How to make the white meat of the blood sausage in the Northeast, and how to make the blood sausage

The blood sausage white meat in the Northeast, first of all, there must be sauerkraut, cut the sauerkraut into thin strips, um, then put oil in the pot, put water, pour in the sauerkraut, and then put the blood, often put the white meat eaten in the pot and carry out the main together.

Pig blood is rich in nutrients such as vitamin B2, vitamin C, protein, iron, phosphorus, calcium, and niacin. The plasma protein in pig blood is decomposed by gastric acid in the human body to produce a detoxification and intestinal decomposition product, which can react with dust and harmful metal particles that invade the human body, and is easy to excrete toxins from the body. People who are exposed to toxic and harmful dust for a long time, especially those who drive vehicles every day, should eat more pig blood.

In addition, pig blood is rich in iron, which has an improving effect on people with anemia and paleness, and is an ideal food for detoxification and beauty.

Method:

1. Cleaning of pig intestines, first wash with salt water 2-3 times, then wash with baking soda water 2-3 times, and then wash with warm water several times, pay attention to clean up the fat in the intestines, after the intestines are washed, soak them in water and set aside.

2. Start processing pig blood, filter and remove blood clots, there can be no blood clots and other impurities in pig blood, put in thirteen spices, salt, monosodium glutamate, stir evenly and set aside.

3. Finely chop the green onion, ginger and garlic, pour in the pig's blood and stir well, then add buckwheat noodles and a small amount of white noodles. (If the taste of the whole buckwheat noodles is not very good, add a small amount of white noodles to make the taste more delicate.) After adding the dough, stir well and do not have small gnocchi.

4. Pour in an appropriate amount of hot water and continue to stir, be sure to stir evenly into a paste. Add the fried pork filling and lard and continue to stir. Be sure to be even.

The oil should be in moderation, not too much, too much oil, boiled. The sausage of blood is cut into pieces, and everything is scattered. The taste is too oily and not delicious.

5. Finally, add an appropriate amount of hot water to the basin, one is to dilute the pig's blood paste, and the other is to prevent the oil from cold and coagulated, which is not good for enema. Everything is ready, start the enema.

6. Tie one end of the intestine to death with a white thread, insert a funnel at the other end, and raise your hand while enema to help pig blood flow to the end of the intestine. The intestines are filled until they are slightly dissatisfied, and when they are left a little empty, they are tied to death with white threads, so that a blood sausage is filled. (Leave it empty because it will swell when cooked, and leave it empty will not burst the intestines.)

7. Boiling blood sausage is also a technical job, you can't boil the water, but slowly cook the blood sausage over low heat. When the fire is boiled, the intestines are easy to boil. Generally, it takes about 40 minutes for small fine intestines and about 1 hour for large and coarse intestines.

So that the delicious blood sausage is ready, will you?

Tips: Blood sausage must be made at home to be able to eat with confidence, and what is sold outside cannot be guaranteed**, so we should try to make it ourselves, delicious and healthy everything in your own hands. Blood sausage is a high-fat food, so patients with high blood pressure, hyperlipidemia and cardiovascular and cerebrovascular diseases should eat less, the food is very good, but don't eat too much.

The practice of Northeast blood sausage is as follows:

Traditional Northeast blood sausage.

Recipe: 10 kg of fresh pig blood, 13 kg of boiling water or broth, 10 eggs, 2 taels of ginger juice, 2 taels of minced green onions, 50 grams of thirteen spices, 20 grams of chicken essence, 20 grams of monosodium glutamate, 30 grams of sugar, plate oil (put less to chop extra minced), salt, appropriate amount of chicken powder, taste.

Method: The blood sausage must be filled with hot water (or stock), and the ratio of blood to water is 1:3.

Mix the seasoning with boiling water, let it dry, and then mix it in the blood. After all the seasonings are mixed, pour them into the fresh pig intestines, tie the two ends tightly with a rope, steam them in the pot for 20 minutes, and prick them with a toothpick.

Sheep blood sausage. Raw Material Handling:

Kilograms of fresh sheep blood are ground into a paste, put into a basin, add 150 grams of flour, 75 grams of buckwheat flour, 150 grams of minced green onions, 150 grams of minced garlic, 50 grams of mutton fat, 15 grams of salt, 20 grams of monosodium glutamate, 20 grams of chicken powder, spice powder (star anise, cumin, cinnamon, bay leaves are mixed in the same proportion, and 10 grams of cloves are added to each catty of spices and crushed) 25 grams and 10 grams of white pepper powder and mix well.

Method: 1. Wash off the mucus in the small intestine of fresh sheep, rinse it under a thin stream of water, prop it up with a funnel, pour in the mixed sheep blood, tie the two ends tightly into a blood sausage, and prick a few eyes with a bamboo stick to facilitate exhaust and oil discharge.

2. Put wide water into the pot and bring to a boil, then turn to low heat and cook for 20-25 minutes.

Ingredients: pig blood; Salt; Scallions; Ginger.

Specific steps: 1. Pour fresh pig blood into a clean basin, add all the seasonings and stir well;

2. Tie one end of the pig intestine tightly, pour the fresh pig blood into the pig intestine with a funnel, and prick the mouth. Just remember not to overfill it;

3. Put water in the pot and boil until it is eighty percent boiling, put the filled pig intestines and continue to boil until the pot is boiling, and then switch to cooking over low heat. If the pork intestines float up during the cooking process, use a bamboo skewer to prick the eyes and deflate, and cook for about 20 minutes to get cooked thoroughly;

4. Remove the boiled blood sausage and let it cool.

Blood sausage: Blood sausage is the traditional food of the Northeast people. When slaughtering pigs (sheep), use a large basin to fill some salt water to catch the blood, then stir the blood to make it not coagulate, mix with minced pig (sheep) oil and onion, salt, ginger powder, pepper and other seasonings and then enema, tie it tightly and bundle it tightly, put it in the pot and cook it.

Slice and eat hot, or put the white meat of blood sausage at the same time when making sauerkraut, the blood sausage tastes fragrant, oily but not greasy. [1] It should be noted that pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Do not eat kelp with it, it will cause constipation.

The white meat and blood sausage are exquisitely selected, finely made, and the seasoning is delicious; The white meat is fat but not greasy, the meat is rotten and mellow, the blood sausage is bright, delicious and tender; With leek flowers, fermented bean curd, chili oil, garlic paste and other condiments, it is more mellow and fragrant, tender and refreshing.

<> pig blood sausage method:

Ingredients: 1000 grams of pig cavity blood, 300 grams of pig intestine, 30 grams of salt, 6 grams of Sichuan pepper, 20 grams of pepper, 20 grams of coriander, 5 grams of monosodium glutamate.

1. Put the blood of Xiaoxiang pig into the basin, and the coagulated pieces should be crushed;

2. Heat the white broth and touch the round, add refined salt, pepper, monosodium glutamate, pepper noodles, stir evenly and let cool;

3. After passing through the basket, pour it into the pig's blood basin, add the chopped coriander and stir well;

4. Pour into the washed intestines and tie the mouth with a rope;

5. Boil the prepared intestines in a pot of clear water, take them out by boiling them over low heat for 15 minutes, soak them in cold water, and untie the ropes.

.Wash the casing with clean water and soak it in cold water for 20-30 minutes.

2.Add all the fillings to the meat filling, stir well, and let it sit for 30 minutes to absorb the flavor.

3.Add a small amount of water to the starch and knead it into coarse granules by hand.

4.Add another 1000g of boiling water and stir quickly until thick.

5.Warm the stirred starch water and pour it into the mixed meat filling in 2-3 times.

6.Stir the meat filling and starch water thoroughly, the mixed filling is relatively thin, and it is slowly dripping when picked up with chopsticks.

7.Put the whole casing on the enema, tie a knot at the end of the casing, and tie it tightly.

8.Put the minced meat into the tray of the enema, start the machine, and pour the minced meat into the casing until it is about 8 minutes full.

9.After all the sausages are filled, tie them with cotton thread at an appropriate distance to divide the sausages into several parts, and reserve a 2 cm blank space when tying the sausages, so as not to burst when the jar is cooked too slowly.

10.Then use a needle to prick some holes in the sausage to prevent the internal air from coming out when cooking and causing the sausage to burst.

11.Pour water into the pot, put in all the cooking materials, boil the water until warm, and then put the sausages into the pot, the water should overflow the sausages, turn on a low heat, open the pot, do not cover the lid, slowly make the water hot, to keep the water can not boil, the water surface is always in a calm state, start the timer after the water is boiling, boil for 30-40 minutes, find that the water is boiling, pour some cold water into it, cook the sausage without covering the pot lid throughout the whole process, take it out after the intestine is cooked, wash off the surface foam with warm water, put it aside and dry until the surface is dry, and the sausage is done at this step, it is already ready to eat, and the next step is to smoke the surface of the sausage, which can also enhance the taste.

12.Find an old frying spoon that you don't usually use, and after the sausages are smoked, this pot is dark and not easy to clean, so I have a pot specially used for bacon, and the black one is no longer visible. Put a piece of tin foil in a pot and put sugar and tea leaves on top of the foil.

13.Then put a small iron frame on the tin foil.

14.Place the cooked sausages on an iron rack.

15.Cover the pot, heat on medium heat until smoke begins to rise, turn to low heat and turn off the heat for 3-5 minutes.

16.If you feel dissatisfied or the other side is not good, turn over the sausage and repeat the above steps, brush a thin layer of sesame oil on the surface of the smoked sausage, which can keep the skin moist and not tight.

1. Ingredients: 1 blood sausage, 1 head of garlic, 1 coriander, 1/2 tablespoon of sesame oil, 1 tablespoon of chili oil, 2-3 tablespoons of soy sauce.

2. The blood sausage bought is generally processed, which is boiled and cooked.

3. The blood sausage is very tender, and it is easy to chop it if you don't pay attention to it, the knife for cutting the blood sausage is sharper, pinch the casing with your left hand, use the knife with your hand to slice the blood sausage, use the sawing method, pull it back and forth with a knife, and cut the blood sausage into 1 cm thick slices. If the blood sausage is cut in this way, the blood sausage will not be broken.

4. Put the cut blood sausage in a circle and set aside for later use.

5. Peel off the skin of the garlic and wash it, wipe off the water, cut off the garlic stem, put the garlic in the garlic pounding jar, add a little salt, pound the garlic into garlic puree, when pounding the garlic, add a little salt to increase the friction, and the garlic will not splash.

6. Put the pounded garlic in a bowl and add the chopped coriander.

7. Add soy sauce, sesame oil, and chili oil, stir well, and the garlic sauce used for dipping the blood sausage is ready.

8. Add water to the steamer and boil, put the plate containing the blood sausage into the cage drawer of the steamer, steam it through the water, cover the pot, boil over high heat, after gassing, steam on high heat for 2-3 minutes, heat the blood sausage thoroughly, the blood sausage is slightly bulging, and the blood sausage is steamed. Take out the blood sausage, serve it with the adjusted garlic sauce, and serve it together, and eat it with the blood sausage dipped in garlic sauce.

White meat and blood sausage is one of the specialties of the Northeast, and many Northeast people actually love to eat this dish. In fact, if you want to make a good white meat blood sausage, it is very simple, first we have to prepare the corresponding ingredients, prepare 100 grams of sauerkraut, 20 grams of pig queen, and then prepare 20 grams of blood sausage. Then we need to prepare some accessories, such as star anise, ginger, thirteen spices, green onions, garlic and soy sauce.

After preparing these ingredients, we can start cooking, put the pig queen prepared in advance in cold water to wash, then blanch the water in the pot, and wait until the water in the pot boils, we can take out the meat. The meat taken out of the pot should be soaked in cold water, and then we can cut the pork directly into slices. Next, we need to process the blood sausage, and we can directly cut the blood sausage into slices, but don't cut it too thin, otherwise the blood will definitely be scattered and hail.

Prepare a pot, add an appropriate amount of cold water to the pot, then put the pig queen, sauerkraut, green onion, ginger and star anise all into it, and then directly use high heat to burn, after the fire boils, add an appropriate amount of thirteen spices to it. At this time, we put the cut blood sausage in the pot and continue to cook on high heat for about 10 minutes, after 10 minutes we can directly come out of the pot. When eating Chi Yufan of this delicacy, garlic should be an indispensable condiment.

Of course, we can also consider using milk curd instead of garlic to dismantle the congregation, mainly according to personal taste. <>

In fact, in general, the preparation of this dish is quite simple, and the process is not particularly complicated, and it can be made in about an hour. If you really don't know what to eat at home, you might as well try it yourself. When making this dish, you can add some different condiments according to your personal taste, for example, if you like spicy food, you can add a little pepper.

The process of making slag attack is very simple, first of all, it is necessary to prepare fresh pork belly, blanch it with water, chop the blood sausage, then boil the oil, add green onions, ginger, garlic and chili peppers to fry the sweetness, such as which brother puts the sauerkraut in, and then put the pork belly and blood sausage in, then add some green onions, ginger, garlic and chili, and then add salt, chicken essence, monosodium glutamate, and simmer for about 40 minutes.

After cutting the white meat into small pieces, add cooking wine and other large-sized ingredients and stir evenly, boil in a pot after opening, finally pour in pig blood, wait for coagulation, and finally let go of the imitation year into the small intestine.

Some long clothes should be prepared to talk about Wang, and then the white meat with sails and blood should be marinated in advance, made, and then stuffed into the meat sausage, the opening should be closed, and then put in the pot to cook the sedan chair.