Can you drink white radish roast with pig blood? How to burn?

Both are sliced; Stir-fry the white radish first; pig blood; add seasonings; Add a small amount of soup and simmer for 5-10 minutes, remove from the pan.

Xiao Meng, let me tell you! The first thing is to put the fresh pig blood bought from the market in the water, remember to wash it, after washing the pig blood, and then cut the pig blood into slices, not too thick and not too thin, almost on the line. The second is to peel the white radish, then cut the white radish into slices, and of course, remember to wash the white radish!

Third, when the pig's blood and radish are ready, cut some ginger and green onions, add a little peppercorn, and put these accessories in an empty bowl. The fourth step is to use lard, that is, the leftover lard residue from the practice of lard residue at home to make this pork blood stewed radish, which is a dish made with the oil of lard residue. After the lard is hot, put the accessories, that is, peppercorns, green onions, ginger and other ingredients in the oil pot, remember that the oil temperature is not too high, otherwise it will be easy to paste the pot.

The fifth step is to pour the radish into the pot first, then pour the pig's blood, and finally add some water, remember to add more water, almost add about half a bowl of water, remember that this dish is stewed, the water can not be too little, otherwise it is easy to paste the pot, or it is not delicious, remember to add more water. The sixth step, almost when the pig's blood and radish are stewed, in fact, look at the radish, the white radish is more difficult to stew, the pig's blood is easy to cook, almost when the white radish is stewed, you can, the general time is about 15 minutes! The seventh step, after the pig's blood and white radish are stewed, it is time to add some coriander, add some coriander, this dish is even more delicious!!

Remember, after everything has been added at the end, you can put some coriander at the end!! Awesome! I will!

Something that cannot be eaten with white radish (there is no pig's blood in it, and the two can be eaten together according to the food):

1. White radish should not be eaten with carrots.

White radish is rich in vitamin C, which is very beneficial to human health, and carrots contain an enzyme called ascorbic acid, which will destroy the vitamin C in white radish.

2. White radish should not be eaten with acidic fruits.

White radish is eaten with acidic fruits, which can induce thyroid disease. If you eat a large number of acidic fruits such as oranges, apples, grapes and so on at the same time or before and after, the flavonoids in the fruit will be converted into oxybenzoic acid and ferulic acid after being decomposed by bacteria in the intestine, and they will react with thiocyanate to strengthen thiocyanic acid.

3. White radish cannot be eaten with persimmons.

Persimmon contains a large amount of plant pigments, which will decompose an acidic substance in the human intestines, and eating radish will produce thiocyanic acid to inhibit the thyroid gland.

Pig blood can be cooked with white radish, and the following is an introduction to the method of stir-frying pig blood with radish slices.

Ingredients: 1 piece of pig blood, 1 radish.

Method Steps:

1. Take 1 piece of pig blood, clean it, and put it on a plate.

2. Cut the pig's blood into slices first, then cut into small pieces and put them on a plate.

3. Cut the radish into slices, then into small pieces, and place them on a plate.

4. Wash the pot, light the fire, add about 5ml of oil to the pot, and turn the heat to the high heat.

5. When the oil in the pan is 60% hot, pour the prepared pig's blood into the pot.

6. Spread the pig's blood on the bottom of the pot for a while, and then turn it over.

7. When the pig blood in the pot is ready, put the pig blood up and put it on a plate.

8. Then, pour the prepared radish into the pan and stir-fry a few times.

9. Spread the radish slices on the bottom of the pot for a while, then stir-fry a few times.

10. When the radish slices in the pot change color, pour the pig's blood into the pot and stir-fry a few times.

11. Then, add about 50ml of water to the pot and cover the pot.

12. When the water in the pot is about to boil dry, add 1 tablespoon of Nande and stir-fry a few times to mix Nande and the vegetables evenly.

13. Then, add 1 3 tablespoons of salt and stir-fry a few times to mix the salt and vegetables evenly.

14. Serve and put on a plate.

1. Take 1 piece of pig blood, clean it, and put it on a plate.

2. Cut the pig's blood into slices first, then cut into small pieces and put them on a plate.

3. Cut the radish into slices, then into small pieces, and place them on a plate.

4. Wash the pot, light the fire, add about 5ml of oil to the pot, turn the fire to the high heat, 5. When the oil in the pot is burned to 60% hot, pour the prepared pig's blood into the pot, 6. Spread the pig's blood on the bottom of the pot for a while, and then turn it over.

7. When the pig blood in the pot is ready, put the pig blood up and put it on a plate.

8. Then, pour the prepared radish into the pot and stir-fry a few times, 9. Spread the radish slices on the bottom of the pot for a while, and then stir-fry a few times, 10. When the radish slices in the pot change color, pour the pig's blood into the pot and stir-fry a few times, 11. Then, add about 50ml of water to the pot and cover the pot, 12. When the water in the stove pot is about to boil dry, add 1 spoon of Nande, stir-fry a few times, and the width of the wheel makes Nande and the dish mix evenly.

13. After dressing up, add 1 3 tablespoons of salt, stir-fry a few times, and let the salt and vegetables mix evenly.

14. Serve and put on a plate.