How does duck blood coagulate to be tender, and why is duck blood coagulated?

Add warm water to the bowl, add salt and stir well, then put the duck blood into the bowl, flush it with about 80 water, stir while brewing, keep the ratio of water and duck blood 3:1, stir evenly and stand for a period of time The duck blood will coagulate, and it is tender and smooth. Duck blood contains platelets, which will coagulate naturally, and adding salt can reduce the mutual attraction of protein molecules and coagulate faster.

Normally, once animal blood is exposed to air, prothrombin is quickly activated and a clot is formed, which is the process of duck blood formation. If you want the duck blood not to return to its original liquid state after coagulation, just heat it. Because blood clotting is due to protein denaturation, which cannot be reduced by denaturation at temperatures, you only need to heat it until the blood protein is inactivated and denatured, and then it will not turn back into liquid at any temperature.

1. Natural coagulation: In fact, fresh duck blood is liquid when it is just released, if it is placed for a long time, it can naturally coagulate, and there is no need to add any substance to it, but it takes a long time. You can prepare a relatively large basin, and then put the duck blood into the basin, the large area of the duck in the mold blood is easier to sell hunger and slow the heat, and the coagulated limbs will be faster.

Next, use chopsticks to stir the duck blood constantly, so that the heat in the duck blood slowly dissipates. Finally, put it there to solidify naturally. When there are no additives around, this coagulation method is also the most traditional, and the taste is naturally the best.

2. Add salt: When the fresh duck blood is in a liquid state, you can put an appropriate amount of salt in it, add an appropriate amount of water and liquor, stir it evenly, and then you can put it quietly and wait for it to solidify. This is mainly because there is a colloid in the blood, and the salt can chemically react with the dissolution of the protein in the blood to reduce the solubility of the protein, so that the blood will naturally precipitate and coagulate, and this coagulation method is also the most commonly used.

3. Add milk: Many people don't know that in fact, adding milk to duck blood can also promote duck blood coagulation, and after adding milk, its taste will taste better than ordinary salted duck blood, and the surface is particularly tender after the blood is wrapped in milk.

So you can prepare some fresh pure milk, plain flavor, don't choose complicated flavors of milk, and then add it to fresh duck blood, stir quickly, and finally wait for natural coagulation.

As soon as the broodstock duck blood comes into contact with air, prothrombin activates rapidly, forming clots, and the blood composition also undergoes irreversible changes, so it is impossible to return to its original liquid state. If you are making a dish that does not require the clotting of duck blood, such as blood duck, you can put a little wine or vinegar into the duck blood to prevent it from coagulating. Animal blood clots, commonly known as blood tofu, are high in protein.

It is worth mentioning that animal plasma protein contains as many as 18 kinds of amino acids, of which 8 essential amino acids cannot be synthesized by the human body, especially rich in amino acids that are lacking in plants. Arginine, histidine, lysine, tryptophan, etc., of which the lysine content is as high as 14%.

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.

There are many ways to make duck blood, and the common ones are pepper duck blood, duck blood vermicelli soup, etc.

1. Pepper duck blood.

Ingredients: 1 box of duck blood, 1 sharp pepper, 5 cloves of garlic, appropriate amount of Sichuan pepper, 5 ml of cooking wine, 10 ml of soy sauce, 3 grams of salt, 3 grams of chicken essence, 15 ml of cooking oil.

Production steps: 1. Cut the duck blood into small cubes; Cut the green pepper into small pieces and slice the garlic;

2. Put an appropriate amount of pepper and water in the pot, boil over high heat, add duck blood and boil to remove the smell;

3. After boiling for about 3 minutes, remove and pick out the peppercorns; Pour a little oil into the pan, after the oil is hot, pour in the pepper and garlic;

4. After stir-frying a few times, pour in the duck blood and stir-fry for 2 minutes; Add an appropriate amount of cooking wine, soy sauce, salt and chicken essence, and stir-fry a few times.

2. Duck blood vermicelli soup.

Ingredients: 200g duck blood, 50g vermicelli, 4 tofu bubbles, 2 tsp (10g) chopped coriander, 50g duck intestines, 1 tsp chopped chives (5g), 5g shredded ginger, 1 tsp salt (5g), 1 2 tsp (3g) of white pepper, 1 2 tsp (2ml) of white vinegar

Production steps: 1. After the duck blood and duck intestines are repeatedly rinsed with water, the duck blood is cut into cubes, and the duck intestines are cut into 2cm long sections.

2. Put the duck intestines in boiling water and remove them after boiling the soup. Blanch the vermicelli with warm water until soft and set aside.

3. Add 500ml of cold water to the boiling pot, boil over high heat, add the chopped duck intestines and shredded ginger, add the soaked soft vermicelli, tofu puff and diced duck blood after boiling again, add salt, continue to cook for about 2 minutes and turn off the heat.

4. Put the boiled duck blood soup into the soup bowl, sprinkle with chopped coriander and chopped chives, add white pepper and white vinegar, and mix well when eating.

Extended Information: Duck blood is the blood of domestic ducks. It is better to take blood. Salty in taste and cold in nature. It can replenish blood and detoxify. For those with blood loss and blood deficiency, or children with white diarrhea like fish jelly, you can take fresh blood and drink it hot, or wash it into hot wine.

When killing ducks, put some vinegar in a bowl of adult duck blood.

The practice of blood duck: 1. First put the duck neck, duck feet, and duck wings into the oil to fry, put the goose meat cut into many small and fast pieces in the pot, dry the water vapor first, and put it into the plate. 2. Put a lot of oil in the pot, put the ginger and garlic slices into the room and fry, put some chili noodles to make oil and spicy, and put the goose meat that has just been copied out of the water into the pot.

The whole process of copying can be covered and boiled some kinds, and then copied again, after the goose meat is cooked, you can put the prepared ginger, Chaotian pepper, spices, rice wine, etc. into the copy again, and wait for this seasoning to be cooked thoroughly. 3. When the pot is about to start, put in fresh garlic or green onions and copy it, and then you can put pig blood. Pig blood is prepared when killing ducks, liquid blood, can not freeze the blood of the block, pour the pig blood into, copy 1, 2 points, mix, copy the pig blood cooked, the pig blood is gray and black after cooking, and then you can start the pot.

The above is a detailed introduction to the blood duck practice and nutrients, etc., the nutrition of the blood duck is very good, if you love to eat, you can do it at home, it is not difficult to do, if you follow the above process to do it.