1. Sauerkraut and pig blood soup
Ingredients:
100 grams of sauerkraut, 200 grams of pig blood.
Accessories:
A little each of ginger slices and chopped green onion, and an appropriate amount of salt.
Method:
1. Wash and shred the sauerkraut; wash and cut the pig blood into thick slices.
2． Put the casserole on the fire, pour an appropriate amount of water, put the sauerkraut, pig blood and ginger slices into the pot, bring to a boil over high heat, add salt to taste, and sprinkle in chopped green onion.
Tips:
One trick: wash the pig intestines and tripe with sauerkraut water. The fishy smell can be basically eliminated in just two times.
Taste renovation: If you live in the north, especially the Northeast, you can replace the pig blood with blood sausage pieces. Pour fresh pig blood into the pig intestines, add some chopped green onion and seasonings, and it will taste pure. The taste is thick and does not affect the slimming effect.
Features:
Sauerkraut can increase appetite. The concept of healthy weight loss is by no means a simple diet. It can effectively regulate the body’s full absorption of nutrients. Pig blood can eliminate intestinal flatulence and relieve intestinal bloating. It is beneficial to the large intestine and is rich in iron, which can prevent iron deficiency anemia. This soup not only helps digestion, but also effectively replenishes the iron lost during women's menstrual period. It can be said to be a good soup for losing weight without losing nutrition. However, patients with dry kidney disease should not often eat pickled sauerkraut.
2. Pig blood tofu
Method: 1. Preparation; slice the tofu and pig blood into slices, blanch them in boiling water to sterilize. Cut green onion into sections, shred ginger, shred red pepper and set aside. Also prepare a small amount of water starch.
2. After the oil is boiling, put the ginger and chili shreds into the pan and stir-fry until fragrant, then add the cut tofu and pig blood, stir-fry for a few times, add a little soy sauce and continue to stir-fry (you need to be careful during the stir-frying process) Stir-fry the soy sauce lightly (so as not to break the tofu and pig blood), add a bowl of water, cover the pot and simmer over high heat. When there is a small amount of water left, boil the pot and add salt, chicken essence and green onions. Stir-fry for a few times, then add water starch and the soup is reduced. Serve after drying.
(Pig blood is boxed pig blood bought from regular manufacturers in supermarkets)
3. Green wave pig blood soup
Ingredients:
3 spinach, 100 grams of pig blood.
Accessories:
10 grams of green onions, appropriate amounts of salt and sesame oil.
Method:
1. Remove the yellow leaves from the spinach, wash and cut into sections; wash the pig blood and cut into pieces.
2． Put the pot on the fire, add an appropriate amount of sesame oil, sauté the shallots, add an appropriate amount of boiling water, and bring to a boil over high heat.
3． Put the pig's blood into the pot, boil until the water boils again, add the spinach segments and salt, and cook until the spinach changes color.
Tips:
One trick: Prepare a pot of water. After boiling, blanch the spinach in the boiling water for a while, 2 to 3 minutes. Because: spinach contains oxalic acid, which will hinder the body's absorption of calcium. After such treatment, the oxalic acid in spinach can be removed, and the astringent taste is also removed.
Taste renovation: Changing the taste mainly depends on changing the condiments and matching accessories. Add some shrimp skin to give it a seafood flavor, add a few drops of chili oil to turn it into a spicy soup, and you can also add oyster sauce, fish sauce, etc. Southern condiments enrich the flavors.
Features:
Pork blood and spinach are both blood-enhancing ingredients. Among them, spinach, native to the Caucasus, is sweet and cold in nature, and has the functions of lowering qi, moisturizing the intestines, and aiding digestion. , women generally have symptoms of anemia due to their physiological characteristics. Drinking more spinach and pig blood soup is good for replenishing blood, improving eyesight, and moisturizing dryness. It can especially replenish the iron content in the body.
4. Stir-fried green garlic with pig blood
Stir-fried green garlic with pig blood
Ingredients: 400 grams of pig blood clots, 3 green garlics, 3-4 cups of broth
Seasoning: 2 tablespoons oil, 1 teaspoon each of chicken essence, salt and soy sauce
Method: cut 1 pig's blood into 4 cm square pieces; cut green garlic into diagonal sections
2 Heat 2 tablespoons of oil and sauté the green garlic until fragrant, take out the green garlic, add the pork blood clots and stir-fry for a few times, pour in the stock to soften the blood clots, put down the green garlic, add seasonings to taste and drain the soup.
5. Korean pig blood soup
Ingredients: (1) Chop a piece of pig blood into coarse dices, (2) Bracken/Plumb vegetables/Apricots, (3) Bean sprouts/ Appropriate amounts of chopped green onion/pepper/mushroom/minced garlic/minced ginger.
Seasoning: Half a pot of stock, one tablespoon of Korean spicy bean paste (SSAM JANG), one tablespoon of Korean sweet chili sauce (GOH CHU JANG), one tablespoon of dark soy sauce, a little sugar/MSG.
Method: Take three rice bowls with water, add ginger slices, green onions and cooking wine and bring to a boil. Add the pig blood cubes and scald until cooked, remove and rinse thoroughly and set aside.
Bring the stock to a boil, add ingredients (2) and cook for 40 minutes until cooked; add pig blood, other seasonings, ingredients (3) and simmer for five minutes.