How to make pork liver and spinach porridge. Things to avoid when eating pork liver

Among all kinds of delicacies, pork liver and spinach porridge made with pork liver and spinach is very popular because of its deliciousness and nutrition. So, how to make pork liver and spinach porridge?

How to make pork liver and spinach porridge:

Ingredients: about 150 grams of pork liver, three spinach leaves, some wolfberry, oil, salt, ginger, Sanhua wine, garlic, and green onions

practice:

1. Cut the pork liver into thin slices, wash it under the tap, and soak it in plenty of water for about an hour. Because the liver is an organ for detoxification, the toxins can be washed away by soaking and rinsing.

2. Put water in a pot and bring it to a boil. Put the soaked pork liver into the pot and blanch it to remove the blood foam. Then rinse it clean under the tap.

3. Wash the whole spinach, remove the roots, and mince the ginger, green onion, and garlic.

4. Put the pork liver, ginger, scallion and garlic into the soup pot, pour in Sanhua wine and oil, bring to a boil over high heat, then turn to low heat and cook until the soup is thick. Add the washed wolfberries and spinach, and add salt to taste.

However, there are some things to avoid when eating pig liver. It should not be consumed more than twice a week:

We know that pig liver contains high cholesterol. If you eat too much at one time, you will ingest more cholesterol, which will lead to arteriosclerosis and aggravate cardiovascular disease. Therefore, patients with hypertension and coronary heart disease should eat less pig liver.

Pork liver can supplement iron, but it cannot cure anemia. You cannot achieve the effect of curing anemia by eating a large amount of pork liver for a long time, so pork liver should not be eaten more than twice a week. If you want to supplement iron, you can eat some Tiezhiyuan tablets. In combination with food supplements, it can achieve the effect of improving blood and preventing anemia. It can also be used for women's health care.

Vitamin C is easily oxidized, especially when it encounters certain trace elements. Pig liver contains a high content of copper, which can combine with vitamin C and make vitamin C lose its original function. Therefore, you cannot take vitamin C while eating pig liver.

Pig liver is the largest detoxification organ in the pig body. Various toxic metabolites and certain toxic substances in feed will remain in the liver, detoxify it and enter the kidneys, and then be excreted through urine. The blood containing toxins in the pig liver is dispersed in tens of thousands of pig liver sinuses, so the purchased pig liver should be rinsed with tap water for 10 minutes and then soaked in water for 30 minutes before it can be eaten.

Common enzyme preparations include pepsin, pancreatin, amylase, multi-enzyme tablets, etc. The copper in pig liver can form precipitates with the acidic genes of enzyme proteins and amino acid molecules, affecting the efficacy of the medicine. Therefore, you should not take enzyme preparations when eating pig liver.

If the pig liver is heated for too short a time, certain bacteria and parasite eggs in the liver cannot be killed. Therefore, the pig liver should not be fried too tender.