How to fry Xuewang to be delicious? How to cook Xuewang is more and more tender

Hello, if you want to be bloody, the more you cook, the more tender it is. In addition to adding a little salt to the boiling water, add a little baking soda. In addition, when boiling Xuewang, do not let the water boil all the time, but keep the low heat, and the water in the pot has been kept bubbling with fish eyes, and the Xuewang boiled in this way is more and more tender.

If the water in the pot is boiled on high heat and stops boiling, the boiled blood will be very old, and there will be very enlarged steam holes in the blood wang, so the boiled blood wang is old and difficult to eat. Dear, if my answer is helpful to you, please give a thumbs up (comment in the lower left corner), your efforts are very important to me, and your support is also the motivation for my progress. Finally, I wish you good health and a good mood!

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Summary. Hello, Xuewang needs cold water and salt to cook to become more and more tender. The methods of boiling blood are as follows:

1.Xuewang is also called blood tofu, the most common is made of pig blood, duck blood made of Xuewang, boiled Xuewang is as tender as tofu, smooth and refreshing, 2If you want the blood to be more and more tender, you need to cook it in a pot under cold water, master the heat, cook it slowly over low heat, and keep the water in a state that seems to be boiling but not boiling, so that the boiled blood Wang will become more and more tender the more you cook.

Hello, the above is the answer given, if my answer is helpful to you, please give me a thumbs up for my service, your praise is my biggest motivation to move forward, I wish you a happy life

Xuewang is also blood tofu, is the blood of animals with salt and then heated and coagulated into food, the most common is duck blood and pig blood made of Xuewang, but our family is made of pig blood, are in the New Year will cook their own blood Wang, usually buy directly ready-made, during the New Year, each family will kill pigs, I remember when I was a child, when I killed pigs, my mother took a basin, put a little salt and water in the basin to catch pig blood, and then boiled into Xuewang.

How to cook Xuewang is more and more tender

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Hello, Xuewang needs cold water and salt to cook to become more and more tender. The practices of boiling blood are as follows:1

Xuewang is also called blood tofu, the most common is made of pig blood, duck blood made of Xuewang, boiled Xuewang is as tender as tofu, smooth and refreshing, 2If you want the blood to be more and more tender, you need to cook it in a pot under cold water, master the heat, cook it slowly over low heat, and keep the water in a state that seems to be boiling but not boiling, so that the boiled blood Wang will become more and more tender the more you cook. Hello, the above is the answer given If my answer is helpful to you, please please praise my service Your praise is the biggest motivation for me to move forward, I wish you a happy life Xuewang is blood tofu, which is the blood of animals and salt and then heated and coagulated into food, the most common is duck blood and pig blood made of Xuewang, but our family is made of pig blood, are in the New Year will cook their own Xuewang, usually buy ready-made directly, every family will kill pigs during the New Year, I remember when I was young, When the pig is killed, the mother takes a basin, puts a little salt and water in the basin to catch the pig's blood, and then boils it until the blood is strong.

1. Prepare a large stainless steel basin before killing the pig, add one-fifth of the estimated pig blood volume to cool and boil, add a spoonful of salt, mix well until melted and set aside;

2. Slaughter the pig and bleed into the large basin, and at the same time use the pot and spoon to stir constantly to prevent the pig blood from coagulation in advance, and the pig blood can be coagulated after the bloodletting is completed and left for half an hour;

3. Boil a pot of hot water, let it cool to about 75 degrees, cut the coagulated pig blood into suitable pieces and soak it in hot water for 25 minutes, take it out and put it in cold water to set, so that the tender and delicious pig blood is ready, and then it tastes very good whether it is fried in the pot.

The prepared pig blood can be used to make dishes, such as Mao Xuewang.

Mao Xuewang's practice.

Pig blood, shutters, soybean sprouts, lettuce leaves, etc.

Seasoning: Pixian bean paste, ginger slices, garlic slices, meat and bone broth, dried red pepper, Sichuan pepper, monosodium glutamate (optional), chicken essence, rock sugar, chopped green onion.

Method. 1.In the pot, turn the oil on medium heat, stir-fry the Pixian bean paste, ginger and garlic over low heat until fragrant, add the broth to boil, then add rock sugar, chicken essence, and boil over high heat.

2.After a little blanching in the pot, the lettuce leaves are immediately scooped up and placed in a large bowl to make a base.

2.Add the pig's blood, shipped shutters, flying water, and soybean sprouts to the boiled soup, boil and put it into a large soup bowl with a good bottom, and sprinkle with chopped green onions.

3.Heat the salad oil, add the peppercorns and chili peppers, bring out the fragrance, and pour it on top.

Summary. Hello, dear, Xuewang needs cold water and salt to cook to get more and more tender. The practice of boiling Xuewang is: Xuewang is also called blood tofu, the most common is the blood made of pig blood and duck blood, and the boiled Xuewang is as tender as tofu, smooth and refreshing.

Hello, dear and rear, you need cold water and salt to boil it to get more and more tender. The practice of boiling Xuewang is: Xuewang is also called blood tofu, the most common is the Xuewang made of pig blood and duck blood, and the boiled Xuewang is as fresh and tender as a dry beard like tofu, smooth and refreshing.

Hello dear! If you want the blood to be more and more tender, you need to cook it in a pot under cold water, and the heat must be mastered<>

Add or not add baking soda.

No, use cold water and salt to <>

How much salt to add. Hello dear! Mao Xuewang originated in the ancient town of Ciqikou in Chongqing and is a famous snack in Chongqing.

Later, it was further developed, and it was developed in a very upright way to eat. By chance, Zhang's put fresh pig Xuewang directly into the chop soup, and found that Xuewang became more tender and fresher the more he cooked. Tell that this dish is to eat the raw blood and hot socks and eat it now, so it is named Mao Xuewang.

Does the more you cook it, the more tender it becomes.

Add a little oh, or it will, it will be salty.

Dear, it's delicious to boil out the holes<>

I want to open a fat intestine blood shop, how can I make pig blood the most tender.

Kiss, you can use the method I just used to try to see if it's the kind you want<>

I have used it, but it is still very old and not tender when cooked.

Dear, is it that your requirements are too high, or that the pig red is not pure<>

Xuewang first boiled water for a while, and then boiled over high heat to become more and more tender.

Ingredients: 250 grams of hairy belly, 600 grams of duck blood, 500 grams of soybean sprouts, 100 grams of wide flour, 350 grams of fat intestines.

Seasoning: 15 grams of cooking wine, 20 grams of cooking oil, 8 grams of green onions, 10 grams of Sichuan pepper, 10 grams of ginger, 5 grams of garlic slices, 150 grams of hot pot base, 500 ml of water.

Steps: 1. Step 1: Boil water, add cooking wine and hairy tripe, blanch and remove from water.

2. Step 2: Boil water, add cooking wine and duck blood, blanch and remove.

3. Step 3: Pour in cooking oil, add green onions, soybean sprouts, stir-fry and put on a plate.

4. Step 4: Pour in cooking oil, Sichuan pepper, green onion, ginger slices, garlic slices, hot pot base, and add water.

5. Step 5: Bring to a boil over high heat, pour in wide powder, duck blood, fat intestines, hairy tripe, and bring to a boil over high heat.

6. Step 6: Remove from the pot and put on a plate and sprinkle with minced garlic.

7. Step 7: Pour hot oil.