The liver of the bovine animal yellow ox or buffalo, liver is an important organ for storing nutrients and detoxification in the animal body, rich in nutrients, with nutritional health care functions, is one of the most ideal blood tonic.

Nutritional value

1, beef liver is rich in iron, is the most commonly used food to supplement blood;

2, beef liver in vitamin A content far more than milk, eggs, meat, fish and other foods, with the maintenance of normal growth and reproductive function; can protect the eyes, maintain normal eyesight, prevent eye dryness, fatigue; to maintain a healthy skin color, skin fitness With important significance;

3, regular consumption of animal liver can also supplement vitamin B2, which is important for supplementing the body's important coenzymes, to complete the body's de-toxification of a number of toxic ingredients have an important role;

4, liver also has a general meat food does not contain vitamin C and trace elements selenium, can enhance the body's immune response, antioxidant, anti-aging, and can inhibit the production of tumor cells.

Applicable people

The general population can eat

1, suitable for blood deficiency and atrophy, fatigue and thinness, diminished vision, night blindness of the people to eat;

2, high cholesterol anemia, hypertension and coronary heart disease should be eaten sparingly.

Use

The liver is the body's largest toxic transit station and detoxification organ, so buy back the fresh liver do not rush to cook, you should put the liver under the tap water faucet rinse for 10 minutes, and then placed in the water soak for 30 minutes. Cooking time can not be too short, at least should be fried in a rapid fire for more than 5 minutes, so that the liver completely turned gray-brown, can not see the blood is good; treatment of anemia with spinach is best.

Liver is rich in iron and is probably the most popular offal in the West. There are several types of liver, of which calf's liver is the best in quality and flavor, and therefore the most expensive. With the exception of bull's liver, which is usually used in confit and casserole dishes, all livers can be fried or grilled, but it is the sautéing method that best preserves the moistness of the liver. Lamb's liver has a stronger fishy flavor than calf's liver, is less tender, and is cooked in the Middle East by skewering on a skewer and grilling. Bull's liver is inexpensive, but has a strong fishy flavor and is generally tough. Pork liver also has a strong fishy flavor, but is widely used in delis, often in liver paté.

Edible effects

Beef liver is sweet in flavor, flat in nature, and enters the liver meridian;

It has the effects of nourishing the blood, tonifying the liver, and brightening the eyes;

It is used for treating blood deficiency and atrophy, weakness, greenish-blindness, and sparrow's eyes.

Other Related

Beilu (别录)：主明目. The Classic of Materia Medica: tonifying the liver, curing sparrow blindness.