Taste: spicy technology: spicy blood making material: main ingredient: 500 grams of chicken.
Accessories: egg white 10g, auricularia auricula (water hair) 25g.
Seasoning: salt 10g, monosodium glutamate 2g, starch (corn) 10g, sesame oil 5g, vinegar 50g, garlic (white peel) 30g, Chili oil 35g, soy sauce 40g, pepper 10g, coriander 10g, ginger juice 65433.
2. Scald the chicken feathers with hot water, remove the internal organs and wash them with water;
3. Slice the chicken breast, put it in a bowl, add egg white, salt and water starch, mix well and size it, and cook it in a boiling water pot for later use;
4. Wash chicken liver, chicken heart and chicken intestines with salt water, and then put them in a pot to cook;
5. Take out the liver and heart slices and cut the intestines;
6. Wash the fungus, blanch it with boiling water and let it cool;
7. Wash coriander and cut into sections;
8. Cut the chicken blood curd into small pieces and put them in a bowl, then put the chicken slices, liver, heart and intestine on the blood curd in turn, and then add the fungus and coriander;
9. Put salt, mashed garlic, soy sauce, vinegar, Chili oil, pepper oil, ginger juice, sugar, monosodium glutamate and sesame oil into a bowl to make a marinade, and pour it on the blood. Pie-food phase grams:
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.
The method of spicy blood flourishing introduces the cuisine and its effects in detail: Yunnan-Guizhou cuisine's prescription for indigestion, nourishing and keeping healthy, and invigorating spleen and appetizing.
Taste: Hot and sour flavor technology: mixed with spicy blood. Materials: main ingredients: broiler 1500g.
Accessories: egg white 25g, auricularia 20g, starch (broad bean) 15g.
Seasoning: 50g of vinegar, 30g of Chili oil, 30g of salt 10g, 30g of soy sauce, 5g of sesame oil, 3g of pepper, 3g of monosodium glutamate, 3g of coriander 10g, 0g of ginger juice 10g, 30g of garlic (white skin) and 0g of sugar 15g. The characteristics of spicy blood are as follows. Teach you how to make spicy blood curd, how to make spicy blood curd delicious 1. Take a container, put in cold boiled water, and then add a proper amount of refined salt;
2. After the chickens are slaughtered, the chicken blood is put into cold and salty boiled water, stirred evenly and coagulated into chicken blood;
3. Scald the chicken with hot water, remove chicken feathers, remove the food bag and esophagus, then gut it and rinse it with clear water;
4. Take chicken breast and cut willow leaves and put them in a bowl;
5. Add salt and water starch to the egg white and mix well;
6. Put the chicken breast into the egg white paste for sizing;
7. Cook the cut chicken breast in a boiling water pot and let it cool before eating;
8. Wash the internal organs, liver, heart and intestines of the chicken with salt water, and then cook them in a pot;
9. Take out the liver, gizzard and heart slices, and cut the intestines;
10. Wash auricularia auricula, blanch it with boiling water, and let it cool;
1 1. Clean coriander and cut into sections for later use;
12. Divide chicken blood into small pieces and put them in a bowl;
13. Then put the chicken slices, liver, heart and intestine on the blood curd in turn, and then add the fungus and coriander;
14. Put the refined salt, garlic paste, soy sauce, vinegar, Chili oil, ginger juice, sugar, monosodium glutamate and sesame oil into a bowl and mix them into a marinade;
15. Pour the marinade on the blood curd and serve. Tips for making spicy blood curd: 1. When making chicken blood curd, be careful not to put too much cold water, otherwise it will not be easy to form a block and cannot be used;
2. Chicken viscera should be cleaned, and if there is odor, it will affect the quality of finished products;
3. Take out the chicken slices immediately after cooking to ensure smooth and tender taste;
4. Boil the liver, wrist and heart, taking cooking as the degree. Cooked for a long time, it tastes bad.
Tips-Health Tips:
This dish is effective for influenza, biliary ascaris, dyspepsia and arteriosclerosis, and should be eaten in late spring, summer and autumn.
Pie-food phase grams:
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat auricularia auricula and pheasant together, because pheasant has little toxicity, and it is easy to induce hemorrhoid bleeding when eating together ... >>
Question 2: How to make a good meal of stir-frying blood, the common practice of stir-frying blood 1. Add salt, ginger and blood.
Add garlic sprouts
3. Stir fry to release soy sauce
You can cook with a little water.
Question 3: How to cook boiled blood curd, how to eat boiled blood curd, and the home-cooked materials of boiled blood curd: hot pot seasoning 100g, a piece of duck blood about 350g, bean sprouts 300g, dried pepper 10g, pepper 1 spoon, proper amount of salt, 2 tablespoons of cooking wine, green onions and chicken soup (or bone soup). Practice: 1, duck blood cut into pieces, thickness 1 cm. 2, put the right amount of water in the pot, boil, add duck blood clots and cook for 2 minutes, take out and drain. 3. Wash and drain the bean sprouts. 4. Put the oil in the wok and burn it to 50% heat. Add the shredded onion and saute until fragrant. Then add the bean sprouts and saute until fragrant. Add some salt to taste and add. After boiling, add duck blood slices and cook (float for about 5 minutes). 6. Pour the cut duck blood and hot pot ingredients into a large bowl with bean sprouts. 7. Wash the pan, pour in 2 tablespoons of oil (6 tablespoons) and heat it to 40% heat. Add dried Chili and pepper, and stir-fry over low heat until fragrant. Finally, pour it into a big bowl.
Question 4: How to stir-fry blood curd, how to do it well, and how to stir-fry blood curd 1 at home. Add salt, ginger and blood.
Add garlic sprouts
3. Stir fry to release soy sauce
You can cook with a little water.
Question 5: How to make fried tofu with blood curd? Ingredients: 500g of blood curd, 200g of soybean sprouts, crispy sausage100g.
Accessories: oil 30ml, ginger 5g, onion 5g, dried pepper 5g, pepper 5g, chicken essence 2g, chafing dish bottom material 1 bag.
Steps:
1. Prepare ingredients
2. Blood clots are cut into pieces of similar size.
3. Remove the fibrous roots of soybean sprouts and wash them for later use.
4. boil the blood in the pot.
5. Take out the boiled blood and drain it for later use.
6. Prepare dried peppers and prickly ash.
7. Put a little oil in the pot. When the oil is hot, add garlic and saute until fragrant.
8. Add soybean sprouts and stir fry.
9. Put the fried soybean sprouts into the basin.
10. Put the oil in the pan, and add the ginger slices and onion segments.
1 1. Put it in the hot pot.
12. Stir-fry the hotpot.
13. Then add some water.
14. Prepare crispy sausages.
15. After the water is boiled, add the crispy sausage. Add blood clots. Cook over medium heat for 3 minutes.
16. Put the boiled blood and soybean sprouts into the pot.
17. Wash the pan, put the oil again, add the dried peppers and pepper granules, and stir-fry until fragrant.
18. Sprinkle the fried dried peppers, prickly ash granules and oil on the blood curd. Sprinkle with chopped green onion.
Question 6: Excuse me, how is Sichuan cuisine "braised with blood" cooked? Braised blood curd ingredients: 1. 3 pieces of pig blood (increase or decrease the weight according to the number of people) 2. Leek 3. Garlic 4. Ginger 5. Pepper powder (with better taste), Chili powder, salt, chicken essence, soy sauce, cooking wine and starch Steps: 1. Wash the pig's blood with running water and soak it in clear water ... 4. Add cooking wine and continue to stir fry, then add a small amount of water (you can add more soup if you like), soy sauce, salt and Chili powder in turn until the soup boils. 5. Pick up the pig blood in the water and cut it into small pieces of the same size (it is not recommended to cut it too small). 6. Pour into the boiled soup, stir well, and add chicken essence and pepper.
Question 7: How to cook chicken offal and blood? Maoxuewang is one of the recipes of Sichuan cuisine. It originated in ciqikou ancient town, Chongqing, and is a famous snack in Chongqing. Also known as "Maoxuewang", it tastes hemp, spicy, fresh and fragrant. Duck blood as the main ingredient. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. So what did Mao Wangxue do? Let me share Mao's practice with you. I hope I can help you.
Question 8: How to make fresh pig's blood into Maoxuewang (a dish of Xuewang cooked with hot sauce and other fillings), which originated in ciqikou ancient town, Chongqing and is a famous snack in Chongqing. Later, it developed further and developed many ways to eat. Maoxuewang, also known as Maoxuewang, tastes hemp, spicy, fresh and fragrant. Origin: Mao comes from Ciqikou Town, Shapingba District, Chongqing-a small town that preserves the ancient pier culture in Chongqing. It is said that Mao's name comes from its founder's surname Mao, and it is said that he later closed down because of poor management. Maoxuewang in Chongqing generally adds duck blood, duck intestines, loach, lunch meat, duck belly, pig heart and bean sprouts. And they are so cheap that one person can't finish one. Moreover, the place where you eat Maoxuewang is very particular, and you can only eat authentic food at the mouth of the porcelain. Another way of saying it is that 70 years ago, a butcher in Ciqikou, Shapingba, Wang Xing treated meat leftovers at a low price every day. Wang's daughter-in-law, Zhang, felt sorry, so she set up a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, and added pork lung leaves and fat intestines with ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. It is said that it is the first favorite of boatmen. Because they have no money and can't afford meat, they have to eat this kind of "chop suey". However, the special taste of Mao is really delicious, which is very popular in society and has become a famous dish that all walks of life like. Main and auxiliary materials: duck blood, venetian blinds, eel, yellow throat, fungus, bean skin, Flammulina velutipes, sandwich. Seasoning: pepper, pepper, etc. On this basis, the best Maoxuewang is improved by adding sea cucumber, hairy belly, eel and yellow throat tablets (1). Put pepper, pepper, bean paste, ginger, garlic and salad oil into a pot, stir-fry with low fire, add soup, remove residues, and then add seasonings such as monosodium glutamate, sugar and vinegar. (2) Slice the main and auxiliary materials, change knives and splash water, add them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion. (3) Heat the salad oil, add pepper and pepper, pour out the fragrance and pour it on it quickly. Flavor features: spicy and delicious, rich in juice, Bashu veteran, continue to write brilliantly. Nutritional components: Duck blood has high nutritional value and is rich in protein and various trace elements, such as iron, copper and calcium. Has the effects of enriching blood, clearing away heat and toxic materials, and preventing and treating iron deficiency anemia.
Question 9: How to make blood curd (Mao Xuwang, a dish of boiled blood curd and other things with spice sauce. )
Originated in ciqikou ancient town, Chongqing, it is a famous snack in Chongqing. Later, it developed further and developed many ways to eat.
Maoxuewang, also known as Maoxuewang, tastes hemp, spicy, fresh and fragrant.
Origin:
Mao comes from Ciqikou Town, Shapingba District, Chongqing, a small town that preserves the ancient pier culture in Chongqing. It is said that Mao's name comes from its founder's surname Mao, and it is said that he later closed down because of poor management. Maoxuewang in Chongqing generally adds duck blood, duck intestines, loach, lunch meat, duck belly, pig heart and bean sprouts. And they are so cheap that one person can't finish one. Moreover, the place where you eat Maoxuewang is very particular, and you can only eat authentic food at the mouth of the porcelain.
Another way of saying it is that 70 years ago, a butcher in Ciqikou, Shapingba, Wang Xing treated meat leftovers at a low price every day. Wang's daughter-in-law, Zhang, felt sorry, so she set up a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, and added pork lung leaves and fat intestines with ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang.
It is said that it is the first favorite of boatmen. Because they have no money and can't afford meat, they have to eat this kind of "chop suey". However, the special taste of Mao is really delicious, which is very popular in society and has become a famous dish that all walks of life like.
material
Main and auxiliary materials:
Duck blood, venetian blinds, eel, yellow throat, fungus, bean skin, Flammulina velutipes, sandwich.
Seasoning:
Pepper, pepper, etc.
The best Maoxuewang is improved by adding sea cucumber, tripe, eel and yellow throat tablets.
manufacturing process
(1) Put Chili, Zanthoxylum bungeanum, bean paste, ginger, garlic and salad oil in a pot, stir-fry with low fire, add soup, remove residues, and then add seasonings such as monosodium glutamate, sugar and vinegar.
(2) Slice the main and auxiliary materials, change knives and splash water, add them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion.
(3) Heat the salad oil, add pepper and pepper, pour out the fragrance and pour it on it quickly.
Flavor characteristics:
Spicy and delicious, juicy and full of flavor, Bashu veteran, continue to write brilliantly.
Nutritional components:
Duck blood has high nutritional value, and is rich in protein and various trace elements, such as iron, copper and calcium. Has the effects of enriching blood, clearing away heat and toxic materials, and preventing and treating iron deficiency anemia.
Question 10: the practice of vinegar and blood, how to eat vinegar and blood, and the composition of vinegar and blood.
Material: 200g of pig blood.
Ingredients: oil, salt, pickled pepper, sweet potato powder, onion, pepper noodles, vinegar, ginger, garlic and soy sauce.
Time consuming:
The preparation time is 10 minute.
The production time is 10 minute.
2 practice
1, prepare pig blood.
2. Make the big one smaller with a knife.
3. Sweet potato powder is soaked in vinegar with cold water to enrich blood.
4. Put oil in the pot and cook. Add the bad pepper and stir-fry the ginger and garlic.
5. Add a little water, pepper noodles, soy sauce and vinegar after the seasoning is fried, and it will be fragrant.
6, put the blood into the pot, stir fry, stir fry and pour in the soaked sweet potato powder to thicken.
7. Finally, add chopped green onion and stir fry.
3 Precautions:
The bought pig blood is salted, so don't put too much salt in the processing.