Raw materials:
Sauerkraut 100 grams, 200 grams of pig blood.
Accessories:
Ginger, scallions, a little bit of salt.
Practice:
1. Wash and shred the sauerkraut; wash the pig's blood and cut into thick slices.
2. casserole on the fire, pour the right amount of water, the sauerkraut, pig's blood and ginger into the pot, high heat to boil, add salt to taste, sprinkle with chopped green onions can be.
Tips:
One trick: use sauerkraut water to wash pig intestines, pig belly, only two times, its fishy smell can be basically eliminated.
Flavor renovation: if in the northern region, especially in the northeast, you can replace the pig blood with blood sausage block, fresh pig blood infused into the pig intestine, add some green onions and seasonings, eat the taste of pure taste thick, without affecting the effectiveness of the slimming.
Features:
Sauerkraut enhances appetite, the healthy concept of slimming is never simply dieting, effectively regulating the body's full absorption of nutrients, pig blood can eliminate intestinal flatulence, pass through the large intestine, and is rich in iron, which can prevent iron deficiency anemia. This soup helps digestion at the same time, promote female physiological menstrual loss of iron can also be effectively supplemented, can be said to be a good soup for slimming without reducing nutrition. But dry kidney disease patients should not often eat pickles.
2, pig blood tofu
Practice: 1, preparation; will be sliced tofu and pig's blood, sterilized by boiling water. Onion cut into segments, ginger shredded, red pepper shredded spare, but also to prepare a small amount of water starch.
2, the oil will be open ginger pepper shredded pot stir-fried and then put into the cut tofu and pig's blood, fry a few times, add a little bit of soy sauce to continue to fry (frying process should be light to avoid breaking the tofu and pig's blood) Soy sauce stir fry after adding a bowl of water to cover the lid of the pot stewed on high heat, simmering to the remaining small amount of water to open the pot to add salt, chicken broth, green onions, and then add a few stir-fry water starch, broth dry after that is done.
(pig blood is bought in the supermarket regular manufacturers of boxed pig blood)
3, green wave pig blood soup
Raw materials:
Spinach 3, pig blood 100 grams.
Accessories:
10 grams of green onion, salt, sesame oil, moderate.
Practice:
1. Spinach choose to remove the yellow leaves, wash and cut into pieces; pig's blood washed and cut into pieces.
2. Put the pot on the fire, put the right amount of sesame oil, sautéed scallions and put the right amount of water, boiled over high heat.
3. Put the pig's blood into the pot, cook until the water comes to a boil again, add spinach segments, salt, and cook until the spinach changes color.
Tips:
One trick: Prepare a pot of water, boil, put the spinach into the boiling water blanch for a while, 2 to 3 minutes can be. Because: spinach contains oxalic acid, it will hinder the body's absorption of calcium, after this treatment, can remove the oxalic acid in spinach, astringent flavor is also removed.
Flavor renovation: change the taste mainly lies in the change of condiments and auxiliary materials with the addition of some shrimp will have a seafood flavor, a few drops of chili oil and become a spicy soup, you can also put oyster sauce, fish sauce and other southern condiments to enrich the taste.
Features:
Pig's blood, spinach are blood-supplementing ingredients, which is native to the Caucasus, spinach, sweet, cold, with the lower gas, laxative, digestive and other functions, women due to physiological characteristics of the prevalence of anemia, drink more spinach and pig's blood soup, blood, eyesight, dryness are good, especially to replenish the body's iron content.
4, pork blood fried green garlic
Pork blood fried green garlic
Materials: 400 grams of pork blood, green garlic 3, 3-4 cups of broth
Seasoning: 2 tbsp. oil, chicken broth, salt, soy sauce 1 tsp.
Methods: 1 pork blood cut into 4-cm-square-sized slices; green garlic cut into diagonal segments
2 2 tbsp. of hot oil to burst the green garlic. Stir fry the pork blood for a few seconds, pour in the stock to soften the blood, put down the green garlic, add seasonings to taste, and then dry the soup.
5, Korean pork blood soup
Materials: (1) a piece of pork blood cut into coarse dice, (2) ferns / dried mustard greens / apricot greens, (3) bean sprouts / scallions / chili / mushrooms / garlic / ginger, each appropriate amount.
Seasoning: half a pot of stock, 1 tbsp of SSAM JANG, 1 tbsp of GOH CHU JANG, 1 tbsp of dark soy sauce, a pinch of sugar/MSG.
How to prepare: Boil three rice bowls of water with ginger, green onion and cooking wine. Add the pork blood and scald, then remove and rinse well.
Bring the soup to a boil, add the ingredients (2) and cook for 40 minutes until cooked; add the pig's blood, other seasonings, and the ingredients (3), bring to a boil and simmer for five minutes.
Koreans are accustomed to eating rich soups, such as pork ribs soup, pig's blood soup, offal soup, etc., accompanied by pickled bulgogi (one of the types of Korean kimchi). The flavor is spicy and sour, and the texture is crisp and quite tasty