? Ingredients Introduction:

Goat blood, refers to the blood of the bovine animal goat or sheep. Fresh goat's blood after a period of time in the form of lumps, mainly dark brown or dark purple, the surface is slightly shiny, and with a fishy flavor, cooking goat's blood before blanching can remove part of the fishy taste.

? Nutritional benefits:

Sheep blood has a high nutritional value, in addition to a large amount of water, there are a variety of proteins, mainly hemoglobin, serum albumin, serum globulin and a small amount of fibrous protein. In addition, sheep's blood also contains a small amount of phospholipids, cholesterol and other lipids and grape inorganic salts and other components, with the bleeding, to remove blood stasis, detoxification, and prevention of iron-deficiency anemia, in addition, sheep's blood is also rich in iron, eating sheep's blood at the beginning of pregnancy can help pregnant women to supplement the iron. According to Chinese medicine, sheep's blood is flat and salty, and can be used for the treatment of vomiting blood, intestinal wind hemorrhoidal blood, postpartum hemorrhage, traumatic bleeding, bruises and other diseases.

? Suitable with:

So, sheep's blood is suitable for matching with what food?

? Sheep blood and tofu with, can clear the heat and fire, eliminate annoyance and quench thirst;

? Sheep blood and green garlic with, can prevent cancer, blood, strong body;

? Lamb's blood and parsley, can remove the fishy flavor;

? Lamb blood and green pepper, can relieve fatigue, digestion;

? Sheep blood and leek with, can moisturize the intestine, calcium, liver.

? Common practices:

So, what are some other common practices for sheep blood in life?

? Stir-fried lamb blood with garlic, lamb blood in vermicelli soup, lamb blood stewed with tofu, stir-fried lamb blood, stir-fried lamb blood with sharp peppers and so on.