補(bǔ)血最好的5種東西，紅棗排在最后，醫(yī)生：第一名很多人都沒想到

第五名：紅棗

推薦吃法，紅棗桂圓清潤(rùn)湯。這是最簡(jiǎn)單的做法，主打“清補(bǔ)”。

食材；紅棗：5-6顆，桂圓干：6-8顆，枸杞：一小把（約20粒）清水：600-800毫升，紅糖/冰糖：適量（桂圓本身有甜味，糖可少放）

做法：1處理紅棗：紅棗洗凈，一定要把棗核去掉（棗核性燥熱，不去核煮容易上火）。可以將紅棗撕開或切片，這樣藥效更容易煮出來。

2浸泡桂圓：桂圓干剝?nèi)ネ鈿ぃㄈ绻枪饒A肉直接洗凈即可），用清水稍微浸泡5分鐘，洗去浮塵。

3煮制：鍋中加入清水，放入紅棗和桂圓。大火煮開后，轉(zhuǎn)小火慢燉20-30分鐘。此時(shí)你會(huì)聞到濃郁的果香，湯色也會(huì)變成琥珀色。

4最后調(diào)味：出鍋前5分鐘，放入枸杞（枸杞不宜久煮，否則營(yíng)養(yǎng)流失且湯會(huì)變酸）。根據(jù)口味加入適量紅糖（補(bǔ)血效果更好）或冰糖，攪拌至融化即可。

第四名：菠菜

推薦吃法，菠菜拌花生。經(jīng)典的“國(guó)民涼菜”，口感特別豐富

食材：菠菜 、花生米 80克（熟），大蒜 3-4瓣、干辣椒 2個(gè)（可選）生抽、陳醋（或香醋）、鹽、白糖、香油（芝麻油）、食用油

做法：1處理花生（如果買的是生花生），冷鍋冷油，放入生花生米，小火慢炸。聽到噼啪聲變小，花生皮微微變色即可關(guān)火。

2利用余溫再翻炸一下，盛出晾涼后才會(huì)酥脆。如果是買的現(xiàn)成酒鬼花生或油炸花生，這一步跳過。

3菠菜洗凈，切去老根（或者把紅根刷洗干凈保留，紅根營(yíng)養(yǎng)豐富）。

4焯水：鍋中燒開水，水里加一勺鹽和幾滴食用油。放入菠菜，焯水約 1-2分鐘（必須焯透，去除草酸）。http://share.ert-cigarette.com/Article/details/39585.shtml
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5過涼：撈出菠菜，迅速放入冰水或涼白開中降溫。這一步能鎖住綠色，保持口感脆嫩。擠干水分，切成寸段，放入盤中。

6調(diào)制料汁，大蒜切末，干辣椒切圈。小碗中放入蒜末、干辣椒。燒一勺熱油，潑在蒜末辣椒上激發(fā)出香味（如果不喜歡太油，可以省略潑油，直接用香油）。碗中加入：2勺生抽、2勺陳醋、半勺白糖（提鮮）、少許鹽、幾滴香油，攪拌均勻。

7拌勻開吃，將調(diào)好的料汁淋在菠菜上，撒上炸好的花生米，用筷子翻拌均勻即可裝盤。

第三名：豬肝

推薦吃法， 爆炒豬肝。這道菜美味十足，咸鮮微辣，豬肝嫩得像豆腐一樣，配米飯簡(jiǎn)直一絕！

食材：豬肝 ，紅椒 1個(gè)、洋蔥 半個(gè)、大蒜（切片）、姜蔥（切段）、生抽、老抽、料酒、陳醋、白糖、淀粉、鹽、白胡椒粉、香油

做法：1豬肝洗凈，切成柳葉片

2將切好的豬肝放入碗中，加入一勺淀粉和少許料酒。用手反復(fù)抓揉1分鐘，你會(huì)看到豬肝滲出很多血水。用流水沖洗干凈，直到水變清，瀝干水分。

3在瀝干的豬肝中加入：少許鹽、白胡椒粉、1勺生抽、1勺料酒、1勺淀粉。抓勻上勁，最后淋入一勺食用油（封住水分，下鍋不粘連）。腌制10分鐘。

4準(zhǔn)備調(diào)味汁，碗里加入生抽 2勺，老抽 半勺（上色），陳醋 1勺（去腥解膩，關(guān)鍵！），白糖 1小勺（提鮮），淀粉 1勺，清水 2勺，鹽、雞精 少許，拌均勻備用。

5滑油：鍋燒熱，多倒點(diǎn)油。油溫5成熱（筷子下去冒小泡）時(shí)，放入腌好的豬肝。http://raad.share.bj-adsw.com/article/details/53045.shtml
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6劃散：用筷子或鏟子快速劃散，看到豬肝變色（約20-30秒），立刻撈出控油。

7炒香：鍋留底油，放入姜蒜、泡椒爆香，再放入青紅椒、洋蔥翻炒至斷生。

8合炒：倒入滑好的豬肝。

9烹汁：沿著鍋邊淋入調(diào)好的碗芡。

10出鍋：大火快速翻炒均勻，芡汁裹滿食材（約10-15秒），淋入少許香油，立刻出鍋！

第二名：黑豆

推薦吃法， 黑豆排骨湯。這道湯色澤清亮，排骨軟爛脫骨，黑豆綿軟沙糯，喝一口鮮香濃郁，是家庭餐桌上非常健康的一道滋補(bǔ)湯品。

食材；排骨，黑豆，鹽， 胡椒粉，蔥， 姜，枸杞

做法：1將黑豆洗凈，挑出壞豆。浸泡：提前用冷水浸泡黑豆 4小時(shí)以上，最好能提前一晚泡上。

2排骨斬成小段，放入清水中浸泡20分鐘，中間換一次水，把血水泡出來。

3焯水：冷水下鍋：鍋中放入排骨，加入沒過排骨的冷水。加入去腥三件套：放入姜片、蔥段、一勺料酒。大火煮開，撇去浮沫（血沫）。撈出排骨，瀝干備用。

4鍋燒熱，放少許油，下入姜片和排骨，中小火煎至排骨表面微黃。這一步能讓湯色更奶白，味道更香。

5加水：將排骨（或煎好的排骨）放入砂鍋，加入足量的開水（一定要開水，沒過食材）。

6加豆：放入泡好的黑豆和姜片。

7慢燉：大火燒開后，轉(zhuǎn)小火蓋蓋慢燉 1.5 - 2小時(shí)。時(shí)間取決于黑豆泡得怎么樣，泡得透1.5小時(shí)就夠了。
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8調(diào)味：出鍋前10分鐘，放入枸杞。最后加入適量鹽調(diào)味，撒上蔥花即可。

第一名：雞胗

推薦吃法，酸辣雞胗（最下飯）。酸辣開胃，口感脆嫩，專治沒食欲。

食材：雞胗、泡椒（野山椒）、小米辣、大蒜、生姜、芹菜（可選）。

做法：1焯水：洗凈切好的雞胗冷水下鍋，加姜片、料酒，煮開后撇去浮沫，煮約2-3分鐘撈出瀝干（不要煮太久，否則老了）。

2爆香：熱鍋涼油，下入姜蒜末、泡椒、小米辣爆香。

3爆炒：倒入雞胗，大火快速翻炒。

4調(diào)味：加入一勺生抽、一勺蠔油、少許鹽和白糖，沿鍋邊淋入一勺陳醋（醋是靈魂，能去腥增脆）。

5出鍋：放入芹菜段，翻炒斷生即可出鍋。全程要快，保持脆度。

最后提醒一句，在追求健康補(bǔ)血的過程中，我們不能僅僅依賴某一種食物，而應(yīng)該多樣化飲食，合理搭配這幾種補(bǔ)血食物，以達(dá)到更好的補(bǔ)血效果。同時(shí)，如果貧血癥狀較為嚴(yán)重，還應(yīng)及時(shí)就醫(yī)，在醫(yī)生的指導(dǎo)下進(jìn)行治療。希望大家都能擁有健康的身體，遠(yuǎn)離貧血的困擾。