Pork is rich in many substances beneficial to human body, such as calcium, phosphorus, inorganic salts, lecithin and vitamin K ... Not to mention, the following two nutritional values are enough to make it walk sideways in meat.
First, pig blood is a "good iron supplement".
Pig blood contains quite a lot of iron, more than red meat, such as pig liver, lean meat, chicken, beef and so on. It is many times higher, and the heme iron in it is very beneficial for human body to absorb. Therefore, young people, middle-aged women, pregnant women, teenagers and children who have a large demand for iron are advised to eat two or three meals a week. After all, pig blood is a source of high-quality iron, which can supplement energy and prevent iron deficiency anemia.
Second, pig blood is a fat-reducing food.
The fat content of pig blood can be said to be very low, lower than all kinds of meat, including chicken breast, which is popular among bodybuilders. Besides, pig blood is a high-protein food, and its content is equivalent to chicken breast, so friends who want to supplement high-quality protein and worry about gaining weight may wish to eat some pig blood.
How to make pig blood delicious?
There are many ways to make pig blood. From the nutritional point of view, steamed pig blood and boiled pig blood are relatively healthy and nutritious, although the finished product is light, with less oil and calories. But the taste is too single and it doesn't taste good, so think twice. Personally, I recommend burning pig blood with sauerkraut. First, the operation is simple and easy to use. Second, the sour and salty taste of sauerkraut can be mixed with pig blood to improve the problem of tasteless and fishy pig blood. These two combinations complement each other. Let's share the specific practices below, and the whole process is full of dry goods! It is recommended to collect it first for later viewing.
Burning pig's blood with sauerkraut (delicious practice)-Features: spicy taste! Especially suitable for winter, warm all over!
Raw materials: a catty of pig blood.
Ingredients: a small piece of ginger, 5 millet peppers, 3 cloves of garlic, appropriate amount of garlic seedlings and a little pepper.
Ingredients: salt, pepper, monosodium glutamate, sugar, soy sauce, soy sauce, starch.
-Production process-
1. Fresh pig blood is cut into small squares with a thickness of 1.5 cm for use. Open the pickled vegetables, wash them several times to remove the hidden sand, then wring out the water and chop them up for later use. As a reminder, it is not recommended to slice the pig blood of this dish. The cut piece is too small, because it is easy to rot when burned, which affects the appearance.
2, garlic chopped into fine powder, garlic seedlings cut into garlic flowers, ginger peeled and minced, millet spicy cut fine as above. Friends who don't like to eat too spicy can use ordinary pepper instead of millet spicy, or they don't have to, mainly depending on personal taste. Secondly, the advantage of chopping all the ingredients is that it is easy to taste, and it is more delicate when matched with cooked pig blood.
3. Cook the pig's blood in cold water, add a little cooking wine to remove fishy smell, add a tablespoon of salt, then cook on high fire until it floats, cook for about one minute, turn off the fire, and remove and drain for later use. Reminder, pig blood should be boiled in cold water, with appropriate amount of salt and cooking wine. This step is crucial, which will be explained later).
4. Sauerkraut also needs to be blanched. Boil the water for half a minute. Take out and drain the water for later use. Mind you, it's not easy to scald sauerkraut for a long time, and secondly, there is no need to put any seasoning.
Heat the pan, add proper amount of oil to moisten the pan, and the oil temperature will rise to 60%. Add minced ginger, garlic, millet and pepper, stir-fry until fragrant, pour in minced sauerkraut, and stir-fry until dry. Then add an appropriate amount of water to the pot, probably not more than pig blood. After boiling, add soy sauce and salt to adjust the salt, adjust the color of soy sauce, remove the fishy smell with pepper, refresh with a little sugar and monosodium glutamate, and neutralize the spicy taste. Reminder, the amount of clean water should not be too small, otherwise the pig blood on the surface will not soak in the soup and will not be tasty enough. Secondly, the right amount of monosodium glutamate and sugar can reflect the delicious taste.
5. After the soup is boiled, add pig blood to low heat and cook for about 5 minutes. When the time is up, sprinkle with garlic sprouts, gently push the back of the spatula and mix well, then turn to high heat, pour in appropriate amount of water starch to collect juice until the soup is thick, and serve. Reminder, garlic seedlings must be put last to keep their color Qing Xiang! )
Roasted pig blood with sauerkraut: Although it looks like it, it tastes spicy and delicious! It's a good choice to deliver wine after dinner. Even the sauce at the bottom of the plate is used for bibimbap. Rice grains absorb the essence, crystal clear, beautiful and delicious!