Although you can't eat spicy, you have always favored Mao Blood Wang. Every time you go out to eat, this dish is basically a must-order dish. And the most alluring thing for me is not that the hairy belly is not a blind leaf, but the duck blood inside. In fact, I know very well in my heart that the so-called duck blood cannot be eaten with confidence, especially in our north, because northerners rarely eat duck, and duck meat is not a daily ingredient for northerners, of course, except for roast duck.
Blood Wang, that is, blood tofu. Duck blood, pig blood, and chicken blood are the most common ingredients for blood. There are blood tofu for sale in wet markets and supermarkets, but I have never bought it, and no matter how much I like it, I stop at its unhygienic.
Living in a small town, I often buy pork at the same stall and get acquainted with my boss. Yesterday I told him to help get some pig blood, and he promised to come down. Early this morning I went to his stall to get fresh pig blood, a big bag, and asked him how to make blood tofu.
Unexpectedly, the blood tofu method I love to eat is so simple, half an hour after returning home, I made the blood tofu well, made a lot, and then I can eat a painful pleasure.
The blood tofu I made myself didn't have any additions, and I was too relieved to eat it. I'll share it with you, and if you can also buy fresh pork or duck blood, you can also make your own blood tofu!
【Ingredients】: Boar blood, shimizu.
【Specific method】:
1, the pork stall owner in the pig blood is used in a bag filled with cold water, fresh pig blood contains thrombin, in case of cold water will coagulate. So, when I got the pig's blood, it had coagulated into clumps.
2, show everyone the coagulated pig blood, faint friends quickly skip this step. Although the pig's blood has coagulated, it has not reached the point where it can be cooked directly, so we still have to do it.
3, take a deep boiling pot, put a steamer below, this is to prevent blood tofu direct contact with the bottom of the pot will stick to the bottom of the pot and cause the paste pot. It is best to use a deep pot, in order to present it to everyone more clearly, the pot I use is still a little shallow.
4: Bring the water in the pot to a boil, then turn off the heat and put the coagulated pig blood clots into the hot water one by one. Remember, turn off the heat after the water is boiled!
5, after all the pig blood is put into the water, turn on the low heat, the water in the pot to maintain the appearance of eight or ninety degrees, remember that the water must not be opened, otherwise the blood tofu made will have a honeycomb.
6, in the process of cooking, the water in the pot will look turbid, it does not matter, after a while the water will become clear.
7, keep the low heat and do not open the pot, cook for about 20 minutes (do not stir during the cooking process) turn off the heat, or simmer or not, can be. When pressed with your fingers, a little elasticity means that you can, if it is too elastic, it means that the blood tofu is too tender, cut it open, and it may not be hot enough inside. The process of boiling is the process of blood tofu from very much to a little bullet, cook it once, you will understand.
8, I fished out the blood tofu and washed it again in boiling water, because its surface will be stained with a little foam during the cooking process, and because I can't finish eating it at once, so I use boiling water to clean it to prevent it from becoming bad when stored later.
9, do this blood tofu, cut open to see, basically can not see the stomata and honeycomb.
10, want to eat tender blood tofu, just shorten the cooking time slightly, to the finger perceived elasticity as the criterion. Because the size of the pig's blood clot under the pot is different, the cooking time is different, and there will be no deviation based on the hand feel.
11, good blood tofu, how to eat. I like to stir-fry with shredded peppers or leeks or shredded cabbage, super tasty.
Blood tofu is delicious, but it should not be overeaten, just eat it 1-2 times a week.
I am a silent poet, an original author in the field of gastronomy, who likes to make the simplest ingredients the best taste. If you love life and love the kitchen like me, you may wish to follow me. At the same time, this graphic work is a silent poem original, it is strictly forbidden for bad self-media authors to carry and steal pictures, and the author reserves the right to pursue legal responsibility.