How to make pig blood delicious, how to make pig blood the best to eat?

The practice of pig blood daylily is detailed Cuisine and efficacy: Qi and blood double supplement recipes Beauty recipes Anemia recipes.

Taste: salty and umami Craft: Raw fried pork blood daylily production materials: Ingredients: 200 grams of pig blood, 100 grams of daylily (dry).

Seasoning: 15 grams of peanut oil, 10 grams of green onions, 2 grams of salt, 2 grams of monosodium glutamate teach you how to make pig blood daylily, how to make pig blood daylily to be delicious 1Wash the pig's blood and cut it into pieces;

2.Rinse the daylily with water, wash it and cut it into sections;

3.Add peanut oil to a pot and heat up;

4.Add the green onion and stir-fry until brown;

This dish has the effect of nourishing qi and blood. It is suitable for those with loss of qi and blood and dark complexion.

Tip - Food Restraint:

Pig blood: Pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Do not eat kelp with it, it will cause constipation.

The practice of Angelica Cistanche pig blood soup is detailed Cuisine and efficacy: blood replenishment recipe constipation recipe blood circulation and blood stasis removal recipe Heat clearing and fire removal recipe.

Taste: Original flavor Process: Cooking Angelica Cistanche Pig Blood Soup Ingredients: Ingredients: 125 grams of pig blood, 250 grams of winter vegetables.

Excipients: 15 grams of angelica, 15 grams of cistanche.

Seasoning: 2 grams of sesame oil, 20 grams of lard (refined), 10 grams of green onions, 3 grams of salt, 1 gram of monosodium glutamate, teach you how to make Angelica Cistanche pig blood soup, how to make Angelica Cistanche pig blood soup is delicious 1Wash angelica and cistanche, add an appropriate amount of water, boil the liquid and set aside;

2.Tear off the fascia of the hollyhock (or substitute it with sunflower leaves), wash it, and put it in the pot;

3.Add the liquid medicine to be used and cook until the hollyhock is cooked;

4.Cut the cooked pig's blood into slices or strips;

1.Nourish blood and moisten the intestines;

2.It is suitable for constipation knots with blood deficiency and intestinal dryness.

Tip - Food Restraint:

Pig blood: Pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Do not eat kelp with it, it will cause constipation.

The home-cooked version of roasted pig blood is delicious and delicious.

Add some pickled peppers, celery, garlic leaves, and stir-fry pork blood to make it delicious.

Ingredients: 2 kg of blood sausage, 1 kg of liver and meat, leeks, sauerkraut, ginger slices, a little crispy shallots, a little crispy garlic, pepper.

Method:1Prepare a pot of water to boil down the liver and meat, turn to low heat, and cook until the meat is cooked. "Soup retention is soup base".

2.After the soup stock is crispy with oil and shallots, garlic is crispy, the whole blood sausage, ginger slices and some sauerkraut, and the leeks are turned to low heat and boiled until they are cooked and flavorful.

3.First take the blood sausage, cut the liver and meat into small pieces and put them in a bowl, then add the raw leek segments, raw sauerkraut cubes, and then pour hot soup and sprinkle pepper.

Pig blood can be made into minced pork blood, which is delicious and simple. Prepare the ingredients, mince the meat, add light soy sauce and cooking wine and salt to grasp evenly. Chop the ginger and garlic leeks into pieces of pig blood, fry the garlic and other ingredients in the pot, fry the minced meat, then put the pig's blood, add water to boil over high heat, turn to low heat and cook for ten minutes, mix and fry evenly out of the pot.

There are many ways to make pig blood, and the best way to eat it is to stew it with cabbage, vermicelli, pork belly, etc. You can also fry pig blood slices and leeks together to eat.

Blanch the pig's blood with boiling water, and cut it into pieces with a knife after cooling (it is very easy to break, don't pinch it too hard); Choose the amaranth, wash and cut into strips, mince the ginger and garlic; Put appropriate oil in the pot, put the ginger foam to stir fragrant after the oil is burned, then pour in the pig's blood, stir-fry quickly on the fire, spray with rice wine, then add amaranth, add salt, and stir-fry twice to get out of the pot.

The practice of stir-frying pig's blood with garlic sprouts.

1. Cut the pig's blood into evenly sized pieces; mince ginger and garlic; Cut the green onion into small pieces; Dry chili pepper and garlic sprouts cut into 2 pots Pour an appropriate amount of oil into the pot, after heating, add dried chili peppers, minced ginger, minced garlic and chopped green onions and stir-fry until fragrant3Add pig blood, stir-fry until slightly charred Add an appropriate amount of cooking wine, stir-fry evenly 4 Then add garlic sprouts and stir-fry evenly Pour in a little salt and mixed water starch, stir-fry evenly.

Pork blood rice flour. <>

Ingredients: Pork blood (300g), vermicelli (1 handful), fatty pork belly (50g).

Excipients: chives (2 stalks), ginger (1 piece), oil cube (10 pieces).

Method: 1. Pig serum is soaked for a period of time, and it is best to buy it and soak it. Cut the fatty part of the pork belly into cubes.

2. Cut the chives into small pieces, cut the ginger into shreds, and divide the oil into small pieces.

3. Soak the vermicelli in cold water to soften.

4. Cut the pig's blood into strips, boil it in water, and wash it several times with warm water.

5. Put oil in a hot pan and stir-fry the ginger shreds first.

6. Put diced pork belly and stir-fry to remove oil.

7. Put enough water. Add the pig's blood when it comes to boiling.

8. Put in the soaked vermicelli. After boiling again, drain the oil.

9. Release soy sauce, salt, pepper, vinegar and other seasonings, stop the heat and remove from the pot.

10. Sprinkle chives in a bowl.

Fungus pig blood soup.

Ingredients: Cooked pork blood (300g), black fungus (100g), tofu (100g), lean meat (100g).

Method: 1. Wash and slice the cooked pig blood bought, boil the water in the pot, put in the ginger slices and a little cooking wine, and blanch the cut pig blood slices to remove the bloody smell.

2. Wash the lean meat and cut it into thin slices, and cut three slices of ginger for later use.

3. Slice the tofu, wash and cut the shallots and coriander for later use.

4. Wash and tear the black fungus into small flowers for later use.

5. Put the chopped lean meat and ginger slices into the boiling pot, add an appropriate amount of water to boil, skim off the foam, and change to low heat and cook for 10 minutes.

6. Add the black fungus and cook for 20 minutes.

7. Add pig blood and tofu and cook for a while.

8. Add pepper, salt and chicken essence.

9. Pour in a little sesame oil, add green onion and coriander to turn off the heat.

Stir-fried pig's blood with leeks.

Method: 1. Wash the leeks and sauerkraut, cut them into about 2 cm long sections, and chop the shallot into minced pieces for later use;

2. Cut the pig's blood into strips 2 cm wide and 1 cm wide, and blanch them with boiling water for later use;

3. Heat the pot, add 2 teaspoons of oil, stir-fry the minced shallots, add the pig's blood strips and stir-fry, then add seasonings and water and simmer slightly;

4. Finally, add leeks and sauerkraut and stir-fry before cooking.

1. Put the pig fiber 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 cook until it is 60% hot, fry the bean paste, part of the chopped green onion, minced ginger and minced garlic to make it fragrant, and 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.

500 grams of pig blood, 100 grams of pepper, 5 grams of dried pepper, 10 grams of green onion, 10 grams of ginger, 5 grams of vinegar, 5 grams of soy sauce, a little high liquor.

1. Cut the pig's blood into slices.

2. Remove the seeds of the pepper and wash it and cut it into sections.

3. Heat the oil in a pan and stir-fry the dried pepper first.

4. Add pig blood and a little white wine to stir-fry for 10 seconds.

5. Add the pepper, green onion and ginger, vinegar and soy sauce.

6. Stir-fry over high heat for one minute.

1 Wash the fresh pig's blood and cut into strips.

2 Cut the parsley into pieces and wash.

3 Shred the green onion and ginger, add the peppercorns, and set aside.

4 Put an appropriate amount of peanut oil in a pot, heat it, add minced green onion and ginger and peppercorns and stir-fry until fragrant.

5 Add the pig's blood and stir-fry evenly, add salt.

6 Add the coriander, continue to stir-fry until the coriander is broken, add some sesame oil, and the chicken essence can be out of the pot.

7 Serve on a plate.

500 grams of pig blood, 100 grams of chili peppers, 5 grams of dried chili peppers, 10 grams of green onions, 10 grams of ginger, 5 grams of vinegar, 5 grams of soy sauce, a little high liquor.

1. Cut the pig's blood into slices.

2. Remove the seeds of the peppers, wash them and cut them into sections.

3. Heat the oil in the pan and add the dried chili peppers to stir-fry until fragrant.

4. Add pig blood and a little liquor to stir-fry for 10 seconds.

5. Add chili, green onion and ginger and vinegar.

6. Stir-fry over high heat for one minute.

The practice of frying pig's blood:

Step 1: Preparation.

The ingredients to be prepared are: pork blood, chopped chili, shredded ginger, sliced garlic, chopped green onion, salt, light soy sauce, chicken essence, oil.

Rinse the pig blood with water first, don't cut it first, cut it before putting it in the pot, if you cut it early, the blood water will be more serious. Don't cut it too thinly, the blood will turn into water and become smaller during the cooking process, so cut it into a thick piece of about 1 cm.

Step 2: Fry the pig's blood.

Heat the oil, the oil temperature is 6 into heat and change to low heat, be sure to change to low heat, or it is easy to burn the blood. Pour the ginger and garlic into it and fry the fragrance, the ginger and garlic have the effect of removing the smell and increasing the flavor, and then add the pig's blood, spread the pig's blood in the pot, and fry it on both sides, so try to be careful when turning over, don't turn it over, and fry both sides until there is no blood red. The blood after frying generally does not smell bloody.

Step 3: Season to taste.

Add salt, add chili pepper, turn a few times, add light soy sauce after about half a minute, turn a few times, try not to be too big when flipping, because the blood is very tender, if you don't pay attention, the blood will be rotten, so try not to turn when you don't need to flip.

Add chicken essence and stir twice, then use water starch, flip twice and sprinkle with chopped green onions.

The best way to make pig blood delicious is to put seasonings such as green onions, oil, salt, etc., and stir them thoroughly. Then put it in a pan and fry it, we can also make steamed pig's blood. Of course, if there is pig intestines, we use pig blood enema is also a very good choice.

Pig blood stewed ice cream is delicious. Boil a pan with lard. Use. I use meat soup to sharpen the pig's blood, and the ice cream stewed with one spoonful to three spoonfuls is particularly fragrant.

Put water in the pot and boil, add half a spoon of salt, put in the pig blood slices, remove them after one minute, heat the pot and put the oil, put in the green onions, ginger, garlic and chili peppers, put in the pig's blood, stir-fry, add a spoonful of salt, a little light soy sauce, chicken essence, and stir-fry out of the pot.

How to make pig blood delicious? This medicine should be decided according to your own taste, after the pig blood is first released, you must add a certain proportion of water in the fresh blood or add some condiments and seasonings to the water and even add some vegetable leaves, so that it is mixed together, and then you carry out enema or some cooking processing, so that the boiled blood will have skills and good taste, so we must pay attention to pure bleeding when eating pig writing, and we must process some ingredients. Of course you can't add too much water, like this. If you add too much water, the taste will not be delicious, in the process of adding these vendors, you can add some ingredients and condiments, so that you can cook the pig blood you can eat directly, or you can fry and eat it, so that the taste is better.

Hot and sour pork blood seaweed soup.

Ingredients: 250 grams of pig blood, 25 grams of seaweed (dried), 5 grams of soy sauce, 10 grams of shallots, 1 gram of monosodium glutamate, 10 grams of vinegar, 3 grams of chili oil.

Method 1: Wash the blood tofu and cut it into strips 1 cm square and 4 cm long;

2. Add an appropriate amount of water to the casserole, add blood tofu and seaweed and boil for a while;

3. Add soy sauce, monosodium glutamate, chopped green onion, vinegar and chili oil to taste, and it will become a hot and sour pork blood seaweed soup.

We eat this soup can increase appetite very well, and it has a good effect of blood replenishment, can prevent and treat iron deficiency anemia, and is very suitable for middle-aged and elderly patients suffering from iron deficiency anemia.

Food restraint: pig blood: pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Do not eat kelp with it, it will cause constipation.

Angelica cistanche pig blood soup.

Ingredients: 125 grams of pig blood, 250 grams of winter vegetables, 15 grams of angelica, 15 grams of cistanche, 2 grams of sesame oil, 20 grams of lard (refined), 10 grams of green onions, 3 grams of salt, 1 gram of monosodium glutamate.

Method 1: Wash angelica and cistanche, add an appropriate amount of water, boil the liquid and set aside;

2. Tear off the fascia of the hollycrop (or replace it with sunflower leaves), wash it, and put it in the pot;

3. Add the liquid medicine to be used and cook until the hollyhock is cooked;

4. Cut the boiled pig blood into slices or strips;

5. Add pig blood with cooked lard, green onion, salt, monosodium glutamate, and sesame oil, mix evenly, and eat on an empty stomach while hot.

We eat this food can be a good way to help nourish blood and moisten the intestines, and it is suitable for constipation with blood deficiency and dry intestines. And it is also suitable for friends who want to eat, pig blood can promote gastrointestinal peristalsis and reduce the absorption of food fat.

Pig blood is actually a versatile ingredient, the production method is relatively simple, suitable for home consumption, if you want to try the above practices, you can refer to the above practices to make, of course, it is also good to pay attention to the taboo of pig blood.

Ingredients. Two pieces of pig's blood, a small handful of garlic, an appropriate amount of oil, salt, sugar, wine, light soy sauce, ginger, green onions, dried chili peppers, and chicken essence.

Method. 1. Cut two pieces of pig blood into thick slices, blanch and rinse and drain, wash and cut the garlic into inch sections.

2. Stir-fry ginger, green onion and dried chili pepper in hot oil, pour in pig blood and stir-fry to change color and add cooking wine, enlarge garlic and other seasonings.

3. Continue to fry for 2 minutes, until the garlic is broken, put it out of the pot and put it on the plate, and a plate of fragrant and nutritious garlic fried pig's blood is completed, start!

Stir-fried pig's blood with homemade leeks.

6 home-cooked practices of pig blood, nutritious and simple, the opportunity to increase cooking skills is coming, and it will be done again!

Ingredients. Pig's blood, leeks, garlic, peanut oil, salt.

Method. 1. Cut the pig blood into slices, take it out after a little water and set aside, be sure to put the pig blood in the water, it is not easy to fry.

2. Stir-fry the pot with garlic and stir-fry the pig's blood.

3. Add an appropriate amount of salt to the leek, stir evenly and remove from the pot.