1, how to make duck blood tender
Ingredients: duck blood tofu 500g, eel slices100g, ham sausage150g, pork100g, soybean sprouts150g, fresh yellow flowers 50g, water-borne fungus 50g, lettuce head10g.
Production method:
1. 1. Dice duck blood, blanch in boiling water, and remove; Cut off the fibrous roots of bean sprouts, cut the ham sausage into large pieces, cut the pork (fat and thin) into sections, cut the head of lettuce into strips, remove the core of yellow flowers, and cut the dried peppers into sections.
1.2. Boil the chafing dish bottom material with water, put it in a pot, add refined salt and monosodium glutamate, add blood curd, eel slices, ham sausage, meat slices, bean sprouts, water fungus, green onions and various vegetables to cook. After the bean sprouts are cut, the pot is transferred to the pot.
1.3, wok fire, pour mixed oil and heat it to 60%, add pepper and stir-fry until brown, add pepper and stir-fry until cooked, and pour it into a basin to serve.
2. How to choose duck blood?
2. 1, pore surface and color
The real duck blood tofu has no pores when it is not cooked, and its surface is smooth and dark red. There are pores after cooking. Fake duck blood tofu has honeycomb pores when it is immature, and its color is more brown.
2.2, taste
The real duck blood tofu tastes tender and smooth, with the smell of duck and no obvious bloody smell. The fake duck blood tofu has the feeling of eating jelly, and its taste is very tough.
2.3. Is it fragile?
Real duck blood is fragile and cannot be stretched. Because of the addition of chemicals, fake duck blood is tough and can be stretched.
3. Efficacy and function of duck blood
3. 1. Duck blood is the blood of domestic ducks. It is better to enrich blood, duck blood can enrich blood and detoxify. For patients with blood loss and blood deficiency, or infantile dysentery such as fish jelly, you can draw blood while it is hot, or rush into hot wine clothes. Duck blood can meet the needs of iron, because duck blood has high nutritional value and is rich in protein and various trace elements.
3.2. Duck blood has the functions of enriching blood, clearing away heat and toxic materials, and preventing and treating iron deficiency anemia. There is also a saying in China that "blood supplements blood", and animal blood is called "liquid meat" abroad. Duck blood is rich in nutrition, which can nourish liver blood and treat anemia. It can be used for blood loss, fatigue or women's menstrual hot flashes, white dysentery and other diseases. It can also be used for blood-heat upwelling, apoplexy dizziness or drug poisoning; And can detoxify gold, silver, arsenic, opium, insect bites and so on; It can also be used to prevent digestive tract tumors. It is one of the best products for protecting liver and enriching blood.
3.3, animal blood also contains a variety of inorganic salts and trace elements. These elements are indispensable to the human body.
What should I pay attention to when eating duck blood?
1, anemia patients, the elderly, women and people engaged in dust, textile, health, mining and other work should especially eat it often.
2. Patients with hypercholesterolemia, liver disease, hypertension and coronary heart disease should eat less, and those with cold and damp diarrhea should not eat.
3. Duck blood is rich in protein, but the content of fat and cholesterol is lower than that of animal meat. Therefore, compared with animal meat food, duck blood can reduce the intake of fat and cholesterol, and patients with hypertension can eat it properly. Duck blood also has detoxification effect, which can moisten the intestines and relax the bowels. It is very suitable for people with dry stools, and it is not suitable for diarrhea patients.
How does duck blood coagulate?
1 Generally speaking, duck blood is just adding a proper amount of salt to fresh duck blood and solidifying it with clear water! The solidified duck blood tastes tender and smooth, turns into slag, and can be eaten after being boiled for 5-6 minutes. For animal blood, once exposed to air, prothrombin is quickly activated to form thrombus, which is the process of duck blood formation.
2. It's easy to do it if duck blood doesn't change back to its original liquid after solidification. Heat it! Because blood coagulation is due to protein's denaturation, and protein's denaturation beyond a certain temperature cannot be reduced, you only need to heat the blood protein to inactivate denaturation, and then it will not change back to liquid at any temperature.