In the cold December, the temperature in various places plummets, everyone must pay attention to the cold and keep warm, nourish the body, to improve immunity, to avoid illness. Everyone says that it is very important to nourish the liver in spring, but in fact, we cannot ignore the importance of nourishing the liver in winter. You must know that the liver is an important organ in the human body, with a variety of functions such as metabolism, synthesis and detoxification, so we must pay attention to the maintenance of the liver in life, and usually eat more ingredients to strengthen the physique. As the saying goes, "to nourish your liver is to nourish your life", whether you have money or not, don't forget to take good care of your liver. In addition to getting rid Xi of unhealthy eating habits, maintaining a happy and comfortable mood, and ensuring adequate sleep, you may wish to eat more liver-nourishing foods to help reduce liver fire and strengthen immunity. "All diseases are inseparable from the liver", the following is to share with you the liver's favorite 5 foods, it is recommended to eat some every day to reduce liver fire, come and take a look!
OneSpinachRecommended recipesServe the spinach in the soup
Ingredients: 200 grams of spinach, 3 fresh mushrooms, 3 slices of ginger, 2 garlic, 20 wolfberries, 1 ham, 1 preserved egg, 2 grams of salt, 2 grams of chicken essence.
Steps: 1. Remove the roots of the spinach and clean it.
2. Slice ginger, garlic, fresh mushrooms into small pieces, and set aside an appropriate amount of wolfberry.
3. Cut the ham into small cubes and the preserved eggs into small pieces.
4. Boil water in a pot, add a few drops of food and oil, add spinach and cook for 15 seconds.
5. Place the boiled spinach in a bowl.
6. Add bottom oil to the pot, add ginger slices and garlic slices and stir-fry until fragrant.
7. Add the diced preserved eggs and stir-fry a few times.
8. Add an appropriate amount of boiling water to the pot at one time and cook on high heat for two minutes.
9. Finally, add ham and wolfberry, add salt and chicken essence to enhance the flavor, and put the cooked soup into a bowl.
2. Leek sproutsRecommended recipes: Scrambled eggs with leeks
Ingredients: 4 eggs, 1 handful of leek moss, 3 cloves of garlic, 1 red pepper, 1 teaspoon salt, 1 pinch of white pepper, 1 tablespoon oyster sauce.
Steps: 1. Leek moss is directly called leek flower in many places, so you don't have to worry about what to call it. After all, our country is so big, it is impossible for all places to be called the same. Just like the reason that clams are called flower nails in many places, there is no mistake in thinking that this is garlic moss.
2. Leek moss and garlic moss are two different things, although the shape is extremely similar. The leek moss can be all put into the dish after cleaning, but I don't like the part where I eat the flowers, so I don't want to cut it.
3. The simple use of auxiliary materials is garlic and red pepper, which are used to polish and increase the fragrance.
4. As for eggs, then according to their actual situation, some people like to eat more eggs.
5. Crack the eggs into a basin and add salt and pepper, then beat well.
6. Heat an appropriate amount of oil in a pan, pour in the whipped egg liquid and fry until golden brown on both sides.
7. Then pour in the previously prepared leek moss, minced garlic and shredded red pepper, and add a spoonful of oyster sauce and stir-fry a few times before serving.
Tips:
1. Leek moss is not garlic moss, don't make a mistake.
2. The leek moss is easy to cook and does not need to be fried for too long.
3. Seasoning does not require MSG.
3. AsparagusRecommended recipes: Stir-fried anchovies with asparagus and lilies
Prepare ingredients: 100 grams of asparagus, 50 grams of Lanzhou lily, 200 grams of Jiwei shrimp, 10 grams of fresh chicken sauce seasoning, original fresh cooking wine, corn starch, a little sugar.
Steps: 1. Peel off the skull of Jiwei shrimp after chilling, leave the tail to make anchovy shrimp, add a little fresh chicken sauce seasoning and original fresh cooking wine, mix well, add 5 grams of cornstarch, and mix well.
2. Wash the lily with its head and tail and set aside, wash and cut the asparagus into sections after removing the old roots and skin, blanch and remove it.
3. Put the anchovy shrimp in a pan and fry until it changes color, and when it is ripe, remove it and set aside.
4. Leave the bottom oil in the pot, add the asparagus and lily and stir-fry evenly, add a little fresh chicken sauce seasoning and sugar, stir-fry evenly, add the shrimp, and continue to stir-fry evenly.
4. Mustard greensRecommended recipes: Roasted tofu with shepherd's cabbage
Ingredients: Capsule, tofu, cooking oil, salt, sesame oil.
Practice steps: 1. Buy the shepherd's cabbage to be put in clean water and rinse it a few times, you will find that the color of the water becomes very turbid, and there is a lot of sediment, roughly rinse a few times, and then wash it carefully, the shepherd's cabbage is a wild vegetable, there may be a lot of impurities, you must be careful when cleaning, you need to clean it completely.
2. Clean and blanch the shepherd's cabbage, the blanching of the shepherd's cabbage can remove oxalic acid, can also remove bacteria, and eat more assured, boil the water in the pot, add salt and cooking oil, put in the shepherd's cabbage, and wait for the shepherd's cabbage to change color and become soft, about 10 seconds, immediately out of the pot, out of the pot over cold water, so that the color of the shepherd's cabbage can remain green, and it can also be cleaned again.
3. Take the amount of your own meal from the shepherd's cabbage in cold water, squeeze it dry, and form a ball, and the balls of the shepherd's cabbage are about 250g.
5. Try to pinch the water dry, after the water is kneaded dry, wrap it in plastic wrap, seal it in a plastic bag, or you can put it directly in the plastic bag, put it in the refrigerator and freeze it, it can be kept for more than half a year, take one when you want to eat, thaw it at room temperature or put it in clean water, and after thawing, you can cook into a variety of foods you like, and the taste and texture will not change.
6. You need to prepare a capsuleball and a piece of tofu to roast tofu, I use salt-marinated tofu, the tofu can be cut into pieces, or it can be crushed with a spoon, chopped with shepherd's cabbage, and then prepare a little garlic to enhance the flavor.
7. Heat the pot, add all the ingredients at the same time, stir-fry, stir-fry until the ingredients are slightly out of the water, add a spoonful of salt to taste, stir evenly again, wait for the salt to melt, turn off the heat, and add a little sesame oil to enhance the fragrance before the pot.
8. The water content of tender tofu and salt-marinated tofu is relatively high, if you use dried tofu, it is recommended to add a little water when stir-frying, so that the ingredients can be heated more evenly, and you can also avoid pasting the pot, sesame oil is the finishing touch of this dish.
5. Artemisia chrysanthemumRecommended recipesStir-fried chrysanthemum
Prepare the ingredients: appropriate amount of chrysanthemum, appropriate amount of garlic, appropriate amount of chili, appropriate amount of green onion, appropriate amount of salt, appropriate amount of oil, appropriate amount of Sichuan pepper.
Steps: 1. Wash and control water from chrysanthemum.
2. Change the garlic and red pepper to the knife for later use, and put in an appropriate amount of peppercorns.
3. Change the chrysanthemum to a knife and put it on a plate.
4. Heat oil in a pot, add garlic, pepper and peppercorns and stir-fry until fragrant.
5. Add chrysanthemum stems and leaves in turn and stir-fry evenly.
6. Remove from the pot and add salt to taste.
7. Stir-fry over high heat to lock in moisture.
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