The way to make chicken blood solidify is to put some water in a bowl and add a little salt, and when you kill the chicken, the blood will flow into the bowl, and the blood will solidify soon.

The addition of salt to chicken blood is equivalent to the addition of impurities, so that the coagulation point of chicken blood can be reduced. The minerals contained in the salt can easily react with the blood platelets and accelerate their coagulation. Add some salt with cold water and mix well, roughly 1:10 (salt:water) ratio.

Chicken blood injected into the stirred brine container, the ratio of chicken blood and brine should be controlled in the magnitude of 1:2 (chicken blood: brine), to be completely cooled down, the chicken blood is solidified.? Chicken blood, fine texture, is usually made into blood tofu to eat.

Expanded Information:

p>The nutritional value of chicken blood is introduced as follows:

Chicken blood contains high iron content and exists in the form of heme iron, which is easily absorbed and utilized by the body. Children in the growth and development stage and pregnant and lactating women eat more dishes with animal blood as raw material can prevent and control iron deficiency anemia.

Chicken blood contains thrombin, thrombin can make the hemolytic state of fibrous proteins quickly generate insoluble fibrin, so that the blood coagulation, so it has a hemostatic effect. Chicken blood has a laxative effect, can remove the intestinal cavity of the slag turbid dirt, dust and metal particles and other harmful substances have a purifying effect, can avoid cumulative poisoning.

Baidu Encyclopedia - Chicken Blood

People's Daily Online - Feed chicken blood mixed with duck blood wildly sold all over Taiwan, the black hearted person in charge of the detention