From 40 years of cooking, only food and love can not be disappointed! Looking forward to becoming friends with you who like food, you are welcome to "follow" me! The chef cooks with you.
<h1 class="pgc-h-center-line" data-track="18" > the iron pot that was once in every household</h1>
I remember when I first went to work, in my rural hometown, every household had a big iron pot, that is, the kind that could pour five or six buckets of water. No matter how many people there are in a family, a big iron pot is all solved, stir-frying, stewing soup, steaming steamed buns, boiling noodle soup, boiling porridge, all in this big iron pot. Early in the morning, the family went out to do farm work, a large pot of "miscellaneous bean porridge" with various peas, after the ceasefire, the fire at the bottom of the pot was still red. When the family came home, the boiled porridge was still slightly bubbling, and the beans had long been crispy to the point of shattering in one sip. In those days, every family lived a tight life, not to mention meat, eggs were not willing to eat; however, the family has never been anemic, all thanks to this big iron pot.
<h1 class="pgc-h-center-line" data-track="18" > food supplements are the best way</h1>
After work, I went to the city, and at first I used an iron spoon to stir-fry vegetables, and then I simply replaced it with a variety of high-grade non-stick pans. Life is also getting more and more prosperous, often big fish and meat, eggs are no longer rare; family members have gradually appeared anemia. Some things are really hard to understand! There is no iron pot at home, just find a way to supplement the family from the food, today I will recommend to my friends an ingredients that are especially suitable for anemic people to eat, definitely not a mountain treasure and seafood. Anemia is particularly afraid of 1 kind of ingredient, 1 pound 2 yuan, with 1 plate of chili fried, under the wine and rice, this ingredient is particularly easy to buy sheep blood.
<h1 class="pgc-h-center-line" data-track="18" > stir-fried sheep's blood with fresh chili peppers</h1>
Ingredients: 1 kg of sheep blood, 2-3 green peppers
Ingredients: 50 g green onion, 5 g ginger, 15 g garlic, 5-10 dried red peppers
Seasoning: vegetable oil 30 g, soy sauce 15 g, cooking wine 30 g, pepper 0.3 g, dark soy sauce 3 g, salt 2 g, sugar 2 g, monosodium glutamate or chicken powder 2 g (optional), water starch 30 g, sesame oil 3 g
<h1 class="pgc-h-center-line" data-track="18" > the production process</h1>
1, sheep blood is rich in protein, iron, is the most feared anemia of one of the ingredients. Nowadays, sheep blood is easy to buy in various lamb shops, all of which are one pound and one piece, which is particularly convenient to eat. Cut the sheep's blood into medium slices 3 cm wide, 5 cm long and about 0.5 cm thick. After washing 2 times, pour in enough water, add 5 grams of salt, soak for more than 1 hour, with the help of light salt water, soak to remove excess fishy smell.
2: According to the size of the fresh green peppers, select 2-3 pieces and cut into small diamond-shaped slices. This dish uses a large amount of green onions, 50 grams of green onions, cut into large pieces with a slashing knife, cut 5 grams of thin ginger slices, 15 grams of garlic slices; according to the degree of personal spiciness, dried red peppers 5-10, soaked in water for 15 minutes, cut into dried red pepper small pieces, to prevent browning and bitterness when stir-fried.
3, pour an appropriate amount of water into the pot, the sheep blood slices must be cool underwater pot, after boiling on high heat, then blanch the water for 2 minutes, completely remove the fishy smell of sheep blood, fish out the water control.
4: Pour 30 grams of vegetable oil into the pot, the oil temperature is 50% hot, almost 150 degrees, add dried red pepper, ginger slices, garlic slices, green onion segments, simmer the pot out of the incense. Pour in 15 grams of soy sauce, stir-fry the sauce flavor, pour 150 grams of boiling water, add blanched lamb blood slices, add 30 grams of cooking wine and 0.3 grams of pepper. Stir-fry until the soup is slightly thickened, add fresh green pepper slices, add 3 grams of soy sauce, 2 grams of salt, 2 grams of sugar, and 2 grams of monosodium glutamate or chicken powder (optional).
5: Stir-fry over high heat until the green pepper slices are broken, pour in 30 grams of water starch, and highlight the sauce. Cease the heat, pour 3 grams of sesame oil, increase the aroma and brightness of the dish, put the fresh chili peppers and stir-fry sheep's blood into the bowl, and serve while hot. Fried sheep blood is particularly delicious, anemia is afraid of this ingredient, 1 pound less than 2 yuan, with chili fried a stir-fry, under the rice and wine.
<h1 class="pgc-h-center-line" data-track="18" > cooking tips</h1>
1. After the sheep blood is sliced, it must be soaked in sufficient light salt water for a period of time: at least 1 hour or more, in order to soak the bloody smell in the sheep blood.
2, this dish is a quick dish, in one go; therefore, the blood of the sheep must be blanched. First, it can promote the rapid maturity of sheep blood, and the key is to completely remove the fishy smell in sheep blood again through heat action.
3, after eating the sheep's blood, the effect of moisturizing the intestines is particularly significant, somewhat similar to the feeling of "diarrhea", and the stool has also become black, which is a normal phenomenon, do not worry.
40 years of smoke and fire, looking forward to making friends who like to make food, welcome you to "pay attention" to me! We kindly ask for your feedback!