Pig blood (pig red): also known as liquid meat, blood tofu and blood flower, it tastes sweet, bitter and warm, and has the effects of detoxification, clearing intestines, enriching blood and beautifying. Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, nicotinic acid and other nutrients. According to Compendium of Materia Medica, pig blood is salty and flat, and is mainly used for hematopoiesis, miasma, stroke, traumatic injury, fracture, headache and dizziness. In addition, pig blood can also inhibit stones and detoxify.
1. First, put the tofu in a basket to filter the water, chop up the pork and cook 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 fresh pig blood on the outside of the meatballs one by one, and put it flat on the board to dry (for two or three days, it can be dried for fear of deterioration).
In the above article, we introduced a common ingredient, that is pig blood. We know that pig blood is not only edible, but also nutritious. Eating pig blood regularly can play a role in enriching blood and nourishing beauty. The above article introduces the practice of pig blood meatballs in detail, and I believe everyone has learned it.