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How to make delicious blood tofu?
Blood tofu is a very valuable part of the pig, as it is highly praised as a top-grade cooking material. It is rich in nutritional value, containing iron and other beneficial components, and has a strong nourishing effect on the body. However, blood tofu has a certain fishy smell, and it is especially important to pay attention to removing the fishy smell when cooking. Let’s take a look at how to make delicious blood tofu.
Method one:
1. Cut the blood tofu and bean curd into pieces of the same size, and slice the scallions.
2. Heat oil in a pot, add dried chili, ginger slices, and scallions, stir-fry until fragrant, then add blood tofu and bean curd, add soy sauce, salt, sugar, cooking wine, and a suitable amount of water. Stir-fry until the sauce is slightly thick, then add wet starch and stir until well blended.
Method two:
1. Bring a pot of water to a boil, add the liver meat, and cook over low heat until the meat is done. Remove and set aside. The remaining stock is used as the base for the soup.
2. Add oil to the stock, fry the scallion and garlic until fragrant, then add the whole blood sausage, ginger slices, and some preserved Chinese cabbage. Reduce heat and cook until done and flavorful.
3. First, cut the blood sausage and liver meat into small segments, place them in a bowl, and then add green onion segments, preserved Chinese cabbage dices, and sprinkle with hot soup. Add pepper.
Method three:
1. Rinse the blood tofu, cut into small pieces, and drain the water. Remove the roots of the sprouts.
2. Heat the oil and fry ginger slices until fragrant.
3. Fry the blood tofu in the pan for 1-2 minutes.
4. Flip and fry for another 1-2 minutes, then add sprouts and stir-fry over high heat.
5. Add scallions and stir-fry after the sprouts are partially cooked.
6. Season with salt and chicken essence.
Method four:
1. Main ingredients
First, chop the chili, garlic, preserved vegetables, green onions, and ginger into dices, and reserve some green onions and chili for garnishing.
Heat a wok and add a little oil, then stir-fry black pepper, garlic, chili, and ginger until fragrant.
Add preserved vegetables and stir-fry to release the aroma of preserved vegetables.
Add the diced blood tofu and stir-fry together.
Add cooking wine to the wok, then add brown sugar and a little cold water, allowing the blood tofu to cook through.
Add mirin, oysters, and finely chopped green onions together, stir-fry until cooked, season with soy sauce, and add sesame oil.
After the dish is plated and garnished with chili, finely chopped green onions can be served.
