Ingredients: 500g of pig blood, 50g of bean paste (chopped), 20g of chopped green onion, 0g of Jiang Mo10g of minced garlic10g, appropriate amount of soy sauce, appropriate amount of chicken powder, appropriate amount of salt, appropriate amount of water starch and appropriate amount of pepper noodles.

Practice: 1. Blanch the pig's blood in a boiling water pot, take it out, cool it with cold water and cut it into small cubes.

2. Put the wok in medium heat, heat the oil to 60% heat, add the bean paste, some chopped green onion, Jiang Mo and minced garlic, and stir-fry until fragrant. Add 1 cup of water when the oil is red, add chicken powder and soy sauce, add pig blood, adjust the taste, cook slightly, thicken the water starch, stir-fry the remaining chopped green onion evenly, and put it in a bowl.

Two: bean sprouts and pig blood soup

Ingredients: 480 grams of bean sprouts, 480 grams of cooked pig blood, four slices of ginger, one teaspoon of peanut oil and one and a half teaspoons of salt.

Exercise:

(1) Wash bean sprouts, remove roots and cut into sections; Wash pig blood with clear water.

(2) Heat the wok, add peanut oil, stir-fry ginger slices, stir-fry bean sprouts, inject clean water and cook for about 30 minutes; Add pig blood, boil and season with salt.

note:

(1) This soup is suitable for the elderly, women and developing children.

(2) Some people do not need oil first, stir-fry bean sprouts a little, remove the beany smell and make soup.

Three: Spinach and Pig Blood Soup

Ingredients: 500g fresh spinach, 250g pig blood.

Wash spinach and cut into pieces. Dice the pig's blood, put the pig's blood in a pot and boil it with water, then add spinach and cook it slightly, and season with salt and monosodium glutamate.

Take it at will, with no limit on dosage.

Spinach released by injection is sweet, cool and smooth, and has the functions of quenching thirst, moistening dryness, dredging intestines, nourishing blood and stopping bleeding; Pig blood is salty and flat, so use blood to replenish blood. Compendium of Materia Medica records that it can enter blood, generate blood, promote blood circulation, stop bleeding and remove blood stasis, and is used to treat epistaxis, enteropathy and scurvy in modern times. The combination of the two has the effects of relaxing bowels, enriching blood and stopping bleeding.

Four: Fried pork blood with leek.

[Raw materials/seasonings]

Leek1/2kg

Pig blood 1

1 tablespoon red onion

Sauerkraut 1 2

Salt 1 teaspoon

A little pepper

[production process]

(1) Wash leek and sauerkraut, cut into 2cm long pieces, and chop red onion for later use.

(2) Cut pig blood into strips with a width of 2cm, 1cm, and blanch with boiling water for later use.

(3) Heat the pan, add 2 tablespoons of oil, saute the minced red onion, add pork blood strips and stir fry, then add seasoning and water to stew for a while, and finally add leeks and sauerkraut and stir fry.

Blodpalt

Pig blood cake, also known as rice blood cake or rice blood cake, has two meanings: one is pig blood cake as food raw material; The other is a snack made from the above ingredients, and its name can be "pig blood cake", "peanut blood cake" or "peanut pig blood cake" according to different types.

manufacture

People in Taiwan Province Province have inherited the concept of "food supplement" in southern China, and like to eat pig blood or pig blood products. Pig blood cake is one of the most common pig blood products on the market. Pig blood cake is usually made of fresh pig blood with glutinous rice, salt and other materials, and then steamed into a solidified block, which tastes harder than ordinary glutinous rice cake. There are also blood cakes made of duck blood, which are generally hard and suitable for cooking.

As an ingredient

Pig blood cake is one of the common ingredients in Taiwan Province Province. Like glutinous rice sausage, it can be used as a substitute for rice. It can be cut into small pieces as hot pot ingredients, or it can be cut into strips and stewed in Kanto. In the processing of food stalls, there are steamed and fried.

As a snack

Some food stalls are directly called pig blood cake, while others are called peanut pig blood cake. After the steamed pork blood cake is dipped in soy sauce, only sweet and spicy sauce or thick peanut powder and a small amount of coriander are added according to customers' needs, and then bamboo sticks are inserted and eaten directly in their hands. It is one of the indispensable snacks in Taiwan's night market.

Another option is the salted chicken stall, where the pig blood cake is fried directly in the oil pan, cut into pieces and then eaten, and then sprinkled with salt and pepper powder, spicy powder and so on according to the customer's requirements. In some places, stalls use duck blood cake as ingredients, but people often call it pig blood cake directly.

Pig blood soup

Pig blood soup

material

1 piece of pig blood, 2 pieces of pickled cabbage hearts and 3 pieces of leeks.

condiment

3 bowls of stock, half a teaspoon of salt, 2 tablespoons of sand tea sauce.

The way of doing things

1. Slice pig blood, blanch it with boiling water first, and take it out.

2. Put the broth into the pot, add the washed and cut shredded sauerkraut, cook for 5 minutes, then add pig blood, cook for 5 minutes, and season with salt.

3. Wash the leek and cut it into small pieces, put it in a soup bowl with sand tea sauce, then add the pig blood soup and mix well.

Note: Pig blood has a fishy smell, so it should be soaked and blanched with water before use to avoid fishy smell and water coming out.

Zhuwanzi

Pig blood meatballs, also known as tofu meatballs, are traditional home-cooked dishes in Shaoyang, Hunan. It is in 1 1 month and1February every year that almost every household makes this product for several months.

The traditional tofu balls are mainly made of tofu, with appropriate amount of pig blood and pork. In recent years, eggs have been added to the raw materials, one egg per pill. It is called "Money Pill" and tastes You Mei.

Raw material formula blood tofu 50 eggs 16 fresh pig blood 1000g fresh pork 750g refined salt 150g Chili powder 200g.

Production method: 1. First, put the tofu in the basket, filter the water, chop the pork and boil the eggs.

2. Knead the tofu into a paste, add minced meat, pig blood (250g for coloring), salt and Chili powder, and stir well.

3. Divide the bean curd with mixed ingredients into 16 equal parts, knead into balls, each part is wrapped with a shelled and cooked egg, and knead into balls.

4. Stick a layer of blood on the meatballs one by one, and put them flat on the board to dry (two or three days, you can dry them for fear of deterioration).

Product features Pork balls are round and black. When eating and drinking, cut it into 3 mm thick slices and cook it with wine. This kind of meatballs is easy to store and carry. If properly preserved, it can be preserved until May and June of the following year.

Coagulated Pig blood soup with leek

Raw materials:

Pig blood 600g, sauerkraut 150g, leek 120g.

Accessories:

1 tbsp rice wine, 2 tbsp salt, a little pepper,1200ml stock.

Exercise:

1. Cut pig blood into thick slices, blanch it with boiling water, and scoop it up for later use.

2, sauerkraut washed and shredded, leek cut into small pieces.

3. Boil the stock, add shredded sauerkraut and cook for 5 minutes, add pig blood and cook for 3 minutes, add seasoning, and add leeks before taking out.

Tips:

If the broth made of pig bones is made of pig blood soup, the big bones don't need to be taken out, and they are delicious and can be eaten as meat.

Features:

Efficacy: Clearing lung and invigorating stomach is very helpful for housewives and chefs who have been working in the kitchen for a long time.

Hot and sour pig blood soup

raw material

Ingredients: 300 grams of pig blood.

Ingredients: 20 grams of sauerkraut.

Seasoning: salt 10g, monosodium glutamate 4g, soy sauce 3g, sesame oil 3g, pepper 2g, chopped pepper 5g, onion 2g and fresh soup 50g.

prepare

(1) Chop sauerkraut, cut pig blood into 0.4 cm thick slices, and shred onion.

(2) Put the pot on a big fire, heat it with base oil, stir-fry sauerkraut and chopped pepper, add fresh soup, soy sauce, refined salt and monosodium glutamate to boil, then add pig blood, skim the floating foam when the soup is boiled, sprinkle pepper and chopped green onion, pour sesame oil on it, and pour it into the soup bowl.

trait

Pig blood is fresh and tender, with a strong sour and spicy taste.

Pork blood fish porridge

Raw materials:

500 grams of pig blood, 250 grams of clean pomfret meat, 25 grams of scallops, 250 grams of japonica rice, 50 grams of yuba, a little shredded ginger, cooking wine, soy sauce, refined salt, pepper and sesame oil.

How to do it:

1. Wash the pig blood, remove the floating foam on the upper layer and the sediment and sundries on the lower layer, and cut into small squares; Wash the cinnamon fish, cut it into thin slices, put it in a bowl, add cooking wine, soy sauce and shredded ginger and mix well; Soak scallop in warm water and shred; The japonica rice is washed clean; Soak and shred yuba.

2. Put the pot on the fire, add water, japonica rice, scallops and yuba, and cook until the porridge is cooked. Add pig blood and cook until the porridge is cooked, then add mandarin fish slices and salt, sprinkle chopped green onion and pepper when boiling again, and pour in sesame oil.

Features:

The porridge has the effects of invigorating qi and blood, calming liver and expelling wind, and is suitable for people with weak constitution, postpartum weakness, headache and dizziness.

Bean sprouts and pig blood soup

material

250 grams of soybean sprouts and 250 grams of pig blood.

condiment

250g of soybean sprouts, two cloves of garlic, 20g of salad oil, 20g of Shaoxing wine, 5g of chopped green onion10g, 5g of Jiang Mo, 3g of refined salt and 2g of monosodium glutamate.

working methods

(1) Remove the roots of soybean sprouts and wash them; Cut pig blood into small squares and rinse with clear water; Cut garlic into minced meat.

(2) put salad oil, minced garlic, onion and Jiang Mo into a vessel, keep the fire for 1 min, then add pig blood and Shaoxing wine, bring to a boil with high fire, add bean sprouts, keep the fire for 1 min, and then season.

Spinach and pig blood soup

[Ingredients] 500 grams of pig blood and 500 grams of spinach.

[Production] (1) Wash spinach, remove fibrous roots and cut into sections; Cut pig blood into cubes. (2) Put the spinach stalks into a boiling water pot for a little boiling, then add pig blood, simmer and add spinach leaves for cooking and seasoning.

【 Efficacy 】 Runchang laxative, nourishing blood and stopping bleeding. But people with loose stools should not eat it.

Tofu and pig blood soup

Tofu and pig blood soup

Other cuisines belonging to this cuisine

Types of healthy recipes

The basic feature is to replenish blood, which is suitable for women with postpartum anemia.

250g of bean curd, 400g of pig blood (sheep blood and cow blood are also acceptable), and jujube 10.

Efficacy: Tonifying blood, suitable for women with postpartum anemia.

Production: Wash the jujube, put it in the pot with tofu and pig blood, add some water and fry it into soup.

Usage: Eat jujube with soup. 15 is a course of treatment.

Dachang Zhu Xue Tang

300 grams of large intestine, 300 grams of pig blood, 80 grams of leek, 40 grams of sauerkraut and 4 slices of ginger.

Material a: rice wine 1 spoon.

Material B: 10 cup in stock.

Material C: 4 tablespoons of sand tea sauce, 4 teaspoons of pepper 1/and 4 teaspoons of salt1.

Making:

1. Wash large intestine, wash pig blood, cut into pieces, blanch in boiling water, take out and drain, soak in cold water and cool; Wash leek, cut into sections, wash sauerkraut and shred.

2. Pour 5 cups of water into the pot, add the large intestine, ginger slices and material A, stew until cooked, remove and drain, and cut the large intestine into small pieces for later use.

3. Add another material B to the pot and bring to a boil. Add large intestine, pig blood and sauerkraut and cook for 3 minutes. Add material c and stir well. Finally, add leeks and bring to a boil.

Fried pig blood pills

Baoqing pig blood meatballs, also known as Xuewang, is a traditional food in Shaoyang. The main raw material is tofu. First, the water in the tofu is filtered with gauze, then the tofu is crushed, then the fresh pork is cut into diced meat or strips, mixed with proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate and sesame seeds, and evenly stirred to make the oval meatballs with the size of steamed bread. There is also an iron shelf under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the heat, and it should not be rushed or too fierce, otherwise it will taste bad. Meatballs can be eaten after being smoked. But the most popular way to eat is cooking.

Fried laver with pig blood

condiments

60 grams of pig blood and 300 grams of laver.

working methods

Porphyra is soaked and fried in an iron pan.

Medicinal value

Mainly used for iron deficiency anemia with weak temper: sallow or pale complexion, listlessness, loss of appetite, thin stool, red tongue, thin greasy fur and thready pulse.

Baoqing Zhuxue Pill

Baoqing Zhuxue Pill

Baoqing pig blood meatballs, also known as blood cakes, is a traditional food in Shaoyang, which began in the Kangxi period of the Qing Dynasty and was handed down from generation to generation by the people. It has a history of hundreds of years. The main raw material of Baoqing pig blood meatballs is tofu. First, filter the water in the tofu with gauze, then crush the tofu, then cut the fresh pork into diced meat or strips, and mix in proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate and sesame seeds. Stir well, make into oval balls the size of steamed bread, dry them in the sun for a few days, and then hang them on a firewood stove and smoke them with fireworks. There is also an iron shelf under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the heat, and it should not be rushed or too fierce, otherwise it will taste bad. Meatballs can be eaten after being smoked. Pig blood meatballs are good in color, smell and taste, spicy and delicious, stimulating appetite, easy to store, and will not deteriorate for at least half a year. At the same time, it is convenient to carry and can be eaten after being cooked and sliced. They are an appetizing cold dish when entertaining guests.