Mummy Baby's blood enriching and cold resisting porridge -- pig liver and lean meat porridge(ma mi bao bei bu xue yu han zhou zhu gan shou rou zhou )

Mummy Baby's blood enriching and cold resisting porridge -- pig liver and lean meat porridge

Introduction:

"Some people often feel that their hands and feet are very cold in winter, especially some women. They often use hot water bags to warm their hands and feet, but this can only be solved for a while. If you can recuperate through diet, you can treat both the symptoms and the root causes. Researchers at Pennsylvania State University in the United States have found that iron deficiency in human blood can make people afraid of cold. The body temperature of anemic women is 0.7 ℃ lower than that of women with normal hemoglobin, and their caloric production is 13% less. When the intake of iron is increased, their cold tolerance will be significantly enhanced. Therefore, women who are afraid of cold can increase their intake of foods high in iron, such as animal liver, lean meat, spinach, egg yolk, etc. Pork liver and lean meat porridge is a good iron supplement food. You may as well try it. It's nutritious and delicious

Production steps:

Wash the liver with water for about 6-1 hours.

Step 2: before cooking, wash the pig liver and cut it into thin slices, then put it into the basket, rinse it under the tap water and control it to dry; wash the lean pork and cut it into thin slices, chop the parsley or scallion for standby.

Step 3: put the washed rice in a casserole and add appropriate amount of water to boil the porridge. Make sure that the porridge boils quickly with high fire, and then slowly boils with low fire to make the texture erosive and soft, and the taste sweet and tasteless (or boil it with high pressure cooker, and then turn it down for about 2 minutes when you hear the sound of shhhhhhh). Turn off the fire when the porridge boils almost well (or turn it on when the pressure cooker is empty) ）Add appropriate amount of refined salt and cooking oil, pour in pork slices, stir well and cook for a while.

Step 4: pour in the pig liver and stir until it changes color (the pig liver can be cooked, not too long, so as not to harden and affect the taste).

Step 5: mix in the right amount of pepper and stir well (cook for a while, because my husband doesn't like the taste of pepper, so if I cook for a while, the taste of pepper won't be so heavy, and it's delicious in the congee).

The sixth step: put some celery or chive before the pot.

Step 7: stir in proper amount of fish sauce.

The eighth step: finally, stir in the right amount of winter vegetables, then turn off the fire and taste. (don't cook winter vegetables too long to avoid souring and affecting the taste)

Step 9: [nutritional value]: pig liver is rich in iron and phosphorus, which is an indispensable raw material for hematopoiesis. Pig liver is rich in protein, lecithin and trace elements, which is conducive to children's intellectual and physical development. Pig liver is rich in vitamin A, often eat pig liver, can gradually eliminate eye diseases. According to modern medical research, pig liver has a variety of anti-cancer substances, such as vitamin C, selenium, and so on, and the liver also has strong anti-cancer ability and anti fatigue special substances.
Animal liver is rich in iron, and it is easy to be absorbed by human body, so it is the first choice to prevent iron deficiency anemia. Although the iron content of lean meat is not high, the absorption and utilization rate of iron is similar to that of pig liver, and it is easy to process, so it is very suitable for mom and baby.

Materials required:

Pig liver: moderate amount

Lean meat: moderate

Japonica rice: moderate

Parsley: right amount

Winter vegetables: moderate

Pepper: right amount

Fish sauce: moderate

Edible oil: right amount

Refined salt: right amount

Chicken essence: appropriate amount

Note: [warm tips of Jingchu]: 1. Pig liver is rich in vitamins, which is very effective for anemia, eyesight and anti-aging, and is suitable for the elderly and children. However, the visceral food should be moderate, not excessive consumption because of nutrition, we can eat it every three or five times; 2. Liver is the biggest poison transfer station and detoxification organ in the body, so do not rush to cook the bought fresh liver, and soak the liver in the basin for 1-2 hours to eliminate residual blood. Note that the water should be completely immersed in the liver. If the pig liver is cooked in a hurry, it can be cut into 4-6 pieces according to its size, washed under the tap water for 10 minutes, and then soaked in water for 30 minutes; 3. The pig liver should not be boiled too long, so as not to harden and affect the taste, but it should also be noted that it should not be tender blindly, otherwise, it can neither effectively detoxify, nor kill bacteria and parasitic eggs. Therefore, the cooking time should not be too short, at least the liver should be completely gray brown, no blood can be seen; 4. Spinach can be added to treat anemia; 5. People with high blood pressure, coronary heart disease, obesity and high blood fat should not eat pig liver, because the content of cholesterol in the liver is high. If this porridge is for a very small baby, you can cut the liver and lean meat smaller, or even cut into powder. [food restriction]: pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; it should not be eaten with bean sprouts, pepper, soybeans, hawthorn and other foods rich in vitamin C; animal liver should not be eaten with vitamin C, anticoagulant drugs, levodopa, youjiangling and phenylethylhydrazine.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ma Mi Bao Bei Bu Xue Yu Han Zhou Zhu Gan Shou Rou Zhou