How to fill pig blood sausage, pig blood sausage method and formula?

Filling method of pig blood sausage:

Ingredients: 1000 grams of pig blood, 300 grams of pig small intestine.

Seasoning: pork balsamic oil, salt, green onion and ginger, Sichuan pepper powder, pepper powder.

Appropriate amount of five-spice powder, old soup and oil.

Steps: 1. Fresh pig blood, if the lumps must be slid away, add salt, oil, five-spice powder, pepper, pepper powder, green onion and ginger and stir well, it is best to add some pig balsam oil, cut into fine pieces and add it.

2. Clean the pig's small intestine repeatedly.

3. Take a pig intestine and tie it tightly with a wire rope or hemp rope at the end.

4. You can choose to take a "funnel", stuff it into the other end of the small intestine, and then squeeze out the air by hand, so that the pig blood can be poured into the pig's small intestine through the funnel, and cut it directly after binding the knot after filling until the filling is completed.

5. Filled blood sausage.

Ingredients: fresh pig blood, pig intestines, minced coriander.

Excipients: refined salt, soy sauce, pepper noodles, minced garlic, five-spice noodles, minced green onions, minced ginger, starch, sesame oil, pickled leek flowers, chili oil, fermented bean curd, and monosodium glutamate.

Preparation method: 1. Put the fresh pig blood in a basin, add starch, refined salt, soy sauce, spiced noodles, pepper noodles, minced green onions, minced ginger, monosodium glutamate, and sesame oil and stir well.

2. Add a little salt and vinegar to the pig intestines and scrub them clean, confirm that there is no air leakage, tie one end, and pour the adjusted pig blood into the intestines with a funnel. Fill one by one and set aside.

3. When the soup pot is boiled to eighty percent, put the blood sausage into the pot fairy, and cook over low heat until cooked. When you see the intestines floating, use a bamboo skewer to prick the eyes and deflate, cook for about 20 minutes, the intestines are fully cooked, take them out and let them cool, cut them into centimeter-thick oblique blades, and use minced garlic, leek flowers, bean curd, coriander, and chili peppers without seasoning.

Ingredients: 1000 grams of pig blood Auxiliary materials: 300 grams of pig small intestine Seasoning: 30 grams of salt, 6 grams of pepper, 20 grams of pepper, 20 grams of coriander, 5 grams of monosodium glutamate Blood sausage Practice:

Method Step Put the pig blood into the basin, and the clotted ones should be crushed; Heat the white broth, add refined salt, Sichuan pepper, monosodium glutamate, pepper noodles, stir evenly and let cool; After passing through the basket, pour it into the pig's blood basin, and add the chopped coriander and stir well; Pour into the washed intestines, tie the mouth with a rope, boil the prepared intestines in a pot of clean water, boil for 15 minutes after boiling, soak in cold water, and untie the rope.

Method. 1. Pig blood sausage.

Raw material. 1000 grams of pig blood.

Accessories. 300 grams of pig small intestine.

Seasoning. 30 grams of salt, 6 grams of Sichuan pepper, 20 grams of pepper, 20 grams of coriander, 5 grams of monosodium glutamate.

Method. 1. First put the pig blood into a specially prepared basin, if the pig blood clots into a lump, it needs to be scratched.

2. Heat the white broth, add refined salt, Sichuan pepper, monosodium glutamate, pepper noodles, stir evenly and let cool.

3. After passing through the basket, pour it into the pig's blood basin, and add the minced coriander and stir well.

4. Pour into the washed intestines and tie the mouth with a rope.

5. Boil the cleaned intestines prepared in advance in a pot of clear water, and cook them over low heat for about 15 minutes after boiling, then take them out and soak them in cold water until the pig blood sausage becomes cold, and then untie the string on the pig blood sausage and you can eat it.

Method. 2. Pig blood sausage.

Ingredients. Fresh pig blood, pig intestines, minced coriander.

Accessories. Refined salt, soy sauce, pepper noodles, minced garlic, five-spice noodles, minced green onions, minced ginger, starch, sesame oil, pickled leek flowers, chili oil, fermented bean curd, and monosodium glutamate.

Pig blood sausage practice:

Raw materials: 1000 grams of pig blood.

Auxiliary materials: 300 grams of pig small intestine.

Condiments: 30 grams of salt, 6 grams of sesame pepper, 20 grams of pepper, 20 grams of Xianglai, 5 grams of chicken essence.

Method: 1. Put the blood of the live pig into the basin and break it into pieces;

2. Bring the white bone broth to a boil, add salt, pepper, chicken essence and pepper noodles, stir well and let cool;

3. After passing the basket, pour it into the pig's blood basin, and add the fragrant lai powder and stir well;

4. Pour into the cleaned intestine and tie the mouth tightly with rope;

5. Cook the prepared intestines in a pot of cold water, boil for 15 minutes after boiling, soak in cold water to cool, and untie the rope.

Nutrients for pig blood sausage.

1.The copper content in the blood of pigs is higher, and in the form of heme iron, it is very easy to be digested and absorbed by the body, and children and pregnant women or breastfeeding in the early stages of the process eat more dishes with small animal blood, which can prevent iron deficiency anemia, and can reasonably prevent middle-aged and elderly people from suffering from coronary heart disease, arteriosclerosis and other diseases;

2.Cobalt in pig blood is a key nutrient to prevent the growth and development of malignant tumors in the human body, which is difficult to obtain in other foods;

3.Pig blood contains vitamin B12, which can promote blood clotting, so it has the effect of invigorating blood;

4.Pig blood can also show a variety of nutrients for the body, which is good for malnutrition, kidney function diseases, cardiovascular diseases, and can be used to treat dizziness, hematemesis, menstrual leakage, blood dizziness, damage bleeding and convulsions, epilepsy and other diseases;

5.In addition, pig blood can also eliminate the harm to the body caused by smoke and dust in the human body and harmful metal material particles; Modern scientific research has found that the protein in the blood of pigs is dissolved by gastric juice, which can cause a kind of disinfection and sterilization and laxative substances, which can biochemical reactions with smoke and dust and harmful metal material particles into the human body, and then take this harmful substance out of the body according to metabolism, which can be called the "cleaning agent" of body waste.

Rinse well and cook in warm water until five ripe. In the enema, one end of the large intestine is tied tightly and flattened with straw, and the blood and water are mixed evenly and then quickly poured into the other port. After the blood is poured into the intestines, you have to rub the large intestine from time to time with the flow of blood, and wait until the outer coat of the large intestine is full.

Filled blood sausage.

It is necessary to tie the mouth with straw, and then tie it tightly with straw in sections before and after 25-30 cm. Put the blood sausage in a pot of cold water, and the water in the pot should be submerged in the blood enema.

Cooking on a wood stove makes the fragrance of blood sausage blend with the mellow aroma of straw, making it more delicious. Whether the blood sausage is cooked well or not, the control of the heat is the key. Boiled over a warm flame and lightly stirred to prevent bursting sausages.

The high temperature boils the pig blood in the intestine into a lump, and the old style can be distinguished with a small bamboo skewer to determine how mature the blood sausage is. After the bamboo skewer pierces the casing, the pig's blood is fully cooked when it does not flow out.

Pig fat intestine cleaning skills.

First prepare a clean basin, then put the large intestine you bought back into the basin and pour a little table salt.

A little white vinegar, then mix evenly with your hands and soak for about half an hour.

The second step is to turn the pig's large intestine inside out, remove the excess fat from the fat intestine by hand, and clean the dirt on the surface. Then clean the pig's large intestine by hand, drain the water and put it into the basin again, pour a little flour and edible salt, and rub the pig's large intestine repeatedly with your hands, the purpose of this is to be able to completely clean up the impurities on the surface of the pig's large intestine.

Technique 2: After the pig's large intestine is cleaned, put it in a basin and add a little orange peel.

Then rub the orange peel and the pig's large intestine by hand, about 5 minutes later, then pour in a little white vinegar and continue to knead for a minute, and finally rinse it with water.

Filling method of pig blood sausage:

Ingredients: 1000 grams of pig blood, 300 grams of pig small intestine.

Seasoning: pork balsam oil, salt, green onion and ginger, Sichuan pepper powder, pepper powder, five-spice powder, old soup, appropriate amount of oil.

Steps: 1. Newly eliminated pig blood, if the clumps must be slipped, add salt, oil, five-spice powder, pepper, pepper powder, chopped green onion and ginger and stir well, it is best to add some pig balsam oil, cut into fine pieces and add it.

2. Clean the pig's small intestine repeatedly.

3. Take a pig intestine and tie it tightly with a wire rope or hemp rope at the end.

4. You can choose to take a "funnel", stuff it into the other end of the small intestine, and then squeeze out the air by hand, let the pig blood be poured into the pig's small intestine through the funnel, and cut it directly after the knot is tied after filling until the filling of the ants is completed.

5. Filled blood sausage.

3 slices of pig blood enema, marinade, chopped green onion, bean sprouts, soy sauce, salt, vinegar, garlic.

Steps: 1. Three slices of pig blood enema and cut into long strips.

Enema. 2. Put the scoop on the fire, put in 40 grams of brine oil, (i.e. the soup oil of the braised pork), and add a little chopped green onion and 10 after the oil is hot

0 g mung bean sprouts.

Add an appropriate amount of soy sauce and salt and stir-fry slightly.

3. Pour the pig blood enema strips into the scoop and cover it and simmer slightly, add a little vinegar and garlic juice after simmering, stir-fry it slightly, and put it in a bowl.

Enema marinade, mustard juice, tahini.

Garlic, chili, vinegar.

Steps: 1. Put the enema in a bowl and cut it into diamond-shaped pieces (or cut into strips) with a knife, and pour it with enema brine.

2. Adjust mustard juice, sesame paste, garlic paste, oil chili pepper (chili noodles are poured with boiling oil) and vinegar and other seasonings.

3. Tie the pig blood enema block with sharpened bamboo chopsticks and dip it in the braised soup and eat.

Precautions. Enema brine: boil the tofu skin in water.

or small diced bean curd, dried bean curd slices, add soy sauce, salt, vinegar and a little five-spice powder.

Then use starch to hook into a thin paste of braised soup, sprinkle small pieces of yellow buds and leeks on the floating surface, and use chili pepper and pepper oil.

It's done. 1000 grams of pig blood. Excipients 300 grams of pig small intestine.

Seasoning: 30 grams of salt, 6 grams of Sichuan pepper, 20 grams of pepper, 20 grams of coriander, monosodium glutamate.

5 grams. Method 1: Put the pig's blood into the basin, and the clotted ones should be crushed;

2. Heat the white broth, add refined salt, Sichuan pepper, monosodium glutamate, pepper noodles, stir evenly and let cool.

3. After passing through the basket, pour it into the pig's blood basin, and add the minced coriander and stir well.

4. Pour into the washed intestines.

Inside, tie the mouth with a rope;

5. Boil the prepared intestines in a pot of clear water, boil for 15 minutes after boiling, soak in cold water, and untie the rope to cover Zheng Chengcheng.

1. Materials: fresh pig blood (cattle, sheep, chicken, duck, rabbit blood can also be used) 2 catties (1000 grams), tofu half a catty (250 grams) two small spoons of pepper water, salt 8 money (40 grams).

2. Method: Put pepper water and salt into the blood, mix evenly, and then add tofu and mix slightly.

Use a funnel to pour blood into the casing (the small intestines of pigs or sheep are OK), tie the two ends together to form a circle-like cluster, with a diameter of about 30 cm (according to the size of the pot, the pot is large and the pot is small).

Tie the intestines in a circle, wash them in clean water, put them in a pot of boiling water and boil, wait for the water to boil again, light cold water to press the fire, keep the water temperature in the pot at about 80, and it will be cooked in about half an hour.

Hand press the enema is elastic, cut it while it is hot, and the sausage filling is slightly convex for the characteristics of cooking).

3. Features: The finished product has animal protein and vegetable protein.

Nutritious, fragrant but not greasy.

Sichuan pepper water boiling method: 1 tael of Sichuan pepper (50 grams), 2 catties of water (1000 ml), boil for 10 minutes, put it in a container for later use. Soak the peppercorns in water first, and then remove them when you use them.

The water of the pig blood sausage is determined according to the amount of pig blood, and the ratio of pig blood to water is 2:1.

Here's how to make it:

Ingredients: 2000 grams of pig blood, 1000 grams of water, 300 grams of pig small intestine, 50 grams of pork balsam oil, appropriate amount of salt, appropriate amount of green onion and ginger, appropriate amount of Sichuan pepper powder, appropriate amount of pepper powder, appropriate amount of five-spice powder, appropriate amount of oil.

1. Fresh pig blood, if the block must be slid away, add salt, oil, fragrant powder, pepper, pepper, pepper powder, shallots, stirring, it is best to add some pork balsam oil, cut into thin slices, add a very fragrant taste, about half of the water is added to the pig's blood, the water should be added slowly, while stirring, and scooping out the pig's blood to see, the viscosity is appropriate.

2. Repeated cleaning of the pig's small intestine.

3. Take a pig's small intestine and tie it with a rope or hemp rope at the end.

4. Take a funnel and stuff it into the other side of the small intestine, squeeze out the air with your hands, and use the funnel to shovel the pig's blood into the small intestine. Every once in a while, tie a knot with a string to form a section, or cut straight until it is done.

5. Next, until the blood sausage is poured into the big sail.

6. Turn on a small pot of fire for 7-10 minutes and put it into the blood sausage, and try to see if there is blood coming out with a fine needle and whether it has become cooked.

7. Finally, the hail acacia can be taken out of the vegetarian blood sausage to cool.

The key points and precautions for making blood sausage

1. Put the pre-cooked pork skin and pork and onion into the chopping machine for a while, then add animal blood and chop for a while, add fat dices (cubic centimeters) and seasonings at the end of the chopping and mixing, and stir well. Fill the casing and cook at 83 85 for about 1 hour, then cool quickly to complete the finished product.

2. Animal blood should be fresh and meet the requirements of food hygiene. With the intestinal filling of the blood sausage as the base material, with various auxiliary materials, it can be made into various blood sausage products.

Dear, glad to answer for you. Who has the formula for filling eggplant and pig blood sausage Answer: Pro, filling pig blood sausage formula:

10 kilograms of fresh pig blood, 13 kilograms of boiling water or broth, 10 eggs, two taels of ginger juice, two taels of minced green onions, 50 grams of thirteen spices, 20 grams of chicken essence, 20 grams of monosodium glutamate, 30 grams of sugar, plate oil (put less to chop and crush), salt, appropriate amount of chicken powder, taste. Method: The blood sausage must be filled with hot water (or with stock), and the ratio of blood to water is 1:

3。Mix the seasoning with boiling water, let it dry, and then mix it in the blood. After all the seasonings are mixed, pour into the fresh pig intestines and tremble the head, tie the two ends tightly with a rope, steam in the pot for 20 minutes, and prick it with a toothpick, so that there is no blood and oil.