When it comes to eating, it is estimated that no other country can compare with my country. With rich ingredients and diverse cooking methods, there is always a delicious food that you will never forget.
But there are also some foods that look “dirty”, so many people can’t eat them, such as: duck blood, chicken gizzards, loach… As everyone knows, these foods are actually very nutritious.
1
Duck blood: iron supplement “master”
Better than lean meat
Duck blood is a very common ingredient. It is smooth, tender and fragrant. Some people love it, but some people think it is unclean and poisonous, so they choose to stay away.
1Duck blood is high in protein and low in fat, and it is also a “master of iron supplementation”
Animal blood is known as “liquid meat”. Its protein content is similar to that of meat, and its amino acid ratio is close to that of the human body. It is also easily digested and absorbed, but its fat content is much lower than that of meat.
But the best thing about duck blood is that it is rich in iron, about 30.5mg/hc, which is better than pork lean meat (about 2.4mg/hc) and even better than similar chicken blood (about 25mg/hc). , pig blood (8.7mg/100 grams) are high.
And the iron in animal blood is heme iron, which is good for human absorption and is an excellent food for iron supplementation.
[Tips] Animal blood is rich in iron. If iron is not fully absorbed by the human body, it will combine with sulfide in the large intestine to produce black iron sulfide, resulting in melena, which is a normal phenomenon.
2 Regular and qualified duck blood, you can eat it with confidence
First of all, there are no garbage or toxins in the blood vessels, generally only the metabolites “filtered” by the liver and kidneys.
Secondly, animal blood used for food must be taken from quarantined animals and processed through sterilization and other processes.
So as long as it is qualified duck blood purchased in regular supermarkets, it is generally safe to eat. It is recommended to eat 2 to 3 times a month, 25g of blood products each time.
Two tricks to teach you to choose a good duck blood
Due to the small amount of duck blood, pig blood is added to some blood products, resulting in what some people call “fake duck blood”. So how do we choose a good real duck blood?
①Look at the ingredients list: duck blood must be the top one, preferably not mixed with pig blood, cattle blood, etc.;
2 Look at the appearance: There are no pores on the surface of real duck blood (there are pores after cooking), the size of the pores on the cut surface is different, the color is dark red, and there is no peculiar smell.
[Tips] There is little difference in nutrition between fresh duck blood and boxed duck blood. You can choose either, but it must be a regular and qualified product.
Next, I would like to recommend a dish of duck blood with leeks, which can invigorate the kidneys, invigorate the blood, and relieve constipation.
Duck blood with leeks
Ingredients: leeks, duck blood, ginger, garlic, chili peppers, soy sauce, soy sauce, oil, salt.
How to:
1. The leeks were changed into inch sections, the leaves and stalks were separated, and the duck blood was changed into strips;
2. Add water to the pot, bring to a boil, add appropriate amount of salt, blanch duck blood for about half a minute, remove and drain;
3. Pour oil into the pot, and when it is 70% hot, add duck blood and fry it until it forms a charred edge and then remove it;
4. Put the ginger and garlic into the oil pan and sauté until fragrant, then add the leek sticks and leek leaves in turn, and keep stirring on high heat;
5. Put in duck blood, add soy sauce, soy sauce, appropriate amount of water and starch and stir-fry evenly. Add chili granules and stir-fry for a while.
2
Chicken gizzards: low fat and high protein
It can also nourish the spleen and stomach
Chicken gizzard, which is the stomach of a chicken, is also considered by many people to be “tasteful” and unclean, but it is actually a “health treasure” that should not be missed.
1 Chicken gizzard: low-fat and high-protein, helping to regulate blood pressure
The chicken gizzard is the part with the least fat on the chicken. The fat content is about 2.8g/100g, and it is the part with lower cholesterol content in the internal organs, only about 170mg/100g. But its protein content is very high, reaching 19.2g/hectogram.
In addition, chicken gizzards are also rich in minerals such as calcium, iron, and zinc, as well as potassium, which can help regulate blood pressure.
2 Chicken Neijin: nourishing the spleen and stomach, eliminating silt and accumulation
There is a yellow film inside the chicken gizzard. Many people throw it away, but they don’t know that it is the chicken inner gold commonly used in traditional Chinese medicine to digest food and accumulate. Zhang Xichun, a famous doctor, once evaluated it as “an essential medicine for digestion of stasis and a wonderful product for invigorating the spleen and stomach”.
①Resolve the accumulation of the spleen and stomach: Chicken Neijin can dissolve the accumulation of the spleen and stomach, help the spleen and stomach to transport and transform, and eliminate accumulated food.
【Chicken Gold Porridge】
Ingredients: 6g chicken, 3g dried orange peel, 3g Amomum, 30g japonica rice.
Practice: Grind chicken neijin, dried orange peel and Amomum to powder, then cook porridge with japonica rice, which has the effect of strengthening the spleen and stomach.
②Resolves the accumulation of internal organs: Chicken Neijin is also a “miracle drug for removing blood stasis”.Joints, gastrointestinal polyps, etc. have a certain conditioning effect.
【Sijin Erhu Soup】
Chen Baogui, a famous Chinese medicine doctor, has developed a recipe – Sijin Erhu Decoction, which can not only eliminate small stones (stones under 0.5 cm), but also prevent stone regeneration!
[Recipe] Chicken Neijin, Money Grass, Sea Jinsha, Turmeric, Yuanhu, Bupleurum.
[Note] This prescription is a therapeutic prescription, please follow the doctor’s advice for specific usage and dosage.
3
Loach: “Ginseng in the Water”
Auxiliary to protect the liver and blood vessels
The loach is small and black, and often rolls in the mud, which is difficult for many people to accept. However, it has the reputation of “ginseng in the water”, and there are folk sayings that “turtledove in the sky, loach on the ground”, which shows its high nutritional value.
According to pharmacological analysis, loach is rich in protein, fat, calcium, phosphorus, iron, as well as vitamins A, B1, B2 and various amino acids, which are good for protecting liver and blood vessels.
1Auxiliary protection of liver
Clinical and experimental studies have found that loach powder has a good effect on promoting the subsidence of jaundice and the decrease of transaminase, especially for acute hepatitis.
Also studies have shown that loach freeze-dried powder has significant liver protection and anti-hepatic fibrosis effects [1]; loach polysaccharide has a significant inhibitory effect on chemical damage to the liver of mice [2].
2Auxiliary blood pressure lowering and blood vessel protection
Loach contains arginine, which can be converted into nitric oxide by vascular endothelial cells, and nitric oxide is a vascular endothelial relaxation factor, which helps to dilate blood vessels, and is of great help to balance blood pressure and increase blood vessel elasticity.
But many people don’t know how to make loach to taste good. Next, I will teach you how to make a stewed eggplant with sauce-flavored loach. Let’s learn quickly~
Sauce-flavored loach and eggplant
Ingredients: Loach, eggplant, green and red peppers, beer, oil, star anise, onion, ginger and garlic, fresh yellow sauce, cooking wine, soy sauce, salt, sugar, tempeh.
How to:
1. Put the washed loach in a basin, add cooking wine and a lot of salt and marinate for three minutes, then wash with water;
2. Cut the eggplant and green and red pepper into strips of about 8cm;
3. Put 20g of base oil and 3 star anise in the pot and stir-fry until fragrant, add garlic and fry until golden brown, add chopped green onion and ginger and stir-fry, add 1 tablespoon of fresh yellow sauce and stir-fry;
4. Pour half a cup of beer, cooking wine, soy sauce, salt, sugar, tempeh to taste, and then add the washed loach;
5. After simmering on low heat for 10 minutes, add eggplant, add green and red pepper after 3 minutes, and boil.
4
Black Garlic: “Oriental Chocolate”
Sweet, soft and waxy, strong antioxidant effect
The garlic usually used for cooking is white and clean, but there is one kind of garlic that is black and makes people feel inedible when they look at it. As everyone knows, black garlic is the “dark horse” in the health care industry, and there is “Oriental Chocolate”. called.
1 black garlic, comes from the “fermentation” of garlic, and tastes sweet and glutinous
Traditional black garlic is made by “fermenting” garlic under the conditions of high temperature and high humidity, using the catalysis of biological enzymes and the chemical reaction of the garlic components themselves.
Under high temperature conditions, sugar and amino acids undergo Maillard reaction to produce melanin. The higher the temperature, the faster and darker the color transformation, and the garlic turns black.
During this process, the volatile sulfide content of garlic grains is reduced, the spicy and pungent taste is reduced, and the garlic polysaccharide is degraded and converted into fructose, glucose, etc., and the taste is obviously sweeter.
2 black garlic has good antioxidant effect
There are many antioxidants in garlic, such as alliin, various polyphenolic compounds.
After turning into black garlic, the content or activity of these substances is greatly increased. It has been reported in the literature that the content of alliin has increased by 5 to 6 times; there are also literatures that detect “superoxide dismutase-like”, “catalase scavenging activity” and the content of polyphenols, which have increased by 13 times and 10 times respectively. , 7 times. [3]
In addition, in vitro cell experiments or animal experiments also found that black garlic may have various effects such as regulating blood lipids, blood sugar, anti-inflammatory, and anti-tumor.
Black garlic can be eaten directly or used in cooking, such as roasted chicken with black garlic.
5
Natto: regulate blood lipids and improve blood flow
Help you “young blood vessels”
“Natto is sticky, and it’s brushed when you clip it. It doesn’t look beautiful, and it doesn’t even have the desire to eat it…” If you think so too, it’s a pity.
Natto is made by fermenting cooked soybeans with Bacillus natto. It not only contains the original soybean isoflavones, but also helps to regulate estrogen levels in both directions. More importantly, it contains a very Beneficial enzyme – nattokinase.
Nattokinase can increase “good cholesterol”, lower “bad cholesterol”, regulate blood lipids and reduce blood viscosity; it can also repair vascular endothelium and assist in dissolving thrombus, thereby helping to improve vascular stenosis , smooth blood flow.
(I am the official WeChat account of a big doctor)