How to fry sheep blood deliciously, how to fry sheep blood delicious

Sheep blood is known as the "scavenger" of human filth, it has the effect of laxative, can remove the sediment and dirt of the intestinal cavity, has a purification effect on harmful substances such as dust and metal particles, and can avoid cumulative poisoning.

Sheep blood is also a very high nutritional value of food, eating sheep blood has the effect of replenishing blood, stopping bleeding, dispersing stasis, detoxifying, supplementing iron and kidney, and can also prevent anemia.

I like to fry the sheep's blood directly, it is not fishy or fatty, it is tender and smooth, it is very delicious, and my daughter also likes to eat it very much, and she also eats it specially.

Let's share with you my method of frying lamb's blood.

Ingredients: sheep blood, green onion, ginger, garlic, Sichuan pepper, green pepper, soy sauce, oil consumption, chili flakes, sesame oil.

How to make:1Wash the sheep's blood and cut it into pieces for later use (don't cut it too thin, it's too thin and easy to break).

2.Cut the green onion into sections, cut the ginger into shreds, flatten the garlic, and cut the green pepper into sections for later use.

3.Pour water into the pot and add a little salt, (add salt so that the sheep's blood will rot during the frying process.) Pour the sheep blood into the pot and blanch it with hot water, remove the sheep blood after it turns color, and set aside in cold water.

4.Pour in an appropriate amount of cooking oil after the pot is warm, pour in the prepared green onions, ginger, garlic and peppercorns after the oil is hot, and then pour in the green peppers and stir-fry a few times.

5.Add soy sauce and oil, stir-fry, then pour the sheep's blood into the pot and stir-fry a few times, pour a little water, if you want the soup to be thicker, you can thicken some starch water.

6.Add some chili noodles and salt to taste, stir-fry a few times, drop some sesame oil, put some chicken essence and stir-fry a few times, and you can get out of the pot.

Tips:1Sheep blood should not be cut too thin, too thin and easy to break.

2.Add a little salt to the water where the lamb's blood is blanched to prevent it from being too rotten when the lamb's blood is fried.

3.If you want the soup to be thicker, you can thicken some starch water.

4.Babies should not eat too much to avoid increasing cholesterol in the body.

Sheep blood should be removed first, in fact, if you want to eat a simple method, stir-fry with a chili pepper, put some green onions, it is very delicious.

The taste of sheep blood is too big, and it is just right after blanching. Now there is no need for personal preference.

Sheep blood itself is blood, or blood water?

Eating more sheep blood at a time can achieve the effect of cleaning the intestines, and the viscosity and adsorption have a great relationship. On the contrary, eating a few pieces and being diluted by other foods will have a much smaller function. It is recommended to eat sheep's blood and staple food at one meal, and reduce or not eat other dishes.

Green onions, lamb's blood, dark soy sauce, light soy sauce, salt, peppercorns.

Method 1Cut the lamb's blood into cubes and put it in a pot.

2.1. Put water in a medium pot, boil until the water boils, turn off the heat, rinse the sheep blood with cold water, and control the water 3Cut the green onion into large sections of about 7 cm and cut it in half.

4.Put oil in the wok, put the peppercorns after the oil is hot, stir-fry the green onions, and cook until the green onions are slightly soft 5Pour in the sheep's blood, stir-fry for two or three minutes.

6.According to your own taste, release raw soy sauce, if you are afraid of sticking to the pan, you can put less wild type disturbing water 7Collect the juice, add salt, turn off the heat, stir-fry with residual heat, and put on a plate!

Prepare the main ingredients: sheep blood, tofu (cut the sheep blood tofu into cubes) in a hot pan, put oil in a hot pan, add chopped green onions, shredded ginger, chili powder, Sichuan pepper, bean paste and stir-fry and add cooking wine.

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After boiling, put in the sheep's blood, add edible salt, chicken essence and thirteen spices and other seasonings to the tofu at the same time, simmer for about ten minutes, add starch to thicken over high heat, and put in minced garlic out of the pot.

Appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chili pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of carrot, appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of water starch.

10g shiitake mushrooms, 5g coriander, pepper to taste.

1First, chop the green onion, ginger, garlic and chili pepper.

2 handfuls of shiitake mushrooms are sliced. 3 parsley finely chopped. 4. Slice the blood tofu. 5 carrot slices.

6. Add oil to a pot and fry with green onions, ginger, garlic and chili peppers until fragrant. Add the carrot slices and fry them again.

7. Put a bowl of water in a pot and bring to a boil. Add the blood tofu.

8. Cover the lid and bring to a boil, add an appropriate amount of sugar, mushrooms, and cooking wine, mix well, cover and cook for a while.

9. Open the lid, add monosodium glutamate, salt and pepper, mix well, add water starch to thicken and sprinkle with chopped coriander.

Stir-fried lamb's blood. <>

Stir-fried lamb's blood is a home-cooked dish with lamb's blood as the main ingredient. Sheep blood is rich in protein, and eating sheep blood often can also prevent iron deficiency anemia. ”

Ingredient breakdown. Ingredients.

Sheep blood in moderation. Accessories.

Green onions to taste. Garlic is suitable for boiling amount.

Ginger to taste. Coriander to taste.

Peanut oil to taste.

Cooking wine to taste. Balsamic vinegar to taste.

Appropriate amount of soy sauce.

Ground white pepper to taste.

Sugar to taste. Appropriate amount of sesame oil.

Appropriate amount of oyster sauce. Water to taste.

Salty and umami taste. Stir-fry process.

Ten minutes takes time.

Easy difficulty. Steps to fry lamb's blood.

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Peel off the skin of green onion, ginger and garlic and clean them, and cut them into shredded green onions, shredded ginger and garlic slices.

Remove the leaves and roots of one coriander, rinse with water and cut into coriander segments for later use.

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500 grams of sheep blood washed with water, soaked for 10 minutes, cut into strips or chunks according to your preference.

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Add an appropriate amount of oyster sauce, cooking wine, balsamic vinegar, soy sauce, salt, white pepper, sugar, and water (bone broth is better) to the bowl, stir well and mix into a bowl juice for later use.

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Add an appropriate amount of vegetable oil to the pot and stir-fry the shredded green onions, ginger and garlic slices until fragrant.

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Pour in the sheep's blood and stir-fry evenly.

Pour in the prepared bowl juice and stir-fry evenly.

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When the soup in the pot is thick, add the coriander segment and continue to stir-fry evenly, then turn off the heat.

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Plated, finished!

The steps to fry lamb's blood are as follows:

Main ingredients: sheep blood, garlic sprouts, garlic, millet pepper, ginger.

In the first step, after the sheep blood is cleaned, cut into slices, not too thick, not too thin, about centimeters.

The second step, cut the lamb's blood in a pot under cold water, add some ginger slices and cooking wine to remove the smell, boil over high heat and cook for 2 minutes. The purpose of the pot under cold water is to let the sheep blood and blood water Li Sohao can gradually seep out, which is one of the keys to removing the fish, and this is also needed when making pig blood. Blanch and rinse in clean water.

Step 3: After washing the minced garlic, cut it into sections with an oblique knife, slice the garlic, shred the ginger, and cut the millet pepper into rings for later use.

Step 4: Next, mix a sauce, put 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of leaky salt, 1 teaspoon of pepper, 1 teaspoon of sugar, add an appropriate amount of water and stir well.

The fifth step, pour oil into the pot, add ginger, garlic and chili pepper to fry the fragrance after the oil is hot, and then add the sheep blood and stir-fry for more than ten seconds, pour in the juice, and stir-fry for about 1 minute, so that the sheep blood is completely flavorful, and there is no need to worry about the sheep blood will be fried.

Stir-fried lamb's blood with leeks.

Ingredients: a small bundle of leeks, shredded green onions, a spoonful of cooking wine, an appropriate amount of salt, shredded ginger, an appropriate amount of light soy sauce, a piece of sheep's blood, a coriander root, a coriander, a spoonful of white sesame seeds, and an appropriate amount of chili pepper.

Method: 1. Cut the sheep blood into pieces (moderate thickness) Dry the leek and blind cabbage, cut the green onions, ginger and peppers into shreds.

2. Heat the pot and pour the oil, after the oil is hot, pour in the green onion, ginger and chili shreds and stir-fry to bring out the aroma, and pour in an appropriate amount of light soy sauce.

3. Pour in the sheep's blood and stir-fry. Note: Stir-fry slowly, do not crush the blood of the sheep. Stir-fry until the sheep's blood changes color, pour in an appropriate amount of cooking wine, and remove the fat. Add an appropriate amount of black pepper, five-spice powder, salt, sell out (you can drizzle a little oil to improve freshness) and continue to stir-fry.

4. Put in the leeks, stir-fry the leeks to change color, put them on a plate, and eat them hot.

A delicious way to fry lamb's blood

Ingredients: simple green onion, lamb's blood, Sichuan pepper, light soy sauce, millet spicy.

Production: 1. Clean the sheep's blood and cut it into pieces of appropriate size.

2. After cutting, the next step is to blanch the water, put the cold water directly into the pot, add some green onions, ginger slices and cooking wine at the same time to remove the fishy smell, boil until the water boils for 2 minutes, take it out, and put it in a basin of clean water to wash off the floating powder for later use.

3. Heat the pot, adjust the heat and add oil, and then add peppercorns to fry the fragrance. Then put the green onion and chili, burn the green onion until soft, put the sheep's blood, stir-fry for two minutes, pour in a little light soy sauce, stir evenly out of the pot.

The most important thing is to burn the green onion section softly, and then stir-fry the sheep blood, the sheep blood has been blanched before the lead trace, so the fried time can not be too long, and finally simply adjust the taste to get out of the pot.

Sheep blood is a nutritious food, which has a traditional Chinese medicine that replenishes blood, stops bleeding, invigorates blood and dispels stasis.

1. It contains heme iron, which is easily absorbed in the human body and can prevent iron deficiency anemia for developing children and pregnant women.

2. It can effectively prevent middle-aged and elderly people, coronary heart disease, cerebral arteriosclerosis and other diseases.

3. The cobalt contained in sheep blood has anti-tumor effects.

Fourth, it contains vitamin K, which has the effect of blood clotting, so it has the effect of hemostasis for various bleeding diseases such as bruises.

5. Contains a variety of trace elements, kidney disease, cardiovascular and cerebrovascular diseases, etc., and the effect is very good after using blood nourishment as food.

Ingredients: 600 grams of sheep blood, a little ginger with a bureau, a little green onion, and a little soy sauce.

Steps: 1. Cut the large pieces of sheep blood into small pieces, but not too small, and break them when burning.

2. A pinch of ginger.

<>4. Fry one side first.

5. Turn it over and fry it.

6. Add cooking wine, light soy sauce, add some boiling water and boil for a minute! There is no need to add salt, and the sheep blood itself is a bit salty.

7. Remove from the pot. <>

The above content refers to Encyclopedia - Sheep Blood.

The homely practice of stir-frying sheep's blood:Ingredients: 250 grams of sheep blood.

Excipients: appropriate amount of green onion, ginger and garlic, 10 grams of oil, 5 grams of salt, 3 grams of vinegar, 2 grams of oyster sauce, appropriate amount of coriander, appropriate amount of dried chili pepper, appropriate amount of flower and simple pepper.

Steps: 1. First deal with the ingredients, because the texture of the sheep's blood is simple and crispy, so it should be handled gently. Cut the sheep's blood into slices of about one centimeter; The rest of the auxiliary materials are ready.

2. Heat the oil, add the green onions, ginger, garlic, Sichuan pepper, and dried chili peppers to stir-fry over low heat to bring out the fragrance.

3. Add the sheep blood slices and stir-fry.

4. Add salt, vinegar and oyster sauce to taste.

5. Because the sheep's blood itself is cooked, it only needs to be heated thoroughly. Simmer and fry for two minutes, wait until the sheep blood leakage pants are heated thoroughly, add some chopped coriander, stir-fry evenly, and then you can get out of the pot.

6. Done. <>

Stir-fried leeks with sheep's blood.

Ingredients: 300g of sheep's blood, 150g of leeks, 50g of red pepper.

Seasoning: Appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blending oil.

Method: Wash the green pepper and red pepper well, and wash it with sheep's blood;

2.Cut the leeks and red peppers, and cut the sheep's blood into long strips;

3.Sit on a pot and light the fire, add the ginger and garlic, and dried red pepper;

4.Put the leeks and red pepper lamb's blood into the pot and stir-fry the core;

5.Sprinkle with an appropriate amount of salt and continue to stir-fry before removing from the pan.

Stir-fried lamb's blood with chili.

Ingredients: 300g of sheep's blood, 100g of persimmon pepper, 100g of red pepper.

Seasoning: Appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blending oil.

Method: Wash the green and red peppers and wash them with sheep's blood;

2.Cut the green and red peppers, and cut the sheep's blood into long strips;

3.Sit on a pot and light the fire, add the ginger and garlic, and dried red pepper;

4.Put the green and red pepper lamb's blood in the pan and stir-fry;

5.Sprinkle with an appropriate amount of salt and continue to stir-fry before removing from the pan.

How to make spicy garlic sheep blood.

Method Ingredients: a piece of sheep blood.

Excipients: appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of salt, a little vinegar, appropriate amount of dried chili noodles, appropriate amount of cooking wine, appropriate amount of ginger slices.

Steps. 1. The first thing is to make oily and spicy seeds, and put the dried chili noodles in a heat-resistant bowl.

2. Pour an appropriate amount of oil into the pot, the oil should be more, and wait until it is heated until it smokes.

3. Then pour the oil on the chili noodles, and stir it several times during this period.

4. After the temperature drops down slightly, you can put in a spoonful of balsamic vinegar, stir well, and add vinegar to make the color more beautiful and taste more fragrant.

5. Then put the pepper and salt into the bowl, and then pour the appropriate amount of water into the noodles to soak out the fragrance, and the pepper and salt are put according to a large number of tastes.

6. Wash the sheep's blood and cut it into pieces.

7. Pour an appropriate amount of water into the pot, after boiling, put in the cooking wine and ginger slices, and put the blood of the celery sheep into the boil for 2 minutes.

8. Then wash the garlic, cut it into minced pieces, and then put in a tablespoon of cold boiled water, and stir well.

9. Pour an appropriate amount of pepper water into it and stir well.

10. Then add a small amount of balsamic vinegar and stir well.

11. After it is cooked, take out the sheep blood and put it on a plate.

12. Then put the prepared garlic juice in.

13. Drizzle an appropriate amount of chili oil on top, then stir well and serve.

Ingredients: 1 piece of sheep's blood, 200 grams of leeks, 50 grams of garlic sprouts, cooking wine, dried chilies, green peppers, sesame peppers, garlic, pepper, oil, salt, sugar.

Steps: 1. Wash the sheep's blood and cut into rectangular pieces, wash and cut the leeks, garlic seedlings and green peppers into sections for later use;

2. Pour oil into a hot pan and put in the number of rows of sesame pepper and dried chili peppers;

3. Add the blood of the sheep friend, add cooking wine, pepper, salt, and sugar and stir-fry slightly;

4. Fry the sheep's blood until it changes color, add leeks, garlic sprouts, green peppers, and minced garlic and simmer for 30 seconds.