How to make the best soup with pig blood, and how to cook the soup with pig blood to be delicious

Pig blood is also called blood tofu, is a more common ingredient in our daily life, good quality and low price, rich in nutrition, its protein content is twice as high as pork, iron content is twice as high as pork liver, can be called "the jade of blood", and the fat content of pig blood is very low, so it is a good home-cooked health food.

Pig blood is delicious and simple to do is the pig blood soup, fresh and smooth, nutritious and delicious, in the autumn and winter this slightly cool or cold season to drink a bowl, it is really warm into the heart.

Pork blood leek soup.

Ingredients required: pig's blood, leeks, garlic, ginger, millet pepper.

Method: 1. Carefully cut the pig's blood, pick and wash the leeks and cut them into sections, mince the garlic and ginger, and cut the millet pepper into rings for later use.

Fresh pig blood actually has a little bit of bloody smell, and adding some leeks can not only remove the fish, but also have the effect of Titian.

2. Add water to a pot and bring to a boil, add a small amount of white wine and ginger slices, simmer for one minute, then remove and drain the water.

3. Wash the pot and heat it, add vegetable oil and boil it until it is hot, add minced ginger and garlic to stir until fragrant, then add pig blood clots, cook in cooking wine, and turn carefully to prevent burning.

4. Add an appropriate amount of water and boil slightly, add leeks and millet peppers after boiling, cook for about a minute, finally add salt and white pepper, mix well and then get out of the pot.

Pig blood is a low-calorie, low-fat food, occasionally eat pig blood soup twice a week, not only to clean the stomach and improve immunity, but also to people with anemia also have the effect of nourishing blood.

Usually when we buy pig blood in the market, we should also pay attention to the fact that fresh pig blood contains a lot of oxygen, so a lot of pores can be seen on the surface of the processed pig blood, the surface or section is very rough and hierarchical, the color is dark red, it feels a little hard to the touch, and it is easy to break, this is real pig blood.

There are also some traders in order to benefit the ** fake pig blood, fake pig blood due to doped with formaldehyde and other chemicals, the color is very bright, the surface looks smooth and delicate, there are no pores inside, not fragile, it feels elastic, and there is no blood clot and other debris falling when rinsing with water, this is likely to be fake pig blood, everyone must pay attention to it when buying!

This article was originally written by [Yeluo Food], thank you for reading and supporting! If you like my sharing, welcome to like, collect, ** to more friends who love food, if you have a better practice, you are also welcome to leave a message in the comment area, with your help, I will do better!

A complete list of 100 ways to make pig blood.

Minnan Shishi large intestine pig blood soup.

The practice of Cantonese pig blood soup.

Chaoshan pig blood soup method**.

Top secret recipe for pork red soup.

Ingredients

400 grams of pig blood.

Excipients

2 grams of salt, 5 ml of oil, 3 slices of ginger, appropriate amount of chopped green onion, 2 grams of monosodium glutamate, 1 clove of garlic.

Preparation of pork blood soup1. The ingredients are ready, and the ginger and garlic are cut into foam. Finely chopped green onions. Wash and slice the pig's blood.

2. Sit in a pot and boil the oil and stir-fry the ginger and garlic foam.

3. Get the pig's blood down and stir-fry it a few times, the color will become a little black, and you are not afraid of normal.

4. Boil the amount of water you need.

5. After boiling, simmer for 5 minutes and add an appropriate amount of salt.

6. A little MSG and then sprinkle chopped green onions.

Cooking tips for pork blood soup.

Pig blood can be fried without frying. Just stir-fry it to be more fragrant.

Coriander pig's blood soup - the most practical scavenger for the human body.

Ingredients: 300 grams of pure pig blood, several corianders.

Seasoning: lard, salt, pepper, chicken essence, a little sesame oil.

Method: 1. Soak the pig's blood in water, cut it into small cubes, remove the hair, filter the water for later use, and chop the coriander;

2. Boil a large bowl of water in a pot, add a spoonful of lard after the water boils, put in the cut pig's blood and boil, turn to low heat and cook for another 5 minutes;

3. Adjust salt, sprinkle pepper and chicken essence;

4. Pour a little sesame oil in a bowl, sprinkle chopped coriander, and pour in the boiled pig blood soup.

Tips: 1. Pure pig blood is made by the slaughterhouse with the fresh pig blood of the day, except for adding a little salt, nothing is added, because the production process is simple, it is inevitable that a small amount of hair will fall in, and it can be cleaned up. If you can't buy it, you can replace it with boxed pig blood in the supermarket, and it is recommended to blanch the water before boiling the soup before putting it into the pot to remove debris such as preservatives.

2. The cooking time should not be too long, and the pig blood will not taste good when it is boiled old.

500 grams of pig blood, 50 grams of bean paste (minced), 20 grams of chopped green onions, 10 grams of minced ginger

10 grams of minced garlic, soy sauce, chicken powder, salt, water starch, and peppercorns.

1. Put the pig's blood into a pot of boiling water and boil slightly, remove it and cool it with cold water, and cut it into small cubes.

2. Put the wok on medium heat, put the oil and burn it until it is 60% hot, fry the bean paste, part of the green onion, minced ginger and minced garlic to make the fragrance, when the oil is fried red, add 1 cup of water, put chicken powder, soy sauce, add pig blood, adjust the taste, burn it slightly, thicken it with water starch, fry the remaining green onions, put it into a bowl, and sprinkle it with peppercorns.

480 grams of soybean sprouts, 480 grams of cooked pig's blood, 4 slices of ginger, one teaspoon of peanut oil, one and a half teaspoons of salt.

1) Wash the soybean sprouts, remove the roots and cut them into sections; Wash the pig's blood with water.

2) Heat the wok red, add peanut oil, stir-fry ginger slices, stir-fry soybean sprouts until fragrant, pour water into the heat and boil for about 30 minutes;

Add the pig's blood, boil and serve, add salt to taste.

400 grams of pig blood, 100 grams of green chili peppers, 10 grams of dried red peppers, green onions, 2 slices of ginger, salt, monosodium glutamate, peanut oil, light soy sauce.

Method: 1. Wash the pig blood pepper and set aside, cut the pepper from the middle, remove the seeds and slice it with an oblique knife.

2. Slice the pig's blood, slice the ginger, and cut the green onion into cubes.

3. Put peanut oil in a pot, add green onions, ginger and dried red pepper and stir-fry until fragrant.

4. Add the cut pig blood, add some water, light soy sauce and salt to continue stir-frying, then add green chili peppers and fry until the green chili peppers change color, add monosodium glutamate to season and put on a plate.

Pig's blood, tofu, shredded ginger, minced green garlic, cooking wine, salt, pepper.

Method: 1 Cut pig blood and tofu into small pieces and put them in boiling water for later use;

2 Heat the oil in the pan, and stir-fry the ginger shreds to bring out the fragrance, the pig's blood and tofu that have been soaked in water after the oil is warm;

3 Cook cooking wine to remove the smell, pour in the stock (you can also use water and chicken essence instead), add salt and pepper to taste;

4 Bring to a boil over high heat and sprinkle in minced green garlic.

1.Cut the pig's blood into pieces;

2.The fungus is torn into small pieces after the water is released; Splitter.

3.Put the pig's blood and fungus in the same pot, add water, and heat over high heat to boil;

4.Simmer over low heat until the blood clot floats;

5.Season with salt.

Blood, tofu, ginger slices, garlic, millet chili, minced meat, light soy sauce, bean paste, sugar, salt.

1.Cut the tofu and pig's blood into long strips, and marinate the shredded meat with cooking wine and minced ginger for a while.

2.Fry the tofu until golden brown and put it in a casserole, stir-fry the ginger slices and chili peppers in oil, add shredded meat and stir-fry, add watercress and stir-fry with potato sauce, add water, put in pig blood after the water boils, add salt and light soy sauce, and put it in a casserole to stew together after the pig blood boils.

3.After the heat boils, simmer over low heat for 15 minutes until the tofu and pig blood are flavorful, thicken with cornstarch, sprinkle with garlic leaves, and then eat.

1 piece of pig blood, 2 slices of sauerkraut heart, 3 leeks.

3 bowls of seasoning stock, 1/2 teaspoon salt, 2 tablespoons sa cha sauce.

Practice] 1Slice the pig's blood, first blanch it with boiling water, and remove it.

2.Put the stock in the pot, add the washed and chopped shredded sauerkraut, cook for 5 minutes, then add the pig's blood, cook for another 5 minutes, add salt to taste.

3.Wash the leeks and cut them into small pieces, put them in a soup bowl with the sand tea sauce, then put them in the pig's blood soup, and mix well.

Note: Pig blood has a fishy smell, so it should be soaked in water and scalded before use, so that it will not be fishy, and it can avoid water.

Pig blood soup is not only suitable for people with anemia, but also has the effect of cleaning up the gastrointestinal garbage, making pig blood soup can also add green garlic seedlings to make green garlic sprouts pig blood soup, the method is simple, fresh and delicious.

3 spinach, 100 grams of pig blood. Excipients: 10 grams of green onions, appropriate amount of salt and sesame oil.

1 Remove the yellow leaves of the spinach, wash and cut into sections; Wash the pig's blood and cut it into cubes.

2 Put the pot on the fire, add an appropriate amount of sesame oil, fry the chives and then add an appropriate amount of boiling water, and bring to a boil over high heat.

3 Put the pig's blood into the pot, boil until the water boils again, add the spinach segments and salt, and cook until the spinach changes color.

1 cabbage, cut into strips.

2 Wash and slice the pig's blood.

3 Put oil in the bottom of the pot, add ginger and shallots and stir-fry until fragrant. 4 Add the pig's blood, stir lightly and fry for one minute.

5 Pour in the cabbage and stir-fry evenly.

6 Pour in an appropriate amount of water and bring to a boil over high heat until the cabbage is cooked and soft.

Ingredients: stick bones, cabbage, tofu, pig's blood, green onion and ginger, star anise, coriander.

How to make it.

1. Rinse the rod bone and chop it into small pieces; 2. Put it in a pot of cold water, bring to a boil over high heat, and continue to boil for about 5 minutes to remove the blood.

3. Remove the foam and impurities on the surface and rinse it with hot water;

4. Put it in the pressure cooker, add the unwashed water, add green onion and ginger, cook on high heat until steamed, turn to low heat and continue to press for 15 minutes, and exhaust naturally;

5. Cut the pig's blood and tofu into mahjong-sized squares, soak the pig's blood in cold water, boil the tofu in salted water until it floats slightly, remove and drain the water for later use, tear the top of the cabbage into slices, and cut the part into thin slices for later use;

6. Stir-fry shallots, ginger and star anise, first add the vegetable gang, then the vegetable leaves, stir-fry over high heat, add cooking wine and light soy sauce to taste;

7. Fry until the cabbage is soft, add an appropriate amount of bones and broth, add tofu and pig's blood, and bring to a boil over high heat;

8. Season with salt, turn to medium heat and simmer until the cabbage is soft and rotten;

9. Add a little monosodium glutamate (can also be omitted), sprinkle some chopped green onion and coriander, and then it can be cooked.

Hot and sour pork blood soup.

1. Ingredients: a piece of pig's blood, ginger, garlic, sauerkraut, chili pepper, starch.

2. Method: a. Heat the oil in the pot and fry the ginger, garlic and chili pepper until fragrant.

b. Fry the sliced pig's blood slightly.

c. Put in a bowl of hot water, pour in sauerkraut, and put an appropriate amount of salt.

d. Stir in the pot for a while, pour in the starch liquid to thicken, and remove from the pot.

Pig blood soup powder. Raw materials: rice noodles, pig blood;

Ingredients: green onion, ginger, garlic, Lee Kum Kee garlic spicy sauce (bean paste and chili sauce are also acceptable), sesame oil, dried shrimp;

Seasoning: salt, chicken essence, light soy sauce, spicy fresh, pepper;

Soup base: bone broth;

1. Cook the rice noodles in the pot first, and the more authentic Nanchang rice noodles should be "Xinfeng rice noodles" (purely experience, not advertising!). The "Jiangxi rice noodles" often seen in supermarkets are not authentic and are not suitable for soup noodles; When cooking rice noodles, prepare the ingredients and cut the pig's blood into mahjong size first;

2. Soak the dried shrimp in warm water to avoid being too salty;

3. Chop the green onion, ginger and garlic for later use;

4. Mix garlic chili sauce and sesame oil together for later use; Shops that specialize in selling pork blood soup powder usually have their own special garlic spicy sauce, which has a unique flavor!

5. After the rice noodles are cooked, pour them into the basket, rinse them with water, rinse them thoroughly and drain them in the basket for later use;

6. If you want to cook pig's blood again, if you are more particular, of course, it is best to use bone broth as the soup base, and you are usually busy with water instead, and the taste is quite good! Pig blood is relatively easy to cook, and it can be boiled for 3-5 minutes;

7. When the pig's blood is about to be cooked, blanch the rice noodles in hot water, and put green onions, ginger, garlic, spicy sauce and dried shrimps;

8. Add a little salt, chicken essence, spicy fresh and pepper, pour the boiled pig blood and soup on the rice noodles, put an appropriate amount of light soy sauce, and mix well!

How to make the white radish pig blood soup delicious, first of all, the white radish is cut and cooked with water first, the pig blood is cut into the required pieces and the boiling water soup is used to remove the foam, and then put it into the cooked radish, and put some green onions, ginger, cooking wine and other fragrant and fishy products, boil for a while to season, (the fire should not be too big, otherwise the pig blood will not taste good when boiled empty), so that the soup is clear and fragrant, delicious.

Pork blood pickle and meat soup.

Pig blood is salted, coagulated, cooked over low heat, and diced. Pickles shredded. Slip the tofu into cubes.

Shred the lean meat and marinate in sauce, sugar, cooking wine and pepper for 2 hours. Wrap it in a thick layer of sweet potato powder.

Stir-fry garlic in a pan with a little oil, add water, add pickles and tofu, and simmer for half an hour. Add the pig blood clots, add the shredded meat, cook for 5 minutes and turn off the heat.

The taste of pig blood when I was a child is really good, a simple bowl of pig blood, sprinkled with green onions, a little salt, the taste is really good. Now I don't know what it is, so I don't dare to eat it

Material: Main material.

300g of pig blood

Seasoning salt. Appropriate amount of MSG, appropriate amount of green onion.

Ginger to taste, garlic to taste.

Mix the oil to taste.

Preparation of appropriate amount of pork blood soup.

1.Pork blood slices for later use.

2.Finely chop the ginger and garlic and set aside.

3.Chop the green onion and set aside.

4.Heat the oil in a pan and stir the ginger and minced garlic until fragrant.

5.Put boiling water in moderation.

6.Put the pig's blood slices and bring to a boil.

7.Put salt. 8.Put MSG.

9.Add soy sauce to add color.

10.Bring to a boil and you're done.

11.Serve, sprinkle with chopped green onions, and enjoy slowly.