Chinese Food
Braised chicken liver
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Chicken liver is rich in protein, calcium, phosphorus, zinc, vitamin A and B vitamins. It also contains a large amount of iron and is a good iron supplement food. The content of vitamin A in chicken liver is far more than that in milk, egg, meat, fish and other foods. It can protect eyes, maintain normal vision, and prevent eyes from dryness and fatigue. Chicken liver can also supplement vitamin B2. It is a component of many enzymes and coenzymes in human biochemical metabolism. It plays an indirect role in cell proliferation and skin growth. It can help us eliminate toxins in the body. Chicken liver also has vitamin C and selenium which are not contained in common meat food. It can enhance immunity. But chicken liver has its disadvantages. It can raise cholesterol. It should be supplemented appropriately.
Cooking ingredients
Cooking Steps
Step1:Soak the chicken liver for two hours. Change the water several times. Remove the blood water inside.
Step2:Remove the fascia and impurities in the chicken liver.
Step3:Put the chicken liver into the pot and boil it with hot water and wine until it is eight minutes ripe. When you blanch the chicken liver, there will be a lot of blood foam. Use a spoon to skim off the blood foam. Take out the chicken liver that has no blood.
Step4:Pour out the water in the pot. Suck the pot clean. Put the chicken liver into the boiling water to prepare the marinated chicken liver.
Step5:Put cumin, pepper, cilantro, seasoning, cinnamon, scallion and ginger in the pot. Add the seasoning wine to remove fishiness. Season with salt. Cook for 10 minutes.
Step6:After the cease-fire, I don't need to take the chicken liver out of the marinade. I've been soaking it for at least one hour. I've been soaking it all night. It's delicious.
Cooking tips:Liver is the biggest poison transfer station and detoxification organ. The fresh liver bought back should be washed with flowing water and then soaked in water for two hours. The cooking time should not be too short. At least it should be fully cooked. The marinade made by this method can also be used to marinate pig liver, mutton liver, chicken gizzard, egg, etc. Put the brine in the refrigerator after use. It can be used repeatedly. Add some water, salt and seasoning to boil when using again. There are skills in making delicious dishes.
