The practice of making fresh pig blood into blood clots, how to make pig blood into blood clots and

The specific steps are as follows:

1. Take a clean basin, put 3 tablespoons of salt in the basin and add purified water. Then add the pig's blood.

2. After the fresh pig blood is coagulated, cut it into pieces with a clean knife.

3. Boil water in a pot, wait for the water in the pot to boil to 80 degrees, and put in the blood clots. Cover and simmer for 30 to 40 minutes.

4. After simmering for enough time, remove from the pot and wash it and soak it in cold water.

The easiest way to make fresh pig blood is to add a little salt to it. Because the blood is colloidal and a little salt is added to it, it will gather and sink. This is the most basic principle of chemistry.

Summary. Dear, I'm glad to answer for you: how to make pig blood into a blood clot and tender answer; Pig blood is made into blood clots and tender, as follows:

1.First, prepare fresh pig blood, purified water, edible salt and other materials. 2.

Second, take out a basin and add purified water after putting 3 tablespoons of salt in the basin. 3.Third, wait 30 minutes for the fresh pig's blood to clot, and then use a knife to cut it into cubes.

4.Fourth, after adding cold water to the pot, bring it to a boil to 80 degrees Celsius. 5.

Fifth, then put the blood clot in the pot, then cover the pot and simmer for 30 to 40 minutes. 6.Sixth, remove the blood clots from the pot, wash them and soak them in cold water.

7.Seventh, wait for 10 minutes for the blood clot to complete.

How to make pig blood into blood clots and tender.

Dear, I'm glad to answer for you: how to make pig blood into a blood clot and tender answer; Pig blood is made into blood clots and tender, as follows: 1

First, prepare fresh pig blood, purified water, edible salt and other materials. 2.Second, take out a basin and add purified water after putting 3 tablespoons of salt in the basin.

3.Third, wait 30 minutes for the fresh pig's blood to clot, and then use a knife to cut it into cubes. 4.

Fourth, after adding cold water to the pot, bring it to a boil to 80 degrees Celsius. 5.Fifth, then put the blood clot in the pot, then cover the pot and simmer for 30 to 40 minutes.

6.Sixth, remove the blood clots from the pot, wash them and soak them in cold water. 7.

Seventh, wait for 10 minutes for the blood clot to complete.

I hope mine can help you.

The specific method of pig blood clot is as follows:

The materials that need to be prepared in advance include: 500 grams of fresh pig blood, an appropriate amount of purified water, and an appropriate amount of salt.

1. Step 1: Put the prepared pure water and salt in the basin and stir well with chopsticks.

2. Then wait for the fresh pig blood to become coagulated, and cut it into pieces with a knife after coagulation, as shown in the figure below.

3. Bring the water to a boil, add the pig's blood, simmer over low heat for 5 minutes, then cover and simmer for half an hour.

4. Then remove from the soaked water.

5. Drain and cut well, and this is done.

1. Put the pig's blood 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 and stir-fry over high heat 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 white wine and stir-fry over high heat for 10 seconds.

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

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

1. Take a clean basin, put 3 tablespoons of salt in the basin and add purified water. Then add the pig's blood. 2. After the fresh pig blood is coagulated, cut it into pieces with a clean knife.

3. Boil water in a pot, wait for the water in the pot to boil to 80 degrees, and put in the blood clots. Cover and simmer for 30 to 40 minutes.

4. After simmering for enough time, remove from the pot and wash it and soak it in cold water.

5. Pig red, also known as pig blood, is sweet, bitter, warm in nature, and has the effects of detoxification and intestinal cleansing, blood replenishment and beauty. Pig red is rich in nutrients such as vitamin B2, vitamin C, protein, iron, phosphorus, calcium, and niacin.

Preparation materials: 520 grams of fresh pig blood, appropriate amount of purified water, appropriate amount of salt.

1. First put salt in the basin, add water, and use chopsticks to stir continuously until it is well mixed.

2. After the fresh pig blood is coagulated, use a kitchen knife to cut it into the desired shape, as shown in the figure below.

3. Then bring to a boil in the previous brine basin, add the cut pig's blood, boil again and then change to low heat and cook for 30 minutes.

After a few minutes, remove the pig's blood and soak it in the water.

5. Then remove the pig's blood from the water and drain it, use a kitchen knife to cut it into small pieces, and it is done.

There are many ways to make tender pig blood, - The general method is as follows: The production steps are as follows: 1. Take one-fifth of the blood amount of water, add a little salt, stir well, and melt all the salt.

2. Let it stand for half an hour after the stirring stops, and then use a knife to cut it into an appropriate size after the blood coagulates. 3. Boil a pot of hot water about 75 to 80 degrees Celsius and stop the heat. 4. Carefully put the marked pig blood clot into hot water and soak the pig blood for about 25 minutes.

At this time, the pig's blood is not boiled, which keeps the pig's blood smooth and tender. 5. Take out the pig blood soaked in hot water and put it in a cold water dish to cool.

Hope mine can help you.

Need to add a little salt or something.

Put some salt water and stir to stand.

Put some salt water, then add the pig's blood and stir a few times.

When it's cold and solidified, just let it go into the water.

The specific steps are as follows:

1. Take a clean basin, put 3 tablespoons of salt in the basin and add purified water. Then add the pig's blood.

2. After the fresh pig blood is coagulated, cut it into pieces with a clean knife.

3. Boil water in a pot, wait for the water in the pot to boil to 80 degrees, and put in the blood clots. Cover and simmer for 30 to 40 minutes.

4. After simmering for enough time, remove from the pot and wash it and soak it in cold water.

When killing a pig, put a little salt in a large basin prepared to catch the pig's blood. When the hot pig's blood is received in the basin, it is naturally cooled and solidified; Then cut it into small pieces, pour it into a pot and cook it slowly, so that the blood clot becomes firmer.

Ice cube solidification method: Add a large amount of ice water to the container containing pig red (blood) and add ice cubes, and it can be solidified into a block after a short time.

Salt coagulation method: Add a large amount of ice water to a container containing pig red (blood), and then add table salt. A few moments will solidify into lumps.

Boiling water coagulation method: boil the water in the cauldron Add cold water to the basin and cut it into pieces of the same size with a knife Pour it into a pot of boiling water and continue to heat, then the color will become darker, and turn off the heat when the blood clot is the same color as the outside. In addition, pay attention to the heat to prevent cooking.

Szechuan pepper and water solidification: Boil some water of pepper and season, add a little salt. Wait for the temperature to drop down, pour it into the blood and stir, and it will soon solidify into lumps.

A home-cooked dish of pig's blood - stir-fried leeks with pig's blood

1. Clean and cut the leeks into sections, mince the green onions, ginger and garlic and set aside.

2. Cut the pig's blood into thin slices of about centimeters, wash off the broken blood foam, soak it in clean water, add a little salt and cooking wine to the water.

3. Heat the lard in the pot and stir-fry the green onions, ginger and garlic until fragrant. Pour in the pig's blood water, stir-fry lightly over high heat, and break carefully. Add salt, cooking wine, light soy sauce and a pinch of sugar to taste.

4. Add a little water to the pot and simmer over high heat for one minute. Add the leeks and stir-fry until soft, thicken and then remove from the pan.

If you want the pig's blood to be tender, you have to speed up the cooking. While cooking the pig's blood without paying attention, it can keep it smooth. However, due to the lack of flavor, it is necessary to replenish the flavor.

At this time, a thick hook can make the soup completely lie on the pig's blood, which can keep it smooth and tender while giving the pig's blood a strong taste. Therefore, the second secret of the delicious pig blood is to thicken it after stir-frying it over high heat.

First, how do you boil fresh pig blood into blood clots? Add a large amount of cold water to the hot blood basin that has just been released, and it will clump after a while. Boil some peppercorns and spice water, add a little salt.

When the temperature drops, pour it into the blood and stir, and it will soon solidify into blood tofu. If you want to cook with pig's blood, add another process, boil the water in a large pot, add cold water to the basin and coagulate the blood clots, cut them into pieces of the same size with a knife, pour them into the pot of boiling water and continue to heat them, and then the color will become darker, and when the blood clots are the same color as the outside, turn off the fire, and if you turn off slowly, you will cook the old ones. Remove the cooked blood clots and store them in cold water, so that they can be reprocessed and not easy to break.

A small amount of salt is added to fresh pig blood to prevent coagulation, and then 2-3 times the amount of water is added, and the pig blood will quickly coagulate.

Second, put 3 tablespoons of salt in a basin and add purified water. Wait for the fresh pig blood to coagulate and cut it into pieces with a knife. Wait for the water in the pot to boil to 80 degrees and add the blood clots. Cover and simmer for 30 to 40 minutes. Remove from the pot, wash and soak in cold water.

Third, how do you boil fresh pig blood into blood clots? Add a large amount of cold water to the hot blood basin that has just been released, and it will clump after a while. Boil some peppercorns and spice water, add a little salt.

When the temperature drops, pour it into the blood and stir, and it will soon solidify into blood tofu. If you want to cook with pig's blood, add another process, boil the water in a large pot, add cold water to the basin and coagulate the blood clots, cut them into pieces of the same size with a knife, pour them into the pot of boiling water and continue to heat them, and then the color will become darker, and when the blood clots are the same color as the outside, turn off the fire, and if you turn off slowly, you will cook the old ones. Remove the cooked blood clots and store them in cold water, so that they can be reprocessed and not easy to break.

A small amount of salt is added to fresh pig blood to prevent coagulation, and then 2-3 times the amount of water is added, and the pig blood will quickly coagulate.

The method of boiling pig blood into pig blood clots is as follows:

1. When killing pigs, put some salt in the prepared large basin for receiving pig blood.

2. The hot pig blood is connected to the basin and solidified when it is naturally cooled;

3. Then cut it into small pieces, pour it into the pot and cook it slowly, 4. So that the blood clot becomes relatively firm.

Pig blood is a simple way to cook, such as:

Material. Ingredients: 500 grams of pig blood.

Seasoning: 10 grams of chili powder, 10 grams of minced mustard, 10 grams of minced anchovy (i.e. pickled mustard leaves), 3 grams of soy sauce, 50 grams of tea oil, 1 gram of monosodium glutamate, 5 grams of chives, 50 grams of broth, 3 grams of sesame oil.

Method. 1. Cut the pig's blood into centimeter-square pieces.

2. Put the bottom oil in the pot and boil it for 60% to heat the chili powder and mustard to the bottom of the mustard and stir until fragrant, add the pig's blood, anchovy, soy sauce, monosodium glutamate, and stock to boil over high heat, then change to low heat and cook for 1 minute, pour sesame oil, and sprinkle with chopped green onions.

The method of forming blood clots in pig blood producers is as follows:1Prepare pig blood:

First, put the pig's blood into a bowl and stir well to remove the impurities and foam in Qi Jing. 2.Add coagulant:

Add an appropriate amount of coagulant, such as calcium acetate, alum, etc., to the pig's blood, stirring constantly. 3.Waiting for solidification:

Pour the mixture into a container and place it in a cool place to allow it to solidify. The time depends on the size of the clot and the concentration of the clot, and usually takes 2-4 hours. 4.

Cut into pieces: Once the clot has solidified, use a knife to cut it into pieces of appropriate size, which can be cut into squares or rectangles as needed. 5.

Refrigerated: Put the cut blood clot in a plastic bag and refrigerate it. If it needs to be stored for a long time, it can be frozen in the freezer.

It is important to note that when making blood clots, it is necessary to pay attention to hygiene and safety to avoid cross-contamination and bacterial infection. At the same time, the amount of coagulant should be controlled according to the actual situation, too much or too little will affect the quality of blood clots.