How to eat spinach and pork liver soup for pregnant women

Pregnant women will consume a lot of energy and physical strength when they are pregnant. After giving birth, they will become weak and powerless due to physical trauma and blood loss. Therefore, they can strengthen their physical fitness and restore energy through proper diet conditioning. At present, spinach and pork liver soup can well supplement the body's needed iron, calcium and other nutrients, and has the effects of enhancing disease resistance, promoting human metabolism, preventing dry eyes and fatigue, cleansing the skin, and anti-aging. It is a rare nutritious dish. Bring the soup to a boil, add onion, ginger and oil and cook for a few minutes. Then add the mixed pork liver slices and spinach and cook until cooked.

Spinach and Pork Liver Soup

Ingredients: fresh pork liver, onion, ginger, salt, dried peppercorns, spinach, and cooking wine.

practice:

1. Wash the pork liver, remove the tendons, cut into strips, and soak in warm water for 3 hours. It is best to change the water 1-2 times during this period.

2. Add water to the pot, put in ginger slices, scallion segments, dried peppercorns, cooking wine, and pork liver and bring to a boil.

3. Blanch to remove blood foam, remove from the water and rinse with warm water.

4. Wash the pot, boil another pot of water, put in the pork liver, bring to a boil, then turn to low heat and cook for about 10 minutes.

5. Take out and let cool slightly, then slice and put on a plate; wash and drain the spinach leaves.

6. Bring water to a boil in a pot, add pork liver slices and cook for 5 minutes.

7. Add spinach, mix well and boil, then add salt to taste.

Pregnant women can eat spinach and pork liver soup to produce and nourish blood, allowing the baby to grow healthier and stronger. However, you should be careful not to cook the pork liver too tenderly, otherwise it will not be able to remove parasite eggs and kill bacteria. Add a small amount of vinegar or cooking wine to remove the fishy smell. Also, note that spinach contains oxalic acid, which can easily form calcium oxalate, which is stones, when making the soup. Therefore, when making the soup, blanch the spinach in boiling water first to remove 80% of the oxalic acid.