Chinese Food
Chicken blood and tofu soup
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Cooking ingredients
Cooking Steps
Step1:Before slaughtering the chicken, enlarge half a bowl of cold water in a large bowl, add some salt, drop the chicken blood into the bowl and stir constantly. After half an hour, put it in the steamer and steam for about 8 minutes, the chicken blood will change color and coagulate. (a lot of people will get bloody. So the bloody scene of killing chickens here will not be photographed. If you can't kill chickens, it's recommended to get the market to let the chicken sellers kill for you. Let them handle the blood for you.
Step2:Make a few strokes in the bowl. Let the chicken blood be small pieces
Step3:In the same way, cut the tender tofu horizontally and vertically for standby
Step4:Add a few tablespoons of chicken soup to the hot pot and add cold water; add a tablespoon of cooking oil
Step5:After boiling, add the black fungus which has been soaked in advance
Step6:Boil it again and put in tofu. Then gently shake the pot
Step7:Add a little salt; add chicken blood; when the water is boiled, you can mix cornflour with water to thicken the sauce
Step8:Sprinkle with garlic leaves. Cook for a while to let the smell of garlic leaves blend into the soup
Step9:At last, you can pour it with sesame oil.
Cooking tips:1. The treatment of chicken blood is like this: put half of the water in a large bowl in advance, and then add some salt. Drop the chicken blood in the bowl, stir it for half an hour, let it mix fully, then put the water in the steamer to boil and steam for 5 minutes. If you can't buy the native chicken, you can't kill yourself. Just buy the ready-made chicken or ask for help in the vegetable market; 2. The chicken blood can't be steamed After a long time, it will not be tender if you eat it too long, so it's better not to exceed 5 minutes; 3. This dish of chicken blood is very well matched with tofu, because you can't cook it too long if you choose Tender tofu, and their taste is very similar; 4. The purpose of thickening can make the soup thick. So there are two kinds of thickenings. One is thin, the other is thick. Last time I was asked by a blogger, he said that the water was not thick when he mixed the raw meal with water? Maybe this friend never cooks. It's understandable. Of course, the sauce itself is not thick. It needs to be poured in until boiled
