It is normal for the color of chicken livers to vary. The shape of chicken livers is large and small, and the color is purple-red depending on the size of the chicken. Fresh cooked chicken livers also have light red, khaki, orange-yellow, and gray colors, which are all normal. Bright red is pigmented to attract customers. The more authentic the color, the more reassuring it is. The meat is tender and sweet, and it is one of the chicken offal. It has the functions of nourishing liver and kidney, improving eyesight, eliminating chancre, nourishing blood and promoting blood circulation. It is sweet and bitter in nature, slightly warm, salty, non-toxic, returns to the liver and enters the kidney meridian; it can nourish the liver and kidney, relieve miscarriage, stop bleeding and nourish blood; it is mainly used for liver deficiency and dark eyes, infantile malnutrition, fetal leakage in women, and night blindness. It is suitable for cooking methods such as stewing, frying, frying, stewing, and boiling soup.
How to choose: the darker color is a little longer and has been "blown by the wind and the sun"; the color is whitish, not so red, dull, and has a high possibility of deterioration.
Storage method
Store at low temperature. Refrigerate at 2-4 degrees Celsius for 2-4 days; freeze at -18 degrees Celsius or below for 4-6 months. In order to avoid mutual contamination with chicken, the two should be handled separately when packaging and refrigerating, as the internal organs are prone to produce blood during storage.
#* Taboo crowd The general public can eat. Chicken liver is suitable for women with fetal leakage, liver deficiency, dark eyesight, infantile malnutrition, enuresis and impotence.
#*Food Compatibility Chicken soup made from chicken heart, chicken liver, chicken intestines and chicken kidney has the effect of nourishing the heart and calming the nerves.
- Chicken liver is cooked with spinach, which is very effective in treating anemia.
- Chicken liver cannot be eaten in large quantities for a long time, otherwise it may cause:
- Obesity - Because chicken liver is rich in fat and carbohydrates, the excess energy caused by eating liver for a long time can lead to obesity.
- Vitamin A poisoning - Chicken liver contains a lot of vitamin A.
- Calcium deficiency - the liver contains high phosphorus and low calcium, and phosphorus has an inhibitory effect on calcium absorption. Eating liver for a long time can lead to calcium deficiency.
- Bleeding - coagulation requires calcium. If calcium deficiency occurs due to long-term consumption of liver, it will cause coagulation dysfunction, resulting in acute bleeding or difficulty in hemostasis.
Cooking skills The leaf surface of chicken liver has bitter gallbladder and tendons, which must be removed during processing to avoid affecting the taste.
#Remarks
3. It is not advisable to eat too much chicken liver, so as not to consume too much cholesterol.
4. The content of vitamin A in chicken liver far exceeds that of milk, eggs, meat, fish and other foods. In addition to choosing quality-assured hormone-free chickens, proper cooking and consumption can also reduce the absorption of toxins. Chicken viscera is the easiest to eat bad guys, because chicken liver and kidneys and other viscera are responsible for decomposing toxins and depositing a large amount of toxins.
Common dishes brine chicken liver, fried chicken liver, fried chicken liver with pepper
