Raw materials:
100g sauerkraut, 200g pig blood.
Accessories:
Ginger slices and chopped green onion are a little each, and salt is appropriate.
Exercise:
1. Wash and shred sauerkraut; Wash pig blood and cut into thick slices.
2. Set the casserole on fire, pour in proper amount of water, put sauerkraut, pig blood and ginger slices into the pot, boil over high fire, season with salt and sprinkle with chopped green onion.
Tips:
One trick is fresh: the fat sausage and pork belly only need to be washed twice with sauerkraut, and the fishy smell can be basically eliminated.
Taste renovation: If you are in the north, especially in the northeast, you can use blood sausage slices instead of pig blood, pour fresh pig blood into pig intestines, and add some chopped green onion and seasoning, the taste will be pure and strong, without affecting the slimming effect.
Features:
Pickled sauerkraut can stimulate appetite. The concept of healthy slimming is by no means a simple diet, which can effectively regulate the body's full absorption of nutrients. Pig blood can eliminate intestinal flatulence, dredge large intestine and is rich in iron, which can prevent iron deficiency anemia. This soup is helpful for digestion, and at the same time, it can effectively supplement the iron element that causes the loss of women during their physiological period. It can be said that it is a good soup for slimming without reducing nutrition. However, patients with dry kidney disease should not eat pickled sauerkraut often.
2, pig blood tofu
Practice: 1, prepare for the exam; Slice tofu and pig blood, blanch in boiling water, and sterilize. Cut the onion, shred the ginger, shred the red pepper for later use, and prepare a small amount of water starch.
2. After the oil is boiled, put shredded ginger and shredded pepper into the pot and stir fry, then add the chopped tofu and pig blood, stir fry a few times, add a little soy sauce and continue to stir fry (stir fry lightly to avoid breaking the tofu and pig blood), add a bowl of water to the soy sauce, and cover the pot to stew. When there is a small amount of water left, add salt, chicken essence and onion, stir-fry a few times, then add water starch, and drain the soup.
(Pig blood is boxed pig blood bought from regular manufacturers in the supermarket)
3. Green Wave Pig Blood Soup
Raw materials:
3 spinach, 100g pig blood.
Accessories:
Onion 10g, salt and sesame oil.
Exercise:
1. Remove yellow leaves from spinach, wash and cut into sections; Wash pig blood and cut into pieces.
2. Put the pot on the fire, add appropriate amount of sesame oil, stir-fry shallots, add appropriate amount of boiling water, and bring to a boil.
3. Put the pig's blood into the pot and cook until the water boils again. Add spinach segments and salt and cook until the spinach changes color.
Tips:
One trick is fresh: prepare a pot of water, boil it, and blanch the spinach in boiling water for a while, 2 ~ 3 minutes. Because: spinach contains oxalic acid, which will hinder the body's absorption of calcium. After this treatment, the oxalic acid in spinach can be removed, and the astringency is also removed.
Taste renovation: changing taste mainly depends on changing condiments and matching accessories. Adding shrimp will make seafood taste bad, and a few drops of Chili oil will turn into spicy soup. You can also add southern condiments such as oyster sauce and fish sauce to enrich the taste.
Features:
Pig blood and spinach are all ingredients for enriching blood. Among them, spinach originated in Caucasus tastes sweet and cold, and has the functions of lowering qi, moistening intestines and helping digestion. Women generally have symptoms of anemia due to their physiological characteristics. Drinking more spinach and pig blood soup is good for enriching blood, improving eyesight and moistening dryness, especially for supplementing iron content in the body.
4. Stir-fried green garlic with pig blood
Stir-fried green garlic with pig blood
Ingredients: 400 grams of pig blood clot, 3 green garlic, 3-4 cups of broth.
Seasoning: 2 tbsp oil, chicken essence 1 tbsp, 1 tbsp salt and 1 tbsp soy sauce.
Practice: 1 pig blood cut into 4 cm square pieces; Oblique section of green garlic
2 Heat 2 tablespoons of hot oil to saute the green garlic, take out the green garlic, add the pig blood clots and stir-fry for a few times, pour in the broth to soften the blood clots, put down the green garlic, add seasoning, and let the soup dry.
5. Korean pig blood soup
Ingredients: (1) diced pig blood, (2) bracken/dried plum/dried apricot, (3) bean sprouts/chopped green onion/pepper/mushroom/garlic/ginger.
Seasoning: half a pot of stock, one tablespoon of Korean spicy sauce (SSAM JANG), one tablespoon of Korean sweet spicy sauce (Wu Chu JANG), one tablespoon of soy sauce, and a little sugar/monosodium glutamate.
Practice: three bowls of clear water, add ginger slices, onion segments and cooking wine to boil. Add pig blood clot, blanch, remove and rinse for later use.
Boil the stock, add the material (2) and cook for 40 minutes until cooked; Add pig blood, other seasonings, and materials (3) to boil and stew for five minutes.