Do you want to put soy sauce in boiling Xuewang? Do you want to put starch in boiling Xuewang

Boiling Xuewang does not have to put soy sauce, Xuewang is also called blood tofu, which is a food made by adding salt to animal blood and directly heating and solidifying, and the common Xuewang is made of duck blood, chicken blood, and pig blood. Xuewang can be eaten directly, or it can be used with other ingredients for secondary cooking.

To boil Xuewang, put soy sauce, ingredients: garlic, ginger, chili oil, chopped green onions, salt, soy sauce, etc.

Answer: To boil Mao Xuewang, you have to put soy sauce, you have to put dried chili peppers, large peppercorns, and cooked oil.

To boil Xuewang, you need to put soy sauce, chili oil friends, and there are many seasonings that are yellow.

You can put soy sauce because soy sauce regulates the blood flavor by itself.

To boil the blood, put some chili oil. Mainly chili oil of various materials. Put a little soy sauce in it.

You don't need to put soy sauce to boil Xuewang.

I don't think you need to put soy sauce in boiling Xuewang. It doesn't taste good when you put soy sauce on it.

Boiled blood is vigorous. Raw materials.

300 grams of cooked pig's blood, 50 grams of rape, 50 grams of celery, 2 chives, 1 piece of ginger, 5 cloves of garlic, appropriate amount of Sichuan pepper, and 15 dried chili peppers.

Seasoning. 30g cooking oil, 1 tbsp bean paste, 1 tsp refined salt, 2 3 tsp monosodium glutamate.

How to make it: 1.Wash the rape and set aside; Cut the pig's blood into thick slices; Wash the green onions and celery and cut them into sections; Wash and mince ginger and garlic;

2.After the pot is heated, put the peppercorns and dried chili peppers into the pot and fry until fragrant and chop them into fine pieces;

3.After the oil is heated in the pot, add half a tablespoon of bean paste, minced ginger and minced garlic and stir-fry until fragrant, then add the rape and fry until it is broken, and put it in a soup bowl;

4.Leave the bottom oil in the pot, add half a spoon of bean paste and fry until fragrant, add a little clear soup, put in the pig's blood and cook thoroughly, add salt and monosodium glutamate, and then put it into a bowl with rape, sprinkle with chili pepper and peppercorns, and heat the oil and pour it on it.

I think that the seasoning is according to the personal taste, what kind of flavor you like to eat, what kind of seasoning you like, and whether you put soy sauce or not according to your personal taste.

Depending on your own taste, you can put a variety of spices.

Boil pig's blood. Add a little soy sauce and other seasonings to make it taste fresher. You can search it for you on the shake, and you'll know how to do it.

Starch should be put in the boiled blood.

Pork liver, slice, add an appropriate amount of salt, starch and mix well, set aside first you boil the pig's blood over high heat, and then prepare your own cornstarch at home, if you don't have it, you can use ordinary starch, stir it together with water, slowly pour it into the pot along the wall of the pot, and then burn it over high heat to get out of the pot.

Ingredients are needed to boil Xuewang:

Ingredients: Pig blood, salt, cucumber, coriander, green onion, ginger and garlic, millet pepper, Sichuan pepper, edible oil, bean paste, water, sugar, pepper, oyster sauce, light soy sauce, starch water will be made of this boiled pig blood, all the materials that need to be used to prepare an appropriate amount of pig blood, pig blood does not need too much, a little less can be.

Then prepare a yellow pie orange brother melon, a piece of coriander, an appropriate amount of green onions, ginger and garlic, two millet peppers, a pinch of peppercorns to deal with the pig's blood first, the pig's blood is cut into long strips, and then cut into small pieces, put the pig's blood into a large basin after cutting, and then add water without pig's blood to the basin to soak it cucumber before cutting it should be cleaned, cut in half from the middle, and then cut into slices.

Coriander can be chopped directly, and then cut a little green onion, ginger, garlic and millet pepper, after pouring in the pig's blood, let's stir it with a shovel, so that they can be evenly mixed together, after the pig's blood is done, let's cover it first, and then boil the soup in the pot over high heat, and finally pour the cucumber and coriander into it, and scratch it a few times with a shovel in the soup, and it can be out of the pot after a while.

Add ginger slices in the soup, put cold water into the blood, add it after boiling, the old and tender pig blood is related to the fresh pig blood production process, if the fresh pig blood is not good to master in the production process, it is old for a long time, the fire is big and bubbles, and then it is used to stir-fry how to fry can not burn the tender effect. Therefore, when choosing pig blood, it is necessary to see if there is a feeling of shaking, and if you touch it gently, it will be more tender if it is cold, and see if there are holes in the blood, and it is not good to have holes. When you go home and cook it, you should put the pig's blood later, when you cook the vegetables, you should fry it on high heat for a long time, and when you cook the soup, you should wait for the water in the pot to boil before putting the pig's blood, and then boil the soup on the high heat.

Sauerkraut pork blood soup.

Ingredients: 80 grams of sheep heart, 80 grams of lamb kidney, 80 grams of sheep tripe, 80 grams of sheep lung, 80 grams of sheep liver, 120 grams of sheep blood, auxiliary materials: 20 grams of chicken fir, 30 grams of fresh mushrooms, seasoning: 30 grams of chili sauce, 3 grams of salt, 20 grams of vegetable oil, monosodium glutamate.

1.Lamb offal (sheep heart, kidney, lamb tripe, sheep lung, sheep liver) wash and put in a pot of water to boil until half-cooked, remove and slice;

2.Wash the chicken fir fungus and set aside;

3.Put vegetable oil in the pot and heat it, fry the chili sauce until fragrant and bright oil, add the fresh soup to boil, put in the haggis, Xuewang (sheep blood), mushrooms, chicken fir mushrooms, salt, monosodium glutamate and cook and add flavor, and put it on a plate.

Ingredients: Pig blood bean sprouts.

Green onions, ginger, garlic bean cloves, soy sauce, cooking wine.

Sichuan pepper dried chili pepper.

Essence of Salt Chicken Step 1

Dried chili peppers should be soaked in hot water in advance.

Step 2 Xuewang cut into pieces, rinse it, and buy pig blood.

Step 3: Pass the bean sprouts through the water and put them in a pot for later use.

Step 4 Put more oil in the pot, put more oil, and put in the bean paste, green onion and ginger, dried chili pepper, and Sichuan pepper in turn Step 5

After stir-frying, pour in water, and pour in cooking wine after boiling.

Step 6 Turn to low heat and put in Xuewang, put salt, chicken essence to taste, see Xuewang change color to take out immediately, to keep using low heat, too big fire Xuewang is easy to get old, affecting the taste.

Step 7 Finely chop the garlic and put it on top of the blood, burn some hot oil and pour it on the garlic, and you're done!

Tips: Bean paste is generally salty, and the amount of bean paste used in this dish is a bit large, you can taste the soup first, if the taste is suitable, you don't need to put salt.

Ingredients: 500 grams of duck blood, 100 grams of eel slices, 100 grams of pork, 150 grams of ham sausage, 50 grams of fresh yellow flowers, 150 grams of soybean sprouts, 50 grams of water fungus, 100 grams of lettuce, 50 grams of green onions, 1 gram of refined salt, 15 grams of dried chili peppers, 5 grams of Sichuan pepper, 10 grams of cooking wine, 50 grams of monosodium glutamate, 3 packs of hot pot base, 50 grams of mixed oil.

Production method: 1. Cut the duck blood into strips, boil in boiling water and remove it; Soybean sprouts are cut off the fibrous roots, ham sausages are cut into large slices, pork (fat and lean halves) are cut into slices, lettuce heads are cut into strips, yellow flowers are removed from the stamens, and dried chili peppers are cut into sections.

2. The hot pot base is boiled with water, put it in the pot to boil and boil, add refined salt and monosodium glutamate, and put in Xuewang, eel slices, ham sausages, meat slices, soybean sprouts, shuifa fungus, green onions and various vegetables to cook together. After the soybean sprouts are broken, remove from the pot and transfer to the pot.

3. Put the wok on the fire, pour the mixed oil and burn it until it is 60% hot, put it in the chili section and fry it to brown and red, fry the peppercorns until fragrant, and pour it in the basin.