Question 1: How to cook glutinous rice blood sausage without rotting? Put the pig blood sifted through a copper basket into a basin. After the white soup is heated, add chili powder, Sichuan peppercorns, salt, monosodium glutamate, etc., stir evenly, and let cool. (2) Use a copper basket to filter the soup into the pig blood

Add coriander (wash and cut into pieces), stir evenly, pour it into the washed intestine skin, and tie it with a string

Okay, put it in a pot of water, bring it to a boil over high heat, then move it to a simmer and cook for about 15 minutes, then take it out

Untie the string and soak it in cold water. (3) Cut the cold blood sausage into 5 to 6 mm thick slices, boil it with boiling water

and take it out, add an appropriate amount of broth to the frying spoon, boil it over a high fire, and then Add the blood sausage

Boil the slices for a while, then put the soup into a bowl and serve

Rice sausage is a clean pig intestine, add mung bean sprouts, cabbage and glutinous rice. The seasoned stuffing is mixed with pig blood and steamed or boiled in a steamer. It is a traditional Korean delicacy.

The methods and taste of making rice sausage vary from region to region. In the Pyongan-do and Hamgyong-do areas, we make rice sausage. Turn the pig intestines over and wash them, add salt and soak them in water for a day. Soak the glutinous rice in water and cook, blanch the mung bean sprouts in boiling water to remove the moisture, add pig blood to the cooled glutinous rice and mix it, then add the prepared vegetables and seasonings, the main seasonings include soy sauce, miso, and salt. Take out the pig intestines and remove the water, tie one side of the intestines with a rope, use something with a wide mouth to put the prepared stuffing into the intestines, and then tie it up. Dissolve the miso in boiling water and cook the rice sausage. After 30 minutes, prick each part of the rice sausage with a needle and continue cooking for about an hour. Take it out and let it cool, then slice it and add salt or soy sauce to eat.

In Gangwon Province, squid is used instead of pig intestines to make squid rice sausage. Chop beef, blanched mung bean sprouts, peppers, tofu, eggs, etc. and mix them well. Season with green onions, garlic, sesame salt, pepper, and sesame oil. Put them into the squid body, sew them with thread, and cook them in water. Take it out and slice it with vinegar and soy sauce to eat.

In addition, there is Bansong rice sausage in the Chungcheong-do area, and Anbeng rice sausage in the Jeolla-do area.

The process of making rice intestines is not complicated. Pig blood, sticky rice, mung bean sprouts, celery, radish, tofu, diced pork and various seasonings are filled into the pig intestines, and then it is steamed or boiled. There may be as many as 30 ingredients used to make a fine rice sausage infusion. According to the customary name of Koreans, the stuffed small intestine is called rice sausage, while the stuffed large intestine filled with vegetables and various seasonings is called "abayimi sausage". If the literal translation is "rice sausage daddy". Rice sausage is rich in vitamin B, iron and protein, which reflects the Korean people's superb skill in making full use of various vegetables to prepare sweet and delicious food. Steamed rice sausage can also be processed into various dishes, the most popular of which is fried rice sausage. Stir-fry rice intestines with pork liver, barley malt, rice cakes, noodles, onions, garlic, carrots, and spicy sauce to make the popular fried rice intestines. After frying the rice intestines, add a little spicy sauce and wrap it with perilla leaves. It is called white rice sausage when eaten with it. In addition, the rice sausage soup made by putting rice intestines into pork rib soup is also a popular snack.

Question 2: How to make glutinous rice blood sausage from Pingxiang, Guangxi. Complete steps of making glutinous rice blood sausage

1. Season, put all the ingredients into the blood and mix well

2. Use a homemade funnel to fill the pig intestines with rice and blood

3. The finished product.

Question 3: How to make glutinous rice blood sausage, what kind of sausage should I buy? Ingredients

Four bowls of glutinous rice and pig blood 500ml

Accessories

< p> An appropriate amount of minced green onion and the same amount of minced ginger as above

Same as above for dried cabbage and salt

MSG pepper noodles

An appropriate amount of minced pork belly

Glutinous rice blood How to make intestines

1. Season, add all ingredients to the blood and mix well

2. Use a homemade funnel to fill the pig intestines with rice and blood

3. Finished product.

Question 4: How to make Korean glutinous rice blood sausage? 1 Ingredients: some fresh pig blood, some pig small intestine (it is best not to use large intestine because it is fragile), some coriander leaves, some minced green onion;

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2 Seasonings: salt/soy sauce/pepper noodles/minced garlic/five-spice noodles/minced ginger/potato starch/sesame oil/pickled chive flowers/chili oil/fermented bean curd/monosodium glutamate;

3 Method and steps: (1) Pour fresh pig blood into a basin, add an appropriate amount of starch/salt/soy sauce/five-spice noodles/pepper powder/minced green onion/minced ginger/monosodium glutamate/sesame oil, and stir evenly; (2) Mix the pig intestines Put a little salt/vinegar on it and scrub it repeatedly to remove the odor. After confirming that the intestines are not leaking, tie one end tightly with a rope, then pour the mixed pig blood into it. Be careful not to fill it too full, and then tie this end tightly; ( 3) After the water in the pot is separated, put the filled pig intestines into the water. After the water boils, lower the heat and cook. Use a needle to prick the swollen blood sausage. If no plasma comes out, it means the blood sausage is cooked. Remove the intestines. Let it cool for a few minutes, then use a sharp knife to cut the intestines into 0.7 cm thick slices (cut diagonally). At this time, please add the minced garlic/leek flowers prepared in advance. Mix the minced coriander/chili pepper into the soy sauce and you have a delicious meal.

Question 5: How to make delicious pig blood intestine soup with glutinous rice sausage

600 grams of pig blood clots, 300 grams of large intestine, 150 grams of sauerkraut, 6 leeks, and shallots 2 tablespoons of cake, 1200cc of water, 1/2 teaspoon of chicken powder, 1/4 teaspoon of pepper, 2 tablespoons of satay sauce, 1 tablespoon of salt, 2500cc of stock

Method

1. Wash the pig blood clots and set aside.

2. Bring a pot of water to a boil and immediately turn off the heat. Add 1 teaspoon of salad oil and washed pig blood clots, soak for 10 minutes and set aside to cool.

3. Turn over the pig intestines, wash them, rub them with flour, and then rinse them with water. Finally, boil them with salad oil and 2000cc of water for about 40 minutes until they are slightly rotten, then remove them and cut them into small pieces. spare.

4. Take a deep pot, add sauerkraut, stock, salt, and chicken powder and bring to a boil. Then add the pork blood cubes from Step 1, the large intestine from Step 2, crispy shallots, leek segments, and other seasonings. Mix the ingredients and cook until evenly mixed.

Question 6: What are the recommended ways to eat Southern Fujian glutinous rice pig blood sausage:

Glutinous rice blood sausage

Ingredients

Four bowls of glutinous rice, 500ml of pig blood

Accessories

An appropriate amount of minced green onion according to personal taste, the same amount of minced ginger as above

Same as above for dried cabbage Salt

MSG Sichuan pepper Noodles

Appropriate amount of minced pork belly

Steps to make glutinous rice blood sausage

1. Season, add all ingredients to the blood and mix well

2. Use a homemade funnel to fill the pig intestines with rice and blood

3. Cook. When cooking, be sure to hold both ends first, shake the pig blood in the intestines from side to side, scald for a while, and then put the whole piece into the pot and cook.

Glutinous rice blood sausage is a popular food of the Naxi people, and is called "Ma Bu" in Naxi language. The method is to mix the steamed half-cooked rice or glutinous rice with fresh pig blood or egg white and various spices while it is hot, then pour it tightly into the cleaned pig intestine, seal it and steam it until it is cooked. Due to different production methods, the one using blood is called black mabu, and the one using egg white is called white mabu. When eating, it needs to be cut into round slices, fried in oil, or steamed and heated in a steamer. It has a bright color, a fragrant aroma, and is popular among people.

Every winter when the New Year pig is killed, almost every Naxi household makes some hemp supplements to entertain relatives and friends. If your family members are studying or working away from home, you should also find ways to ask someone to bring home-made hemp supplements. Today, there are still people who process hemp supplements all year round and sell them on the market.

Glutinous rice blood sausage is a popular food of the Naxi people, and is called "Ma Bu" in Naxi language. The method is to mix the steamed half-cooked rice or glutinous rice with fresh pig blood or egg white and various spices while it is hot, then pour it tightly into the cleaned pig intestine, seal it and steam it until it is cooked. Due to different production methods, the one using blood is called black mabu, and the one using egg white is called white mabu. When eating, it needs to be cut into round slices, fried in oil, or steamed and heated in a steamer. It has a bright color, a fragrant aroma, and is popular among people.

Every winter when the New Year pig is killed, almost every Naxi household makes some hemp supplements to entertain relatives and friends. If your family members are studying or working away from home, you should also find ways to ask someone to bring home-made hemp supplements to you. Today, there are still people who process hemp supplements all year round and sell them on the market.

Question 7: Can the glutinous rice blood sausage be cooked and eaten immediately after being cooked, or should it be cooked in the sun before being eaten, cooled, and sliced ??to eat?

In some places, after slicing, It’s also delicious if lightly fried

Question 8: Do you need to steam the glutinous rice first to make glutinous rice blood sausage?

The raw materials include pig intestine, glutinous rice, fresh pig blood, and salt. , grass fruit noodles, fennel noodles (some other places also add boiled pinto beans), etc.

Method

1. Put the pig blood into a basin, and break up any lumps;

2. Heat the white meat soup, add refined salt, Stir the Sichuan peppercorns, monosodium glutamate and pepper noodles evenly and let cool;

3. Pour into the pig blood basin, add minced coriander and stir evenly;

4. Pour into the wash Inside the clean intestines, tie the mouth with a string;

5. Bring the prepared intestines to a boil in a pot of water. After boiling, simmer over slow fire for 15 minutes, take them out, soak them in cold water, and put them in cold water. Remove the string and it's done.

Tips for making Naxi blood sausage: This product requires about 500 grams of white broth.

Question 9: Why does the glutinous rice and pig blood sausage explode when I cook it? If you fill it too much, it will explode easily

Question 10: Is it better to boil the glutinous rice blood sausage in water or steam it? It's so good that it exploded after we steamed it several times. Cook it over low heat until it bubbles slightly. When the heat gets too high, it explodes immediately