Duck blood vermicelli soup is a traditional food in Nanjing, belonging to the Jinling cuisine, which is a more popular snack in Jinling, very representative of the local area, and is one of the nationwide, long-established and prestigious specialties.
This soup is made of duck blood, duck intestines, duck liver, vermicelli and other ingredients, they will be put into the duck soup kind of cooking at the same time, the finished product taste calm, fresh and smooth, both north and south, is now popular all over the country, loved by the food group.
Nanjing since ancient times like to eat duck, especially prevalent with duck to make dishes, known as? Jinling duck dishes a world? Nanjing's duck dishes have a history of more than 1400 years, duck blood soup is the prototype of duck blood fan soup, which puts duck blood, duck intestines, duck liver, duck gizzards and other ingredients, the Qing Dynasty, some people will be put into the fan into it, found that the taste of the soup to the next level, duck blood fan soup was born.
When duck blood vermicelli soup is made, both the boiling of the soup and the making of the ingredients adopt the traditional practice of Jinling salt-water duck, which is an important representative of Jinling cuisine, and is a unique flavor that can't be made by other cooking methods.
In addition to the good taste, the nutrition of this meal is actually very high, duck blood can be eaten to remove intestinal filth, help gastrointestinal health; fans are rich in carbohydrates, dietary fiber, protein, calcium, iron and other human body required components, after consumption of the human body is very helpful.
Related trivia is here, the following will share the detailed practice to you, if you also like duck blood vermicelli soup, then the next content must not miss!
Duck Blood Vermicelli Soup
Preparation ingredients: 1 pair of duck bones, 5 slices of ginger, 200g of duck blood, 100g of vermicelli, 50g of duck liver, 50g of duck intestines, 50g of duck heart, 50g of duck gizzard, 10g of cilantro, 10g of minced ginger, 10g of chopped green onion, ? tsp of salt, 1/2 tsp of chicken broth extract, ? tsp of white pepper, ? tsp of sesame oil, 1/2 tsp of chili oil, and one brine bag. 2 tsp sesame oil, 1/ 2 tsp chili oil
Preparation steps:
1. Blanch the duck bone rack in cold water to remove the blood stains, then boil water in a pot and put in ginger slices, add the duck bone rack after the water boils, and boil it over low heat for one hour to form a soup
2. Blanch the duck livers, intestines, hearts, and gizzards in cold water and ginger slices in a separate pot, to remove the blood. Afterwards, brine with brine on low heat for one hour.
3, start a pot of boiling water, put the duck blood boil, boil and then pick up for use.
4, pot of boiling duck bone broth, and then into the duck blood boil, boil the duck blood with the soup together into a bowl.
5, another pot of boiling water, the fans will be cooked soft, and duck blood to put together, and finally all the seasonings, coriander, ginger, halogen dirty all into the bowl, food is ready.
1, duck is relatively cool food, and has a strong fishy flavor, so the production must remember to add more ginger.
2, viscera treatment should also pay extra attention, blanching is an essential step.