Red sausage(hong xue chang )

Method of red blood sausage:

Raw materials for making red sausage:

1 kg of raw pig blood, 300 g of sausage skin, 500 g of broth, 20 g of coriander, 2 g of pepper, 5 g of prickly ash, 30 g of salt, and an appropriate amount of monosodium glutamate.

The steps of making red sausage are as follows

1. Sift the raw pig blood with the copper basket and put it into the basin. Heat the white meat soup, add pepper, pepper, salt and monosodium glutamate, stir well, and let cool.

2. Filter the soup into the pig's blood with copper basket, add coriander (wash and cut into powder) and stir evenly, then pour it into the washed intestines, bind it with string, put it into a clear water pot, boil it with high heat, move it to low heat and cook for about 15 minutes, remove the string and soak it in cold water.

3. Cut the cold blood sausage into 5-6 mm thick slices, boil it with boiling water, take it out, add appropriate amount of broth in the frying spoon, boil it on the high heat, then add the blood sausage slices to boil slightly, and then put the soup into the bowl.

The characteristics of red blood sausage are as follows

The color is purplish red, the texture is fresh and tender, the soup is mellow and delicious, and the flavor of northern China.

Red sausage

Red blood sausage is a famous traditional dish in Beijing. The color is purplish red, the texture is fresh and tender, the soup is mellow and delicious, and the flavor of northern China.

Pig blood, also known as liquid meat, blood bean curd and blood flower, is the most ideal blood tonic product. The red blood sausage is mainly made of this kind of raw material, which makes the dishes not only full of color and fragrance, but also have considerable tonic value.

essential information

Recipe name

Red sausage

Beijing cuisine

Type

Local characteristics

Basic characteristics

The color is purplish red, the texture is fresh and tender, the soup is mellow and delicious, and the flavor of northern China

Basic materials

1 kg raw pig blood, 300 g intestines.

Seasoning: 500g white meat soup, 20g coriander, 2G pepper, 5g Zanthoxylum, 30g salt, appropriate amount of monosodium glutamate.

Cooking methods

(1) Sift the raw pig blood with a copper basket and put it into a basin. Heat the Bainei soup, add pepper, pepper, salt, monosodium glutamate, stir well, and let cool.

(2) Filter the soup into the pig's blood with copper basket, add coriander (wash and cut into powder) and stir well. Pour it into the washed intestines, bind it with string, put it into a clear water pot, boil it with high heat, put it on a slow fire and cook for about 15 minutes. Remove the string and soak it in cold water.

(3) Cut the sausages into 5-6 mm thick slices, boil them with boiling water, take them out, add appropriate amount of broth into the frying spoon, bring them to a boil on a high fire, then add the sausages to boil slightly, and then put the soup into a bowl.

Cuisine

Beijing cuisine is also called Beijing cuisine. It mainly refers to palace cuisine (represented by Fangshan Restaurant), palace cuisine (represented by Tanjia cuisine), halal cuisine and local cuisine. Beijing local cuisine is transformed from Shandong cuisine, and influenced by other cuisines (Guangdong, Zhou, Hunan, Shandong, Jiangsu, Fujian, Zhejiang and Anhui are the eight major cuisines in China), variety and taste have changed. Roast duck, instant boiled mutton and roast meat are three famous dishes in Beijing. The eight major cuisines are famous restaurants in Beijing. The more famous one is the kongfu cuisine operated by Kongshan Tang.

Beijing snacks, commonly known as "meeting food" or "vegetable tea", are a combination of Han, Hui, Mongolian, Manchu and other ethnic snacks, as well as Ming and Qing court snacks. There are about two or three hundred kinds of snacks in Beijing. It includes small dishes with wine (such as white water goat head, fried tripe, Baikui Shao sheep head, mustard mound, etc.), pastries used at banquets (such as xiaowotou, minced meat pancake, yangyaner steamed bun, Wufu Shoutao, Mamong steamed bun, etc.) and various snacks (such as aiwowo, donkey roll, etc.) for snacks, breakfast and night. Among them, bean juice, enema, fried liver, bean curd and fried noodles are the most Beijing flavor. Some time-honored brands specialize in its special varieties, such as xiaowowo and minced meat pancakes, pea yellow and kidney bean rolls of Fangshan Restaurant, Yinsi rolls of fengzeyuan restaurant, cream fried cake of DongLaiShun restaurant, sausage of heyizhai restaurant, steamed bread of tongheju restaurant, mashong bag of Beijing restaurant, tanghuo of dashunzhai restaurant, etc. other kinds of snacks are sold in Beijing snack bars and night markets It's on sale.

In the Qing Dynasty, it is written in the poem of bamboo branches in Dumen: "three big money buy good flowers, cut cakes, make a fuss, have a bowl of sweet congee in the morning, then eat tea soup and face tea; cold fruit cake fried sweet ears, hanging furnace baked cakes, AI wo Wo Wo, fork fire just sold, and listen to hard noodles called cake; cook wheat wonton row full plate, add new Hang powder good Tangyuan..." This also shows that Beijing has always had many local snacks.

Basic characteristics

The color is purplish red, the texture is fresh and tender, the soup is mellow and delicious, and the flavor of northern China

Basic materials

1 kg raw pig blood, 300 g intestines.

Soup 500 grams, coriander 20 grams, pepper 2 grams, pepper 5 grams, 30 grams of salt, MSG amount.

Related dishes

Sauerkraut and white meat sausage

Manchu traditional food was also a sacrifice in the old times. Sauerkraut, white meat and sausages are the three swordsmen in the Northeast home cooking. They are an invincible combination.

Raw materials:

Sauerkraut, pig blood, streaky pork, refined salt, chicken essence, onion, ginger, pepper, vermicelli each amount.

Production method:

(1) Thin skinned and tender pork loin or streaky pork are cut into pieces and put into a clear water pot, supplemented with onion, ginger, large ingredients, pepper, salt, etc. after being cooked, they are cut into thin slices. The meat is white, fat and tender, so it is commonly known as white meat.

(2) Take appropriate amount of fresh pig blood, add seasoning, mix well with fresh soup, crush the blood cake by hand and pour it into the washed pig intestines, cook until tender and old, then the blood intestines are formed. After the pot, remove both ends of the rope, cut into about 6 to 9 mm thick pieces of money can be eaten.

(3) Cold food, white meat, sausage slices with garlic, leek flowers, chili oil. Hot food, saute sauerkraut in a spoon, add soup, pork, sausage, vermicelli and seasoning, stew for 15 minutes.

White meat sausage

Raw materials:

A side of fresh pork with skin, 500 grams of large intestine and 1000 grams of fresh blood.

Production process:

1. The skin of streaky pork with skin is facing down, scorch the skin with open fire, soak it in warm water for half an hour, remove the scorched skin, put it in a boiling water pot, boil it thoroughly with low fire, remove the ribs while it is hot, cool it in the air, and then cut into thin slices for plate.

2. Pig intestines clean, skin inside out, a tie tight.

3. Clear the fresh pig blood, add 1 / 4 water, salt, monosodium glutamate to the upper serum, mix well the seasoning noodles made of Amomum villosum, cinnamon, cinnamon, cinnamon, purple cardamom and clove, pour into the pig intestines, tighten the seal, lower the boiling water pot, boil it over low heat until it comes out, take out and cool it, slice it, blanch it in the water pot, add seasoning and broth such as scallion, shredded ginger and monosodium glutamate, and serve it with white meat.

Food nutrition

Pig blood is also known as liquid meat, blood tofu and blood flower.

Pig blood: sweet, bitter, warm nature, detoxification Qingchang, blood beauty effect. Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients. After plasma protein in pig blood is decomposed by gastric acid in human body, it produces a kind of detoxification and intestinal clearing decomposition product, which can react with dust and harmful metal particles invading human body, and is easy to excrete toxin. People who have been exposed to toxic and harmful dust for a long time, especially drivers who drive vehicles every day, should eat more pig blood. In addition, pig blood is rich in iron, which can improve the anemia and pale people. It is an ideal food for detoxification and beauty.

Pig blood is flat, salty, and is the most ideal blood tonic. Pig blood is available all year round, with fresh color, no impurities, soft texture, non disease pig blood as the best.

nutritive value

1. Pig blood contains high iron content, and exists in the form of heme iron, which is easy to be absorbed and utilized by human body. Children in the growth and development stage, pregnant women or lactating women eat more dishes with animal blood, which can prevent iron deficiency anemia, and effectively prevent middle-aged and elderly people from suffering from coronary heart disease and arteriosclerosis;

2. Cobalt in pig blood is an important trace element to prevent the growth of malignant tumor in human body, which is difficult to obtain in other foods;

3. Pig blood contains vitamin K, which can promote blood coagulation, so it has hemostatic effect;

4. Pig blood can also provide a variety of trace elements for human body, which is beneficial to malnutrition, kidney disease and cardiovascular disease. It can be used to treat dizziness, hematemesis, metrorrhagia, bleeding, convulsion and epilepsy;

5. In addition, pig blood can better remove the damage of dust and harmful metal particles in human body; modern medical research has found that the protein in pig blood can produce a kind of disinfection and intestinal moistening substance after being decomposed by gastric acid, which can react with the dust and harmful metal particles in human body, and then carry these harmful substances out of the body through excretion, It can be called "scavenger" of human body dirt.

Suitable crowd for pig blood dishes

It can be eaten by the general population

1. It is suitable for anemia patients, the elderly, women, people engaged in dust, textile, sanitation, mining and other work; it is suitable for people with blood deficiency and dizziness; it is suitable for people with intestinal parasites and abdominal distension;

2. Patients with hypercholesterolemia, liver disease, hypertension and coronary heart disease should eat less;

Chinese PinYin : Hong Xue Chang