Fish flavored liver slices(yu xiang gan pian )

Method of fish flavored liver slice:

Raw materials for making fish flavored liver slices:

Pig liver 150g, refined salt, ginger, soy sauce, garlic, sugar 5g, vinegar, cooking wine 2G, lard 50g, milk broth 15g, dry powder 3G.

The processing steps of Yuxiang liver slice are as follows:

1. Add 6G water into the dry dough and mix well.

2. Slice the liver.

3. Mix cooking wine, refined salt and water ball powder (2 / 3 at first), soak pig liver slices, put them into a hot oil pan after taste, then add ginger powder, garlic powder and 10g green onion, stir fry for several times, pour the prepared sugar, soy sauce, vinegar, broth and remaining water ball powder solution into thicken after liver discoloration, and then serve on a plate after cooked.

Fish flavored liver slices

Fish flavored liver slice is a dish, the main ingredients are pig liver, cucumber, ingredients are eggs, seasoning is edible salt, pickled red pepper, Lake powder, etc., through fried practice.

Practice 1

Half a jin of pig liver and 100g of tender cucumber.

1. Cut the pig liver into slices, put it into a bowl, add wet starch, cooking wine and refined salt, grasp well, and cut the cucumber into diamond pieces. In another bowl, add soy sauce, sugar, vinegar, monosodium glutamate, salt, wet starch and soup to form a bowl of thicken.

2. Put the frying pan on the fire, heat the oil to 50%, stir fry the pork liver, add the chopped pickled red pepper, stir fry the flavor, then add the minced garlic, ginger, cucumber, cook the sauce, put the flower and turn the spoon.

Practice 2

raw material

125 grams of pig liver, 3 grams of refined salt, 3 grams of ginger, 3 grams of soy sauce, 3 grams of garlic, 25 grams of scallion, 3 grams of sugar, 50 grams of lard, 6 grams of hot pepper, 10 grams of good broth, vinegar, cooking wine, and raw powder.

practice

1. Cut ginger, garlic and scallion into small pieces, and chop pepper.

2. Add water to dry powder to make wet powder.

3. Cut the liver into thin slices. Soak the cut liver with cooking wine, refined salt and 2 / 3 wet powder to make it tasty.

4. Mix sugar, soy sauce, vinegar, soup and the rest of the wet dough to thicken.

5. In a hot oil pan, add the soaked liver slices, then pour the chopped ginger, garlic, scallion and pepper into the pan, stir fry for several times, and wait until the dough is cooked.

explain

This product contains about 25.8 G protein, 55 g fat, 16 g Sugar, 663 kcal (2774 kJ), 28 mg calcium, 362 mg phosphorus, 32.5 mg iron, 0.47 mg carotene, 0.53 mg thiamine, 2.6 mg riboflavin, 20.7 mg nicotinic acid and 9 mg vitamin C. This dish is a health product for protecting liver.

Practice 3

1. After cleaning the liver with water, soak it in salt water for more than 60 minutes; cut the liver into pieces about 4cm long, 3cm wide and 0.3cm thick, add wine and starch, and put them for more than 15 minutes.

2. Ginger, garlic cut into powder, green onion cut into scallion. Mix soy sauce, vinegar, sugar and salt to make juice.

3. Heat the oil in a hot pan. When it is 70% hot, add the pork liver and stir fry it quickly.

4. Then pour in ginger, minced garlic and bean paste; when the pork liver is fried and stretched, pour in the sauce and stir well, sprinkle with scallion, turn off the heat and start the pot.

Practice 4

Raw materials: 1000g rabbit meat (with bone), 20g scallion, 15g ginger, 5g sugar, 10g Shaojiu, 5g garlic, 0.5g cinnamon, 0.5g pepper, 0.5g star anise, 1g monosodium glutamate, 100g peanut oil.

Method:

① Wash the rabbit meat, soak in the blood, chop it into 3cm square pieces, put it into a water pot, boil it, then take it up, and rinse it again. Chop green onion, ginger and garlic.

② Add Shaojiu, soy sauce, refined salt, scallion, ginger, sugar, cinnamon, star anise and boiling water to boil. Skim off the foam and cover the pot. Use low heat until the rabbit is cooked. Then use high heat to cook the soup. Remove the scallion, ginger, star anise and cinnamon. Add monosodium glutamate, minced garlic and sprinkle a little pepper Just start the pot.

intended for

Second trimester expectant mothers.

characteristic

Pig liver tastes bitter and warm, which can nourish blood and liver. Golden yellow, tender liver, ginger, onion, garlic taste mellow, the most appropriate food.

dietary nutrition

Pig liver:

Pig liver is rich in vitamin A, vitamin B2, iron and other elements. It has the effects of eyesight, liver tonifying and blood nourishing. It is especially suitable for people with anemia, often working in front of the computer and drinking. However, due to its high cholesterol content, patients with hypercholesterolemia, liver disease, hypertension and coronary heart disease should eat less or not.

The recipe is complementary

Pig liver: pig liver should not be eaten with sparrow meat, fish meat, pheasant, quail meat, cauliflower, buckwheat, soybeans and tofu; it should not be eaten with foods rich in vitamin C such as pepper, soybeans, bean sprouts, tomatoes and hawthorn; animal liver should not be eaten with vitamin C, anticoagulant drugs, levodopa, youjiangling and phenylethylhydrazine.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Xiang Gan Pian