<h1 class="pgc-h-arrow-right" > "pig's blood" is a dish that our chefs must eat every week! </h1>
Because of the work, I have been looking forward to being in the kitchen where the oil smoke is dense. It's a little bit better now, especially when I first started learning to cook in the past, and the kitchen was full of coal, and the dust was very heavy. So basically every week, I eat pig blood 2-3 times a week, because pig blood is a good ingredient for clearing the lungs. However, eat pig blood as much as possible not to eat with soybeans, otherwise it will cause indigestion, avoid eating with kelp, which will lead to constipation.
True and false identification of pig blood:
When we buy pig blood, we need to look at the cut surface of pig blood, look at the size of the stomata, the slice of fresh pig blood is very rough, with irregular small holes, if the slice of pig blood is very smooth, there is no stomata, it proves that it is artificial pig blood, do not buy wrong in the future.
method:
1, first put the pig blood in the pot to cook slightly, when cooking can put some edible salt sterilization, when cooking can be slightly more cooked for a while. The time is too short for pig blood to boil thoroughly.
2, then add a little vegetable oil to the pot, put some minced meat in the pot and stir-fry fragrantly, you need to put some ginger garlic rice, add some hot pot base or watercress sauce together to fry the aroma.
3: Add some pure water after all the stir-frying, add salt and thirteen spices to taste, you can put a little soy sauce and soy sauce.
4, finally put in the tofu are pig blood, in the pot with a low heat slowly cooked, you can put some pepper powder to increase the hemp taste.
5: After the tofu is all cooked in the pot, add some millet peppers and leeks, simmer a little and then put on the plate.
Tip: When tofu and pig blood are cooked together, don't worry about boiling pig blood for old age, because pig blood and duck blood are not the same. Duck blood is more and more tender the more boiled, while pig blood is more and more cooked and older. However, there is basically no fresh pig blood sold on the market, so the pig blood we bought back does not exist old or not old, it is the same taste.
I'm a chef who's been working with ingredients for years, and I'm still glorious and excited! I like to focus on eating, drinking and having fun food lovers, updating recipes and food anecdotes every day, paying attention to me, and walking together to the road of gastronomic happiness.