Chinese Food
Beef blood with ginger
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Zingiber officinale, similar to all Zingiberaceae plants, has a unique flavor. Compared with common ginger, its aroma and spicy are more domineering. Wind ginger whether it is slow stew, or fast stir fry can maintain spicy hot temperament. In my hometown, the most representative dish of fengjiang cuisine is fengjiang chicken. It's a very classic moon dish and warm-up soup. In my family, it's the Cantonese soup that likes to drink soup. In the roadside restaurant with this soup as the sign, it's more to pick up the wind and wash the dust for the travelers. Seasoning is not indispensable in a self-sufficient home cooked dish. The characters often hang out with each other. Therefore, the combination of ginger and beef blood is a coincidence. But it makes me feel surprised and addicted.
Cooking ingredients
Cooking Steps
Step1:Beef blood treatment - the raw blood bought in the market (the raw blood can be processed cleanly and safely by itself. The most important thing is to keep the taste fresh and tender). Wash it. Boil it in cold water. The degree is that the beef blood is just cooked. Turn off the heat and take it out and put it into cold water to cool and rinse it. Finally, cut even blocks for standby.
Step2:Seasoning - a small piece of ginger is crushed to make it easy to taste (the dosage is equivalent to that of ginger); slice garlic; slice ginger; if you like spicy, you can add chili; slice onion.
Step3:Hot pot oil. Stir fried ginger, ginger and garlic slice
Step4:Pour in the beef blood. Mix with the above seasoning and stir fry for 2mi
Step5:Pour in half a bowl of water. Sprinkle with scallion. Cover the pot and simmer. Stew until the scallion is soft and ripe. The juice is half dry. Add a little oil consumption or fresh extraction (PS - when the beef blood is collected, salt has been added to promote coagulation. The seasoning is adjusted according to the bottom taste of the beef blood and its own taste.)
Step6:Let's get out of the pot, put in the plate and cook.
Cooking tips:This dish, I think, is very simple and affordable. It can be adjusted according to the materials at hand and the tastes you like. It's not necessary to have such seasonings as ginger, ginger and garlic. The scallion can be changed into leek, garlic sprout, celery, etc. the beef blood can be changed into pig blood and sheep blood. The form can be changed from stir fried vegetables and water to raw boiling soup. In short, it's a freestyle dish. I hope its playing space can bring us more surprises. There are skills in making delicious dishes.
