In addition, staying up late, sulking, anxiety, and fire will hurt the liver. Therefore, sleeping well and feeling good is the best way to nourish the liver, but health care that does not cost money is often the most difficult to do. The quality of sleep directly affects the health of the liver, and now people are generally more anxious, work pressure, emotional and other factors will cause insomnia, when the human body does not get enough rest, immunity will decline, resulting in the liver can not efficiently complete the detoxification work, and it will hurt the liver after a long time.
In winter, it is necessary not only to nourish the kidneys but also to nourish the liver, and green leafy vegetables enter the liver. The following is to share with you a sleep-aiding liver vegetable, chrysanthemum is tender and delicious, and the nutritional value is very high, it is an ideal health vegetable. Artemisia chrysanthemum chrysanthemum is sweet, pungent, flat, non-toxic, fragrant smell, tender and crisp taste, chrysanthemum contains special fragrance of volatile oil and choline and other substances, can consume food appetizing, nourish the heart and calm the nerves, lower blood pressure and replenish the brain, clear blood and phlegm, moisten the lungs and liver, stabilize mood and many other benefits. In ancient times, chrysanthemum was a court delicacy, so it was also called the emperor's dish, which fully affirmed its nutritional value. If you don't sleep well and your mood is not good, it is recommended to eat more chrysanthemum vegetables to nourish your heart and calm your nerves and help you sleep. Middle-aged and elderly people are more worthy of eating.
Recommended recipe: Pork liver and lean meat soup with chrysanthemum.
Ingredients: chrysanthemum, pork liver, lean meat, ginger, rice wine, light soy sauce, appropriate amount of cooking oil.
Method:
Step 1: First prepare the required ingredients, chrysanthemum and the same amount of pork liver and lean meat, and remove the old stems and leaves of the chrysanthemum, wash them and set aside.
Step 2: Then cut the pork liver into thin slices and soak it in warm water for 15 minutes to remove the blood and toxins from the pork liver, so that it can be cleaned more cleanly. Pork liver is the largest detoxification organ in pigs, and pig liver contains a lot of toxins, so the blood should be washed before cooking, and sterilization should also be done.
Step 3: Then put the cleaned pork liver and thinly sliced lean meat into a bowl, add 15ml of rice wine and shredded ginger to achieve the effect of sterilization and deodorization, and then add an appropriate amount of light soy sauce and cooking oil and stir evenly and marinate for 10 minutes to make the pork liver and lean meat taste.
Step 4: After the pork liver and meat slices are marinated and flavored, start cooking, put the pork liver and meat slices in the hot pan with hot oil at the same time, quickly stir-fry the ingredients with a strong fire until they are broken, and add enough boiling water at one time after the pork liver and lean meat change color (do not add cold water, otherwise the meat is easy to become firewood), and boil the soup again.
Step 5: After the soup becomes thick and white, add the chrysanthemum, cook for another minute or two, and turn off the heat after the chrysanthemum is soft.
Step 6: Add a little salt and chicken essence to taste before cooking, stir well and then remove from the pan. Soups are usually seasoned at the end, especially vegetable soups, to give the vegetables a crisp and delicious taste.
Pork liver and lean meat soup is a delicious vegetable soup, after the broth is cooked, add chrysanthemum and cook for a minute, the vegetable soup is fresh, the taste is delicious, and the nutritional value is quite high. Now is the time when chrysanthemum is fresh and tender, you may wish to eat more, calm the nerves and help sleep, and it also has the effect of lowering blood pressure and tonifying the brain for the elderly, so don't miss it while you are in season.
Tips:1It is recommended to choose Artemisia microphylla, because Artemisia microphylla has a stronger fragrance than Artemisia macrophylla, and the fiber and vitamin content of Artemisia microphylla is higher than that of Macrophylla chrysanthemum.
2.It is not recommended to blanch chrysanthemum, as blanching will lose some nutrients, and chrysanthemum should not be boiled for too long, which will affect its taste.
3.The presence of pork liver and lean meat at the same time can weaken the fishy smell of pork liver, and lean meat can enhance the umami of meat and make the taste more delicious and delicious.