Pig blood, tomato and fungus soup
By TyriqueKihn
Pig blood is rich in more than ten trace elements such as iron, potassium, calcium, phosphorus, zinc and copper. Medical research has proved that eating pig blood regularly can delay the aging of the body, improve immune function, and clean the "garbage" produced by human metabolism. It is known as the human body's "scavenger." Drugs such as detoxification and beauty capsules that are currently popular on the market, as well as intestinal cleansing, fitness and bodybuilding projects that people are keen on in large cities, are consistent with the medical saying that "if you want to live forever, your abdomen should always be clear." Eating pig's blood regularly is cheap and good for your health. Especially in the elderly, the function of the circulatory system is weakened, and the blood flow and blood flow speed of many important organs are significantly reduced, which requires more hemoglobin in the blood to make up for it. Protein and iron are both important components of hemoglobin. Both are the highest in pig blood. Especially pig blood also contains easily absorbed heme iron, which is of great help to the healthy development of teenagers. Pig blood is also a natural laxative food. In short, the nutritional value of pig blood is beyond the reach of any food.
Recipe Recommendations
- pig blood appropriate amount
- tomato appropriate amount
- black fungus appropriate amount
- edible oil appropriate amount
- broth appropriate amount
- green onion appropriate amount
- minced garlic appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Pig blood, tomato and fungus soup
1
Ingredients: pig blood, tomato, black fungus seasoning: edible oil, stock, chopped green onion, minced garlic, cooking wine, chicken essence, salt, vinegar
2
Slice pig blood into thin slices, slice tomatoes into slices, soak black fungus, wash and tear small flowers.
3
Place the pan on fire, put the oil on heat, add chopped green onion and minced garlic and stir-fry until fragrant, add pig's blood and stir-fry until both sides change color.
4
Add the stock and bring to a boil, then add tomatoes and black fungus, add a little cooking wine and bring to a boil.
5
Cook for another 5 minutes, add salt, chicken essence, and a little vinegar to taste.