In spring, the sun is born, everything is vibrant, and it is also the time when the liver fire is at its most vigorous.
As the saying goes, "nourishing the liver is nourishing life", the liver as the general of body detoxification, a good liver is a good body. Especially middle-aged and elderly people should pay attention, how to nourish the liver and protect the liver in spring? It is recommended to eat these 4 kinds of "liver protection dishes" often, and don't be soft when encountered.
1. Chives
Recommended method: [Fried dried leeks]
1. Prepare a handful of leeks, wash and cut them into segments, separate the leek leaves from the leek stalks, and fry the leek stalks first; a few slices of dried tofu, cut into thin strips; Cut a little more shredded red pepper to match the color.
2. Boil half a pot of boiling water, pour the dried tofu into it and boil it to remove the smell of the beans, the dried tofu is relatively hard to cook for a while to penetrate, and take it out after the dried beans become soft for later.
3. Heat oil in a pot, add green onion, ginger and garlic slices and stir-fry a few times, pour in dried beans, turn on high heat to burst the aroma of beans, add appropriate amount of salt, oyster sauce, light soy sauce to taste, stir-fry the seasoning, stir-fry to the dried beans to taste, continue to stir-fry on high heat until broken, and then add leek leaves.
4. Vegetable leaves and vegetable stalks are stir-fried separately, will not lose umami and are not easy to come out of the water, and finally put in red pepper shreds to quickly stir-fry a few times, drizzle some water starch, so that the seasoning is better wrapped on the ingredients, after turning well, you can get out of the pot, delicious and ready.
2. Garlic
Recommended method: [Scrambled eggs with garlic]
1. Prepare a handful of garlic and cut into pieces and rinse with clean water to remove excess spicy taste. Sprinkle some salt and rub for a while to remove impurities. Then control the moisture and set aside, beat seven or eight eggs in the bowl, add a little salt and chicken powder to taste the base. Stir quickly and beat into the egg mixture, then pour the garlic and egg mixture together and stir well.
2. Heat the pan, when the oil temperature is 50%, pour in the garlic and egg liquid, and slowly heat until set. After the bottom egg is set, let's turn it over and continue to turn the pan to heat the egg evenly. Fry slowly over low heat throughout the whole process, so that the heat penetrates evenly into the garlic moss, often pressing with a spatula.
The outer layer of eggs is charred, the inside of the eggs is smooth and tender, and it can completely lock in the sweet and delicate aroma of garlic.
3. After stir-frying, don't rush out of the pan first. Soak the basin that just contained the egg liquid and use the pot gas to collect the water. This can remove the fishy smell of eggs very well, and the eggs are more tender to eat.
3. Garlic seedlings
Recommended method: 【Fried eggs with garlic seedlings】
1.4 preserved eggs, steam in a pan for 5 minutes. After steaming, prepare a small piece of pork belly and chop it into minced meat for later use. Cut a piece of ginger into minced ginger, a few pieces of garlic and chop into minced garlic, put it in a pot and grab 5 grams of tempeh for later use. 2 garlic seedlings cut into small pieces and put them in a pot, and cut the red pepper into red pepper granules after removing the seeds in a small section.
Remove the steamed preserved eggs, rinse them with cool water, remove the shell, and then cut them into small pieces of the same size with a knife.
2. Pour out the hot oil, add cold oil, pour in the minced meat first, quickly stir-fry and beat, and the cool oil under the pan does not worry about sticking to the pan. Stir-fry the minced meat until fragrant, grab a few dried peppers, pour in ginger and garlic and stir-fry until fragrant, pour in the preserved eggs, simply turn a few times to start seasoning, add 2 grams of salt, 1 gram of pepper, pour in garlic seedlings, red pepper grains and continue to stir-fry and open the seasoning.
When the garlic seedlings are ripe, they can be put on the plate. The color and aroma are complete, you want meat and meat, you want eggs and eggs, it is delicious from a distance, and it tastes better.
4. Mushrooms
Recommended method: [Stir-fried oyster mushrooms with garlic]
1. Prepare 500g of oyster mushrooms, cut off the roots and tear them into small pieces by hand. Cut some garlic seedlings, garlic and green onions for later use.
2. Boil water in the pot, add a spoonful of salt into the low taste, after the water boils, put the oyster mushrooms into the pot and blanch the water, remove the impurities and earthy smell on it, blanch the water for about 30 seconds, pour out the oyster mushrooms after they are thoroughly washed with clean water several times, squeeze out the water for later use.
3. Heat the pot, add vegetable oil to the sliding pan, add chopped green onion and garlic slices when the oil temperature is 50% hot, fry together, pour in oyster mushrooms and turn to medium heat and fry for about 1 minute, stir-fry the water in the oyster mushrooms.
4. Add 2 grams of salt, 5 grams of light soy sauce, 5 grams of oyster sauce, then pour in the cut garlic seedlings, turn to high heat and quickly stir-fry until the garlic seedlings are broken, and finally drizzle a little sesame oil deliciously, this delicious roasted oyster mushroom is ready.
(Happy)