Nourish the liver in spring. What are some of our common liver-nourishing ingredients that can be made into home-cooked dishes?

Hello! I'm happy to answer this question.

As the saying goes: Spring nourishes the liver, summer nourishes the heart, autumn nourishes the lungs, and winter nourishes the kidneys. "Spring health care should focus on nourishing the liver. Traditional Chinese medicine believes that spring belongs to wood among the five elements, and the liver among the five internal organs of the human body also belongs to wood. Therefore, spring energy flows through the liver, so spring is the best time to nourish and protect the liver.

There is a popular saying among the people that you should eat more animal livers to replenish your liver. People's liver fire is getting stronger and stronger, and animal livers cannot directly act on human livers, so everyone must not make misunderstandings when replenishing the liver.

We all know that cyan enters the liver meridian. Therefore, eating more green fresh vegetables during the Spring Festival is the correct way to nourish the liver and protect the liver. Here I recommend some vegetables that are good for the liver, such as spinach, cucumber, celery, broccoli, etc.

1. Cold spinach vermicelli. Blanch the spinach vermicelli, shred the egg pancake, put minced garlic, salt and chicken essence on it, and then spray it with peppercorn oil.

2. Oyster sauce? Broccoli. Cut the broccoli into small florets, wash and blanch. Make a sauce with oyster sauce, cooking wine and light soy sauce in a ratio of 2:2:1. Add minced garlic to the oil pan and saute until fragrant. Add the broccoli, pour in the oyster sauce and stir-fry for a few times. Bring the pot to the table.

3. Wash and chop the celery, add peanuts or ham into the pot, and press the porridge button to finish. The above ingredients are simple and easy to use, and they can clear away heat and dampness, nourish the liver and protect the liver. I hope they can help you.

As spring grows and summer grows, autumn harvests and winter stores everything, and the human body revives. We must also follow the seasons and move in response to spring. In addition to daily maintenance, we must also maintain mental health and keep an open mind.

In terms of diet, nourish yang in spring, and the food should reduce acidity and increase sweetness to nourish the spleen. , Generally speaking, suitable foods include: wheat, dates, soy products, chives, coriander, etc. In addition, vegetables such as leeks and bean sprouts also grow in accordance with the season and are suitable for consumption in spring.

Spring is the best time to nourish the liver. Onions, garlic, leeks, and green peppers can not only nourish liver qi, but also fight tumors and prevent cancer. Although these vegetables are spicy, they have high sulfide content. , can stimulate the digestive tract and increase appetite. The trace element selenium contained in it also has a good preventive and therapeutic effect on gastrointestinal tumors.

You can add some shredded green onions and ginger when cooking or making cold dishes. Leeks can be used. Eaten as stuffings for steamed buns and steamed stuffed buns, scrambled eggs with green peppers and shredded pork with green peppers are also very convenient home-cooked dishes.

Chinese toon is called a "vegetable on the tree" and is the bud of the toon tree. Toon can protect the liver. , benefit the lungs, strengthen the spleen, nourish blood, and relax muscles. Toon salad and scrambled eggs are delicious, and their unique smell can increase appetite and make people feel refreshed.

You should also eat some seasonal foods in spring. Bean sprouts and bean sprouts have a heat-clearing effect and can combat the phenomenon of internal heat in spring.

Many wild vegetables sprout during the Spring Festival. The wild vegetables in this season are fresh and juicy and rich in trace elements, such as elm grass, mugwort, shepherd's purse, and white mugwort. , can be eaten cold or steamed, and can also help the five internal organs shift from winter storage to spring growth, which is beneficial to dredge liver qi and strengthen the spleen and stomach.

Jujube is sweet and the liver likes it, so it has the effect of nourishing and protecting the liver. Especially for women, eating jujube in spring to replenish blood can make the face more rosy and the qi and blood are strong.

You can add some jujubes when making porridge or rice. You can also make jujube cakes from jujubes, which can be made into a dessert suitable for all ages.

Greens enter the liver, so eating more green leafy vegetables also has a good effect on clearing liver fire.

Spinach is a seasonal vegetable in spring. It is rich in trace elements and vitamin C. It has good functions of nourishing the liver, nourishing blood, nourishing yin, etc., and has a good effect on protecting the liver.

You can add some vermicelli and carrots to spinach, add light soy sauce, and balsamic vinegar to make a cold salad with full color, aroma, and taste. Because spinach contains oxalic acid, it will affect the body's absorption of calcium when eaten. Therefore, the whole spinach should be boiled before cooking, which can reduce the oxalic acid content.

Chrysanthemum chrysanthemum is also better than other green leafy vegetables in clearing liver fire. In addition to stir-frying, chrysanthemum can also be used to mix with flour, steam, and serve cold.

In addition to the above ingredients, carrots, tomatoes, asparagus, wolfberry, etc. all have therapeutic effects on the liver.

In spring, on the basis of diet and health, we should pay attention to moderate exercise, mental health, daily life, and disease prevention and health care. Health requires the coordination of many factors. Only by learning more about health knowledge and paying attention to all-round conditioning of the body in daily life can we achieve a healthy body.

Spring is the season for nourishing the liver. In the yin and yang and the five elements of traditional Chinese culture, the attribute of the liver is wood, and spring represents the east, and the corresponding color for nourishing the liver is green. Spring is when yang energy grows, everything revives, flowers bloom, grass climbs out of the ground, willow trees sprout buds, and lush seasonal vegetables can’t wait to go to the market. Spring is a green world, so there are many liver-nourishing ingredients. Several common liver-nourishing ingredients can be made into home-cooked dishes and let the liver feel comfortable and eat a few good meals, and it will do its best to work for our body.

It is easy to eat green foods in this season, such as spring bamboo shoots, leeks, rapeseed, spinach, celery, shepherd's purse... and so on. Fried eggs with leeks is a very good dish for nourishing the liver this season. For our family, not only is it very simple to make, the ingredients used are also very convenient, and the nutritional value of nourishing the liver is very high. We first break the eggs, then wash and cut the leeks, mix them with the eggs, add a little salt (remember not to add too much salt, the eggs themselves do not need salt), put oil in the pot, oil After heating, pour the mixed eggs and leeks into the oil pan and stir-fry. When taking them out of the pan, add a little less vinegar (vinegar is also good for the liver). This not only has a certain effect on nourishing the liver, but also stir-fries the eggs. It's very fragrant and tastes good. It's a liver-nourishing top dish that's ready. It's very simple and practical.

First soak the vermicelli in the pot, then boil the water for three to two minutes, then turn off the heat and cover the pot, and let it soak in the pot until soft. After washing and cutting the spinach and soaking the vermicelli until soft, we blanch the spinach in a pot of boiling water, rinse it with cold water, drain all the water, then mix it with the vermicelli, add salt, chicken essence, oil, sesame oil and vinegar , garlic juice, etc. This liver-nourishing cold dish is sour and spicy and appetizing, which will whet your appetite and make you want to stop. It is a veritable liver-nourishing delicacy in spring.

Qiao Shiwei Tian’s answer: In spring, liver qi begins to be released, which is the best season to nourish the liver. Eat more green vegetables. The most popular vegetables in this season are chrysanthemum, spinach, and leeks. Eating more is also good for the release of liver qi.

Chrysanthemum chrysanthemum in oyster sauce:

Chrysanthemum chrysanthemum is also called "Huangdi Cuisine". In the early years, it was a "palace cuisine". The origin of this "Huangdi Cuisine" is also because it was used by the palace. Stir-fry chrysanthemum chrysanthemum to maintain its crisp, tender taste and nutrition.

Ingredients preparation:

300 grams of chrysanthemum, appropriate amount of cooking oil, appropriate amount of oyster sauce, appropriate amount of chicken essence, and 10 peppercorns.

Preparation method:

1. Wash the chrysanthemum chrysanthemum and drain it. Place on a chopping board, cut off the chrysanthemum in the middle, and separate the leaves from the soup. Then cut into small pieces and set aside.

2. Put an appropriate amount of oil in the pot, and add a few Sichuan peppercorns at the same time, and stir-fry the aroma of Sichuan peppercorns over high heat. Then remove the peppercorns from the oil, add the chrysanthemum stems and stir-fry until cooked.

3. After the chrysanthemum stems are cooked, add the chrysanthemum leaves and stir-fry quickly until the chrysanthemum leaves are broken, then turn off the heat. Pour in oyster sauce, chicken essence, stir evenly, and remove from the pan.

Technical summary:

1. Do not add oyster sauce over high heat when cooking, otherwise the aroma will not come out. It should be heated in advance and poured on the dishes.

2. When frying, pay attention to adding the leaves and stems one after another, so that the soup and leaves can be heated evenly.

Cold spinach:

Ingredients preparation:

Appropriate amount of baby spinach, appropriate amount of peanuts, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of Sichuan peppercorns, appropriate amount of salt, appropriate amount of vinegar, Appropriate amount of MSG.

Preparation method:

1. Prepare fried peanuts and pound garlic into puree.

2. Blanch the spinach in boiling water and put it in cold water.

3. Squeeze the water out of the spinach and cut it into small pieces, add peanuts and salt, vinegar, MSG and garlic paste.

4. Add oil to the pot and fry the pepper until fragrant, then sauté the pepper until fragrant. Pour over the spinach and mix well.

Technical summary:

1. Many people like to eat spinach, but it must be noted that spinach cannot be cooked directly because it contains more oxalic acid, which hinders the body’s absorption of calcium. . Therefore, when eating spinach, you should blanch it in boiling water until soft, then remove it before cooking.

2. Blanch the spinach, blanch the stems and leaves separately. Blanch the stems first, and just scald the leaves until soft.

Stir-fried bean sprouts with leeks:

Ingredients preparation:

200 grams of leeks, 300 grams of bean sprouts, 2 cloves of garlic, 1 tablespoon of vegetable oil, and 20 grams of shredded pork.

Preparation method:

1. Wash bean sprouts and leeks. Chop the garlic cloves.

2. Cut the leeks into sections, but separate the bottom part from the leaves.

3. Prepare a pot and heat it to remove the water. When there is no moisture in the pot, add vegetable oil.

4. When the vegetable oil is 6-7 minutes hot, add minced garlic and saute until fragrant. Add shredded pork and stir-fry until cooked through.

5. Pour in the leek roots and stir-fry. Add bean sprouts and stir-fry over high heat. Finally add the remaining leeks and stir-fry evenly.

6. Turn off the heat, add salt and chicken essence, stir evenly and serve.

Technical summary:

The leek stems should be fried first, and the leaves should be added last. This will heat evenly. The fried leeks are fresh and delicious.

How to effectively preserve the nutrients of vegetables when stir-fried vegetables:

1. Wash vegetables before cutting to prevent nutrients from being lost in the water.

2. Don’t cut vegetables too finely, otherwise water-soluble vitamins and minerals will be lost. Try to tear it by hand and cut it with a knife, because iron will accelerate the oxidation of vitamin C.

3. Do not heat for too long and the temperature should not be too high.

Spring is undoubtedly the best time to nourish the liver. There are many ingredients in life that can nourish the liver, but today I want to recommend pork liver. Most people are very particular about how to eat pork liver. Some friends may think that pork liver tastes bland and tasteless, and it’s really hard to swallow when eating it. But everyone really shouldn’t miss out on such a good thing just because of this reason. Eat nutritious and good food.

Today in Dadong I brought two ways to make pork liver. For picky eaters, no matter which one they are, they are absolutely delicious. One is stir-fried and the other is soup. Do you think you will fall in love with it? Woolen cloth?

Let’s take a look at the production of these two methods!

The first recipe to share is stir-fried pork liver. The pork liver in this dish is tender, spicy and appetizing. The sauce is prepared in advance to ensure the taste of the dish. It is also tender, smooth and refreshing, crispy and It is easier for novices to master without being fishy.

Ingredients:

Pork liver, chives, green onions and ginger, peppers, millet, pickled peppers, pickled ginger, Sichuan peppercorns

Preparation method:

1. First, cut the shallots into sections, the green onions into water chestnuts, the ginger into rhombus-shaped slices, and the peppers into dices. The peppers can also be cut into slices with a diagonal knife, and the millet peppers can also be cut into segments. Soak the ginger. Cut into thin slices, pickled peppers into segments, and spicy millet into rings.

2. Cut the pork liver from the middle. Then cut it into slices and soak the cut pork liver in clean water. Soaking can remove the blood and water in the pig liver, which can remove the fishy smell of the pig liver.

3. The soaking time is about 5 minutes, then pour out the water in the pig liver, grab the water with your hands, add salt, pepper, cooking wine to the pig liver to taste, and then use sweet potato starch to thicken it. Grasp it evenly and stir until there are no lumps in the sweet potato starch and gravy. Adding sweet potato starch and gravy can make the pork liver taste more smooth and tender. The sweet potato starch and gravy can lock in water.

4. Next, make the sauce: 30 grams of light soy sauce, 5 grams of spicy fresh dew, 8 grams of Laoganma fermented black beans, 3 grams of MSG, 1 gram of pepper, 10 grams of cooking wine, and the sauce. Prepare and set aside.

5. Heat the pan with cold oil, then add clear oil and heat it. When the oil temperature is 50% hot, it is 150 degrees. Add the pork liver oil and break up the pork liver with a spoon. Tender and cooked, pour out to control oil.

6. Add a little base oil to the pot, add Sichuan peppercorns and stir-fry until fragrant, then add onion, ginger, millet, spicy pickled peppers, and pickled ginger and stir-fry until fragrant

7. Then add the thread Fry the pepper and millet pepper until fragrant. Add the pork liver and stir-fry for a few times, then add a little oyster sauce, add the prepared sauce and stir-fry quickly and evenly. Add the scallions before serving, stir-fry evenly and serve.

1. When making this dish, pork liver oil is mainly used. Because it needs to be stir-fried, the oil can be poured out when it is tender.

2. When stir-frying, control the heat and do not overcook the pork liver, otherwise the taste of the pork liver will be affected.

Spring is the time when human body liver fire is at its strongest. At this time, you should eat more liver-nourishing ingredients, such as spinach, tofu, white fungus, lily, leeks, etc. So how to make these ingredients? In fact, you can make them according to your favorite taste. Let’s talk about my general method of making these ingredients.

One: For spinach, I usually make spinach and egg soup (you can add some oyster mushrooms to it, it tastes very delicious), but remember to blanch the spinach. In addition, I also like to keep spinach, such as: cold spinach and pork liver vermicelli (very good for iron supplement). Sometimes, in order to get my children to eat some vegetables, I make dumplings with spinach and eggs, which also taste great.

2: When it comes to tofu, I usually make minced meat tofu. This is a great addition to rice, and can be made with any home-style tofu.

Three: Leeks, leeks are generally used to make dumplings, leek egg filling, leek egg shrimp filling can be used to make dumplings. Of course, leeks and pork belly are also delicious when used together to make a leek box.

Four: Tremella lily is most commonly used to cook porridge. It nourishes and protects the liver and improves skin and beauty. Of course, lily is also super delicious when stir-fried with celery.

The above is just my general approach to these ingredients, I hope it can help those in need.

Just search online for liver-nourishing ingredients, so I won’t list them one by one. I mainly introduce a few easy-to-make Cantonese dishes that nourish the liver and strengthen the spleen.

1. Soybean and ginkgo crucian carp soup/soybean, bitter melon and pork ribs soup

2. Pear stewed teal

3. Egg and tomato soup

4. Duck and red spinach soup

5. Stewed old duck with coix seed, Codonopsis pilosula and red dates (pitted)

6. Stewed lean meat with cassia and kelp

7. Steamed oysters with eggs

8. Stir-fried shrimps with onions and fungus

9. Steamed white hairtail fish

10. Fried eggs with leeks

11. Mung bean syrup

12. Pear, banana and watermelon salad

Diet therapy is only a supplement. What is more important to protect and nourish the liver is to have peace of mind and get more rest.

Hello, I am Tongtong. I am very happy to answer your question. To nourish the liver in spring, you can eat spinach, leeks, Chinese toon, and carrots. They are all seasonal vegetables

When it comes to nourishing the liver, we have to look for the answer from its source. The "Huangdi Nei Jing" contains a great treatise on the Four Qi that Regulates the Spirit. It is recorded that "nourishing yang in spring and summer, nourishing yin in autumn and winter", and "spring and March, this is called hair and aging, heaven and earth are born, all things are prosperous, lie down at night and get up early, walk widely in the courtyard , is sent to slow down the body, so that ambition can be born, do not kill when it is born, give without taking away, reward without punishing, this is the response of spring energy, and the way to maintain health. If it is reversed, it will damage the liver. In summer, it will change due to cold, and it will grow. There are only a few. "

Spring is the season when all things revive and grow. We need to consider three aspects: diet, emotions, and daily life. Here we are just talking about diet.

There are two aspects to consider in terms of diet: First, spring, which belongs to wood in the five elements, is green in color. At this time, we should mainly eat more seasonal green vegetables, such as bean sprouts, ginger, toon, green bamboo shoots, spinach, etc. The green seasonal vegetables follow the principle of "the same energy nourishes the liver"; the second is vegetables at the end of winter, as well as black beans, black sesame, etc. In terms of the five elements, winter belongs to water, spring belongs to wood, and water produces wood. We use certain winter foods and black foods to help nourish the liver, which means "nourishing water and absorbing wood."

To nourish the liver in spring, generally speaking, the diet should be mainly paired with seasonal green vegetables, and supplemented with black sesame and black beans in winter, the effect will be better.

In fact, nourishing the liver is not only related to diet, but also to not staying up late and not getting angry.