The liver is an important organ in animals for storing nutrients and detoxification. It is rich in nutrients and has health benefits, making it one of the best blood-toning foods.
Nutritional Analysis
1. Lamb liver is rich in iron, which is an essential element for the production of red blood cells. A deficiency can lead to fatigue and a pale complexion. Moderate consumption can make the skin ruddy.
2. Lamb liver is rich in Vitamin B2, which is a component of many enzymes and coenzymes in human biochemical metabolism and can promote the body's metabolism.
3. Lamb liver is also rich in Vitamin A, which can prevent night blindness and vision loss, and help in the treatment of various eye diseases.
Sautéed Lamb Liver with Garlic Sprouts
Applicable Population
Generally suitable for all people.
1. Suitable for those with night blindness (sparrow eye), xerophthalmia, cloudy vision, children's malnutrition eyes, dim vision, or weak vision after a febrile illness; suitable for patients with blood deficiency, sallow complexion, postpartum anemia in women, tuberculosis, children's weakness, and those with Vitamin A deficiency.
2. Lamb liver is high in cholesterol, so patients with hyperlipidemia should avoid it.
Cooking Instructions
1. The liver is the largest transit station and detoxification organ in the body, so fresh liver should not be cooked immediately after purchase. It should be rinsed under a running tap for 10 minutes, then soaked in water for 30 minutes.
2. The cooking time should not be too short. It should be stir-fried over high heat for at least 5 minutes until the liver is completely grayish-brown and no blood is visible.
Liver is rich in iron and is probably the most popular offal in Western countries. There are several types of liver, with calf liver being the best in quality and flavor, and therefore the most expensive. Except for beef liver, which is usually used for stewing and casseroles, all types of liver can be fried or grilled, but pan-frying is the best way to preserve its moisture. Lamb liver has a stronger flavor and less tender meat than calf liver. In Middle Eastern cuisine, it is grilled on skewers. Beef liver is inexpensive but has a strong flavor and generally tough meat. Pork liver also has a strong flavor but is widely used in delicatessens and is often made into pâté.
Medicinal Properties
Lamb liver is sweet and bitter in taste, cool in nature, and enters the liver meridian.
It has the effects of nourishing blood, tonifying the liver, and improving eyesight.
It is used for blood deficiency with sallow complexion and emaciation, liver deficiency with dim vision, night blindness, cloudy vision, cataracts; can treat night blindness and anemia; can tonify lung qi and regulate water passages, and can treat symptoms such as lung deficiency cough and dysuria.
Among these, the nourishing effect is best with green goat liver.
stir-fried mutton liver with green garlic