"Folic acid Champion" is pork liver!It is 17 times higher than the cabbage. Middle -aged and elderly people often eat it and get less sick.

Folic acid is one of the B vitamins and is one of the essential water -soluble B vitamins for the human body. It was proposed from spinach in the earliest period, so it was named "folic acid".

For the elderly who lack folic acid for a long time, the chance of suffering from cerebral infarction will increase by 12%. Lack of folic acid will also cause memory loss and H -type hypertension.The long -term supplementation of folic acid in the elderly can reduce the role of cerebral infarction, delay the elderly’s dementia, and prevent anemia.

As the saying goes: "Medicine is not as good as food and supplement." The pork liver we often eat is the "folic acid champion". Every 100 grams of pork liver contains 236 micrograms of folic acid, which is 17 times higher than roll cabbage. Middle -aged and elderly people often eat it., Strong body.

1. Recommended method: [Celery fried pork liver]

1. Prepare a fresh pork liver, cut off the fascia above and cut into slices. After cutting, wash it with water several times, and wash until the water is very clear. It can fully remove the blood water inside, otherwise the smell is too heavy.

2. Prepare a small parsley, cut into sections after removing the root, and wash it in water; a small piece of pork belly, remove the skin of the meat and cut it into slices;Essence

3. Boil oil in the pot, add the celery segment for stir fry, add a spoonful of salt, season with a little MSG, fry the celery to six mature, and pour out for later use.

4. Boil oil in the pot, stir -fry the pork capsules, and stir -fry the lard., Cooking wine, pour pork liver, turn to high heat and stir -fry evenly. Add an appropriate amount of oyster sauce, old sauce color, pepper, and stir -fry the color evenly.

5. At this time, put the celery, so that the celery will neither be raw, the pork liver will not fry, add the red pepper circle, the hot flavor will burst into the high heat, hook a little water starch, so that the seasoning can be better adsorbed on the pigOn the surface of the liver, you can get out of the pot after flipping, and it is delicious.

2. Recommended method: 【Sweet and Sour Pork Liver】

1. Prepare a pork liver, cut it into a uniform slice and put it in the pot, add an appropriate amount of salt and beer, grab it with your hands for a while to remove the blood water inside, and wash it with water repeatedly.Otherwise, there will be fishy smell.

2. Add 2 grams of salt, 2 grams of pepper, 5 grams of pepper, 5 grams of pepper, 2 grams of old sauce, pour some cooking wine, pour the juice into the pork liver in one direction, and then grab a little starch to lock the pigWater in the liver, continue to mix well and marinate for 10 minutes.Cut some ginger, minced garlic, onion head, red pinopy pepper ring for later use.

3. Add 2 grams of salt to the bowl, 2 grams of chicken essence, 15 grams of sugar, 10 grams of raw soy sauce, 10 grams of vinegar, add a little water to dilute, and add a spoonful of starch to stir well.

4. Boil water in the pot, put the ginger slices and onion sections, and pour a little cooking wine to fish. After boiling the water, pour the pork liver into the pot, and quickly cook for 30 seconds.Pour out and drain the water to pack into the market for later use.

5. Boil oil in the pot. When the oil temperature is 50 % hot, pour the green onion, ginger, garlic, and pickled pepper for about 2 minutes. Fry the water in the dry head.Juice, open the high heat and put the soup to the rich and sticky, pour on the pork liver evenly, and then sprinkle with green onions.

3. Recommended method: [green pepper fried pork liver]

1. Prepare a fresh pork liver, remove the fascia, cut into thin slices and put it into the basin, pour the appropriate amount of beer for 10 minutes, remove the toxins and blood in the pork liver, and discharge the fishy smell.After soaking, grab and rub the blood stains inside, and rinse it several times in water until the water is clear, squeeze the water into the pot, add a spoonful of salt, a little beer, 10 grams of starch and mix well well, Lock the moisture in the pork liver.

2. Prepare one of the green peppers and red peppers. After the seeds are removed, cut into diamond -shaped slices and use it together for coloring; a section of the green onion, cutting into a slice; a piece of ginger, cut into a diamond -shaped piece;Essence

3. Prepare a small basin, pour a little beer, add 2 grams of chicken powder, 1 gram of pepper, 5 grams of oyster sauce, 10 grams of raw soy sauce, 3 grams of old sauce, add a little dry starch, stir evenly.

4. Add a little oil to the pot. Put the pork liver when the oil temperature is 40 % hot. Pour out the oil for 10 seconds to control the oil. The oil liver is easy to harden and the taste is old.

5. Leave a little base oil in the pot, stir -fry the onion, ginger, and wild mountain pepper, pour the green and red pepper slices and stir -fry until the pork liver, and then pour the prepared bowl.Stir -fry for 10 seconds, pour a little rice vinegar, pour a little bright oil to brighten the color. After rolling, you can get out of the pan and put it.


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