Ingredients:
Some chicken blood
A piece of tender tofu
Garlic leaves
A few black fungus Duoxiang Food
Salt
Sesame Oil
Chicken Soup
Recipe:
1. Before slaughtering the chicken Put half a bowl of cold water in a large bowl, add some salt, drop the chicken blood into the bowl and stir constantly, let it sit for half an hour, then put it in a steamer and steam it for about 8 minutes until the chicken blood changes color and solidifies (if you don't know how to kill chickens, it is recommended Take it to the market and ask the chicken seller to help you kill it, and ask them to help you process the chicken blood).
2. Make a few cuts in the bowl to make the chicken blood turn into small pieces.
3. Use the same method to cut the soft tofu several times horizontally and vertically, and set aside.
4. After heating the pot, add a few tablespoons of chicken broth and cold water.
5. Add a spoonful of cooking oil.
6. After the water boils, add the black fungus that has been soaked in advance.
7. After boiling again, add the tofu and shake the pot gently;
8. Add a little salt.
9. Add chicken blood.
10. After the water boils, you can use cornstarch mixed with water to make a thin gravy.
11. Sprinkle garlic leaves and cook for a while to allow the aroma of garlic leaves to blend into the soup.
12. Finally, pour sesame oil on it and it’s ready to serve.
Recipe Tips:
The purpose of thickening is to thicken the soup. So there are two types of thickening, one is thin and the other is naturally thick. Last time a blogger asked me why the cornstarch water was not thicker after he mixed it with water. Maybe this friend has never cooked, which is understandable. Of course, the gravy itself is not thick. It needs to be poured into the boiled vegetables to thicken the soup. What we are making is soup, so it won’t taste good if it’s too thick, so that’s why we need to make a thin gravy: that is, use a small amount of cornstarch and add a little more water. For example, when making soup, you can add a spoonful For cornstarch, add four tablespoons of water and stir. Remember, when the soup is boiling, add the gravy slowly. You cannot pour it all at once. If you think it is almost done, don’t pour it.