After the beginning of autumn, the weather turned cold, many female friends had cold hands and feet, and the problem of yellowing of the face was committed again, many people were caused by insufficient qi and blood, at this time many people will buy ejiao to replenish blood, but the real ejiao price is very expensive, and even some people buy fake ejiao, spending more money has no effect. In fact, there are many foods in life that can also supplement iron and blood, and the most important thing is that the price is very beautiful and affordable for everyone. Pig’s blood is one of them, 5 yuan to make a big pot. Today I will share with you the delicious method of pig blood, fresh and not fishy! It’s delicious!
Pig blood is rich in iron, vitamin B2, vitamin C, protein, calcium and other nutrients needed by the human body, 50 mg of iron per 100 grams of pig blood, which is 10 times that of eggs, in the form of heme iron, easy to be absorbed by the human body, “iron” is an important element of hematopoiesis, so pig blood has a good effect of replenishing blood. Often eat pig blood not only to prevent iron deficiency anemia, but also beauty and beauty, prevention of arteriosclerosis, cleansing and detoxification, enhance physical fitness and other effects, the famous “Northeast blood sausage” production is inseparable from pig blood, is a cheap and delicious good ingredients. Ejiao stands aside, it is the champion of blood supplementation, the iron content is 10 times that of eggs, it’s a pity not to know how to eat. Today I will share with you the delicious method of pork blood cabbage vermicelli soup, it’s cold, this dish eats hot, more enjoyable than eating spicy hot pot, my family makes it 3 times a week. Pig blood is fresh and tender, not fishy at all, let’s learn from me.
【Ingredients】: 400 grams of pork blood, cut into slices and set aside, 4 cabbages washed and cut into pieces for later use. 2 green onions cut into rings, cut into pieces and set aside. 1 small piece of ginger, cut into slices, finely chopped and set aside. Finely chop half of the garlic and set aside. Wash a handful of fungus and set aside. Wash a handful of shrimp skin and set aside. 3 millet spicy washed and cut into rings for later use, and a handful of longkou vermicelli soaked soft and washed for later use.
[Specific production steps]: boil water in a pot, add an appropriate amount of salt, put in green onions, ginger slices, put in the washed pig blood clot, pour a little cooking wine and stir evenly, boil the pot for 1 minute to fish out the pig blood, the time is not too long, the pig blood is old for a long time, and it is not tender when eaten. Then put it in cool water to prevent the pig blood from getting old. After the pig blood is blanched and cooled, the pig blood removes a lot of bloody flavor, and it is more delicious when eaten.
Add water to another pot, boil the water and add a little salt, put in the cut cabbage, adding salt can not only kill insect eggs, but also make the color of the cabbage more vivid, look fresh and appetizing. Blanch for 30 seconds to remove the cool water to prevent the yellow color of the cabbage. The cabbage was fished out, we put in the fungus blanched water, the fungus was cooked and fished out for later
Add oil to a hot pot, put green onion, ginger and garlic into the oil heat to fry fragrant, burst the aroma and put it into the shrimp skin to fry fragrant, after the shrimp skin is fried fragrant, eat not fishy, the taste is more delicious, and then pour an appropriate amount of water to start seasoning, add salt, cooking wine, oyster sauce, sugar, chicken essence, balsamic vinegar, extremely fresh boil pot
The pot is open, we put in the blanched pig blood, washed vermicelli, fungus, stir well, put in the blanched cabbage and stir evenly, bring the pot to a boil, pour in millet spicy, add a little sesame oil, delicious pig blood cabbage vermicelli soup is ready, the soup is delicious, like to eat spicy we can add spicy hot pot base to the pot, but there are old people and children like I do, millet spicy put on the top to garnish, do not eat it and pick it out. This pot is indeed too much, looking at the clear soup and water, in fact, the taste is really delicious, nutritious, light and not greasy. It’s cold, this dish is hot to eat, more enjoyable than eating spicy hot pot, my family makes it 3 times a week. If you like it, let’s try it.
