Raw materials:
Leek 100g, sheep liver 120g, proper amount of edible oil, a little ginger, onion, soy sauce and monosodium glutamate.
Making:
1. Wash leek and cut into small pieces; Wash sheep liver, remove fascia and slice.
2. Put oil in the pan, first add onion and Jiang Mo, stir-fry until fragrant, add mutton liver slices and stir-fry slightly, then add leek and soy sauce, stir-fry over high fire until cooked, and add monosodium glutamate. Sheep liver should be cooked and fried evenly to avoid poisonous bacteria in raw meat, or it can be boiled in water and fried after cooking, which is safer.
Features:
The liver is delicious, cooked but not burnt.
Fried lamb liver with crude oil
Features: soft and delicious.
Ingredients: 300 grams of raw sheep liver.
Materials: 25g of water-based magnolia slice, 25g of water-based auricularia auricula 15g, 25g of beans, 2.5g of ginger rice, garlic sprout 15g, gouache 10g, and egg white 1.
Ingredients: 5g of salt water, crude oil 15g, monosodium glutamate 1g, 500g of sheep bone soup, and peanut oil (about 50g).
Methods: 1. Wash sheep liver with clear water, cut it into 4 cm long slices with a vertical knife, mix well with egg white and starch, and heat it in oil to 60% heat.
Put the lamb liver in the pot with a spoon? Boil the oil and drain it.
2. Leave a little residual oil in the pot, put it on the fire, stir-fry the ingredients in the pot, then add sheep liver juice, other ingredients and sheep bone soup, and turn it over a few times to serve.
Shepherd's purse and mutton liver tablets
Ingredients: 300g of sheep liver, 200g of shepherd's purse, 50g of bamboo shoots, yellow wine, onion, ginger, soy sauce, sesame oil, refined salt, sugar and monosodium glutamate.
Method: Wash the blood of sheep liver, cut it into thin slices, and add wine, salt, monosodium glutamate and raw flour for mixed dyeing 10 minute. Heat the refined oil and stir-fry the ginger slices until fragrant. Stir-fry the sheep liver slices until they are pan-colored. Stir-fry bamboo shoots in the remaining oil, cut into fine shepherd's purse, add sheep liver slices when the dish is cooked, stir-fry, cook 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 decoction
Formula: Lycium barbarum 12g sheep liver 100g Shaoxing wine 5g ginger 3g onion 3g salt 3g vegetable oil 20g.
Output: 1. Wash sheep liver, soak it in Shao wine for 20 minutes, take it out and chop it into sheep liver mud; Wash Lycium barbarum and remove impurities for later use.
2. Heat a wok over high fire, add vegetable oil, until it is half cooked, add ginger and scallion until fragrant, add 250 ml of water, add Lycium barbarum, simmer for 5 minutes, add sheep liver mud and salt, mix well and cook for 5 minutes.
How to eat: 65438+ 50 grams of sheep liver, 0 times a day.
Ingredients: 500g of sheep liver.
Accessories: wheat flour 30g, celery 30g.
Seasoning: 40g soy sauce, vinegar 15g, 3g salt and 2g pepper.
Exercise:
1. Wash parsley, blot with absorbent paper and cut into pieces.
2. Put the butter into the frying pan and melt it slowly with slow fire. Don't burn it.
3. Pour the flour into the basin, pat the liver with flour one by one, and put it in a frying pan for frying. Fry the first side with slow fire for 3 minutes, turn it over with a shovel, fry the second side for 3 minutes, and then turn it back to the first side for a few seconds.
4. Put the liver slices into the basin, sprinkle with celery and add salt.
5. Pour the vinegar into the wok, boil it, slide it with a wooden spoon, and then pour it on the liver slices sprinkled with fragrant powder.
Efficacy: nourishing liver and improving eyesight, benefiting essence and enriching blood. For chronic hepatitis, blurred vision, tinnitus, and liver and kidney weakness.
In fact, the mutton liver cooked with meat in the hands of Inner Mongolians is also quite delicious.
There are few cooking methods for sheep liver. In addition to the above methods, the common ones are braised sheep liver, mashed garlic sheep liver and fragrant wax sheep liver.
Sheep liver, like other animal livers, is also rich in vitamin A, which is nothing special with other animal livers.
After the lamb liver is cooked, it is delicious to dip it in soy sauce (add seasoning, yellow wine and ginger when cooking). Sheep liver is rich in protein and vitamin A, which can supplement protein and vitamin A for human body. But eating too much can cause vitamin A poisoning and damage the liver.
Practice of burning sheep liver
Cuisine and efficacy: private kitchen, blood-enriching recipe, eyesight-improving recipe, technology: burning sheep liver Other materials: main ingredient: sheep liver 500g.
Seasoning: salt 3g, ginger 4g, pepper 5g.
Roasted lamb liver features: Qinghai's famous snacks are tender and delicious. The practice of burning sheep liver: 1. Wash the fresh sheep liver with blood stains first, then sprinkle some salt, wet the paper and wrap the liver in 2-3 layers.
2. Put the wrapped sheep liver into the red cow dung fire and take it out when the paper is burnt to ashes.
3. Remove sundries, cut into thin slices, and dip them in condiments such as salt, Jiang Mo and pepper.
Preparation materials of fried sheep liver:
Ingredients: sheep liver 175g.
Accessories: winter bamboo shoots 25g.
Seasoning:
15g sesame oil, 50g peanut oil, 5g cooking wine, 25g soy sauce, 1g monosodium glutamate, 40g starch (corn), 15g onion, 5g ginger, 10g garlic (white skin).
Method for frying sheep liver:
1. Select sheep liver, wash it and slice it;
2. Wet starch slurry is good for sheep liver;
3. Slice the winter bamboo shoots;
4. Put the cooking wine, soy sauce, monosodium glutamate, starch, shredded onion, ginger rice and garlic rice into a bowl to cool thoroughly;
5. Stir-fry the spoon over high fire, pour in peanut oil, heat, put the sheep liver slices in, and slide through;
6. Add bamboo shoots and stir-fry them slightly, then pour them out and drain the oil;
7. Then put the mutton liver slices and bamboo shoots back into the spoon, get angry, pour in the cold sauce, stir fry evenly, pour in the sesame oil, and take out the spoon.
Tips for making fried lamb liver;
This product has a frying process, which requires about 500 grams of peanut oil.
Practice of Angelica sinensis and sheep liver
Raw materials:
Sheep liver 100g.
Accessories:
Angelica sinensis 10g.
Seasoning:
5g of onion, 3g of ginger, 4g of garlic (white skin), 2g of cooking wine, 4g of soy sauce, 4g of vinegar, 3g of salt, 2g of sesame oil and 2g of monosodium glutamate.
Exercise:
1. Angelica sinensis is washed, soaked in warm water, sliced and put into gauze bags. Wash sheep liver for later use; Slice onion, slice ginger and mash garlic;
2. Put the sheep liver into a pot, add a proper amount of water, add the medicated bag, onion slices, ginger slices, cooking wine and salt, boil with strong fire, skim the powder from Yunfu, cook with slow fire until the sheep liver is cooked, take it out and let it cool.
3. Use soy sauce, vinegar, monosodium glutamate, garlic and sesame oil to make juice for later use;
4. Slice the cooked lamb liver, put it in a plate and pour in the prepared juice.
Sauced sheep liver
Material preparation process: sauce flavor: salty and delicious. Material: sheep liver (5000g).
Accessories: clove (10g), angelica dahurica (10g), Amomum villosum (10g) and nutmeg (10g).
Seasoning: soy sauce (1000g), salt (500g), sweet noodle sauce (250g), yellow wine (100g), onion (90g), ginger (80g), garlic (80g) and pepper (10g).
Production process:
1. Wash the sheep liver with cold water, remove the gallbladder and put it in a boiling water pot.
2. Then change into clean water, boil over high fire, add seasoning, move to warm water and cook for about 1 hour, take it out and let it cool, then slice and plate.
Raw materials:
Sheep liver, green pepper, carrot, onion, ginger.
Exercise:
1, sliced sheep liver, mixed with a little raw flour, poured into a boiling pot and immediately scooped up cold water for use; Stir-fry green peppers in a white pot and put them in;
2. Pour the oil into the pan, saute the carrots, pour in the green onions and stir fry, pour in the sheep liver slices, stir fry the shredded ginger, and finally add the green peppers and add salt to taste. If you are afraid of the smell of sheep, you can use cooking wine. )
Best answer
Lycium barbarum and mutton liver decoction
Open classification: dietotherapy, gourmet, menu and medicated diet.
Formula: Lycium barbarum 12g sheep liver 100g Shaoxing wine 5g ginger 3g onion 3g salt 3g vegetable oil 20g.
Making:
1. Wash sheep liver, soak it in Shao wine for 20 minutes, take it out and chop it into sheep liver mud; Wash Lycium barbarum and remove impurities for later use.
2. Heat a wok over high fire, add vegetable oil, until it is half cooked, add ginger and scallion until fragrant, add 250 ml of water, add Lycium barbarum, simmer for 5 minutes, add sheep liver mud and salt, mix well and cook for 5 minutes.
How to eat: 65438+ 50 grams of sheep liver, 0 times a day.
Efficacy: nourishing liver and improving eyesight, benefiting essence and enriching blood. For chronic hepatitis, blurred vision, tinnitus, and liver and kidney weakness.
Slippery sheep liver
Ingredients: 200 grams of sheep liver.
Accessories: 250g peanut oil, chicken oil, refined salt, monosodium glutamate, milk, Shaoxing wine, refined onion, fresh ginger, garlic, starch, etc.
Method: ① Slice the sheep liver, cut the onion into strips with a length of 1 inch and a width of 0.5g, peel the ginger and cut it into fine powder, pat the garlic with a knife and cut it into pieces, and soak the starch in clear water;
(2) Take a bowl, add onion strips, Jiang Mo, minced garlic, refined salt, monosodium glutamate, milk and water starch, and beat into juice. Sheep liver mixed with Shao wine, and then water starch slurry;
(3) Put the frying spoon on the fire and pour in peanut oil. When the oil is heated to 70%, add the cut sheep liver and stir fry with a spoon. When the sliced sheep liver turns dark pink, pour it into a colander and filter out the oil. Pour it back into the frying spoon and light it, then pour in the prepared sauce, stir fry a few times, and add chicken oil to serve.
Features: milky white in color, bright and smooth, fresh and tender in texture and fragrant in taste.
Lamb liver radish porridge
Making material
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Materials: sheep liver (150g), carrot (100g) and rice (100g).
Seasoning: garlic (20g), salad oil (20g), yellow wine (5g), onion (5g), ginger (5g), salt (5g) and monosodium glutamate (1g).
manufacturing process
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1. Wash sheep liver and carrots and cut them into 0.5 cm square dices. Marinate the diced liver with Shao wine and ginger juice 10 minute.
2. Stir-fry minced garlic in a vessel, pour in diced liver and stir-fry over high fire.
3. Cook the rice over high fire for 20 minutes, then add carrots and stew for 15 to 20 minutes, then add diced liver, and add salt, monosodium glutamate and chopped green onion.
Fried spinach with sheep liver
Open classification: diet, life, cooking, recipes.
Raw materials:
200g of spinach, 50g of sheep liver, salad oil, cooking wine, soy sauce, salt, vinegar and monosodium glutamate.
How to do it:
1. Wash sheep liver and cut into pieces; Cut off the roots of spinach and wash it for later use.
2. Pour boiling water into the pot, add sheep liver and spinach to cook, remove and drain, and put them into plates respectively.
3. Heat the oil in the pot, add the sheep liver and stir-fry until it changes color, and stir-fry with soy sauce, cooking wine, vinegar and salt.
4. Add spinach, add a little monosodium glutamate and stir fry a few times.
Features:
Animal liver is the food with the most vitamin A, and spinach is the pro-vitamin A food ... 60% of vitamin A in human body comes from these foods, so we can't simply eat foods containing vitamin A, and a reasonable diet is more conducive to absorption.