Efficacy and function of preserved egg and pork liver porridge

Effect 1. Preserved eggs contain alkali. Soaking them with rice before cooking can make the rice bloom quickly, which will shorten the cooking time.

Effect 2 : I like to use a clay pot to cook porridge. If I use an enamel pot or an impermeable steel pot instead, it should be faster.

Effect 3 : Pork liver can nourish blood and improve eyesight. It is good for girls to eat more in winter. Adding pepper to porridge can not only remove the fishy smell and enhance the flavor, but also promote blood circulation. I like to add more, it is very enjoyable.

Effect 4 : It is best to use chives, as green onions will overpower the flavor.

Before frying pork liver, you can soak it in a little borax and white vinegar, then rinse it with clean water.

The pork liver is crispy and refreshing, while the white vinegar can prevent the liver from bleeding and remove the fishy smell. In addition, the fire should be high and the oil should be hot, so that the pork liver is crispy, tender, delicious and has no fishy smell, and the taste is particularly good. 1. The liver is the largest poison transfer station and detoxification organ in the body, so don't rush to cook the fresh liver you bought. Rinse the liver under the tap for 10 minutes, and then soak it in water for 30 minutes;

2. The cooking time cannot be too short. It should be fried for at least 5 minutes in a high fire until the liver turns completely gray-brown and no blood can be seen;

3. Spinach is best for treating anemia;

4. Pork liver often has a special odor. Before cooking, first wash the liver blood with water, then peel off the thin skin, put it in a plate, add appropriate amount of milk to soak, and after a few minutes, the odor of the pork liver can be removed;

5. Pork liver should be cut and cooked immediately. If fresh pork liver is left for a long time after being cut, bile will flow out, which will not only cause loss of nutrients, but also cause many particles to condense on the liver after being fried, affecting the appearance and quality. Therefore, after the pork liver is sliced, it should be quickly mixed with seasoning and wet starch, and put into the pot as soon as possible.