Sheep liver
Contraindicated people:
Patients with hyperlipidemia, liver disease, and hypertension are not allowed to eat.
Suitable for:
It is edible for general groups. Especially suitable for patients with night blind finch, xerosia, blue blindness, pediatric chancre, dizziness, pseudomyopia after fever; Suitable for patients with qi and blood deficiency, yellow complexion, women's postpartum anemia, tuberculosis, pediatric decline, and vitamin A nutritional deficiency.
A brief introduction to sheep liver
Sheep liver is the liver of a lamb or sheep in a sheep family. The liver is the main human organ that stores nutrients and removes poisons in animals, contains a large number of nutrients, has a nutritional and healthy effect, and is one of the ideal blood tonic products.
The role and efficacy of sheep liver
Sheep liver is of course the liver of the sheep, the taste of sheep liver is more bitter, but also cold, high cholesterol, so it is not suitable for every group to eat. Let's first understand the role of sheep liver.
Blood benefit, liver fire, clear eyes, clear hypothermia.
1. Replenish blood and qi
Sheep liver is rich in iron, iron is an essential element to cause red blood cells, once lacking will feel tired, bluestone, moderate meals can make the skin rosy.
2. Speed up metabolism
Sheep liver contains vitamin B2, which is a composition of many enzymes and coenzymes in the body's biochemical metabolism, which can promote the body's metabolism.
3. Eye diseases
Sheep liver also contains a large amount of vitamin A, which can prevent night blindness and vision loss, and is conducive to the treatment of various eye diseases.
Sheep liver is generally used for night blindness, vitamin A nutritional deficiency, qi and blood deficiency, pediatric decline and other groups to eat. In addition, it should be noted that it is not suitable for eating with ingredients containing vitamin C, nor can it be eaten with red adzuki beans, raw pork, and bitter bamboo shoots.
Nutritional composition of sheep liver
1. Sheep liver is rich in iron, iron is an essential element for causing red blood cells, once lacking, you will feel tired, bluestone, moderate meals can make the skin rosy.
2. Sheep liver contains vitamin B2, vitamin B2 is the body's biochemical metabolism in many enzymes and coenzyme composition, can promote the body's metabolism.
3. Sheep liver also contains a large amount of vitamin A, which can prevent night blindness and vision loss, and is conducive to the treatment of various eye diseases.
Proposed consumption of sheep liver
Sheep liver is highly nutritious and beneficial to health, so everyone likes to eat lamb liver. However, there will be some matters to pay attention to in the consumption of sheep liver, and it cannot be blindly followed. Let's grasp the proposal for eating lamb liver together.
1. The liver is the largest harmful substance transfer station in the body and detoxification organs, so the fresh liver bought back should not be cooked in a hurry, the liver should be placed under the tap at home for about 10 minutes, and then put in water for 30 minutes
2. The cooking time should not be too short, at least need to be fried in the rapid heat for about 5 minutes, so that the liver completely becomes black-brown, and there is no blood to see.
The liver contains iron, and Western countries are probably the most popular internal organs. There are many types of livers, especially calf liver, which has the best quality and taste, and is therefore the most expensive. In addition to the calf liver, which is generally used for simmering vegetables and casserole dishes, each liver can be fried or grilled, but the steamed form can store the moisture of the liver. The fishy taste of lamb liver is stronger than that of calf liver, the texture of the meat is less, and the cooking method in the Middle East is to skewer on an iron fork. Calf liver is inexpensive, but the smell is strong, and the meat is generally hard and solid. Beef liver has a very strong fishy taste, but it is used by brine shops and is generally made into liver sauce.
Sheep liver is a food class containing vitamin A and phosphorus, it is comprehensive nutrition, into the coverage of a wide range, however, because of its high cholesterol, so like high blood lipid groups are not suitable for consumption.
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Food list
Main materials
Millet to taste
Auxiliary materials
Sheep liver to taste
Carrots to taste
seasoning
Salt to taste
The process of lamb liver millet porridge
1
Fresh lamb liver is cut into thin slices by removing the muscle fascia and cutting the knife tip with a knife.
2
Put the slices of lamb liver in a neat container, pour cold water, add an appropriate amount of salt and soak for 1 hour.
3
Lamb liver slices soaked for 1 hour, the fish tank can be cleaned with water.
4
Carrots washed after hob pieces.
5
Put plenty of cold water in a casserole dish and bring to a boil over high heat.
6
Pour in the washed millet, bring to a boil over high heat, change the heat, and simmer over low heat.
7
Millet porridge boiled for 30 minutes, millet grains bloom, soup porridge thick when poured into the lamb liver slices.
8
Simmer for 5 minutes, add salt and turn off.
9
Add the washed parsley and you're ready to go.
Tips
Lamb liver is cut into slices and soaked in warm blisters to remove dirt and blood.
Kitchen utensils used: Casserole.