The liver is an important organ of our body, which is responsible for detoxification, metabolism, and storage of nutrients. Therefore, keeping your liver healthy is essential for your overall physical condition. For both men and women, liver nourishment is the key to health care. For men, a strong liver can enhance physical strength and vitality; For women, nourishing the liver helps maintain the radiance and health of the skin. In addition to proper work and rest and exercise, diet is also an important means to regulate the liver. Today, we recommend four simple yet effective liver nourishing ingredients that are not only delicious, but also help detoxify and nourish the liver. Let's use these natural ingredients to add points to liver health!
1. Steamed chrysanthemum with flour
Materials required: Chrysanthemum appropriate amount; flour 150g; Dry yeast 2g; Warm water to taste; Edible oil to taste; Salt to taste; Sugar to taste
Steps:
1. Prepare the dough: Put 150g of flour into a large bowl, add the appropriate amount of salt and sugar, and stir well. Then add 2g of dry yeast and continue stirring.
2. Add water and knead dough: Slowly add an appropriate amount of warm water and stir as you add until the flour forms a smooth dough. Then knead the dough by hand until smooth and elastic, cover it with a damp cloth and let it stand in a warm place to leaven, about 30 minutes to 1 hour, until the dough has risen to twice its size.
3. Handle chrysanthemum: Remove the old leaves of chrysanthemum, wash and cut into small pieces, and set aside. If you like a more fragrant taste, you can blanch the chrysanthemum slightly to remove some oxalic acid.
4. Prepare the steamer: Line the steamer with a layer of steaming cloth or steaming paper to prevent the dough from sticking.
5. Roll out the dough: Take out the fermented dough, knead it well, divide it into small portions, and roll it into thin slices. Depending on personal preference, the size of the dough sheet can be adjusted, usually 5-6 cm in diameter.
6. Wrap the chrysanthemum: Place the cut chrysanthemum evenly in the center of the dough, gently wrap it, pinch and seal it tightly, and make small buns.
7. Steaming: Place the wrapped dough in a steamer basket with proper spacing to avoid sticking. Steam on high heat for 15-20 minutes until the dough is cooked through, and the aroma of chrysanthemum is also released.
Tips:
(1) Fermentation temperature: Ensure a warm environment during fermentation, too low temperature will lead to slow fermentation, you can put the dough in the microwave oven or next to the heating to avoid excessive fermentation of the dough due to too high temperature.
(2) Selection of chrysanthemum: Choose fresh and tender green chrysanthemum, which has a better taste. If you are afraid that chrysanthemum has a bitter or astringent taste, you can choose to blanch it slightly before using it.
(3) Fluffy dough: If the dough is too hard, you can add a little more water to make the dough softer and the steamed buns more fluffy.
2. Cold purslane
Ingredients Required: Fresh purslane 200g; 2-3 garlic cloves; Dried chili peppers to taste; Coriander to taste (optional); white vinegar to taste; Light soy sauce to taste; chili oil to taste; Salt to taste; Sugar: Appropriate amount; Sesame seeds to taste (optional)
Steps:
1. Prepare purslane: Clean the roots of purslane first, remove the old leaves, wash and drain. Purslane can be cut into segments of the appropriate length for easy flavoring.
2. Blanch: Add water to the pot, put the purslane into the pot after boiling, blanch for 1-2 minutes, boil the water until the purslane is broken, and maintain its crisp and tender taste. Immediately after blanching, remove and soak in cold boiled water to cool down quickly and keep the color green.
3. Seasoning: Chop the garlic cloves into minced garlic and cut the dried chili peppers into small pieces for later use. According to personal taste, prepare an appropriate amount of coriander and cut it into small pieces with a knife (coriander is optional).
4. Seasoning: In a small bowl, add an appropriate amount of white vinegar, light soy sauce, chili oil, salt and sugar, and stir well until the sugar and salt are dissolved to form a sauce with moderate sour and spicy sauce.
5. Sauté dried chili peppers and minced garlic: Add a little cooking oil to the pot, add minced garlic and dried chili peppers, and stir-fry over low heat until fragrant. Stir-fry until the garlic is fragrant, and when the chili oil is fragrant, turn off the heat and avoid stir-frying.
6. Mix the ingredients: Remove the blanched purslane, squeeze out the excess water and place in a large bowl. Add the seasoned chutney sauce and stir well to allow the purslane to fully absorb the flavor of the seasoning.
7. Plating and Garnish: Arrange the mixed purslane, sprinkle with coriander segments, and finally sprinkle with some sautéed minced garlic, chili oil, and white sesame seeds to add flavor and texture.
Tips:
(1) Blanching time: Blanching should not be too long to maintain the crisp and tender taste of purslane, too long blanching will cause it to lose its fresh flavor.
(2) Water temperature: Put purslane into cold boiled water immediately after blanching, so as to maintain its bright green color and avoid turning yellow.
(3) Seasoning: Hot and sour seasoning can be increased or decreased according to personal taste, if you like heavy sourness, you can put more white vinegar, and if you like spicy flavor, you can add more chili oil.
3. Plantain boiled eggs
Materials required: Plantain appropriate amount (about 100g); 2 eggs; Ginger slices to taste; cooking wine to taste; Salt to taste; Water to taste; Goji berries (optional) to taste; Goji berries or coriander (for garnish, optional)
Steps:
1. Prepare the plantains: Remove the roots, remove the old leaves, and wash the plantains. It can be gently rinsed with running water to remove impurities from the leaves and stems.
2. Boiled eggs: Add an appropriate amount of water to the pot, add the eggs, bring to a boil over medium heat, and cook for about 8-10 minutes until the eggs are cooked. Then remove the eggs, cool them in cold water, peel off the shells and set aside.
3. Handle the ginger slices: Put an appropriate amount of cooking oil in the pot, add a few slices of ginger, stir-fry the ginger slices over medium heat until fragrant, and add cooking wine to help remove the fishy smell.
4. Blanch the plantains: Add enough water to the pot, after the water boils, add the plantain to blanch, and the blanching time is controlled for 1-2 minutes to prevent excessive boiling. Blanch the plantain and remove it and refresh it to keep it green and crisp.
5. Boil the plantain and the eggs: Add an appropriate amount of water to the pot, add ginger slices and cooking wine, put the plantain and peeled eggs into the pot after boiling, and cook over medium-low heat for 10-15 minutes to let the flavors of the plantain and eggs blend with each other.
6. Add seasoning: During the cooking process, add an appropriate amount of salt to taste. The amount of salt can be increased or decreased according to personal taste. If you like, you can also add a small amount of goji berries and cook them until the goji berries soften, which increases nutrition and beauty.
7. Serve on a plate: Serve the boiled plantain egg soup and sprinkle with some coriander or goji berries to decorate the dish with color and flavor and enhance the aesthetics of the dish.
Tips:
(1) Plantain selection: Choose tender, green plantains, and avoid old or yellowed plantains. Tender plantain is more tender and crispy, and the flavor is more fragrant.
(2) Egg boiling: You can add a little salt when boiling eggs to help the eggshells peel off more easily. The boiling time of the eggs can be adjusted according to personal preference, and the boiling time can be shortened by preferring half-boiled eggs.
(3) Blanching plantain: Do not blanch for too long to prevent the loss of crispness and bright green color, 1-2 minutes is enough.
4. Stir-fried meat with peas
Ingredients required: 200g peas; pork (lean) 200g; 1 carrot; Ginger and garlic to taste; Light soy sauce to taste; cooking wine to taste; Salt to taste; Edible oil to taste; Essence of chicken (optional) to taste; Ground black pepper (optional) to taste
Steps:
1. Prepare the ingredients: Wash the peas, if the peas are frozen, they can be used directly. Cut the pork into thin slices or small pieces and set aside. Peel the carrots and cut them into thin slices or cubes. Finely chop the ginger and garlic and set aside.
2. Marinate the sliced pork: Put the sliced pork into a bowl, add an appropriate amount of light soy sauce, cooking wine and a little salt, stir well, marinate for about 10 minutes to help remove the smell and improve the freshness.
3. Blanch the peas: Add enough water to the pot, blanch the peas for 1-2 minutes after the water boils, until the peas are browned and slightly soft. Drain and set aside.
4. Stir-fry carrots: Add an appropriate amount of cooking oil to the pot, add the carrot slices and stir-fry for 1-2 minutes after the hot pan is cold, and remove the carrots after they become soft and set aside.
5. Stir-fry the pork slices: Add a small amount of oil to the pot, add the minced ginger and garlic and stir-fry until fragrant, add the marinated meat slices and fry until they change color, and fry the pork slices until they are just cooked, do not over-fry to avoid the meat being too old.
6. Stir-fried peas and carrots: Add the blanched peas and sautéed carrots to the pan, stir-fry evenly, add an appropriate amount of light soy sauce, salt and chicken essence to taste, and continue to stir-fry for 2-3 minutes to ensure that all ingredients are evenly mixed.
7. Final seasoning: Add a little black pepper to enhance the flavor according to personal taste, continue to stir-fry evenly before cooking.
Tips:
(1) Choice of meat: It is more appropriate to use lean pork or chicken breast, which is more tender and has a better taste. If you want more layers of texture, you can add a small amount of pork belly to add a fatty flavor.
(2) Pea treatment: If you are using frozen peas, you do not need to blanch them again, just thaw them and use them directly. If you are using fresh peas, blanch them for 1-2 minutes to maintain the taste of the peas.
(3) Carrot cutting: Cut the carrot into thin slices or small cubes, which is easier to fry and can better match with other ingredients.
Not only do these liver-nourishing dishes promote liver health, but they are also rich in nutrients that help improve overall fitness. Whether it's the fresh taste of steamed chrysanthemum with flour, the crisp flavor of purslane, or the nourishing effect of boiled eggs with plantain, or the balanced nutrition of stir-fried pork with peas, they can all fuel our health. By combining these ingredients, we can easily provide the liver with the nutrients it needs, enhance the liver's detoxification function, and help maintain physical and mental health. Remember, diet is an important part of keeping your body active, and eating these liver-nourishing foods regularly will make your liver stronger and healthier! #春日生活打卡季 #