But there are also some foods that look "dirty", so many people can't eat them, such as duck blood, chicken gizzards and loach ... they don't know that these foods are actually very nutritious.
1
Duck blood: the "master" of iron supplementation
Better than lean meat
Duck blood is a very common ingredient, smooth and delicious. Some people can't put it down, while others feel unclean and toxic, so they choose to stay away.
1 duck blood is high in protein and low in fat, and it is a "master of iron supplementation".
Animal blood is called "liquid meat", in which the content of protein is close to that of meat, the proportion of amino acids is close to that of human body, and it is easy to digest and absorb, but the fat content is much lower than that of meat.
But the best thing about duck blood is that it is rich in iron, about 30.5mg/ 100 g, which is higher than lean pork (about 2.4mg/ 100 g) and even higher than chicken blood (about 25mg/ 100 g) and pig blood (8.7mg/ 100 g).
Moreover, the iron in animal blood is heme iron, which is beneficial to human absorption and is an excellent food for iron supplementation.
Tip: Animal blood is rich in iron. If iron is not fully absorbed by the human body, it will combine with sulfide in the large intestine to produce black iron sulfide, which will lead to black stool. This is a normal phenomenon.
2 Regular and qualified duck blood can be safely eaten.
First of all, there are no garbage and toxins in the blood vessels, but generally only metabolites "filtered" by the liver and kidney.
Secondly, the blood of animals used for food must be taken from animals that have passed quarantine inspection, and then processed by sterilization and other processes.
Therefore, as long as it is qualified duck blood purchased in a regular supermarket, it is generally safe to eat. It is recommended to take 25g blood products 2-3 times a month.
Three tricks to teach you to choose duck blood.
Because there is less duck blood, some blood products will add pig blood, resulting in what some people call "fake duck blood". So how do we choose good real duck blood?
① Look at the ingredient list: duck blood must be ranked first, and it is best not to mix pig blood with cow blood;
② Appearance: There are no air holes on the surface of real duck blood (there are air holes after cooking), and the air holes on the cut surface are of different sizes, with deep red color and no peculiar smell.
Tips There is little difference in nutrition between fresh duck blood and boxed duck blood. You can choose any one, but it must be a regular and qualified product.
Next, I would like to recommend a fried duck blood with leeks, which can tonify the kidney, replenish qi, replenish blood and relieve constipation.
Fried duck blood with leek
Ingredients: leek, duck blood, ginger, garlic, pepper, soy sauce, oil and salt.
Exercise:
1. Cut the leek into inches, separate the leaves and stems, and cut the duck blood into strips;
2. Add water to the pot, add appropriate amount of salt after boiling, add duck blood and cook for about half a minute, remove and drain;
3. Pour the oil into the pot, fry it in duck blood when it is 70% hot, and take it out when it forms a burnt edge;
4. Stir-fry ginger and garlic in an oil pan, then add leek stalks and leek leaves in turn, and keep stirring with high fire;
5. Add duck blood, add soy sauce, soy sauce and appropriate amount of water starch, stir well, then add pepper and stir-fry slightly.
2
Chicken gizzards: low in fat and high in protein
It can also nourish the spleen and stomach
Chicken gizzards, that is, chicken bellies, are considered "delicious" and unclean by many people, but they are actually "health treasures" and should not be missed.
1 chicken gizzard: low in fat and high in protein, which helps to regulate blood pressure.
Chicken gizzard is the part with the least fat in chicken, with the fat content of about 2.8g/ 100g, and the part with lower cholesterol content in viscera is only about 170mg/ 100g. But its protein content is very high, reaching 19.2g/ 100g.
Moreover, chicken gizzards are also rich in minerals such as calcium, iron and zinc, and also contain potassium, which helps to regulate blood pressure.
Endothelium Corneum Gigeriae Galli: spleen and stomach, blood stasis and stagnation.
There is a yellow film in the chicken gizzards, which many people throw away. I don't know if it is chicken's gizzard-membrane, which is commonly used in Chinese medicine for digestion and accumulation. There is even a saying that "one or two pieces of chicken's gizzard-membrane are one or two pieces of gold". Zhang Xichun, a famous doctor, once rated it as "a good medicine for promoting digestion, removing blood stasis and nourishing the spleen and stomach".
① Accumulation of spleen and stomach: Chicken gizzard-membrane can accumulate spleen and stomach, help spleen and stomach transport and eliminate food accumulation.
Chicken gizzard porridge
Ingredients: 6g of Endothelium Corneum Gigeriae Galli, 3g of Pericarpium Citri Tangerinae, 3g of Amomum villosum and 30g of japonica rice.
Practice: Grind Endothelium Corneum Gigeriae Galli, Pericarpium Citri Tangerinae and Fructus Amomi into powder, and then cook porridge with japonica rice, which has the effect of invigorating spleen and stomach.
② Eliminating viscera stagnation: Endothelium Corneum Gigeriae Galli is still a "specific medicine for removing blood stasis", which can eliminate viscera stagnation and has a certain conditioning effect on hepatolithiasis, thyroid nodules and gastrointestinal polyps.
Jin Si erhu decoction
Chen and Chen Lao, a famous Chinese medicine practitioner, have developed a prescription-Jin Si Erhu Decoction, which can not only eliminate small stones (stones below 0.5 cm), but also prevent stones from regenerating!
Preparing Endothelium Corneum Gigeriae Galli, Herba Lysimachiae Christinae, Spora Lygodii, Radix Curcumae, Rhizoma Corydalis and Radix Bupleuri.
Pay attention to this prescription as a therapeutic drug, and please follow the doctor's advice for specific usage and dosage.
three
Misgurnus anguillicaudatus: "ginseng in water"
Auxiliary liver protection and blood vessel protection
Misgurnus anguillicaudatus is small and dark, and often rolls in the mud, which is hard for many people to accept. However, it has the reputation of "ginseng in water", and there is also a saying among the people that "turtledove in the sky and loach on the ground", which shows its high nutritional value.
According to pharmacological analysis, Misgurnus anguillicaudatus is rich in protein, fat, calcium, phosphorus, iron, vitamins A, B 1, B2 and various amino acids, which is beneficial to protect the liver and blood vessels.
1 Auxiliary protection of liver
Clinical and experimental studies have found that loach powder can promote jaundice regression and transaminase decline, especially for acute hepatitis.
Another study shows that the frozen-dried powder of Misgurnus anguillicaudatus has obvious protective and anti-hepatic fibrosis effects [1]; Misgurnus anguillicaudatus polysaccharide has a significant inhibitory effect on the chemical damage of mouse liver [2].
Helps lower blood pressure and protect blood vessels.
Misgurnus anguillicaudatus contains arginine, which can be converted into nitric oxide through vascular endothelial cells. Nitric oxide is the relaxing factor of vascular endothelium, which helps to dilate blood vessels, balance blood pressure and increase vascular elasticity.
But many people don't know how to make loach delicious. Next, I will teach you how to make a sauce-flavored loach braised eggplant, and learn it quickly ~
Stewed eggplant with sauce-flavored loach
Ingredients: Misgurnus anguillicaudatus, eggplant, green pepper, beer, oil, star anise, onion, ginger, garlic, fresh yellow sauce, cooking wine, soy sauce, salt, sugar and fermented soybean.
Exercise:
1. Put the washed loach into a basin, add cooking wine and a lot of salt to marinate for three minutes, and then wash it with clear water;
2. Eggplant and green pepper are cut into strips of about 8cm;
3. Put 20g base oil and 3 stir-fried aniseed in the pot, add garlic and stir-fry until golden brown, add chopped green onion and Jiang Mo, and add 1 spoon of fresh yellow sauce to stir-fry until fragrant;
4. Pour half a cup of beer, cooking wine, soy sauce, salt, sugar and lobster sauce to taste, and then add the washed loach;
5. Cook slowly 10min, add eggplant, add green pepper after 3min, and boil.
four
Black garlic: "Oriental chocolate"
Sweet, soft and waxy, with strong antioxidant effect.
Garlic usually used for cooking is white and clean, but one kind of garlic is black, which makes people feel inedible. As we all know, black garlic is health care industry's "dark horse" and is known as "Oriental chocolate".
1 Black garlic is "fermented" from garlic and tastes sweet and glutinous.
Traditional black garlic is "fermented" under the condition of high temperature and high humidity by using biological enzyme catalysis and chemical reaction of garlic components.
At high temperature, Maillard reaction occurs between sugar and amino acids, and melanin is produced. The higher the temperature, the faster and deeper the color change, and the garlic turns black.
In this process, the volatile sulfide content of garlic particles decreased, and the spicy taste decreased, while garlic polysaccharide was degraded and converted into fructose, glucose and so on, and the taste became obviously sweet.
Black garlic has a good antioxidant effect.
Garlic contains a variety of antioxidant components, such as alliin and polyphenols.
After turning into black garlic, the content or activity of these substances is greatly increased. It is reported that the content of alliin has increased by 5~6 times. There are also documents to detect "superoxide dismutase-like", "catalase scavenging activity" and polyphenol content, which are increased by 13 times, 10 times and 7 times respectively. [3]
In addition, in vitro cell experiments or animal experiments also found that black garlic may have many functions such as regulating blood lipid, blood sugar, anti-inflammatory and anti-tumor.
Black garlic can be eaten directly or used for cooking, such as black garlic roast chicken.
five
Natto: Regulate blood lipid and promote blood flow.
Help you "young blood vessels"
"Natto is sticky, but it was brushed after being clipped. Looks really ugly, even the desire to eat all have no ... "If you think so, it would be a pity.
Natto is made by fermenting cooked soybeans with Bacillus natto. Natto not only contains soybean isoflavones, but also helps to regulate estrogen levels in both directions. More importantly, it contains an enzyme that is very beneficial to human body-nattokinase.
Nattokinase can increase "good cholesterol" and reduce "bad cholesterol", regulate blood lipid and reduce blood viscosity. It can also repair vascular endothelium and help dissolve thrombus, thus helping to improve vascular stenosis and smooth blood flow.
(I'm big doctor Guan Wei)