Pig blood is delicious, delicious and affordable, and it is one of the favorite blood foods for many people. However, when many rural people kill pigs to make pig blood at home, they always do it badly. Pig blood is either caked and ugly, or it tastes old and greasy, and it always feels bad. So how can pig blood be made into blood clots so as not to be old? The following is a great answer for everyone.

The following steps should be kept in mind if pig blood is made into blood clots that are not old, tender and delicious:

1. Prepare a large stainless steel basin before killing pigs, add one-fifth of the estimated pig blood volume, add a spoonful of salt, and mix well until it melts;

2. Slaughter the pig and bleed it into a big basin, and at the same time keep stirring with a pot spoon to prevent the pig's blood from coagulating ahead of time. After bleeding, let it stand for half an hour, and the pig's blood will coagulate.

3. Boil a pot of hot water, let it cool to about 75 degrees, cut the solidified pig blood into small pieces, soak it in hot water for 25 minutes, take it out and put it in cold water for shaping, so that the smooth and delicious pig blood is ready. After that, it tastes good whether it is fried in the pot.

If you want to make a pig blood clot tender and smooth, you need to keep in mind the following three points:

1. Add 1/5 cold boiled water into the pot first. Many people are not skilled in killing pigs and bloodletting, so they don't know that water should be added into the basin first. As a result, pig blood is poured into the basin and solidified prematurely. The pig blood is seriously adhered to the basin, and the pig blood is compact and fragile, and it is old and hard to cook. Many people know that water should be added into the basin first, but tap water is added. There are many minerals such as negative ions in tap water, so it is easy for pig blood to solidify more quickly if it is directly added into tap water, and it is easy for pig blood to agglomerate more tightly because of the existence of negative ions in water. Therefore, it is suggested.

2. Add a spoonful of salt to the water. Many people know how to add water to kill pigs, but they don't add salt, or listen to many people who say that they want to add salt but don't know the principle. Let's explain to you that the density of pig blood itself is less than that of water, and pig blood will float on the water surface because of the density difference, but the density difference between pig blood and water is not great. Pig blood can only float on the water surface in a very free state and can't agglomerate well. If a spoonful of salt is added to the water supply at this time to further increase the density of water, After the pig is slaughtered and bled, the pig blood can be quickly gathered together and squeezed into pieces because of the poor density. However, it is necessary to pay attention to the fact that the pig blood must be constantly stirred at the same time, so as to avoid the different taste inside and outside and the irregular shape caused by the rapid solidification of the pig blood at the bottom. Only when the pig blood is continuously stirred and then solidified can it maintain better tenderness and become old.

3. soak in hot water once. Note that this step is a step that many people have never done. You can cook and eat pig blood directly, even though it is solidified into pieces. This is not complete, because pig blood itself is relatively thick and contains many impurities. As far as the taste is concerned, it is definitely fragile and old to cook and eat directly. However, if you soak pig blood in warm water with a boiling temperature of about 75-8 degrees for 25 minutes, let it fully set and soak out excess impurities, so that the pig blood that will be cooked at last can be used.

Many people think that soaking pig blood in hot water only means to speed up the setting or blanch it to remove impurities. In fact, it is not. After the pig blood itself naturally solidifies, the blood clot is relatively thick and compact. If it is easy to paste the pot without setting it directly, it needs to be soaked in hot water first, but it doesn't mean that soaking in hot water is just for setting or removing impurities. Then many people think that it can be set faster and better by boiling water directly, but it is also wrong to do so.

Because pig's blood itself is high in protein, boiling water directly will set the shape quickly, which will lead to impurities not being well soaked out. Although pig's blood can be set into pieces faster, the taste will be more faggy. Therefore, to sum up, I suggest you follow my steps carefully once, and friends who don't understand are welcome to leave a message and ask questions.

So I believe everyone should know how to make pig blood tender and smooth, right? I suggest that it is better for everyone to collect and do practical exercises once. I am Linda, and we will refuel ducks together on the food road! !