Chinese Food
Fried Spinach with pork liver
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The combination of pork liver and spinach not only reflects the balance of meat and vegetable, but also complements the disadvantages of each other. As the liver is the detoxification organ in the body, there must be some toxic ingredients left. And the green spinach contains a lot of vitamins and cellulose. It can just detoxify the liver. However, attention should be paid to - spinach contains more oxalic acid. When eating, it is advisable to blanch with boiling water before cooking, so as not to hinder the absorption of calcium by the body. In addition, liver cholesterol is high. Patients with fatty liver, hypertension and coronary heart disease should eat less.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Sliced pork liver, marinated with salt, starch, cooking wine, soy sauce and other seasonings
Step3:Put a little salt and a few drops of oil in the boiling water, put the spinach in it, blanch and discolor it, and then take it out for use
Step4:Heat the oil in a hot pot and stir fry the garlic slice
Step5:Stir fry the pork liver which has been salted and put into it after the fragrance is produced
Step6:Stir fry the pork liver and put it into the boiled spinach to stir fry
Step7:Add salt to taste at last
Step8:Put it into the plate and decorate it with medlar.
Step9:The table is on.
Cooking tips:1. The spinach must be blanched in advance to remove most of the oxalic acid. When blanching, add some salt and a few drops of oil; 2. The pork liver should be stir fried quickly. Just after the color changes, you can put the green vegetables into it to stir fry. Do not fry for too long to avoid the pig liver getting old. There are skills in making delicious dishes.
