Huobao pork liver

Raw materials:

300 grams of pig liver

50 grams of onion

Jiangyidian

4-5 cloves of garlic

Soy sauce 1 tablespoon (15ml)

Cooking wine 1 tablespoon (15ml)

2 teaspoons of corn starch (10g)

Five garlic seedlings

Carrot half root

Salt 1 teaspoon (5g)

Sugar 1/2 teaspoons (3g)

Pepper 1/4 tsp (1 g)

Exercise:

1) pig liver is washed and filtered, and impurities such as fat glands are cut off with a knife. Cut pig liver into 2-3mm thick slices. Grab it evenly and marinate it with soy sauce, cooking wine and cornmeal 15 minutes.

2) Wash green onions and ginger and cut into pieces. Cut garlic into small pieces. Wash the garlic seedlings and cut them into 4 cm long sections. Wash carrots and cut them into diamond-shaped pieces.

3) Pour oil in the wok. When it is 70% hot, add onion and ginger, stir-fry until fragrant, add garlic sprouts and carrots, and take them out for later use.

4) Pour a little oil into the wok and keep the fire. When the oil is 8 minutes hot, add garlic slices and stir-fry until fragrant, slide them into the pork liver, spread the pork liver with chopsticks and stir-fry for about 2 minutes. Pour the fried garlic sprouts and carrots into the wok, add salt, sugar and a little pepper powder and stir-fry for 1 minute.

Super wordy:

* * Add white vinegar to clear water, then soak the pig liver, and rinse it repeatedly with clear water after 2 hours to remove the poisons and poisonous juice scattered in the liver blood sinus and make it safe to eat.

* * If you are waiting for food, you can cut the liver into several pieces and pat it gently in the basin, then put it in the net and rinse it under the tap.

* * Stir-fried pork liver with fire. Stir-fry until there is no blood, so that it will not be hard.

Emerald pork liver

Main ingredients:

Pig liver 1 kg, cucumber 400 g.

Accessories:

Vegetable oil 1.5kg (actual dosage 150g), soy sauce 20g, cooking wine 20g, sugar 15g, refined salt 12g, monosodium glutamate 8g, water starch 50g, a little onion, ginger and garlic each.

Method:

1. Wash the pig liver and cut it into pieces with a length of 2 cm, a width of 1 cm and a thickness of 0.2 cm, size it with 25 grams of water starch and 7 grams of refined salt, and remove it with 80% hot oil powder for later use.

2. Wash the cucumber and cut it into small elephant eye pieces; Chop onion, ginger and garlic for later use.

3. Put the oil 150g into the pot, when the oil reaches 70%, add the onion, ginger, garlic and melon, stir-fry for a few times, that is, pour the oily pork liver into the pot, quickly pour the cooking wine, add a little soy sauce, refined salt, white sugar, monosodium glutamate, broth or water, and thicken with water starch, and serve.

Production key:

Because pig liver is thin and soft, dry starch noodles can be used for sizing. When passing the oil, the fire should be big, the oil should be hot, and the operation should be rapid to prevent it from being fried. After pork liver is put into the pot, cooking wine (or vinegar) should be poured immediately to increase the flavor of the dishes.

Spicy pork liver

Recipe name spicy pork liver

Sichuan cuisine

Types and local characteristics

The basic characteristics are spicy and delicious, fresh liver and crisp peanuts.

The basic material is 200 grams of pig liver and 75 grams of fried peanuts.

75g of seasoning mixed oil, 8g of dried Zanthoxylum bungeanum 10, 3g of salt, 3g of cooking wine 13g, 3g of monosodium glutamate, 20g of soy sauce and wet starch, 8g of onion, ginger, garlic, sugar, proper amount of soup and a little vinegar.

(1) Slice liver, onion and ginger, slice dried pepper and onion. Mix the liver with salt and cooking wine, paste it with wet starch and mix some oil.

(2) Mix cooking wine, wet starch, onion, ginger, garlic, sugar, soy sauce, monosodium glutamate and soup into juice.

(3) Heat the frying spoon to oil. When the oil is hot, add pepper and pepper, fry until dark purple, and then add pork liver slices. When the liver is cooked, immediately pour the juice into the spoon, stir-fry the juice slightly after boiling, drop the vinegar and add the fried peanuts.

Chicken liver soup

Composition:

50g of chicken liver, 50g of salt, 50g of monosodium glutamate and 50g of ginger.

Making:

Wash and chop the chicken liver, cut into pieces, blanch it in boiling water, take it out when the chicken liver becomes discolored and bloodless, add ginger powder, salt and monosodium glutamate, and mix well.

Description:

The content of vitamin A in chicken liver is the highest, which can nourish the liver and improve eyesight, and is suitable for all kinds of myopia.

Chicken liver porridge

Chicken liver porridge with the formula of "Beauty porridge and slimming soup"

Other cuisines belonging to this cuisine

Types of healthy recipes

Basic characteristics This porridge has the functions of nourishing liver and kidney, improving eyesight, helping the body to expel toxins, making the qi and blood in the body run smoothly, improving physical fitness and reducing sluggishness caused by qi stagnation. People with high cholesterol should not eat more; Anemia or female physiological period should be more intake.

Basic materials: rice 1/2 cups, chicken liver 1 12g, ginger 20g, onion1g; Seasoning: soy sauce 1 tsp, salt 1 tsp, sesame oil 1/2 tsp.

Exercise:

1. Taomi; Peel ginger and cut into powder; Wash the onion and cut it into powder for use.

2. Wash the chicken liver, dice it, put it into a bowl, add Jiang Mo and soy sauce, mix well, and marinate for 15 minutes.

3. Put the rice into the pot, add 2 cups of water until it is eroded, then add chicken liver to cook, and finally add salt to taste, sprinkle with chopped green onion and drizzle with sesame oil.

Note: This porridge can be eaten as dinner, especially as breakfast, which has the function of boosting spirit, supplementing physical strength and vitality.

Fried chicken liver with Flammulina velutipes

First, raw materials:

1. materials: 250g of fresh Flammulina velutipes (or 150g of water-borne Flammulina velutipes) and 500g of chicken liver.

2. Seasoning: cooking wine, sugar, soy sauce, ginger slices, garlic slices, wet starch, vegetable oil and fresh soup.

Second, the method:

1. Remove impurities from chicken liver, wash and cut into pieces. Remove impurities from Flammulina velutipes, wash and cut into sections.

2. Heat oil in a wok, stir-fry ginger and garlic, stir-fry chicken liver for a while, stir-fry chicken liver with soy sauce, cooking wine and sugar until it is 80% cooked, stir-fry Flammulina velutipes until it tastes good, and thicken with wet starch. Serve.

Press: Chicken liver contains protein 18.2g, fat 3.4g, calcium 2 1mg, phosphorus 260mg, iron 8.2g, vitamin a50900 international units, vitamin B 0.38mg, vitamin b2 1.63 and nicotinic acid10.4mg. Rich vitamin A helps to enhance human immune function, promote brain development and improve children's intelligence. Vitamin b 1 plays a role in ensuring the energy supply for nerve activity. Nicotinic acid maintains nerve health. Flammulina velutipes and chicken liver make up this dish, which greatly promotes children's memory and intellectual development. At the same time, it also has the effects of nourishing liver and kidney and improving eyesight. If you eat regularly, the tree people will be healthy.