Medlar and mutton liver porridge

Medlar and mutton liver porridge

Introduction:

"Lycium barbarum has the function of nourishing the liver and kidney and benefiting the eyes. Nourishing the liver is rich in vitamin A, which is good for the eyes. Medlar and mutton liver porridge can nourish the liver and improve eyesight, which is often eaten by computer workers. ，”

Production steps:

Step 1: raise the liver and cut it into small cubes. I have cooked it here for a long time. I can also use fresh ones. The fresh ones should be cut into small cubes and soaked in cold water for half an hour. Wash the wolfberry and jujube slices, cut the foamed Auricularia auricula into shreds, and cut the scallions for later use.

Step 2: put the rice into the pot, fill in proper amount of water, add Yanggan, medlar and jujube slices and cook together.

Step 3: after the rice is rotten, add the scallion fungus, or add a little salt, cook for a few minutes, and then out of the pot.

Materials required:

Pig liver: 1 small piece

Jujube slices: a handful

Scallion: right amount

Wolfberry: a handful

Auricularia auricula: right amount

Rice: right amount

Note: fresh nourishing liver has a smell of mutton. You can add cinnamon, fragrant leaves, star anise and so on in advance, and divide them into small pieces to cook porridge. The smell of mutton will be greatly reduced. Add red dates, hawthorn slices and orange peel when cooking porridge, or add scallion and coriander powder when coming out of the pot, which can also divert the attention of taste buds.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and sweet