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Pork liver, pork tripe, and pig intestines are all loved by people, but why are almost no one eating pig lungs?

Healthy people can eat fresh pig lungs purchased from regular platforms in moderation. Patients with hyperuricemia, rheumatism, hyperlipidemia, high blood pressure, and coronary heart disease are not suitable for consumption. Pork lungs are an organ food rich in protein, fat, carbohydrates, and betaine. Each 100g edible portion provides 84kcal of energy, 12.2g of protein, 3.9g of fat, 0.1g of sugar, 290mg of carbohydrates, and 272mg of betaine. , also contains various vitamins and minerals such as calcium, phosphorus, iron, zinc, selenium, vitamin b3, vitamin D, vitamin B2?, vitamin B2?, etc. Ordinary people can supplement the corresponding nutrients by eating pig lungs in moderation. However, pig lung is a food high in purine, so people with hyperuricemia and gout are not suitable to consume pig lung and other animal offal foods.

Pig lung is also high in carbohydrates and unsaturated fatty acids, so it is not suitable for patients with hyperlipidemia, high blood pressure, arteriosclerosis and other diseases. According to traditional Chinese medicine, pig lungs are cold in nature, pungent in taste, and enter the lung meridian. It has the functions of nourishing yin and nourishing blood, relieving cough and reducing phlegm, and activating blood circulation. It is suitable for the auxiliary treatment of dry cough due to lung qi deficiency, cough with excessive phlegm and hemoptysis. Pig lungs can be eaten, but the prerequisite is that they must be washed particularly neatly. Let’s start with washing pig lungs. There is a pipe at the top of the larger end of the pig lungs. Water can be put into this pipe. Connect the pipe to the faucet and rinse it continuously to turn the red pig lungs into light pink. When washing, be sure to Keep pressing with your hand.

Because the pig lungs are empty, they are pressed very lightly. After washing, the pig lungs are white and very light, which means they are clean. Take a large iron pot. Do not add water to the pot. Cut the cleaned pig lungs into pieces and throw them into the pot. Heat over low heat until a large amount of water comes out of the pig lungs and boils. When the water dries quickly, turn to low heat until the water is completely dry. , let cool and divide into several portions to refrigerate. The packed pig lungs can be made into soup or fried in oil. The soup can be stewed with pork tenderloin and raw sweet almond juice, which has the effect of strengthening the lungs.

It can be stir-fried with onions, dried chili peels (sun-dried peppers are best), green and red chili peppers, ginger slices, and garlic for a smooth and tender taste. Pig lungs are edible. First of all, wash it thoroughly, insert a plastic hose into the pig's lungs from the faucet and tie it up with boiling water to wash away the blood. Make sure it is white enough, cut it into pieces, and then fry the pig's lungs until they are dry. Braised pork lung soup with dried vegetables and northern and southern apricots, or stewed northern and southern apricot pork lungs in pear syrup are good choices. Pig lungs cannot be said to be a bad food. They can only be said to be a food with a relatively simple nutritional value. It is harmless and can be eaten. Choose its safety and eat it healthily. I hope this delicious food will be brought to you. Come get some.