How to make pig blood delicious Gourmet practices on the tip of the tongue

Ingredients: pork blood, spinach, vermicelli, salt, light soy sauce, sesame oil, pepper.

Method, 1: The pig blood bought back is washed several times with water first, and then cut into small squares, or cut into thick slices, how to get it!

2) Pick the old leaves of spinach, then cut into inch segments, then wash, control the moisture and set aside; Soak the vermicelli in warm water in advance until soft and set aside.

3) Add a little water to the wok, add a spoonful of cooking wine, add the pig's blood, boil for 1 minute, remove and wash.

4) Add a little lard, stir-fry chopped chives and ginger, pour in a little light soy sauce, stir-fry until fragrant, then add an appropriate amount of bone broth (or water).

5: After boiling, add pig blood, vermicelli, add salt and pepper to taste, simmer for 1 minute, add spinach, see its discoloration, pour some sesame oil, stir well and then you can get out of the pot.

Summary of technical essentials:

1: Whether it is fried pig blood, or made soup, or other methods, must be blanched, but also in a pot under cold water, add some cooking wine when boiling, can remove the odor. When I used to cook it, it was all cooked directly, no wonder the pig's blood didn't taste good, and the fishy smell was so strong, it turned out that it had been done wrong!

2: Then when the spinach is stewed, after the spinach is put into the pot, the cooking time must not be too long, and when you see the spinach changing color, you can get out of the pot immediately, otherwise the spinach will turn yellow after a long time.

3: To make this pig's blood spinach soup, don't lack pepper and sesame oil, when adding pepper, you can add a little more, it feels slightly spicy to eat, and finally don't miss sesame oil, the key to improving the flavor is very important.

How to make pig blood delicious: first put oil, Zhang, and pig blood to stir-fry together, then add light soy sauce, chicken essence, green onions, and dried chili peppers and cook for a while.

The practice of pig blood daylily is detailed Cuisine and efficacy: Qi and blood double supplement recipes Beauty recipes Anemia recipes.

Taste: salty and umami Craft: Raw fried pork blood daylily production materials: Ingredients: 200 grams of pig blood, 100 grams of daylily (dry).

Seasoning: 15 grams of peanut oil, 10 grams of green onions, 2 grams of salt, 2 grams of monosodium glutamate teach you how to make pig blood daylily, how to make pig blood daylily to be delicious 1Wash the pig's blood and cut it into pieces;

2.Rinse the daylily with water, wash it and cut it into sections;

3.Add peanut oil to a pot and heat up;

4.Add the green onion and stir-fry until brown;

This dish has the effect of nourishing qi and blood. It is suitable for those with loss of qi and blood and dark complexion.

Tip - Food Restraint:

Pig blood: Pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Do not eat kelp with it, it will cause constipation.

The practice of Angelica Cistanche pig blood soup is detailed Cuisine and efficacy: blood replenishment recipe constipation recipe blood circulation and blood stasis removal recipe Heat clearing and fire removal recipe.

Taste: Original flavor Process: Cooking Angelica Cistanche Pig Blood Soup Ingredients: Ingredients: 125 grams of pig blood, 250 grams of winter vegetables.

Excipients: 15 grams of angelica, 15 grams of cistanche.

Seasoning: 2 grams of sesame oil, 20 grams of lard (refined), 10 grams of green onions, 3 grams of salt, 1 gram of monosodium glutamate, teach you how to make Angelica Cistanche pig blood soup, how to make Angelica Cistanche pig blood soup is delicious 1Wash angelica and cistanche, add an appropriate amount of water, boil the liquid and set aside;

2.Tear off the fascia of the hollyhock (or substitute it with sunflower leaves), wash it, and put it in the pot;

3.Add the liquid medicine to be used and cook until the hollyhock is cooked;

4.Cut the cooked pig's blood into slices or strips;

1.Nourish blood and moisten the intestines;

2.It is suitable for constipation knots with blood deficiency and intestinal dryness.

Tip - Food Restraint:

Pig blood: Pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Do not eat kelp with it, it will cause constipation.

Detailed introduction of the practice of green cabbage, fungus, mushroom and pig blood soup Cuisine and efficacy: blood tonic recipe Recipe for people exposed to chemical toxins Beauty recipe Anti-cancer and anti-cancer recipe Anemia recipe.

Stir-fried pork blood with garlic slices. Method: Cut the fresh pig's blood into small square slices, boil it in salted water and set aside; garlic cloves, sliced and set aside; Heat the oil in the pot to eighty, put in a small amount of garlic slices, add pig's blood to the light soy sauce and stir-fry, add cooking wine, turn off the low heat, put in the garlic slices, turn the spoon several times, and put it on a plate!

How to make pig blood how to eat.

How to eat pig blood, pig blood is a common ingredient in our lives, pig blood is rich in protein and mineral elements and other nutrients, pig blood has a lot of practices in our China, let's take a look at how to eat pig blood.

Stir-fried leeks with pig's blood, eaten two or three times a week, nourishing the stomach and nourishing blood, and having a good complexion

Cut the leeks into small pieces and the pig's blood into small pieces.

Put ginger slices and garlic into the oil pan, stir-fry until fragrant, and then pour in the pig's blood.

After stir-frying for a while, add water and bring to a boil over high heat.

Bring to a boil over high heat, add oyster sauce, soy sauce and cook for a while.

Add leeks and stir-fry until the leeks are soft, and then remove from the pan!

Tips:

Soy sauce is added, no need to add salt.

Invincible and delicious to taste the practice of braised pork blood

Cut the pig's blood into pieces and set aside.

Boil water in a pot, add pig's blood and boil for about 3 minutes, remove and set aside.

Heat the oil in a pan and add the ginger and garlic.

A spoonful of bean paste, a little chili noodles (if you don't like to eat, you can leave it out) and stir-fry the red oil.

Add an appropriate amount of water.

Finally, be sure to add water starch to thicken the taste of pig blood and reduce the juice over high heat.

Every piece of pig's blood is evenly coated with the sauce, and believe me, it's really delicious.

The practice of roasted tofu with pig's blood

Tofu is beaten into pieces, pig's blood is chopped into pieces (pig's blood cannot be cut, the surface of the cut will be not smooth or even cut bad), and the old ginger and garlic are chopped into minced ginger, minced garlic, and tempeh. Friends add a little more Yongchuan tempeh and chop it a little; Cut the leeks into sections.

Boil water in a pot, add an appropriate amount of salt, add an appropriate amount of salt after the water boils, and blanch for 2-3 minutes to remove the tofu. Then boil an appropriate amount of water in the pot, put Xuewang under cold water, add a little cooking wine, blanch the water for about 1 minute after boiling, and then take out the Xuewang and empty the water.

Pour an appropriate amount of oil into the pot, first add the dried chili pepper and Sichuan pepper, then immediately add the bean paste, fry the bean paste until fragrant and fry the red oil, and then add the chopped black bean sauce, minced ginger and garlic, and fry all the ingredients over low heat until fragrant.

After stir-frying all the ingredients until fragrant, add water, add tofu first, and then add an appropriate amount of light soy sauce. After the tofu is burned for about 2 minutes, then add the pig's blood, add a little sugar, a little chicken essence or monosodium glutamate (don't add if you don't like it), a little aged vinegar, and continue to burn for 2 minutes to let the tofu and Xuewang fully absorb the flavor.

Thicken, divide the water into three times, put in the leeks and push a few times, pour a little oil before the pot, which can make the soup after thickening look brighter, and then put it out of the pot and put it on the plate.

Tips:

1. Adding salt when blanching tofu can change the density of the water, so that the water with the smell of beany in the tofu can be discharged.

2. We will add a little salt in the production process of pig blood, otherwise the pig blood will not be shaped. Therefore, there is a salty taste in the pig's blood, and we first burn the tofu to taste it and then add the pig's blood, which will not cause the pig's blood to be too salty.

3. Tofu and Xuewang contain water, the first time I got out of the pot, I felt that the water juice was already very viscous, but it would continue to come out of the water after a while, and it would not be thick, so it should be divided into three times to add the sauce.

4. The choice of tofuEveryone chooses tender tofu or old tofu according to their preferences.

5. You can add pickled peppers according to your preference, and adding pickled peppers tastes better.

How to make pig blood delicious?

Pig blood is actually a very nutritious ingredient, but pig blood has a little fishy smell, so some people don't like to eat it.

Boiled pig's blood] Ingredients] Pig's 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.

Production steps] 1. Prepare an appropriate amount of pig blood first, not too much pig blood, a little less is fine. Then prepare a cucumber, a coriander, an appropriate amount of green onions, ginger and garlic, two millet peppers, and a pinch of peppercorns.

After preparing these ingredients, let's prepare seasoning seasonings: an appropriate amount of salt, bean paste, sugar, pepper, oyster sauce, light soy sauce. Finally, prepare cooking oil for stir-frying and starch water for juice collection.

2. Treat the pig blood first, cut the pig blood into long strips, and then cut it into small pieces, put the pig blood into a large basin after cutting, and then add water without pig blood to the basin to soak it, after soaking, rinse it several times with flowing water, rinse the blood water, and after cleaning, soak it in clean water. Add four tablespoons of salt to the water and soak the pig's blood for 10 minutes.

3. Take advantage of the time to soak the pig's blood, cut a little cucumber slices and coriander, the cucumber should be cleaned before cutting, cut in half from the middle, and then cut into slices, and the coriander can be chopped directly. Then cut a little green onion, ginger, garlic and millet pepper, and put them on a plate for later use.

4. Heat the oil, when the oil in the pot is hot, put a little pepper into it first, and stir-fry the peppercorns until fragrant. After the fragrance of Sichuan pepper comes out, pour in the green onion, ginger, garlic and millet pepper, stir-fry together, and then put a spoonful of bean paste in it and continue to stir-fry a few times.

5. Wait until the red oil is fried in the bean paste, pour a large bowl of water into it, then cover the pot and bring the water to a boil. When the water is boiling, put a large spoonful of salt, a spoonful of sugar, an appropriate amount of pepper, an appropriate amount of oyster sauce and light soy sauce, stir them well, then boil the water, and finally pour the prepared starch water, pull the seasoning apart, and pour the pig's blood into the pot.

6. After pouring in the pig's blood, stir it with a shovel so that they can be evenly mixed together, cover the lid, 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.

[Tips] 1. Pig blood should be washed several times as much as possible, so that it can be washed cleanly.

2. Be sure to pay attention to the order in which various ingredients are put into the pot.

Pork blood rice flour. <>

Ingredients: Pork blood (300g), vermicelli (1 handful), fatty pork belly (50g).

Excipients: chives (2 stalks), ginger (1 piece), oil cube (10 pieces).

Method: 1. Pig serum is soaked for a period of time, and it is best to buy it and soak it. Cut the fatty part of the pork belly into cubes.

2. Cut the chives into small pieces, shred the ginger, and divide the oil into small pieces.

3. Soak the vermicelli in cold water to soften.

4. Cut the pig's blood into strips, boil it in water, and wash it several times with warm water.

5. Put oil in a hot pan and stir-fry the ginger shreds first.

6. Put diced pork belly and stir-fry to remove oil.

7. Put enough water. Add the pig's blood when it comes to boiling.

8. Put in the soaked vermicelli. After boiling again, drain the oil.

9. Release soy sauce, salt, pepper, vinegar and other seasonings, stop the heat and remove from the pot.

10. Sprinkle chives in a bowl.

Fungus pig blood soup.

Ingredients: Cooked pork blood (300g), black fungus (100g), tofu (100g), lean meat (100g).

Method: 1. Wash and slice the cooked pig blood bought, boil the water in the pot, put in the ginger slices and a little cooking wine, and blanch the cut pig blood slices to remove the bloody smell.

2. Wash the lean meat and cut it into thin slices, and cut three slices of ginger for later use.

3. Slice the tofu, wash the green onion and coriander and cut it finely for later use.

4. Wash and tear the black fungus into small flowers for later use.

5. Put the chopped lean meat and ginger slices into the boiling pot, add an appropriate amount of water to boil, skim off the foam, and change to low heat and cook for 10 minutes.

6. Add the black fungus and cook for 20 minutes.

7. Add pig blood and tofu and cook for a while.

8. Add pepper, salt and chicken essence.

9. Pour in a little sesame oil, add green onion and coriander to turn off the heat.

Stir-fried pig's blood with leeks.

Method: 1. Wash the leeks and sauerkraut, cut them into about 2 cm long sections, and mince the shallots for later use;

2. Cut the pig's blood into strips 2 cm wide and 1 cm wide, and blanch them with boiling water for later use;

3. Heat the pot, add 2 teaspoons of oil, stir-fry the minced shallots, add the pig's blood strips and stir-fry, then add seasonings and water and simmer slightly;

4. Finally, add leeks and sauerkraut and stir-fry before cooking.

Stir-fried leeks with pig's blood are very delicious, method:

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

Heat the lard in a 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.

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.

1 piece of pig blood, 2 slices of sauerkraut heart, 3 stalks of vegetables.

3 bowls of seasoning stock, 1/2 teaspoon salt, 2 tablespoons sa cha sauce.

Practice] 1Slice the pig's blood, first blanch it with boiling water, and remove it.

2.Put the stock in the pot, add the washed and chopped shredded sauerkraut, cook for 5 minutes, then add the pig's blood, cook for another 5 minutes, add salt to taste.

3.Wash the vegetables and cut them into small pieces, put them in a soup bowl with the sand tea sauce, and then put in the pig's blood soup and mix well.

Note: Pig blood has a fishy smell, so it should be soaked in water and scalded before use, so that it will not be fishy, and it can avoid water.

Pork blood (cut into pieces and blanched in water, soaked in water to clean), finely chopped cabbage, minced meat, bean sprouts, pickled peppers, ginger slices.

Crafting materials. 1.Heat a tablespoon of oil, add ginger slices and stir-fry until fragrant, add minced meat and stir-fry until fragrant, then pour in the stock and bring to a boil.

2.Add the pig's blood, cabbage, bean sprouts, pickled peppers, and all the seasonings and cook for 5 minutes.

20 grams of shiitake mushrooms, 200 grams of pig blood, appropriate amounts of green onions, ginger, refined salt, monosodium glutamate, and sesame oil.

Preparation of shiitake mushroom pork blood soup:

1) Rinse the mushrooms, remove the stems, wash and chop; Cut the pig's blood into small cubes.

2) Put the above ingredients in a casserole, pour 500ml of water, cook, add green onions, ginger, refined salt and monosodium glutamate, and pour sesame oil.

80 grams of vegetables, 40 grams of sauerkraut, 4 slices of ginger.

Ingredient: 1 tablespoon rice wine. Ingredient B: 10 cups of stock.

Ingredient C: 4 tbsp sand tea sauce, 1 4 tsp pepper, 1 tsp salt.

Make. 1. Wash and cut the large intestine and pig blood, put them in boiling water, drain them, soak them in cold water, wash the vegetables, cut them into sections, wash the sauerkraut, and cut them into shreds;

2. Pour 5 cups of water into the pot, put in the large intestine, ginger slices and ingredient A, simmer until cooked, remove and drain, and cut the large intestine into small pieces for later use;

3. Pour another ingredient B into the pot and bring to a boil, add the large intestine, pig's blood and sauerkraut and cook for 3 minutes, add ingredient C and mix thoroughly, and finally add the vegetables to boil and boil, and then it can be served.

80g of celery leaves, 250g of pig's blood, 4g of ginger, 30g of shredded fatty meat, 2g of salt, 1g of chicken essence

Method. 1.Blanch the pig's blood in the water to remove the smell of the pig's blood.

2.Fry the prepared shredded fatty meat in the pan to remove the meat oil.

3.Remove the fatty meat residue from the pan, add the ginger shreds, stir-fry until fragrant, and pour in water.

4.Add a pinch of salt to the soup, add the celery and chicken essence and bring to a boil.

Ingredients: 1000 grams of pig blood, 200 grams of pig bone marrow.

Ingredients: 5 grams of green and red pepper shreds, 5 grams of coriander leaves, 5 grams of minced mustard.

Seasoning: salt, soy sauce, pepper, green onion, ginger, garlic, lard, broth, wet starch.

Preparation method: 1. Cut the pig blood into small pieces of 3 cm square with a knife, blanch it in boiling water until it is cooked, and then soak it in cold water;

Rinse the pork bone marrow with water, cut it into sections after washing, and set aside.

2. Put the soup pot on the stove, put a small spoon of oil, fry the chives, ginger and garlic, add the broth, pig's blood, soy sauce, pig bone marrow, salt, bring to a boil over medium heat, pour the lard and burn it slightly, put a small amount of wet starch to make the soup in the shape of rice soup, sprinkle in the green and red pepper shreds and pepper, coriander leaves, minced mustard, and put it in a bowl.