1, pig liver is rich in iron, which is the most commonly used food in blood-enriching food. Eating pig liver can regulate and improve the physiological function of hematopoietic system in anemia patients; 2. Pig liver is rich in vitamin A, which can maintain normal growth and reproductive function; It can protect eyes, maintain normal vision, prevent eye dryness and fatigue, and maintain healthy skin color, which is of great significance to skin bodybuilding; 3. Regular consumption of animal liver can also supplement vitamin B2, which plays an important role in supplementing the important coenzyme of the body and completing the detoxification of some toxic components; 4. Pig liver also contains vitamin C and trace element selenium which are not contained in common meat food, which can enhance human immune response, resist oxidation, prevent aging, inhibit the generation of tumor cells and treat acute infectious hepatitis.

How to eat pig liver is nutritious.

1. Wash the bought fresh liver with clean water 10 minutes;

2. Cooking time exceeds 5 minutes; 3. When treating anemia, it is often combined with spinach, black fungus and red dates.

Common practices: liver tip, spicy pork liver, tremella pork liver soup, chrysanthemum pork liver soup, carrot pork liver soup, pork liver porridge,

What goes best with pig liver?

First, soybean and pig liver are the perfect combination for beautifying and enriching blood.

It is an indisputable fact that pig liver contains high cholesterol. 100g pig liver contains 368mg cholesterol, which is very close to the recommended daily intake of cholesterol (300mg). Eat some other foods containing cholesterol, and you will get more. Therefore, it is very necessary to eat pig liver in a reasonable amount.

If you want to eat pork liver, but don't want to have too high cholesterol, you can cook it with soybeans or bean products. Soybean and bean products contain phytosterol, which is similar in structure to cholesterol, and can resist cholesterol in the intestine and reduce the absorption of cholesterol. Soybean can also provide high-quality protein and some phytochemicals, such as soybean isoflavones, which have antioxidant, anti-aging and estrogen-like effects.

Second, pig liver+spinach = blood.

Pig liver is rich in B vitamins, iron and folic acid, and spinach is rich in folic acid, which can enrich blood when eaten together. But spinach should be blanched in advance, and a lot of oxalic acid should be removed first, because oxalic acid is one of the elements that inhibit iron absorption!

Third, pig liver+tremella = nourishing liver and improving eyesight

The combination of pig liver and tremella can tonify liver and improve eyesight, moisten lung and nourish yin.

How to make pig liver delicious and nutritious

It's cold, and sometimes I want to save trouble when cooking, so I will choose some ingredients that don't need much time. Pig liver is one of my favorite ingredients in winter, because it has good taste and nutritional value, and it is also a dish with faster Aauto. I'll eat it while it's hot, and soon the plate will be bare!

When making pork liver, I prefer to marinate and mix a little in advance, and copy it quickly after cooking, so as to keep the taste fresh and tender. I would like to share my practice with you, hoping to have more and better practices to communicate with you!

food

condiments

Fresh pig liver is about 200g g.

Methods/steps

1

Pig liver is washed and sliced first.

2

Cut scallion into long sections or filaments, and slice ginger and garlic.

three

Slice pork liver in a clean plate, add Jiang Mo and minced garlic.

four

Then add a little sugar for pre-pickling.

five

Put oil in the pan and fry the shallots first.

six

Stir-fry the scallion until fragrant, and then take it out with chopsticks.

seven

Leave the oil in the pot and stir-fry the marinated pork liver with fire.

eight

Add the remaining uncooked shallots and stir fry together.

nine

Finally, add a little salt before cooking, and then fry shallots 1-2 minutes in the oil pan.

end

Matters needing attention

Pork liver tastes delicate, and pickling with white sugar can improve freshness.

When the pork liver is fried in the pot, it must be fired, which is easy to cook and takes a short time.

What is the best way to fry pork liver?

Ingredients: pork liver, water bamboo, green pepper, onion, ginger, garlic, cooking wine, soy sauce, sweet noodle sauce, sugar and water starch. Practice: 1, pig liver was washed with clean water and soaked in salt water for more than 60 minutes; 2. Wash the soaked pork liver, cut into pieces, add cooking wine, soy sauce and dried starch, and let it stand for 15 minutes; 3. Wash and slice water bamboo and green pepper, and mince onion, ginger and garlic; 4, hot pot into the oil, after the oil temperature, stir-fry the pork liver with fire until the pork liver becomes discolored and stiff, and take it out for later use; 5, stir-fry the water bamboo in another oil pan until soft, and then stir-fry the green pepper slices slightly; 6. Saute shallots, ginger and garlic in oil pan, stir-fry sweet noodle sauce, add sugar and a little water; 7. Pour in the fried water bamboo, green pepper and pork liver, stir-fry evenly, and thicken with water starch. Youganjian raw materials: pork liver 250g, carrot 1, green pepper 1, 3 dried auricularia, 6 slices of ginger, 3 segments of green onion, 3 dried peppers, 30ml of soy sauce, 5g of salt, 5g of sugar, 30ml of cooking wine and 20ml of water starch. Practice: 1. Wash the pork liver, slice it into thin slices, add 15ml cooking wine, water starch and 2 g salt, mix well, then pour 15ml cooking oil and marinate for 30min. Cut carrot and green pepper into pieces, soak auricularia in warm water, wash off sediment and tear it into small pieces for later use; 2. Heat the wok over a large fire, then put in cooking oil, put in pork liver, slide it away quickly, and take it out immediately after seeing the discoloration of pork liver; 3. Put the oil in another pan, heat it to 30%, add the dried chili and stir-fry until fragrant, then add the onion ginger, fungus and carrot and stir-fry until fragrant; 4. Add the previously fried liver tip, pour in soy sauce and cooking wine, add salt and sugar and stir-fry until the color is the highest; 5. Finally, put the green pepper slices in front of the pot, stir-fry them evenly and take them out of the pot immediately. Remarks: This is a very common dish. Pig liver is rich in vitamins, which is very effective for anemia, eyesight improvement and anti-aging. Very suitable for the elderly and children. But the visceral food should be moderate, and you can't eat too much just because it is nutritious. Eat it once in a while. When curing meat, adding a little water starch and cooking oil can make the meat slices fully absorb water before cooking, and the oil will form a protective film on the outside of the meat slices, so the water is not easy to lose after frying in the pan, so that the fried meat slices will be very smooth and tender, and the oil should be cooled in a hot pot. You can put more onions and ginger to effectively remove the fishy smell. At the same time, it can also be fried with green peppers, carrots, onions and other fragrant vegetables, and it can also remove the fishy smell and enhance the fragrance.

Is the nutritional value of fried pork liver the same as that of boiled pork liver

identical

How to eat pork liver? It's delicious and nutritious.

The general practice of pork liver soup Step 1: Marinate pork liver.

Cut the pig liver, soak it in clean water, and soak all the bloodshot and mucus inside (half an hour is enough)

Then marinate with cooking wine, salt, ginger and garlic for about half an hour.

Empty the soup in the container for curing pig liver and throw away everything except pig liver.

Step 2: Boil water (about 1.5 soup bowl).

Seasoning, can be a little lighter.

Part III: Add spinach or vegetables.

After the water is boiled, pour the marinated pork liver into the pot. Pork liver is easy to get old when it is cooked too much, so put the leaves in first, and then remove the ash foam on the surface when it is cooked, so that the pig liver soup will be clearer (scalded in boiling water and washed clean can also have the same effect, but it feels that the pig liver is not so tender). Finally, take the pot and sprinkle some coriander on the surface (like it)

Method: Wash the pork liver, cut it into thin slices, put spinach, pork liver and salt into the boiling water of the wok, cook for a while, then remove the wok and make soup or a dish.

Practice of tomato and pork liver soup

Ingredients: pork liver100g, tomato 200g, 2 eggs and corn kernels 50g.

Ingredients: 2 slices of ginger, a little salt, pepper and sesame oil.

Production:

1. Wash pig liver, slice it, stir it with salt, soy sauce, raw flour and white wine, and marinate it for 10 minute; Wash tomatoes and cut into pieces; Wash ginger and millet.

2. Put the corn kernels into the pot, add appropriate amount of water, simmer for 20 minutes, add tomatoes and ginger, and simmer for 10 minute; Add pork liver (or blanch it with boiling water to remove fishy smell), cook for a few minutes until the pork liver is just cooked, add eggs (break up) and season for later use.

Features: nourishing liver and blood, invigorating stomach. It is suitable for people with weak constitution, malnutrition or anemia, and blood deficiency in the late pregnancy. In addition, this soup helps to inhibit cholesterol absorption, and drinking more can prevent coronary heart disease. The raw materials of Siwei pork liver soup are: 4 grams of sesame, 4 grams of medlar, 4 grams of Ligustrum lucidum, 4 grams of walnuts and 240 grams of pork liver.

Accessories:

2 tsp salt, starch, shredded ginger and scallion.

Exercise:

1. Wash pork liver and slice it, then add starch to make it tender.

2. Put sesame, medlar, Ligustrum lucidum and walnut in a pot and boil 3-4 bowls of water. When there are about 3 bowls of soup left, remove the residue and leave the juice.

3. Add pork liver, shredded ginger and scallion to the boiling soup in practice 2, cook for a while, then turn off the fire and season.

You can add rice wine to taste, or you can add a few pieces of spinach to cook together.

Tips:

1. Sesame, Lycium barbarum, Ligustrum lucidum and walnut are all good products for nourishing liver and kidney, which can nourish liver and kidney weakness and prevent symptoms such as alopecia, soreness of waist and knees, dizziness and deafness, tinnitus and physical weakness; Weakness of liver and kidney can affect the whole body, from mild to fatigue, lethargy and dizziness, to severe ones, such as premature gray hair, alopecia, loose teeth, emaciation of muscles, rough skin, slow response and decreased sexual function. This soup is suitable for conditioning and improvement.

2. Pig liver is rich in vitamin B, which can blacken white hair and improve alopecia and baldness; Good absorption can also promote new hair growth.

Features: invigorating qi and nourishing blood, making hair black and bright, strengthening teeth, strengthening brain and helping memory, preventing premature aging. Characteristics of spinach tofu pig liver soup: both pig liver and spinach are blood-enriching foods, and regular consumption can play a role in blood-enriching.

Practice: 1. Wash pig liver, filter blood and slice again.

2. After the water is boiled, add pork liver, tofu, ginger and a little lard.

3. Boil for two minutes after the water is boiled. Immediately after adding spinach, add proper amount of salt and monosodium glutamate to taste.

4. Stir slowly once, add the onion and serve. Method of thin soup with loofah and pig liver as raw materials;

250g of towel gourd, 0/00g of pork liver100g of lean pork100g.

Accessories:

3 grams of salt, ginger 10 grams.

Exercise:

1. Peel the loofah, remove the pulp, wash it and cut it into hob blocks.

2. Remove fascia from pig liver and cut into thin slices; Wash lean pork and cut it into thin slices.

3. Add1000g of water to the pot. After boiling, add ginger slices and loofah to boil, add pork liver and lean pork to cook, season with salt, and put them in a soup basin. Practice of Luffa Shrimp Skin Pork Liver Soup Ingredients: 250g Luffa, 30g Shrimp Skin, 50g Pork Liver, chopped green onion and shredded ginger, and a little cooking oil.

Output: 1. Remove the outer edge of the towel gourd, wash it and peel it twice ... >>

How to eat pig liver is nutritious.

1. Wash the bought fresh liver with clean water 10 minutes;

2. Cooking time exceeds 5 minutes;

3. When treating anemia, it is often combined with spinach, black fungus and red dates.

Common practices: liver tip, spicy pork liver, tremella pork liver soup, chrysanthemum pork liver soup, carrot pork liver soup, pork liver porridge,

What is better for frying pork liver? How to fry pork liver?

Ingredients: pork liver, water bamboo, green pepper, onion, ginger, garlic, cooking wine, soy sauce, sweet noodle sauce, sugar and water starch. Practice: 1, pig liver was washed with clean water and soaked in salt water for more than 60 minutes; 2. Wash the soaked pork liver, cut into pieces, add cooking wine, soy sauce and dried starch, and let it stand for 15 minutes; 3. Wash and slice water bamboo and green pepper, and mince onion, ginger and garlic; 4, hot pot into the oil, after the oil temperature, stir-fry the pork liver with fire until the pork liver becomes discolored and stiff, and take it out for later use; 5, stir-fry the water bamboo in another oil pan until soft, and then stir-fry the green pepper slices slightly; 6. Saute shallots, ginger and garlic in oil pan, stir-fry sweet noodle sauce, add sugar and a little water; 7. Pour in the fried water bamboo, green pepper and pork liver, stir-fry evenly, and thicken with water starch. Youganjian raw materials: pork liver 250g, carrot 1, green pepper 1, 3 dried auricularia, 6 slices of ginger, 3 segments of green onion, 3 dried peppers, 30ml of soy sauce, 5g of salt, 5g of sugar, 30ml of cooking wine and 20ml of water starch. Practice: 1. Wash the pork liver, slice it into thin slices, add 15ml cooking wine, water starch and 2 g salt, mix well, then pour 15ml cooking oil and marinate for 30min. Cut carrot and green pepper into pieces, soak auricularia in warm water, wash off sediment and tear it into small pieces for later use; 2. Heat the wok over a large fire, then put in cooking oil, put in pork liver, slide it away quickly, and take it out immediately after seeing the discoloration of pork liver; 3. Put the oil in another pan, heat it to 30%, add the dried chili and stir-fry until fragrant, then add the onion ginger, fungus and carrot and stir-fry until fragrant; 4. Add the previously fried liver tip, pour in soy sauce and cooking wine, add salt and sugar and stir-fry until the color is the highest; 5. Finally, put the green pepper slices in front of the pot, stir-fry them evenly and take them out of the pot immediately. Remarks: This is a very common dish. Pig liver is rich in vitamins, which is very effective for anemia, eyesight improvement and anti-aging. Very suitable for the elderly and children. But the visceral food should be moderate, and you can't eat too much just because it is nutritious. Eat it once in a while. When curing meat, adding a little water starch and cooking oil can make the meat slices fully absorb water before cooking, and the oil will form a protective film on the outside of the meat slices, so the water is not easy to lose after frying in the pan, so that the fried meat slices will be very smooth and tender, and the oil should be cooled in a hot pot. You can put more onions and ginger to effectively remove the fishy smell. At the same time, it can also be fried with green peppers, carrots, onions and other fragrant vegetables, which can remove the fishy smell and enhance the fragrance.