1, the water soaked in pig's blood makes "ringing water", and there is a sound of water at the side of the pot, and the temperature is about 80 degrees. The high temperature is like a beehive, which is very uncomfortable to eat.
2. The hardness of cooked pig blood is related to the salinity of fresh pig blood. If the salinity is high, the water content is low and the hardness is high, it is not good to bite, which is not conducive to digestion and absorption.
3. It is better to touch pig blood with elasticity, tenderness, toughness and color. Rotten pig blood is not edible.
4. Put pig blood later when you go home to cook. Stir-fry for a long time when cooking. When cooking soup, wait for the water in the pot to boil before putting pig blood. Then, the soup is boiled and the pot is taken.
Pig blood can prevent iron deficiency anemia and can be eaten by the general population. But patients with high cholesterol, hypertension and coronary heart disease should eat less.
Pig blood (pig red), also known as liquid meat, blood tofu and blood flower, is sweet, bitter and warm, and has the effects of detoxification, clearing intestines, enriching blood and beautifying.
Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, nicotinic acid and other nutrients. According to Compendium of Materia Medica, pig blood is salty and flat, and is mainly used for hematopoiesis, miasma, stroke, traumatic injury, fracture, headache and dizziness.
Because fresh pig blood contains a lot of oxygen, many pores can be seen on the surface of processed real pig blood, which is bright in color, hard to touch and easy to break. Fake pig red has a smooth and delicate surface, no pores and is not fragile. When washed with water, no blood clots and other debris fall off.