There is a saying in ancient dietotherapy theory. Fill the shape with shape and fill the dirt with dirt? In other words, it is what we often say, where to eat and what to eat. With the development of society, many people know that this is an incomplete scientific statement, but the core idea it contains is that the internal organs of animals can be used for prevention, which is reasonable from the perspective of modern science. However, this does not mean that eating pig's belly can cure stomach diseases, eating pig's intestines can cure enteritis, eating pig's brain can replenish the brain and so on. However, one thing is recognized by professional medical scholars. Because of the rich iron content in animal blood, it is easy to be absorbed and utilized by human body, so children, pregnant women or lactating women in the growth and development stage can eat more dishes of animal blood, which can prevent iron deficiency anemia to a certain extent in special periods. However, the fresh animal blood we can buy in the market is mostly pig blood and duck blood, and we rarely see cow blood and sheep blood.

Cattle and sheep are bigger than chickens and ducks. According to common sense, slaughter releases a lot of blood, but why is there no cow blood or sheep blood on the market? Is it because it tastes bad after cooking and few people eat it? That was not the case. First, in ancient times, cattle were the labor tools of ordinary people and occupied a very important position. In the past, it was all slaughtered by manpower, but the strength of cattle was too great, and it took several strong men to hold it down. It is difficult for a cow to collect its blood during its struggle, so not many people can eat it.

Second, the nutritional value of cow blood is also relatively high, and the price is also more expensive than pig blood. Generally, before the cattle are slaughtered, these are all booked in advance by the restaurant. In China's cookbooks, most dishes mainly made of cow blood are used as nourishing drugs, and so is sheep blood. Not all people of any constitution are suitable for eating, or they can cook food at will. Before eating cow blood and sheep blood, you should fully understand the dietary taboos, otherwise eating together will easily cause physical discomfort.

Thirdly, the fishy smell of cow's blood and sheep's blood is much heavier than that of pig's blood and duck's blood we eat every day, which tests the chef's cooking skills. Most people do not taste good, so few people will choose. Over time, no one wants to buy food, and no one wants to sell food.

But Gourmet Jun can't deny that eating some fresh animal blood products on a regular basis is conducive to discharging some dirty things in the human body. Everyone has his own choice about how to eat pig blood and duck blood. Of course, Gourmet Jun recommended four methods, Yuanyang Tofu, Fried Pig Blood with Leek, Maoxuewang and Duck Blood vermicelli soup. The simplest thing is to rinse the hot pot slices, slide them into the bottom of the pot, cook for dozens of minutes, and the spicy soup will soak in. It tastes tender and smooth, and you don't have to worry about the taste.