bloodshot can be seen.

Related population

The general population can eat it.

1. Suitable for people with weak qi and blood, sallow complexion and iron deficiency anemia; It is suitable for eye diseases in liver blood deficiency, such as blurred vision, night blindness, dry eye, keratomalacia after measles in children, internal and external cataracts, etc. Suitable for cancer patients and after radiotherapy and chemotherapy to eat cold pig liver; Suitable for people with anemia, who often work in front of the computer and love to drink;

2. People with hypertension, coronary heart disease, obesity and hyperlipidemia should not eat pig liver because of its high cholesterol content. Pig liver with discoloration or nodules due to illness should not be eaten.

Grams of food stage

Pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.

manufacture order

1. The liver is the largest poison transfer station and detoxification organ in the body. Don't cook the fresh liver in a hurry. Wash the liver in tap water for 10 minute, and then soak it in water for 30 minutes;

2. The cooking time should not be too short, at least it should be fried with fast fire for more than 5 minutes, so that the liver is completely grayish brown and no bloodshot can be seen;

3. Spinach is the best treatment for anemia;

Pig liver often has a special smell. Before cooking, wash the liver blood with clear water, then peel off the thin skin, put it in a plate, soak it with proper amount of milk, and remove the odor of pig liver after a few minutes;

The pork liver should be cut and cooked now. Fresh pork liver will bleed bile after being cut for a long time, which not only loses nutrients, but also condenses many particles on the fried pork liver, which affects the appearance and quality. Therefore, pork liver slices should be quickly mixed with seasoning and wet starch and cooked as soon as possible.

Pork lung porridge

The recipe name "China Yishou Recipe" is a recipe for prolonging life.

Healthy recipes of other cuisines belong to their own cuisines.

Basic characteristics: tonifying lung and resolving phlegm, clearing heat and promoting diuresis.

The basic materials are pig lung 150g, raw coix seed 50g and japonica rice 100g.

Method: blanch the pig's lungs, remove the foam, take out and cut them into bean sizes, and then cook porridge with coix seed and japonica rice until the rice is cooked.

Efficacy: tonifying lung and resolving phlegm, clearing heat and promoting diuresis. Usage: Eat porridge, 65438+ 0-2 times a day.

Usage: It is suitable for patients with deficiency of both lung and spleen, damp-heat accumulation and sticky phlegm.

Zhu Jianhua Tang Fei

Its cuisine is Cantonese.

Basic materials

30g sword flower, 300g pig lung and 4 candied dates.

working methods

1. Wash the pig lung, cut it into small pieces, and fry it thoroughly in an iron pan with a little cooking oil.

2. Then add a small amount of boiling water, put it into the pot together with the sword flower (soaked in clear water) and candied dates, and cook for 2 hours.

Season with a little salt and you can eat.

Function: clearing lung, moistening dryness, relieving cough and resolving phlegm.

Almond pork lung soup

Basic characteristics: dispersing lung and relieving cough, dispelling cold and relieving exterior syndrome.

30g almond, ginger 15g, pig lung 1 set, salt, soy sauce, oil and pepper.

Method: Wash pig lungs and cut into pieces; Slice ginger. Put a little cooking oil in the wok, heat it, stir-fry the pork lungs, and add almonds, ginger, salt, soy sauce, etc. Put it on the fire and simmer until it is cooked.

Efficacy: dispersing lung and relieving cough, dispelling cold and relieving exterior syndrome.

Usage: Eat lung and drink soup.

Usage: It is suitable for patients with wind-cold bundle phenotype acute bronchitis.

Braised pork lungs with dried vegetables and dates.

Recipe taste

Xianxian

manufacturing process

Original stewed meat

raw material

Main ingredients: pig lung 600g Accessories: dried pickles 75g, candied dates 10g seasoning: salt 6g.

manufacturing method

1. First, pour the pig lung into white, put it in a pot, roll it with water to remove foam, cut it into thick slices, put it in a clay pot, add washed dried vegetables and candied dates, and inject 2250 grams of boiling water to get 1750 grams of soup.

2. Pay attention to the heat when cooking. After boiling, turn to medium heat and cook until the temperature is low. Pick up the soup and put it on a plate. Mix the soup with salt and put it in the soup nest to serve together.

Related population

It is suitable for patients with chronic cough due to lung deficiency, tuberculosis and hemoptysis due to lung flaccidity.

manufacture order

According to the principle of nourishing zang-fu organs in traditional Chinese medicine, all diseases with lung deficiency, such as atelectasis and tuberculosis, etc. You can learn from the method of "Keys to Syndrome Differentiation and Treatment": treating cough due to lung deficiency: one pig lung, sliced, fried in fragrant oil and porridge.

Treatment of cough, blood deficiency and lung damage: Coix seed is ground into fine powder, pig lung is cooked and dipped in white.

comment

Cleaning pig lungs: put pig lungs on the tap, fill them with water, then pour them out and rinse them repeatedly. Finally, pour it into the pot to boil and drain the residue in the lung tube, wash it again, and then put it in water to cook until it is crisp and rotten.