"Nourish the liver in spring, don't get sick from illness" Nourish the liver in spring and eat more of these 4 dishes to strengthen the liver, protect the liver, and keep the liver healthy

Spring nourishes the liver, and the disease does not stick. As one of the important organs of the human body, the liver is not only responsible for detoxification, but also closely related to many physiological functions such as detoxification and metabolism. With the change of seasons, the temperature rises in spring, yang qi grows, and liver function is the most active. Therefore, it is particularly important to nourish the liver in spring. Diet is the key to liver nourishment, and by choosing some liver-friendly ingredients, you can effectively improve liver health.

1. Braised asparagus and shrimp in oil

Ingredients required: 200g shrimp; asparagus 200 grams; 2 garlic cloves (minced); Ginger to taste (minced); Edible oil to taste; Light soy sauce to taste; Dark soy sauce to taste; Sugar: Appropriate amount; cooking wine to taste; Essence of chicken or salt to taste; Pepper to taste

Steps:

1. Prepare the ingredients: Peel the shell and intestines of the shrimp and wash them; Cut off the old roots of the asparagus and cut into sections; Finely chop the garlic and ginger and set aside.

2. Blanch the asparagus: Add water to the pot, add a little salt, blanch the asparagus for 2-3 minutes after the water boils, remove and drain, and retain the green color of the asparagus.

3. Handle the shrimp: Rinse the shrimp with water, absorb the water, add a little salt, cooking wine and pepper and marinate for 10 minutes to remove the fishy taste.

4. Heat the pan with cold oil: Pour an appropriate amount of cooking oil into the pan, add minced garlic and ginger after the oil is hot, and stir-fry over low heat until fragrant.

5. Stir-fry the shrimp: Add the marinated shrimp and stir-fry until the shrimp change color, about 2-3 minutes.

6. Add seasoning: Add an appropriate amount of light soy sauce, dark soy sauce, sugar and a little cooking wine, stir-fry evenly, adjust to medium-low heat, and slightly let the seasoning blend.

7. Add the asparagus: Add the blanched asparagus and stir-fry evenly. At this time, you can add a little chicken essence, adjust the taste, and continue to fry for 2-3 minutes until the asparagus is cooked through.

Tips:

(1) Do not blanch the asparagus for too long to maintain its crisp and tender texture.

(2) When stir-frying the shrimp, you should control the heat well, and do not fry it for too long to avoid the shrimp getting old.

(3) The amount of seasoning can be increased or decreased according to personal taste, and the amount of sugar can be adjusted to balance the fresh and salty taste.

2. Purple cabbage tofu soup

Ingredients required: 200g shepherd's cabbage; 1 piece of soft tofu; Chicken breast 100g (optional); Scallops or scallops to taste (optional); Ginger to taste (sliced); Appropriate amount of green onion (cut into sections); Salt to taste; pepper to taste; cooking wine to taste; sesame oil appropriate amount; Appropriate amount of stock or water; Cooking oil to taste

Steps:

1. Prepare the ingredients: pick and wash the shepherd's cabbage, remove the old leaves, and cut it into sections; Tofu cut into small pieces; Finely chopped chicken breasts; Soak the scallops (if any) until soft and finely chopped.

2. Blanch the shepherd's cabbage: Boil water in a pot, add an appropriate amount of salt and oil, put in the shepherd's cabbage and blanch it for 1-2 minutes, remove the supercooled water, cut it into sections and drain it for later use.

3. Prepare the stock: If you are using the stock, prepare it in advance. If you use water, you can add a few slices of ginger and green onion to boil together to remove the smell and fragrance.

4. Stir-fry the ingredients: Add a little oil to the pot, add ginger slices and green onions, stir-fry slowly over low heat to bring out the fragrance, add the minced chicken and stir-fry, add the scallop (optional) and stir-fry together until the chicken changes color.

5. Stew the broth: Pour the fried chicken and scallops into the broth, add an appropriate amount of cooking wine, skim off the foam after boiling, and simmer over low heat for 10 minutes.

6. Add the tofu and shepherd's cabbage: Gently add the chopped tofu cubes to the soup and continue to simmer for 5 minutes to make sure the tofu is hot and flavorful. Then add the blanched shepherd's cabbage and stir well.

7. Season and finish: add salt and pepper to adjust the taste, and finally add an appropriate amount of sesame oil, stir well and serve.

Tips:

(1) Do not boil the shepherd's cabbage for too long when blanching to keep it green and fragrant.

(2) Capsule, a vegetable that is easy to get out of the water, so try to drain it after blanching to avoid too much water in the soup.

(3) The addition of minced chicken can increase the flavor of the soup, but if you don't like it, you can skip it.

3. Pea sprouts and walnut dressing

Ingredients required: 200g pea sprouts; Walnut kernels 50 grams; 2 garlic cloves; Red pepper to taste (optional); Soy sauce to taste; Balsamic vinegar to taste; Sugar: Appropriate amount; Salt to taste; sesame oil appropriate amount; Cooking oil to taste

Steps:

1. Prepare the pea seedlings: Clean the pea seedlings, remove impurities, control the water and set aside.

2. Roast walnuts: Put the walnuts in a clean pan and stir-fry over low heat until you smell fragrant, or put the walnuts in the oven and bake them at 160°C for about 8-10 minutes, then remove and let cool. Stir-fry the walnuts and cut them into small pieces for later use.

3. Minced garlic and chili peppers: peel the garlic cloves and chop them into minced garlic; Cut the red pepper into small pieces and set aside (the amount of pepper can be adjusted according to personal taste).

4. Seasoning sauce: In a small bowl, add an appropriate amount of soy sauce, balsamic vinegar, sugar, and salt, and stir well until the sugar and salt are completely dissolved.

5. Stir-fry minced garlic and chili peppers: Add a little cooking oil to the pot, add minced garlic and red pepper segments, and stir-fry over low heat until the minced garlic is slightly golden brown and release the fragrance.

6. Mix well with pea sprouts: Add the sautéed minced garlic and chili pepper to the pea sprouts and stir gently.

7. Add the walnuts and seasoning: Finally, add the roasted walnuts, then pour in the seasoning juice, and continue to stir gently, so that each piece of pea seedlings and walnuts is evenly coated with seasoning.

8. Drizzle with sesame oil: Finally, pour in an appropriate amount of sesame oil to increase the aroma and taste, stir evenly and serve.

Tips:

(1) Pay attention to the heat when stir-frying walnut kernels, avoid scorching, and stir-fry until fragrant.

(2) The amount of minced garlic and chili peppers can be adjusted according to personal taste, and if you like spicier ones, you can add more chili peppers.

(3) The sugar and salt in the sauce can be adjusted appropriately according to your taste preference to ensure that the flavor of the dressing is balanced.

Fourth, toon thick egg burning

Ingredients required: Toon appropriate amount (about 50 grams); 4 eggs; caster sugar 1 teaspoon; Salt to taste; 1 teaspoon soy sauce; Edible oil to taste; Milk to taste (can add a delicate feeling to the egg mixture, optional)

Steps:

1. Prepare the toon: The toon picks the young shoots and removes the old leaves and hard stems. Wash the toon, blanch it in boiling water for 30 seconds to 1 minute, remove and drain. Then cut into small pieces and set aside.

2. Beat the eggs: Crack the eggs into a large bowl, add an appropriate amount of salt, caster sugar and soy sauce, and stir well. If you prefer a more delicate texture, add an appropriate amount of milk and stir again until the egg is smooth.

3. Stir-fry the toon: Add a little cooking oil to the pan, heat it and add the chopped toon segments, stir-fry for about 1-2 minutes until the toon is fragrant and slightly soft. When sautéing toons, you can add a little salt to taste.

4. Add the egg mixture: Place the sautéed toon on the side of the pan or push it to the side of the pan and pour in the beaten egg mixture. Shake the pan slightly so that the egg mixture evenly spreads over the bottom of the pan.

5. Fry slowly: When the egg mixture is slightly set at the edges, gently turn the egg mixture with a spatula and let the uncooked part continue to cook. Fry slowly over low heat to keep the egg liquid tender.

6. Fold the egg skin: When the bottom of the egg skin is golden brown and the center is slightly not fully cooked, gently fold the egg skin in half with a spatula and continue to fry until both sides are golden brown and cooked through.

7. Remove from the pan and serve: When the eggs are golden brown on both sides, remove them and place on a cutting board to cool for a while. Then cut into suitable chunks or slices and serve on a plate.

Tips:

(1) The blanching time of toon should not be too long, 30 seconds to 1 minute, too long will affect the taste.

(2) Adding sugar to the egg mixture can enhance the sweet taste of the egg and make the egg skin more tender.

(3) When stir-frying toons, do not use high heat to avoid the toons from burning. Keep it on low heat and stir-fry slowly to maximize the aroma.

Spring nourishes the liver, accompanied by health. By properly combining these nutritious and liver-protecting dishes, it can effectively nourish the liver, help the body detoxify and enhance immunity. In this spring season, maintaining good eating habits and taking care of your liver will better welcome you to every day of vitality and make health accompany you for a lifetime.