What goes with fried pork liver?

Question 1: What kind of fried pork liver does it go with?

1.

Prepare raw materials

2.

Slice the pepper.

3.

Slice sour radish and pickled ginger, and cut garlic cloves into powder.

4.

Slice pork liver, add proper amount of salt and starch and mix well.

5.

Add an appropriate amount of oil to the pot, heat it to 90%, stir-fry the pork liver, and take it out of the pot for later use.

6.

Add the right amount of oil to the pot, heat it to 80% heat, add pepper and stir fry, and add the right amount of salt to stir fry evenly.

7.

Add sour radish, pickled pepper and minced garlic and stir well.

8.

Add the fried pork liver and stir well.

9.

Out of the pot

Question 2: What dishes can pork liver be fried with? We have a delicious pork liver dish here! Is cucumber fried pork liver, lean meat, pig small intestine!

Question 3: What's delicious about pork liver? It is good to eat pig liver, because it is rich in iron and is the most commonly used food in blood-enriching food. But because pig liver is not easy to taste, it is not easy to make pig liver.

Pay attention to the following points when cooking pork liver dishes:

1. The cooking time should not be too short, and it should be fried for at least 5 minutes, so that the liver becomes completely grayish brown and no bloodshot can be seen;

2. The best match of pork liver is spinach.

3. Pig liver often has a special smell. Before cooking, wash the liver blood with clear water, then peel off the thin skin, put it in a plate, soak it with proper amount of milk, and remove the odor of pig liver after a few minutes;

The pork liver should be cut and cooked now. Fresh pork liver will bleed bile after being cut for a long time, which not only loses nutrients, but also condenses many particles on the fried pork liver, which affects the appearance and quality. Therefore, pork liver slices should be quickly mixed with seasoning and wet starch and cooked as soon as possible.

Let's talk about the main methods of pig liver:

One: fried pork liver with spinach;

Ingredients: 300g spinach.

Accessories: 75g of pig liver,

Seasoning: cooking wine 10g, soy sauce 5g, salt 4g, monosodium glutamate 2g, sugar 5g, vinegar 2g, onion 8g, ginger 8g, garlic (white peel) 8g, starch (pea) 10g, peanut oil 40g and linseed oil 10g.

Features: bright colors, fresh and soft, refreshing.

Exercise:

1. Wash spinach, cut it into 3cm long segments, blanch it in boiling water, take it out, let it cool, and drain it;

2. Wash the pig liver, cut it into small pieces, and use 10g wet starch (5g starch with water) to grab and size it evenly;

3. Add oil to the pot and heat it to 40% heat. Stir-fry pork liver, add onion (minced), ginger (minced) and garlic (minced), cook wine, add refined salt, sugar and soy sauce, stir-fry spinach quickly, add monosodium glutamate, cook vinegar, and use wet starch 10g (starch 5g).

Two: Fried pork liver with green garlic:

Ingredients: 200g pork liver, green garlic100g.

Seasoning: sesame oil 10g, vinegar 10g, soy sauce 5g, starch (pea) 15g, salt 2g, sugar 10g, cooking wine 10g, monosodium glutamate 2g and peanut oil 75g.

Exercise:

1. Add some water to the starch and stir evenly to form about 30 grams of water starch for use;

2. Remove fascia from pig liver, cut into willow leaves, put into a plate, and paste with 20 grams of water starch;

3. Wash the green garlic, pat it loose, and cut it into sections with a counter knife;

4. Put the wok on the fire, add peanut oil, cook it until it is half cooked, add pork liver, spread it out with chopsticks, and take out and drain the oil when it turns gray;

5. Leave the oil in the original pot on the fire, stir-fry the green garlic, add cooking wine, soy sauce, refined salt, sugar and monosodium glutamate, pour the pork liver and thicken it with water starch;

6. Pour in vinegar and sesame oil, stir well, and serve.

Three: Fried pork liver with carrots:

Ingredients: 250g pork liver, 0/00g carrot/kloc.

Seasoning: 2g salt, 5g yellow wine, 3g ginger and 5g horseshoe powder.

Exercise:

Wash pork liver, slice it, put it in a bowl, add salt, wine, ginger (sliced) and water chestnut, and mix well for later use. Wash carrots and slice them. Put the wok on a big fire, pour the oil into the wok, heat it, stir-fry the carrots in the wok, then pour the pork liver and stir-fry for a few times, and serve.

Question 4: What is the best food for pig liver? First, soybean and pig liver are the perfect combination for beautifying and enriching blood.

It is an indisputable fact that pig liver contains high cholesterol. 100g pig liver contains 368mg cholesterol, which is very close to the recommended daily intake of cholesterol (300mg). Eat some other foods containing cholesterol, and you will get more. Therefore, it is very necessary to eat pig liver in a reasonable amount.

If you want to eat pork liver, but don't want to have too high cholesterol, you can cook it with soybeans or bean products. Soybean and bean products contain phytosterol, which is similar in structure to cholesterol, and can resist cholesterol in the intestine and reduce the absorption of cholesterol. Soybean can also provide high-quality protein and some phytochemicals, such as soybean isoflavones, which have antioxidant, anti-aging and estrogen-like effects.

Second, pig liver+spinach = blood.

Pig liver is rich in B vitamins, iron and folic acid, and spinach is rich in folic acid, which can enrich blood when eaten together. But spinach should be blanched in advance, and a lot of oxalic acid should be removed first, because oxalic acid is one of the elements that inhibit iron absorption!

Third, pig liver+tremella = nourishing liver and improving eyesight

The combination of pig liver and tremella can tonify liver and improve eyesight, moisten lung and nourish yin.

Question 5: What vegetables does pork liver eat with? What foods are similar to pork liver?

Pig liver quail can't eat together: Compendium of Materia Medica records: "Pig liver quail eats raw noodle ink." There are many reasons for pigmentation in modern medicine, such as liver disease, copper metabolism disorder, iron retention, enzyme deficiency, vitamin A, vitamin C and vitamin P deficiency. When pork liver and quail meat are cooked together, complex biochemical reactions may occur among enzymes, other biological nutrients and trace elements (enzymes are inactivated after being heated to a certain temperature), which may interfere with the metabolism of trace elements (such as iron and copper), affect the formation and activation of some enzymes, or destroy some essential vitamins, produce some substances that are not conducive to human health, cause adverse physiological effects and produce pigmentation.

Traditional Chinese medicine regards pig liver as an important nutrient for forming blood and various enzymes. It has a long history of treating diseases and has always been regarded as an important medicinal food. Pig liver is rich in phosphorus, iron, protein, lecithin and trace elements, which is beneficial to supplement human blood and children's physical and intellectual development. Pig liver contains a lot of vitamin A. Regular consumption can improve the condition of eye diseases. Pig liver is also a beneficial food for cancer patients, because it contains a variety of anticancer substances and has strong anti-cancer and anti-fatigue effects. At the same time, pig liver can also help the human body excrete toxic substances, so it is beneficial and harmless for healthy people to eat pig liver.

Because of the high cholesterol content in pig liver, patients with coronary heart disease, hypertension, hyperlipidemia and obesity should be cautious or avoid eating it. At the same time, we should avoid eating pig liver with discoloration or nodules.

Pig liver and cauliflower should not be eaten together: fried pig liver should not be accompanied by cauliflower. Cauliflower contains a lot of cellulose, and the aldonic acid residues in cellulose can form chelates with trace elements such as iron, copper and zinc in pig liver, thus reducing the absorption of these elements by human body.

Pig liver and sparrow meat can't be eaten together: it will cause poisoning and can be treated with mung beans.

Dog meat and pig liver are very similar: both dog meat and pig liver are hot foods, and they are easy to get angry when eaten together.

Pig liver and amaranth are very similar: pig liver and amaranth are warm, and eating them together makes people get angry.

Mustard and pork liver are very similar: they are both warm products, and eating them together makes people get angry.

Pig liver should not be eaten with fish, quail and carp intestines: discomfort after eating.

Pig liver and pheasant can't eat together: "Eating soon" points out: "Pheasants (pheasants) can't eat together with pig liver." Because pheasant tastes sour and slightly cold, pork liver tastes bitter and warm, and food has different medicinal properties, it is not suitable to eat together.

Compatibility of pork liver with foods rich in vitamin C: Fried pork liver or soup should not be matched with vegetables rich in vitamin C such as tomatoes, peppers and edamames. Because pig liver is rich in trace elements copper and iron, it can oxidize vitamin C into dehydrovitamin C, losing its original function. Therefore, pig liver should not be eaten with fruits and vegetables rich in vitamin C.

Pig liver is very similar to cauliflower: stir-fried pig liver should not be accompanied by cauliflower. Because cauliflower contains a lot of cellulose, aldonic acid residues in cellulose can form chelates with trace elements such as iron, copper and zinc in pig liver, which reduces the absorption of these elements by human body.

Pig liver is similar to hawthorn: because hawthorn is rich in vitamin C, pig liver contains trace elements such as copper, iron and zinc. When vitamin C meets metal ions, it will accelerate oxidation and be destroyed, reducing its nutritional value. Therefore, eating pork liver is not suitable for eating hawthorn.

Tomatoes are similar to pig liver: tomatoes are rich in vitamin C, and pig liver oxidizes and reduces vitamin C, making it lose its original function.

Pig liver is very similar to pheasant: it is recorded in Eating that pheasant should not eat with pig liver. Pheasant tastes sour and slightly cold, which can tonify middle energizer, stop diarrhea and quench thirst. Pig liver is warm, sweet, sour and bitter, and their taste is different from warm and cold. If the two are cooked together, it will be unhealthy and even cause adverse physiological effects.

Carassius auratus with pig liver: Carassius auratus is sweet and warm in nature, and has the effects of benefiting qi and strengthening the spleen, clearing away heat and toxic materials, inducing diuresis to reduce swelling, dredging veins and promoting lactation. Pig liver and crucian carp are incompatible. If they are mixed and cooked or fried, some unfavorable factors will occur, and eating them will cause some adverse reactions, such as carbuncle.

Pig liver should not be eaten with tomatoes and peppers: fried pig liver or soup should not be accompanied with vegetables rich in vitamin C such as tomatoes, peppers and edamame.

Pig liver is very similar to bean sprouts: copper in pig liver will accelerate the oxidation of vitamin C in bean sprouts and lose its nutritional value.

Vitamin C and pig liver should not be eaten together: Vitamin C has the functions of detoxification, liver protection, antiallergic, promoting wound healing, increasing the body's resistance to infection and preventing carcinogens, and can be used for the treatment of many diseases. However, if you eat pig liver while applying vitamin C, it will reduce the effect of vitamin C or make it ineffective.

The best food for pig liver, the list of suitable food for pig liver

Pig liver+Chinese cabbage: Chinese cabbage mixed with pig liver is rich in vitamin A, which can maintain human life ...

Question 6: What's delicious about pork liver? You can stir-fry peppers or stir-fry them with cyan and red bell peppers. It's nice and delicious.

You can also stir-fry garlic sprouts, stir-fry peas and so on.

There are green peppers, onions, celery and so on!

Here are several ways to fry pork liver!

(1) Fried pork liver with garlic moss

Raw materials:

Pork liver and garlic moss.

Exercise:

1, pig liver washed and sliced, with any size.

2, garlic moss cut into small particles, set aside.

3. Put the base oil in the pot, heat it to 90% heat, saute shallots, garlic and dried peppers, stir-fry pork liver slices, and finally put garlic moss, add appropriate amount of salt, sugar and white vinegar to taste.

(2) Fried pork liver

1, Wash pig liver thoroughly, slice it, soak it in light salt water for 30 minutes, repeatedly change the water until it is clear (to completely remove the residual liver blood and poisons), soak the auricularia auricula in warm water, slice other ingredients, slice garlic, and cut ginger into Jiang Mo.

2. Drain the cleaned pig liver, add dried powder, cooking wine, a little salt and pepper and mix well.

3. Heat the oil in the pot to 40% heat, and the liver slices that have been put into the slurry quickly slide down until they change color and are taken out for later use.

4. After the oil is left in the pot, add Jiang Mo garlic slices and stir fry, then add carrots and black fungus (black fungus can be blanched in boiling water in advance to prevent explosion), and add a little salt, sugar, cooking wine and a little vinegar to stir fry evenly.

5. Add 2 tablespoons oyster sauce and stir fry 1 min. Finally, add cucumber slices and pork liver slices and stir well.

(3) Fried pork liver with celery

Ingredients: 350g celery.

Accessories: 75g pork liver.

Seasoning: cooking wine 10g soy sauce 5g salt 4g monosodium glutamate 2g onion 10g ginger 10g star anise 10g pepper powder 1g starch (pea) 10g peanut oil 60g sesame oil 10g each.

manufacturing process

1. Remove roots and leaves from tender celery, obliquely cut into 3cm long sections, blanch in boiling water, remove, cool and drain.

2. Wash the pork liver and cut it into willow leaves, grab it evenly with 1g refined salt and 10g wet starch (5g starch with water), put it in 40% hot oil until it becomes soft, and pour it into a sliding spoon to drain oil.

3. Leave 25 grams of base oil in the pot, heat it, add onion, ginger and garlic into the pot, cook the cooking wine, add celery and salt, stir-fry slightly, then add pork liver and pepper noodles, add monosodium glutamate and sesame oil, and serve.

(4) Fried pork liver with onion

Exercise:

1. Onion slices;

2. The onion is cut obliquely;

3. Cut ginger into sections;

4. Slice pig liver for later use;

5. Blanch the pig liver in boiling water for 5 seconds, take it out as soon as the color changes, and cool it with water;

6. Add raw flour, soy sauce, pepper, sugar and cooking wine 10 minute;

7. Stir-fry the onion, onion segments and ginger slices with low fire, and then stir-fry the pork liver slices with high fire;

8. Add monosodium glutamate and sesame oil, stir well and serve.

Food is similar to pork liver: pork liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.

(5) Fried pork liver with sauerkraut-Hong Kong specialty ~ ~

Practice: Wash and slice pickled cabbage, soak it in clear water 1 hour, sprinkle with salt, pick it up and drain it, add 2 tablespoons of sugar and vinegar, grab it and marinate it for 2 hours, and dry it. Wash the plasma from the pig liver, dry it, cut it into thin slices, marinate it in marinade for about 15 minutes, cook it in boiling water, and drain it. Heat a wok, add 2 tbsp oil, saute ginger, lobster sauce and minced garlic until fragrant, stir-fry pork liver slightly, add 1 teaspoon wine, stir-fry pickled cabbage thoroughly, and add a leek stir-fry spoon. Serve.

Remarks: (When frying pork liver, the frying time is different according to different tastes. I like to eat tender and smooth for a short time and crispy for a long time. )

Question 7: What kind of fried spicy pork liver does fresh pork liver match?

Spicy, fresh and tender liver, peanut crisp.

Ingredients: 200g of pork liver, 75g of fried peanuts, 75g of mixed oil, 8 grams of pepper 10 slice, 8 grams of dried pepper, 3 grams of salt, 3 grams of cooking wine 13, 3 grams of monosodium glutamate, 20g of soy sauce and wet starch, 8 grams of onion, ginger, garlic and sugar, a proper amount of soup and a little vinegar.

Exercise:

(1) Slice liver, onion and ginger, slice dried pepper and onion. Mix the liver with salt and cooking wine, paste it with wet starch and mix some oil.

(2) Mix cooking wine, wet starch, onion, ginger, garlic, sugar, soy sauce, monosodium glutamate and soup into juice.

(3) Heat the frying spoon to oil. When the oil is hot, add pepper and pepper, fry until dark purple, and then add pork liver slices. When the liver is cooked, immediately pour the juice into the spoon. After the juice is boiled, stir-fry, add vinegar and stir-fry peanuts.

Zhugan decoction

Ingredients: 100g pork liver, 50g medlar, proper amount of cooking wine, refined salt, onion, ginger slices, pepper and lard.

Exercise:

1. Wash pork liver and cut into strips.

2. Wash the medlar.

3. Put the pot on the fire, heat the lard, stir-fry the pork liver, cook the cooking wine, stir-fry the onion, ginger slices and refined salt, inject appropriate amount of water, add Lycium barbarum and cook until the pork liver is cooked, season with refined salt and pepper, and put it in a soup bowl.

Efficacy: Rich in vitamin A, it is a good dish for nourishing brain, regulating qi and blood, protecting eyesight and strengthening body.

Question 8: Pig liver. What dishes will it go with? Stir-fried is delicious, and shredded green peppers are delicious, I think.

Question 9: What dish should pork liver be fried with to be delicious! ? The role of pig liver is to improve eyesight! Therefore, the soup of Lycium barbarum and pork liver and pork liver lean porridge are delicious!

However, there are quite a lot of pig liver toxins, and eating once a week is enough!

Question 10: What is better for frying pork liver? How to fry pork liver? Ingredients: pork liver, water bamboo, green pepper, onion, ginger, garlic, cooking wine, soy sauce, sweet noodle sauce, sugar and water starch. Practice: 1, pig liver was washed with clean water and soaked in salt water for more than 60 minutes; 2. Wash the soaked pork liver, cut into pieces, add cooking wine, soy sauce and dried starch, and let it stand for 15 minutes; 3. Wash and slice water bamboo and green pepper, and mince onion, ginger and garlic; 4, hot pot into the oil, after the oil temperature, stir-fry the pork liver with fire until the pork liver becomes discolored and stiff, and take it out for later use; 5, stir-fry the water bamboo in another oil pan until soft, and then stir-fry the green pepper slices slightly; 6. Saute shallots, ginger and garlic in oil pan, stir-fry sweet noodle sauce, add sugar and a little water; 7. Pour in the fried water bamboo, green pepper and pork liver, stir-fry evenly, and thicken with water starch. Youganjian raw materials: pork liver 250g, carrot 1, green pepper 1, 3 dried auricularia, 6 slices of ginger, 3 segments of green onion, 3 dried peppers, 30ml of soy sauce, 5g of salt, 5g of sugar, 30ml of cooking wine and 20ml of water starch. Practice: 1. Wash the pork liver, slice it into thin slices, add 15ml cooking wine, water starch and 2 g salt, mix well, then pour 15ml cooking oil and marinate for 30min. Cut carrot and green pepper into pieces, soak auricularia in warm water, wash off sediment and tear it into small pieces for later use; 2. Heat the wok over a large fire, then put in cooking oil, put in pork liver, slide it away quickly, and take it out immediately after seeing the discoloration of pork liver; 3. Put the oil in another pan, heat it to 30%, add the dried chili and stir-fry until fragrant, then add the onion ginger, fungus and carrot and stir-fry until fragrant; 4. Add the previously fried liver tip, pour in soy sauce and cooking wine, add salt and sugar and stir-fry until the color is the highest; 5. Finally, put the green pepper slices in front of the pot, stir-fry them evenly and take them out of the pot immediately. Remarks: This is a very common dish. Pig liver is rich in vitamins, which is very effective for anemia, eyesight improvement and anti-aging. Very suitable for the elderly and children. But the visceral food should be moderate, and you can't eat too much just because it is nutritious. Eat it once in a while. When curing meat, adding a little water starch and cooking oil can make the meat slices fully absorb water before cooking, and the oil will form a protective film on the outside of the meat slices, so the water is not easy to lose after frying in the pan, so that the fried meat slices will be very smooth and tender, and the oil should be cooled in a hot pot. You can put more onions and ginger to effectively remove the fishy smell. At the same time, it can also be fried with green peppers, carrots, onions and other fragrant vegetables, which can remove the fishy smell and enhance the fragrance.