Duck blood is rich in minerals such as iron and calcium, and it is nutritious. "Notes on Materia Medica" says that "duck blood is used to treat detoxification, but it must be solved by hot drinking, which is also a method handed down from ancient times to modern times". The dishes such as "duck blood vermicelli" and "Mao" in the restaurant are all duck blood.
Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, nicotinic acid and other nutrients. Generally speaking, friends in Northeast China will take fresh pig blood as blood tofu after killing pigs every year. Or mixed with chopped green onion, Jiang Mo and various seasonings to make blood sausage, which has strong northeast characteristics and is also a hard dish for entertaining guests. Korean friends will also use pig blood, rice, glutinous rice, vegetables and various seasonings to make rice sausages.
Chicken blood contains iron, protein and various trace elements. Generally, when we describe a person who is in a very passionate and excited state when working or doing things, we will use "chicken blood" to ridicule. Compared with duck blood and pig blood, chicken blood seems to be rarely mentioned in our daily life, and it is not as common as duck blood and pig blood in the market and dining table. This is because chicken blood can provide people with rich nutrition, but it is a hot and dry food. After eating it, it will accumulate heat and poison in the body, which will easily lead to a variety of symptoms of getting angry or other diseases, so people will eat less chicken blood.
1, in terms of iron content: duck blood >; Chicken blood >; Coagulated pig blood (used as food)
2. From the point of view of blood supplement: duck blood is the best.
3. In limiting protein, chicken blood is the first choice.
Generally speaking, these three kinds of blood are suitable to help us supplement iron and blood. Duck blood is the most common in the market. Cooking duck blood with common spinach can not only enrich blood and nourish blood, but also help to maintain the liver and regulate liver qi. The simplest way is to "stir-fry spinach with duck blood". The manufacturing method is as follows:
Ingredients: a handful of spinach, a box of duck blood, onion, ginger and garlic.
Seasoning: cooking oil, cooking wine, soy sauce and salt.
Production method:
Step 1: Select and clean spinach, dice duck blood, and cut onion, garlic and ginger into chopped green onion, minced garlic and Jiang Mo with a knife.
Step 2: Put the pot on the fire, add clean water, add a little salt after the water boils, then add spinach, blanch for 0/min, then take it out and let it cool, and then squeeze it out to cut into sections. Then pour a little cooking wine into boiling water, blanch the duck blood clot to remove the fishy smell, and remove the duck blood until the color becomes dark.
Step 3: Put the wok on the fire, add cooking oil when the wok is hot, add chopped green onion, Jiang Mo and minced garlic when the oil is hot, stir-fry with a shovel, then add duck blood clots, stir-fry until the surface changes color, add a little water to prevent duck blood from being dried, add a little light soy sauce, and cover the pot and stew for one minute.
Step 4: Add blanched spinach, stir-fry until it is nearly cooked, add appropriate amount of salt, stir-fry evenly, then turn off the fire, take out the pan and put it on the plate.
This dish is simple, convenient and quick to make; It should be pointed out that:
1, because spinach contains oxalic acid, it is best to blanch it with boiling water before eating. Blanching water can remove 80% oxalic acid, so it tastes less astringent; In addition, if not blanched, the combination of oxalic acid and calcium is easy to form calcium oxalate, which affects the absorption of calcium by human body. When blanching spinach, adding some salt can make the dish greener. In order to prevent nutrient loss, it is suggested to blanch the whole tree, and cut the spinach into small pieces after blanching.
2. Duck blood smells like fish. Before cooking, it is recommended to blanch with boiling water and add a small amount of cooking wine to cook for about half a minute. This not only helps to remove the fishy smell, but also helps to stew the dirty things in duck blood.
Although duck blood is rich in nutrition, it is often used to make duck blood products or duck blood products in the market now. Therefore, it is very important to choose good duck blood products.
1. First, choose duck blood produced by regular channels and manufacturers. Generally speaking, good duck blood looks red and bright. Generally, it has no pores when it is not cooked, and it smells fishy. The cooked duck blood is tender and smooth, and it will be broken with chopsticks.
2. The real duck blood tofu is dark red, with no pores when it is not cooked, and the surface is smooth; Fake duck blood is close to brown.
3, the real duck blood is delicate and tender, and it tastes like tofu in the mouth. Fake duck blood is generally tough and tough, like jelly;
In addition, chicken blood, duck blood and pig blood are high in nutritional value, but they are not recommended to be eaten every day because of the complex composition of animal blood and the effect of moistening intestines.
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