How to cook duck blood until it becomes tender
As a common ingredient, duck blood is loved for its delicate taste and rich nutritional value. However, many people often encounter the problem of hard texture or strong fishy smell when cooking duck blood. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail how to cook tender and delicious duck blood, and provide structured data for reference.
1. Selection and processing of duck blood
If you want to cook tender duck blood, you first need to choose fresh duck blood. The following are the key points for choosing duck blood:
| indicator | Characteristics of high-quality duck blood |
|---|---|
| color | Dark red, uniform and free of impurities |
| texture | Delicate and smooth, no bubbles |
| smell | No obvious fishy smell |
After buying duck blood, it needs to be deodorized first:
1. Soak duck blood in clean water, add a little salt and white vinegar, and soak for 30 minutes.
2. Remove and rinse with clean water.
3. Cut into appropriate size pieces, it is recommended to cut into 2-3 cm square pieces.
2. Cooking skills
The key to keeping duck blood tender is heat and seasoning. Here are the cooking tips that are hotly discussed across the internet:
| steps | Key takeaways |
|---|---|
| blanch water | The water temperature is controlled at around 80°C and the time does not exceed 1 minute. |
| seasoning | Add salt first and then duck blood to avoid premature coagulation. |
| heat | Simmer over medium-low heat, avoid cooking over high heat |
| Ingredients | You can add ginger slices and cooking wine to remove the smell |
3. Recommended recipes for popular duck blood recipes
According to the hot topics on the Internet in the past 10 days, the following three practices have attracted the most attention:
1. Spicy duck blood
Ingredients: 300g duck blood, 50g hot pot base, 5g Sichuan peppercorns, 10g dried chili peppers, appropriate amount of minced garlic
Method: Heat a pan with cold oil and sauté the seasonings until fragrant, add duck blood and simmer over low heat for 5 minutes.
2. Pickled cabbage and duck blood soup
Ingredients: 200g duck blood, 100g sauerkraut, 500ml broth
Method: Stir-fry the sauerkraut until fragrant, add broth, add duck blood and cook over low heat for 3 minutes.
3. Garlic duck blood
Ingredients: 250g duck blood, 20g garlic, 10ml light soy sauce
Method: Saute minced garlic until fragrant, add duck blood and stir-fry quickly, then pour in light soy sauce to taste.
4. Preservation and consumption suggestions
In order to maintain the best taste of duck blood, you need to pay attention to the following things:
| Project | Suggestions |
|---|---|
| save time | Refrigerate for no more than 2 days, freeze for no more than 1 month |
| Thawing method | Slow defrost in the refrigerator |
| Contraindications | Not suitable to be eaten with cold food |
5. Frequently Asked Questions
Based on the hotly discussed questions among netizens, the following answers are compiled:
Q: Why is my duck blood always hard?
A: It may be that the cooking time is too long or the heat is too high. It is recommended to control the heat to medium and the cooking time should not exceed 5 minutes.
Q: How to remove the fishy smell of duck blood?
A: In addition to the soaking method mentioned above, you can also add a little cooking wine or ginger slices during cooking.
Q: Can duck blood be eaten raw?
A: It is not recommended to eat duck blood raw as there may be a risk of parasites. It must be cooked before consumption.
Through the above methods and techniques, I believe everyone can easily make tender and delicious duck blood dishes. Remember to adjust the ingredients according to your personal taste to create your own delicious duck blood recipe.
check the details
check the details
en
