Shaanxi Food-----Sheep's Blood in Pink Soup
Overview
Pink soup sheep blood, also called pink soup blood tofu and pink soup red silk, is a famous traditional semi-soup snack in Shaanxi Province. Sheep blood in pink soup has relatively comprehensive nutrients and is rich in protein, carbohydrates, vitamins and minerals, especially the trace element content of organic iron, which is the highest among all snacks.
Tags
Ingredients
Steps
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Prepare materials.
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Cut the sheep's blood into thin strips.
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Cut the tofu into thick slices.
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Soak the vermicelli in cold water until soft.
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Heat a wok and roast the peppercorns and cumin over low heat until fragrant.
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Heat the wok and roast the cinnamon, star anise, grass fruit and galangal until fragrant.
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First grind the Sichuan peppercorns and cumin into fine noodles, then mix the other seasonings and roll into fine flour. After grinding, mix with the Sichuan peppercorns and cumin noodles evenly.
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Cured oil is also the main seasoning. The preparation method is to boil the seasoning bag in clean water until the flavor is gone. Take out the seasoning bag, pour in lard and continue cooking until the water evaporates. Mix the water and boil it dry. Add the seasoning to the lard to make cured oil.
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Add water to the pot. After the water boils, first add 2 grams of salt, then add the crushed seasoning noodles, and keep the soup pot open.
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Boil the pot and cook the tofu for a while.
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Put the sheep's blood in a colander and put it into the soup pot and shake it a few times until the sheep's blood is mature.
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Add the soaked vermicelli into the colander and boil the soup once.
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After the vermicelli, sheep blood, and tofu are cooked, take them out and put them into bowls.
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Then add the cured oil, chili oil, coriander, and minced green garlic in order, pour an appropriate amount into the soup and serve.
