Why is the duck blood in the hot pot so tender no matter how it is cooked?

Duck blood in restaurants should not be pure. Generally, like duck blood, pig blood will become harder and harder the more it is cooked. It is best to cut the slices a little, put them in a pot and eat them. Don't cook for too long.

Adding some starch to the duck blood when it is just served can make the duck blood more tender and tasty.

Because it is not easy to cook, duck blood is generally cut into thick slices or pieces, and if the duck blood is put into the boiling pot, the outside is cooked and the inside is sandwiched, and when the inside is cooked, the outside is already old.

If it is in a cold pot, the heating process is relatively slow, and the temperature of the ingredients has a conduction process, which will be much better. In the same way, the big pieces of ingredients are like this. And duck blood is not like potatoes, tofu and other vegetarian ingredients are not afraid of being slightly sandwiched, and it must be fully cooked inside and out to be safe.

Duck blood precautions.

It should be noted that people with poor digestion should not eat duck blood. Because a large amount of iron in duck blood will be stomach acid.

It reacts and turns black. People with digestive diseases are best not to eat, so as not to affect the doctor's diagnosis, there are certain hormones in duck blood, children are best not to eat, although duck blood is very delicious, but we must also pay attention not to eat at will, which has a very big impact on us, we need to try to avoid such problems.

In addition, duck blood is rich in protein, and its fat, cholesterol can be eaten.

The content is lower than that of animal meat food, so compared with animal meat food, it can reduce the intake of fat and cholesterol, and patients with high blood pressure can eat it appropriately. Duck blood also has a detoxification effect, can moisten the intestines and laxative, and is very suitable for people with dry stools, so patients with diarrhea should not eat it.

Hot pot is a very popular food for most of our young people, and among the shabu-shabu dishes of hot pot, there are also a few very delicious, such as fish slippery and tripe.

Hairy belly, longevity dish.

Duck blood, this kind of hot pot shabu-shabu is all very delicious. But I don't know what you're like, but when I eat duck blood, my mind always thinks about how it works. Today, let's take a look at the recipe of duck blood, and how long the duck blood is boiled in a hot pot is the best taste.

The preparation of duck blood is actually not too difficult, the first thing you want to make duck blood is, you need to prepare some tools and raw materials in advance, they are fresh duck blood, salt, water, and a colander. Then we started to make duck blood, first solve the fresh duck blood plasma, put the duck blood in a rectangular or square vessel, and then prepare a small plate on the other side in advance and put salt in advance, add a little boiling water to the bowl to bring the salt to a boil.

Then put the prepared salt water into the duck blood, mix well and let it stand for 20 minutes to make the fresh duck blood coagulate. After coagulation, it is in a rectangular or rectangular glass container, so it is very convenient to cut the duck blood. If you don't have a rectangular or square vessel at home, you can use a small bowl.

Then the fresh duck blood will be ready.

Duck blood has a silky and delicious taste, and has been favored by many people in recent years. But how long does it take to cook it before you can eat the duck blood, which is full of color and flavor? Fresh duck blood, put it in the pot must be put into the pot with a colander, boil for about ten minutes, the cooking time is long, the key is to ensure the taste of duck blood and food hygiene and safety, take it off and wrap it in the oil dish you like to eat.

You can take it.

The protein content in duck blood is very high, and the fat rate is very low, which is suitable for people who can't consume too much high-fat, such as friends who have **** and body fat percentage.

Overly high friends. Fresh duck blood can be used not only as a shabu-shabu dish for hot pot, but also as a home-cooked stir-fry, such as long beans.

Fried duck blood, fried duck blood with green peppers, etc.

Generally speaking, the duck blood in the hot pot is a finished product purchased from the outside, and then boiled in the hot pot with some sauce or some chili peppers, so that it is particularly delicious and delicious when eaten, and it is also rich in nutrition.

First of all, fresh duck blood is processed, usually salt is put in a container, a small amount of water is added to boil, then the duck blood is poured into a bowl, stirred well and let stand for 20 minutes, and the fresh duck blood will coagulate.

First of all, put the duck blood in a rectangular container, then prepare a small bowl with salt, add some hot water, and then put the brine into the duck blood and stir it thoroughly, so that the duck blood can be eaten after coagulation and coagulation.

In fact, some of the duck blood in the cold pot in the hot pot is all, use some fresh duck blood, and then put some coagulant, or put some calcium carbonate to make some duck blood, as long as you put it in the container or mold in the shape of what you like.

First, the fresh blood collected after slaughtering the duck is put into a vessel, and then a little salt is added to allow the blood to coagulate.

The first thing is to dissolve the bottom of the butter pot, cut the duck blood bought, and then after the hot pot base is hot, put the duck blood in and stir-fry, then add some water, and stir-fry for about 5 minutes.

Generally speaking, the cold pot duck blood eaten in the hot pot is not the so-called cold pot, but when the duck blood is cooked, in order to keep it tender, there will not be too many honeycomb holes, and the fire should not be too large, so that he can slowly cook the duck blood without boiling.

First of all, put the fresh duck blood into the container to set, you can put a little salt when setting, and then after the hot pot base is boiled, put the shaped duck blood to cook.

The duck blood in all hot pot restaurants is not freshly made, and there will be professional duck blood ** merchants.

The so-called cold pot is to help you cook and serve, and it is less fun.

Cook the duck blood for 5 minutes.

Eating hot pot is generally the duck blood in the pot to cook for about five minutes, this time can keep the duck blood the most tender taste, if the cooking time is short, it will be half-cooked, not suitable for eating, if the cooking time is long, the duck blood will be easy to get old, the inside will be easy to become hollow, it will affect the taste and texture.

If you are not sure whether the duck blood is cooked or not, you can directly use chopsticks to prick the duck blood, if there is no blood, it should be cooked, if there is still blood, it means that the duck blood is not fully cooked.

Precautions for duck blood purchase

In ordinary life, we buy blood from the supermarket, we must also find out the authenticity, now bad traders may counterfeit duck blood, and the use of duck blood is not fresh blood, it contains a lot of oxygen will form a lot of small holes, so when buying duck blood, we must buy some regular channels of duck blood, but also by color to identify the freshness of duck blood.

In ordinary life, for some hyperlipidemia obese people and some other obese people, it is not suitable to eat duck blood, because the fat content is also very rich, and there may be a phenomenon of gaining weight after eating, and duck blood is used as a food processed by duck blood, and we must pick out the impurities in it when eating.

The above content refers to Encyclopedia - Duck Blood.

The difference between duck blood in a cold pot and duck blood in a hot pot is that the duck blood in a cold pot is put in the soup after cooking, and the duck blood in a hot pot is kept boiling in a hot pot.

Duck blood is the blood of domestic ducks, to take fresh blood as well, salty, cold, can replenish blood, detoxification, it is used for blood loss and blood deficiency, or children with white diarrhea like fish jelly, you can take fresh blood while hot drink, or rush into hot wine, duck blood is rich in nutrition, rich in iron, calcium and other minerals, has the effect of blood replenishment and detoxification, and has a certain complementary effect on blood loss and blood deficiency.

Eating duck blood often for the growth and development of children and pregnant women, lactating women have the effect of preventing anemia, and can effectively prevent the elderly from coronary heart disease, arteriosclerosis and other diseases, eat duck blood can also moisten the intestines, can remove the sediment and dirt of the intestinal cavity, and has a purifying effect on harmful substances such as dust and metal particles, so as to avoid accumulation in the body and cause poisoning.

Duck blood is rich in protein and a variety of amino acids that can not be synthesized by the human body, the content of erythrocyte hormone is also high, and it also contains trace elements such as iron and other minerals and a variety of vitamins, which are indispensable substances in the human hematopoietic process, kelp is very nutritious, mainly contains iodine, zinc, copper and other active ingredients that promote the function of hematopoietic tissues.

<> raw duck blood can be boiled in boiling water and boiled in cold water, but the taste is different, if you boil it in cold water, it will feel more tender when you eat it, and if you boil it in hot water, it will taste more refreshing when eating oranges or liters.

Duck blood is a common food in life, with a smooth and tender taste, a fragrant taste when eaten, and a variety of cooking methods.

If you want to make a block of fresh duck blood, you can put it in a container, put an appropriate amount of salt in the duck blood and stir it evenly, then let it stand for half an hour, put the container into a hot water basin of about 75 degrees, and wait for the duck blood to form a lump naturally.

Duck blood can be eaten after it is frozen, provided that the duck blood has not deteriorated, but the frozen duck blood has a poor taste.

Generally speaking, high-quality duck blood has no bloody smell, because in the process of processing, it has undergone high-temperature degassing and deodorization treatment, but has a strong duck flavor.

When processing duck blood, it is recommended to cut it into pieces, then blanch it in boiling water, and then quickly pass it through cold water, which can not only maintain the complete shape of duck blood, but also maintain the fresh and tender taste of duck blood.

It is recommended to blanch the duck blood before stir-frying, after blanching, the smell of the old duck blood will be smaller, and the taste will be greatly improved.

When the duck blood is boiled in the hot pot, it should be washed again with water, at least sterilized.

When the duck blood is blanched, it should be boiled under cold water, and don't forget to add a little cooking wine, which can remove the blood foam in the duck blood, and the taste will be better.

When eating hot pot, the duck blood is generally boiled in the pot for about five minutes, this time can keep the duck blood the most tender taste, if the cooking time is short, it will be half-cooked, not suitable for consumption, if the cooking time is long, the duck blood will be easy to get old, and the inside will be easy to become hollow, which will affect the taste and texture.

Cut the duck blood into slices about one centimeter thick, and it is best to rinse them with water, because ducks are easy to mix with duck down and other things when they bleed. Also, smell the duck blood for freshness.

Yes. At the very least, it should be sterilized. But don't be greedy for hot pot.

If you want to wash it again, you can rest assured that you eat it.

Fresh duck blood, when killing ducks, use a small basin or bowl to follow, put a little salt, water and rapeseed oil in the basin, and then put the duck blood into the container, and then use 80 to 90 degrees of hot water to flush into the container, stirring while flushing, the ratio of water and blood is generally about 3 to 1, after stirring, put it to make it still, and after it cools, it will solidify into tender fresh duck blood.

After coagulation, the fresh duck blood can be used to cook dishes directly, or to make mature duck blood hot pot. Fresh duck blood, you can use a knife to draw a tic-tac-toe grid before cooking; Cooked duck blood, the first step is the same as fresh duck blood, and then steamed. Fresh and cooked duck blood delicacies like to eat like this:

Fresh duck blood and vegetables, Sichuan pepper, ginger and garlic, chili pepper and so on are cooked directly, the blood is vigorous, the vegetables are delicious, numb, spicy and hot, and cool. Cooked duck blood is to eat hot pot, put the blood Wang in the Jiugong grid, a corner of the corner slowly let the taste of the hot pot seep into the blood Wang, at that time some small holes were formed in the blood Wang, the taste is tender and fresh and smooth.