Pig blood, also known as liquid meat, pig red, blood tofu, etc., pig blood itself does not have a great taste, generally used as a side dish, you can fry soup, eat a variety of ways.
The pig's blood is made from pig's blood. It is fresh blood flowing into the salt water. After a little adjustment, it is left standing for a while, the blood can clot blood clots, and then the blood clot is put into boiling water and cooked. It becomes our common blood. Tofu. How much salt water will affect the taste of the pig's blood, less salt water, the finished product will be hard, more salt water, pig blood will be more tender. The time of cooking after congealing also affects the taste of the pig's blood. The blood clot should not be burned, but it should be burned thoroughly. If the cooking time is too short, it will be unfamiliar. Cooking too long will make it blistering and the taste will become worse.
Pig blood nutrition is also very rich
Porcine blood nutrient content (per 100 grams); caloric (kcal) 55.00; carbohydrate (g) 0.90; fat (g) 0.30; protein (g) 12.20; cholesterol (mg) 51; potassium (mg) 56; sodium (mg) 56; Phosphorus (mg) 16; Iron (mg) 8.7; Selenium (micrograms) 7.94; Magnesium (mg) 5; Calcium (mg) 4; Copper (mg) 0.1; Niacin (mg) 0.3; Zinc ( Mg) 0.28; vitamin E (mg) 0.2; vitamin B2 (mg) 0.04; vitamin B1 (mg) 0.03.
Porcine blood contains animal protein, fat and iron are easily absorbed by the body. It is very good for children in the growth stage, pregnant women and breast-feeding women. It can effectively improve the anemia symptoms and meet the body's demand for iron. With good digestion and absorption and high conversion rate, it is one of the child's high quality complementary food ingredients.
Pig blood also contains vitamin k and elemental cobalt are relatively rare in other foods, vitamin k can promote blood clotting, help to stop bleeding, even more elemental cobalt, it is an anti-cancer Chinese medicine trace elements, can help prevent the growth of malignant tumors in the human body .
The pig's blood also contains plasma proteins, which are unique to blood products. It can be broken down by the stomach acid in the body, producing a decomposed substance for the bowel that can invade the body's dust and harmful metals. Particles combine to drive these harmful substances out of the body, helping the body to clean its interior and removing foreign body toxins.
Porcine blood is rich in iron. Females consume pig blood and can supplement blood to improve anemia. They can also skin and moisturize cells.
Pig blood provides a variety of trace elements for the body to help with post-mortem care of patients suffering from malnutrition, kidney disease, and cardiovascular disease, and can be used to relieve dizziness, vomiting, blood stasis, hemorrhage, hemorrhage, convulsive epilepsy, etc. disease.
The benefits of pig blood are good and it is not a taboo to eat.
First of all, pig blood should not eat too much, eat too much pig blood, easily lead to iron poisoning, affect the absorption of other minerals, unless the special needs of the crowd, or a week is not recommended to eat more than twice.
Secondly, the pig's blood also contains the metabolic waste of the pig, including hormones, drugs, urea, etc. The large amount of food will also cause a burden on the human body.
Finally, pig blood should not be associated with soybeans, yellow, but also with foods such as fleece-flower root, alfalfa, lozenges, and almonds, which can easily cause indigestion, constipation and other discomforts.
How can we choose such good food as pig blood?
First of all, the fresh pig's blood contains a lot of oxygen. During the processing, there will be a lot of pores on the surface. The pig's blood has bright color, feels texture, is slightly hard, and is easy to break. It has fake pork blood surface that is sold by bad merchants. Smooth, meticulous, internal non-porous, non-friable, no blood clots falling when flushed with water. If it does not matter, it does not matter, and now many supermarkets have sterilized boxed fresh pork blood for sale. There is generally no problem if you choose to sell pork blood from a qualified manufacturer.
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