A dish to replenish qi and blood for Aimei girls(gei ai mei gu niang men bu qi xue de yi dao cai yan ju zhu gan )

A dish to replenish qi and blood for Aimei girls

Introduction:

"I'm getting older. I can't rely on my youth any more. I don't pay attention to anything. I have to replenish my Qi and blood. When the circulation of Qi and blood is not smooth or the Qi and blood is insufficient, women will be pale, emotional irritability, dizziness, general fatigue, edema and obesity, red dates, red beans, fish glue, bird's nest, longan, donkey hide gelatin are good ingredients for regulating qi and blood. In fact, in addition to these, there is another good thing to supplement qi and blood, it is pig liver. Many people will definitely feel that as a poison transfer station and detoxification organ in pigs, this pig liver also contains high cholesterol, so it's better not to eat it. In fact, any food material has its advantages and disadvantages. Proper handling, reasonable cooking and proper diet are enough. Pig liver, since childhood has not eaten, always feel it has a very heavy fishy smell, until last year was asked to eat pig liver once a month by traditional Chinese medicine to supplement qi and blood, I slowly forced myself to eat. I didn't know how to make it at the beginning. I asked my boss to add some pig liver when I went to eat my favorite Chaoshan promotion (huozu) broth. It took me a long time to accept the pig liver. After accepting it, I know that as long as the pig liver is cleaned properly and cooked with more care, its peculiar smell can be corrected to the greatest extent, which is acceptable. As for the previous statement that it contains high cholesterol, but pig liver has incomparable special nutritional value compared with other food materials. For example, the vitamin a content of pig liver is higher than that of milk, eggs, meat, fish and other foods, which can protect eyes, maintain normal vision, prevent dry and tired eyes; pig liver is rich in protein, lecithin and trace elements, which is conducive to children's intellectual development and body skeleton In addition, pig liver is also rich in iron and phosphorus, which is an indispensable raw material for hematopoiesis and a better nutritional food for children with nutritional anemia. As long as the intake is well controlled, it can also be safely eaten. I eat it once a month on special days, with no more than 50g each time, which is absolutely safe. As for the cooking method, although I accept pig liver, I'm afraid of raw cut pig liver. Moreover, I don't accept the kind of sliced pork liver with smooth and tender taste. I can accept stewed pork liver or baked pork liver and then cut it. I can accept this kind of pork liver from both taste and method. It's very convenient to make pig liver with salt in a cast iron pot. It's especially suitable for lazy people like me. "

Production steps:

Step 1: clean the pig liver, and use kitchen paper towel to absorb the water;

Step 2: spread a layer of coarse salt in the pot, and sprinkle a little pepper on the coarse salt;

Step 3: cover the pot and heat it over low heat until the salt in the pot rustles;

Step 4: put the pig liver into the pot, cover the pot and bake over low heat;

Step 5: open the lid 10 minutes later, turn over the liver, cover the pan and continue to bake for 10 minutes;

Step 6: open the lid after another 10 minutes, wipe the thickest part of the pig liver with chopsticks, pull out the chopsticks without blood color, and then turn off the heat and get out of the pot.

Materials required:

Pig liver: moderate amount

Coarse salt: a little

Pepper: a little

Precautions: 1. Pig liver should be bought and eaten now, and the blood water should be well treated before making it (which will be mentioned below); 2. After the pig liver is put into the pot, a few pieces of ginger can be baked together to remove the fishy smell. I forgot to add it later. [pig liver deodorization method] 1. Wash the pig liver repeatedly under the tap; 2. Soak the pig liver in the water and drop a few drops of white vinegar; 3. Frequently change the water for soaking the pig liver, soak it for about 1 hour, and put it in the refrigerator in hot weather; 4. Wash it under the tap again after soaking.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Gei Ai Mei Gu Niang Men Bu Qi Xue De Yi Dao Cai Yan Ju Zhu Gan