What to eat in spring to nourish the liver? What to eat in spring to nourish the liver and protect the liver?

What to eat to nourish the liver in spring: Wolfberry Chicken Soup

Ingredients: 1 three-yellow chicken, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of green onions, appropriate amount of ginger, and 15g of wolfberry.

Method:

1. First remove the tips of the chicken wings from the three-yellow chicken, break the chicken legs with the back of a knife, stuff the chicken legs into the belly, and cut off the ***.

2. Slice the ginger and cut the green onions into sections.

3. Put half a pot of water into the pot, add the three-yellow chicken, blanch the water, then wash it in cold water.

4. Prepare the electric stew pot, add three-yellow chicken, ginger and green onion, pour in appropriate amount of cooking wine and sesame oil, fill with water, cover the pot and simmer for two hours Finally, add the wolfberry and continue to stew for thirty minutes.

5. Finally add a spoonful of salt, mix well and season, then serve on a plate. What to eat to nourish the liver in spring: red dates, mutton and radish stewed

Ingredients: 500g mutton, 1 white radish, appropriate amount of salt, appropriate amount of red dates, appropriate amount of tangerine peel, appropriate amount of ginger, 2 tomatoes, appropriate amount of green onions, appropriate amount of cooking wine, The right amount of dark soy sauce and the right amount of white wine.

Method:

1. First chop the mutton into pieces, cut the tomatoes into pieces, cut the white radish into pieces with a hob, slice the ginger, and cut the green onion into sections.

2. Pour half a pot of water into the pot, put the mutton into the pot, pour in an appropriate amount of white wine, add ginger slices, cover the pot, blanch the water and remove.

3. Pour oil into the pot, add the mutton to the pot, stir-fry for a while, then add ginger slices, then add tangerine peel and red dates, stir-fry for a few seconds, pour in appropriate amount of cooking wine and dark soy sauce, stir-fry Fry until coloured.

4. Then add a spoonful of salt to enhance the flavor, pour in an appropriate amount of water to cover the mutton, add some tomatoes, cover the pot, bring to a boil over high heat, simmer over low heat for thirty minutes, and then Add the white radish, cover, and continue to simmer for ten minutes, then add the remaining tomatoes, bring to a boil, and you can take it out of the pot and enjoy. What’s good to eat to nourish the liver in spring: jujube honey tea

Ingredients: 500g jujube, appropriate amount of rock sugar and appropriate amount of honey.

Method:

1. Soak dried jujubes in water and wash them.

2. You can also boil water in the pot in advance and put the jujubes in, so that the skin of the jujubes will be stretched open, the dust can be easily washed away, and the jujube cores can be peeled off easily.

3. Peel the jujube pulp and remove the jujube core.

4. Add a little rock sugar (putting rock sugar can effectively prevent corrosion and make the taste sweeter. Because honey is added, the ratio of rock sugar should not be too much, one-tenth is enough).

5. Add about twice as much water to cover the jujubes.

6. Simmer over low heat until the jujube is soft and mashed. Stir constantly with a spatula to mash it.

7. If you like more delicate jujube puree, you can use a food processor to break it into pieces.

8. Continue to cook until the jujube paste is relatively dry and then turn off the heat. Cool the date puree.

9. The glass container has been boiled in a pot, sterilized, and air-dried naturally. Use a spoon to scoop the jujube puree into the bottle, and then mix it with honey (according to personal preference, the ratio of jujube and honey can be 1:1 or 1:2).

10. After mixing, you can put it in the refrigerator and eat it as you go. Be sure to use a clean spoon when taking it to prevent it from spoiling.

11. You can make a cup of it when you get up in the morning. This will not only moisturize the intestines and replenish blood, but also beautify the skin. What to eat to nourish the liver in spring: Black bean and jujube porridge

Ingredients: 30g black beans, 4 jujubes, 30g glutinous rice, and a little sugar.

Method:

1. First soak the black beans in water for six hours.

2. Pour black beans, washed glutinous rice, and jujube into the pressure cooker.

3. Add half a pot of water, press the porridge cooking mode, and wait for the pot to come out.

4. Then add a spoonful of sugar, mix well, and enjoy. What to eat to nourish the liver in spring: Mushroom, Tofu and Crucian Carp Soup

Ingredients: 400g crucian carp, 50g mushrooms, 200g southern tofu, appropriate amount of oil, appropriate amount of salt, appropriate amount of fresh vegetables.

Method:

1. Preparation materials: one crucian carp, soft tofu, and mushrooms.

2. Cut the tofu into cubes.

3. Cut the mushrooms into slices.

4. Heat the oil pan and fry the fish.

5. Fry until both sides are golden brown, then add appropriate amount of water.

6. Wait until the soup turns white.

7. Add the tofu cut into pieces.

8. Add mushroom slices.

9. Add appropriate amount of salt.

10. Appropriate amount of fresh vegetables can be cooked in 1 minute. What to eat to nourish the liver in spring: Chicken liver and spinach porridge

Ingredients: 5 spinach, 100g chicken liver, 100g japonica rice, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of sesame oil, 3g of shredded ginger, shredded green onion 3g, cooking wine 5ml.

Method:

1. Pick and wash the spinach and wash the chicken liver.

2. Wash the japonica rice and soak it in water for 20 minutes.

3. Marinate the chicken liver slices with a little cooking wine for a while.

4. Boil the water in the pot, blanch the chicken liver until it changes color, drain the water and set aside.

5. Boil the water in the pot and add the japonica rice.

6. Bring to a boil over high heat and stir evenly.

7. Then cover and simmer over low heat.

8. Blanch the spinach and cool it down.

9. When the rice porridge thickens, add 3 ml of salad oil and stir evenly.

10. Add chicken liver.

11. Add shredded onion and ginger.