How to make tofu with pig blood, how to make pig blood tofu delicious

In fact, this dish is directly boiled and eaten, and it is delicious, and it is very nutritious, and I often eat it at home, because my parents like to eat pig blood very much, saying that eating pig blood is good, and eating pig blood can help you wash off the dust in your lungs, which is good for your body.

Originally, I didn't like to eat pig blood very much, but thinking that eating it would be good for my body, I still ate some with my parents, but after eating it more times, I found that the taste of pig blood was not bad, tender and delicious. <>

However, when it comes to tofu and pig blood, it is still the preferred way to choose to cook and eat it!

Let's take a look at how to make tofu pig blood!

Ingredients: 100 grams of pig's blood, 1 piece of tofu, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 1 tablespoon of salt, 20 ml of vegetable oil, 1 teaspoon of chicken essence.

Production method: 1. Cut the purchased pig blood into pieces, cut the tofu into uniformly sized pieces, wash the green onion and cut it into segments, peel the ginger and cut it into shreds, peel the garlic and cut it into slices and put it aside for later use. <>

2. After cleaning the wok, boil the water at the bottom of the pot over medium heat, then pour in vegetable oil and heat it to 6 hot, put garlic and ginger into the pot and fry until fragrant, and then pour in a bowl of water.

3. Pour the blanched pig's blood and tofu into it, add salt to taste, cook for 2 minutes, add a little chicken essence and green onion before coming out of the pot to enhance the flavor, and then put it on a plate!

Tips: Many people will cook tofu and pig blood when they boil it, and they don't dare to turn it with a spoon when they get to the pot, this is because the tofu and pig blood have not gone through the step of blanching before going into the pot, and if they are blanched, the tofu will not be boiled. <>

The dish of tofu and pig blood is simple, suitable for all ages, the taste is also very good, and there are many methods, this is just one of the delicious methods, friends who like to eat pig blood can try to make it themselves.

Ingredients. Bean curd.

200 grams. Pig blood.

200 grams. Accessories. Scallions. Amount.

Ginger. Amount. Garlic. Amount.

Salt. 1 gram. Cooking oil. Amount.

Wine. Amount.

Essence of chicken. 1 gram.

Steps. <>

1.Wash the tofu and pork blood and cut it and set aside.

2.Blanch the tofu and pork blood in boiling water.

3.Chop the green onion, ginger and garlic and set aside.

4.Sauté the ginger until fragrant, then stir-fry the tofu and pork blood in a pan of hot oil. Add some cooking wine.

5.Bring to a boil and add a little salt when the soup thickens.

6.Add the chicken essence and green onions, remove from the pan and serve on a plate.

Pig blood roasted tofu.

Roasted tofu with pork blood is a very home-cooked dish that goes well with rice, the method is simple, and it tastes great with the current seasonal vegetables and leeks, and you can't stop eating it at all.

Ingredients: Pig blood, appropriate amount.

Tofu to taste.

Leeks to taste.

Garlic to taste.

Ginger to taste.

The practice of roasted tofu with pig's blood.

Tofu is beaten into pieces, pig blood is chopped into pieces (pig blood cannot be cut, the surface of the cut will be not smooth or even cut bad), old ginger and garlic are patted and chopped into minced ginger and garlic respectively, and friends with tempeh add a little Yongchuan tempeh and chop it slightly; Cut the leeks into sections.

Boil water in a pot, add an appropriate amount of salt, add an appropriate amount of salt after the water boils, and blanch for 2-3 minutes to remove the tofu. Then boil an appropriate amount of water in the pot, put Xuewang under cold water, add a little cooking wine, blanch the water for about 1 minute after boiling, and then take out the Xuewang and empty the water.

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Pour an appropriate amount of oil into the pot, first add the dried chili pepper and Sichuan pepper, then immediately add the bean paste, fry the bean paste until fragrant and fry the red oil, and then add the chopped black bean sauce, minced ginger and garlic, and fry all the ingredients over low heat until fragrant.

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After stir-frying all the ingredients until fragrant, add water, add tofu first, and then add an appropriate amount of light soy sauce. After the tofu is burned for about 2 minutes, then add the pig's blood, add a little sugar, a little chicken essence or monosodium glutamate (don't add if you don't like it), a little aged vinegar, and continue to burn for 2 minutes to let the tofu and Xuewang fully absorb the flavor.

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Thicken, divide the water into three times, put in the leeks and push a few times, pour a little oil before the pot, which can make the soup after thickening look brighter, and then put it out of the pot and put it on the plate.

Tips: 1. Adding salt when blanching tofu can change the density of the water, so that the water with the smell of beany in the tofu can be discharged. 2. We will add a little salt in the production process of pig blood, otherwise the pig blood will not be shaped.

Therefore, there is a salty taste in the pig's blood, and we first burn the tofu to taste it and then add the pig's blood, which will not cause the pig's blood to be too salty. 3. Tofu and Xuewang contain water, the first time I got out of the pot, I felt that the water juice was already very viscous, but it would continue to come out of the water after a while, and it would not be thick, so it should be divided into three times to add the sauce. 4. The choice of tofuEveryone chooses tender tofu or old tofu according to their preferences.

5. You can add pickled peppers according to your preference, and adding pickled peppers tastes better.

1 green pepper, 300 grams of pig's blood, 1 carrot, 2 grams of salt as an excipient, 5 grams of light soy sauce, 10 grams of oil, and 2 grams of chicken essence.

Method 2Stir-fry the carrots and green peppers first.

3.Put salt early into 4Stir-fry raw.

5.Put in the pig's blood, fry the pig's blood, first pass the pig's blood through boiling water, and remove the foam.

6.Drizzle with light soy sauce and stir-fry wellFry for a moment 8Sprinkle with essence of chicken 9Put some thirteen incense.

Wash the white radish and cut into cubes.

Cut the pig's blood, blanch it in hot water, and remove it for later use.

Wash the pot and add cooking oil, add the green onion and stir-fry until fragrant, then add the radish cubes.

Add the dark soy sauce and stir-fry evenly to bring out the aroma of the radish.

Then add the pig's blood and fry for a while, add salt, monosodium glutamate, and sesame oil to taste.

Serve on a plate.

Pig blood is blanched in hot water and is easily cooked.

1. Take 1 piece of pig blood, clean it, and put it on a plate.

2. Cut the pig's blood into slices first, then cut into small pieces and put them on a plate.

3. Cut the radish into slices, then into small pieces, and place them on a plate.

4. Wash the pot, light the fire, add about 5ml of oil to the pot, and turn the heat to the high heat.

5. When the oil in the pan is 60% hot, pour the prepared pig's blood into the pot.

6. Spread the pig's blood on the bottom of the pot for a while, and then turn it over.

7. When the pig blood in the pot is ready, put the pig blood up and put it on a plate.

8. Then, pour the prepared radish into the pan and stir-fry a few times.

9. Spread the radish slices on the bottom of the pot for a while, then stir-fry a few times.

10. When the radish slices in the pot change color, pour the pig's blood into the pot and stir-fry a few times.

11. Then, add about 50ml of water to the pot and cover the pot.

12. When the water in the pot is about to boil dry, add 1 tablespoon of Nande and stir-fry a few times to mix Nande and the vegetables evenly.

13. Then, add 1 3 tablespoons of salt and stir-fry a few times to mix the salt and vegetables evenly.

14. Serve and put on a plate.

Pig blood roasted tofu.

1. Ingredients: 1 piece of pig blood, 1 piece of old tofu, 1 garlic sprout, 5 cloves of garlic, 2 vitex strips, 4 spicy millet, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 spoon of white sugar, appropriate amount of salt, appropriate amount of cooking oil.

Second, the practice of roasting tofu with pig blood:

1.With all the ingredients ready, cut the tofu in half and then cut it into slices. The pig's blood is also thinly sliced and placed on a plate for later use. Cut it a little thicker, not too thin, otherwise it will easily fall apart when you cook it later.

2.Now let's prepare a little ingredients, clean the two wattle strips and cut them into rings, cut the millet spicy into rings, cut the garlic sprouts into small pieces, crush the garlic first, then chop it into minced garlic, and put it in a bowl for later use. If you are afraid of spicy, you can also replace millet spicy with red pepper, the taste is also very good.

3.Put an appropriate amount of cooking oil in a pot, and when the oil is hot, put the minced garlic in and stir-fry until fragrant. Then add 1 spoon of Lao Gan Ma and stir-fry the red oil. Then pour in the pig blood clot and the tofu cube together.

4.To start seasoning, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, then add water that has covered all the ingredients, and cover with a lid. Reduce the heat to medium-low and simmer for 15 minutes to let the pork blood and tofu absorb the flavor.

When cooking, don't stir it casually to avoid scattering the tofu and pig's blood.

5.Add 1 tablespoon of salt and 1 tablespoon of white sugar before cooking, overturn it evenly with a spatula, continue to cover and simmer for 5 minutes. At this time, the soup is almost collected, pour in the green and red pepper rings, overturn them evenly, until the green and red pepper rings are broken, and they can be out of the pot.

Put on a plate, sprinkle with crushed garlic sprouts, a plate of spicy and tender pig blood roasted tofu is ready, there is no appetite in summer, come to such a plate of spicy and tender pig blood roasted tofu, a big bowl of rice will be solved in three or two.

Tips: The method of roasted tofu with pig blood shared with you today, have you learned it, it is very simple. The ingredients used are also very simple, basically every family has them, but the pig's blood and tofu are very tender, you must not use too much force when stir-frying, it is best to stir-fry with a shovel, so that they are not easy to scatter.

Tofu is recommended to choose old tofu, it feels better with pig blood, and it is not so easy to rot, but if you like to be tender, tender tofu is also possible, but you should pay more attention to it when frying.

The method of boiling pig blood into pig blood clots is as follows:

1. When killing pigs, put some salt in the prepared large basin for receiving pig blood.

2. The hot pig blood is connected to the basin and solidified when it is naturally cooled;

3. Then cut it into small pieces, pour it into the pot and cook it slowly, 4. So that the blood clot becomes relatively firm.

Pig blood is a simple way to cook, such as:

Material. Ingredients: 500 grams of pig blood.

Seasoning: 10 grams of chili powder, 10 grams of minced mustard, 10 grams of minced anchovy (i.e. pickled mustard leaves), 3 grams of soy sauce, 50 grams of tea oil, 1 gram of monosodium glutamate, 5 grams of chives, 50 grams of broth, 3 grams of sesame oil.

Method. 1. Cut the pig's blood into centimeter-square pieces.

2. Put the bottom oil in the pot and boil it for 60% to heat the chili powder and mustard to the bottom of the mustard and stir until fragrant, add the pig's blood, anchovy, soy sauce, monosodium glutamate, and stock to boil over high heat, then change to low heat and cook for 1 minute, pour sesame oil, and sprinkle with chopped green onions.

Hello, glad you asked. Blood tofu is a food made by adding salt or directly heating animal blood to coagulate. Common blood tofu is made from duck blood, chicken blood, and pig blood.

2. Add enough water to the pot and bring to a boil over high heat for later use. 3. After the water in the pot is boiled, gently pour the pig blood in the pot into the pot to keep the blood clots from rotting. 4. Turn to high heat and cook, do not use a spoon to stir when cooking.

Cook for a while longer and wait until the blood clot in the pot is completely coagulated, and the blood tofu is ready. 5. Remove the blood tofu from the pot and place it in a clean basin. Add water to rinse the blood tofu and discard the water.

Add cold water to the basin and take it as you go.

The blood tofu method is as follows:1. Wash one piece of pig blood and two pieces of tofu and put them on a plate.

2. Five or six garlic stalks, cut into sections.

4. Cut the pig's blood and tofu into pieces, which should not be too big or too small, and should be moderate; Then pass the water, the purpose of the water is to remove the fishy smell of pig blood and the gypsum smell in the tofu, this process is very important, generally boiled for about five minutes, you can remove these smells.

5. Put out of the pot. First put the ginger shreds in the oil pan and fry them, if you want to add chili peppers, you can put them in the pot with the ginger shreds; Then put the garlic into the pot, stir-fry for a while, then put the pig's blood tofu in the pot and fry it for a few minutes, and then put the water to cook together, the water should be slightly warmed pig's blood and tofu, and the whole process should take seven or eight minutes.

6. The last step is to put the seasoning before the pot and stir-fry it slightly.

200 grams of old tofu, 200 grams of pig's blood, a few shallots, three coriander, 1 garlic, a few slices of ginger, 20 Sichuan peppercorns, 2 star anise, 3 grams of salt, 1 spoon of chicken essence, half a spoon of pepper, 2 sharp peppers, half a spoon of soy sauce.

Step 1: Cut the tofu into cubes.

Step 2: Heat oil in a pot and pour in tofu.

Step 3: Fry the tofu until golden brown and remove it from the pan for later use.

Step 4: Add star anise to an appropriate amount of oil, stir-fry pepper and ginger and pour in pig blood.

Step 5: Add garlic after the pig's blood changes color.

Step 6: Add an appropriate amount of water, pour in the fried tofu, and bring to a boil over high heat.

Step 7: Add soy sauce and chili peppers.

Step 8: Add seasonings after coloring.

Stir-fry evenly, remove from the pan and add green onion and coriander.

Hello, the first step, pig blood can be coagulated with salt. This is the pig's blood that we buy in the market. However, it is not yet possible to change the knife and process it into a dish. However, it can be divided into large pieces with bamboo chips or knives.

2.Wash the pot, add plenty of water, and bring to a boil over high heat. Be careful to use boiling water, not cold water, otherwise it will fail.

3.Once the water is boiling, pour the pig's blood into the pot. Pour it gently, trying to keep the blood clot from falling apart. If the movement is too heavy and too large, it is easy to fall apart.

4.Cook over high heat, without stirring with a spoon. If there is no submerged area, you can gently scoop the hot water on the side of the pot with a spoon to promote the solidification of the surface.

6.The water will become more and more turbid at first, leave it alone, continue to boil, and after a while, the water will gradually become clear again, still don't turn it. Cook it for a while and the inside of the blood clot will completely coagulate.

6.Take out the blood tofu, put it in a clean basin, add cold water to rinse, pour it out, add cold water to raise, and take it as you eat. When eating, change the knife into small pieces, and you can make various flavors of Xuewang dishes.