Chinese Food
Let's have a bowl of hot leek and duck blood soup
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Duck blood is soft but not fishy. It's decorated with leek and egg white. It's a hot bowl of soup. It warms the whole body. Focus on the official account of microcommunity. An original video recipe every day.
Cooking ingredients
Cooking Steps
Step1:Chop leek. Trim duck blood. Dice for later use.
Step2:When the water is boiled, add 2 spoons of salt, 2 spoons of cooking wine and 1 spoonful of vinegar to blanch the diced duck blood. After boiling, remove and put in cold water.
Step3:The boiling water is seasoned with a little monosodium glutamate and 3 tablespoons salt. Add the diced duck blood and boil.
Step4:Water and raw meal are mixed into water starch according to the ratio of 2-1. While stirring, add water starch. Here, water starch is 165G in total.
Step5:Stir and pour in the egg white. Sprinkle with leek and mix well.
Step6:Add 1 tablespoon white pepper and stir well, then pour in some oil.
Cooking tips:1. Cut duck blood and keep it in the water. You can wash away the burrs. Duck blood is smoother. 2. When duck blood is blanched in water, add salt, cooking wine and vinegar to remove fishiness. 3. The viscosity of the soup depends on whether duck blood can be suspended when it is still standing. 4. Pepper should be spread evenly. It can't be poured together. It's easy to agglomerate. 5. Stir it all the time after adding water starch to prevent the paste pot. The contents and pictures of this recipe are owned by the microbody community. The contents of the recipe cannot be reproduced without permission. There are skills in making delicious dishes.
