Four seas net: pig liver nutrition value is very high, but in recent years, a lot of people are not willing to eat pig liver! Why, because everybody, say 'the toxin of pig liver is too high, dare not eat! "Prevention of hepatitis E virus.". In fact, as long as pig liver is not often eaten, it is still OK. And pork liver is delicious. So how should pig liver be handled correctly? What is the treatment of pig liver? Let's learn about it with Xiaobian~
How to deal with pig liver? Treatment of pig liver
Yes, pig liver is indeed the detoxification organ of pigs and the transfer station of poisons, but this does not mean that pig liver is really too toxic to eat! And correct treatment of pig liver, nutritional value is very high, of course, more attention is, do not eat half cooked pig liver!
How to clean pig liver and detoxify it:
1. Liver is the largest poison transfer station and detoxification organ in the body, so the fresh liver bought back should not be in a hurry to cook. It should be washed under the tap water for 10 minutes, then soaked in water for 30 minutes; it can also be slightly added with some white vinegar in the water to speed up the removal of toxins.
2. After slicing pig liver, wash it repeatedly with flowing water until no blood seeps out. In this way, the toxin remaining in pig liver can be effectively removed.
3. Cooking time should not be too short, at least stir fry in the heat for more than 5 minutes, so that the liver completely turns gray brown and no blood can be seen.
4. To treat anemia, spinach can be used. However, spinach should be blanched in advance, and a large amount of oxalate should be removed first, because oxalate is one of the elements that inhibit the absorption of iron!
5. Pig liver often has a special peculiar smell. Before cooking, you should first wash the liver blood with water.
6. The pig liver should be cut and done now. The bile will flow out when the fresh pig liver is placed for a long time after cutting, which will not only lose nutrients, but also many particles coagulate on the pig liver after frying, which will affect the appearance and quality. Therefore, after slicing the pig liver, the seasoning and wet starch should be used quickly to mix well, and the pig liver should be put into the pot as soon as possible.