Let's cook a bowl of Qiju liver slice soup. Pig liver rich in vitamin A, with chrysanthemum and medlar, is an excellent food for eliminating dampness, nourishing liver and enriching blood.
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material
Pig liver150g, medlar 25g, fresh chrysanthemum 2, crab mushroom150g, salt 6g, pepper 3g, and proper amount of sesame oil.
working methods
1, medlar is heated and boiled, chrysanthemum petals are picked and soaked in light salt water 1~2 hours.
2. After washing the pig liver with water, put 2g of salt in the water and soak it for 2h.
3, crab mushroom to root, wash.
4. Wash the pig liver, remove the fascia, cut it into thin slices, put it in a bowl, add 2 grams of salt and a little starch to marinate 10 minute.
5. Add a proper amount of water to the pot, add crab mushrooms and medlar, and boil.
6. Put the marinated pork liver slices into a boiling pot and cook them with high fire until the pork liver is cooked.
7. Add 2 grams of salt to the soup, sprinkle chrysanthemum petals and pour sesame oil.
Kitchen tips
If there is no fresh chrysanthemum, 5 grams of dried chrysanthemum can be used instead, and dried chrysanthemum can be bought in the supermarket.
efficacy
Su Dongpo, a self-proclaimed gourmet in the Song Dynasty, had a soft spot for eating chrysanthemums. He wrote, "We feed on Lycium barbarum and embarrass chrysanthemums. We eat seedlings in spring, leaves in summer, flowers in autumn and roots in winter." The beauty of eating chrysanthemum lies between the lines. Chrysanthemum is fragrant, cool and nourishing.