Name: Duck Blood Edamame
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Duck blood; 80g Edamame; 1 tablespoon Soy sauce; 2 pcs Red chili; 3 cloves ginger; 1 tablespoon Doubanjiang; 1 tsp Water starch; Some oil; Some garlic; Some salt

Duck Blood Edamame

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

There is a saying in our country that "blood is used to replenish blood". Therefore, animal blood is often made into blood tofu, which is one of the most ideal blood replenishing products. Eating more blood tofu can clear the lungs, replenish iron, replenish blood, clear heat and detoxify, and have the effects of preventing and treating iron deficiency anemia.

Among the blood tofu, duck blood is the most refreshing and tender, and it is also the most suitable for summer consumption. It is often eaten cold and serum to remove toxins from the body. It is a good product for clearing away heat and detoxification. Today I use edamame to match it. Edamame is rich in nutrients and can improve human metabolism, help improve brain memory and intelligence, promote gastrointestinal peristalsis, increase appetite, lower blood lipids, supplement iron, prevent osteoporosis, and nourish skin. Skin, weight loss and other effects.

Poor appetite in summer, eating more edamame can help compensate for the loss of potassium caused by excessive sweating, thereby alleviating fatigue and loss of appetite caused by the loss of potassium; and duck blood looks tender in the hot and spicy soup It's refreshing, and it greatly increases our appetite.

Having said that, do you want to hurry up and try to cook this delicious and delicious dish for your family? "

Duck Blood Edamame

1. Boil water in a boiling pot, add a few drops of oil and an appropriate amount of salt, boil the edamame in the pot until it is six or seven mature, and remove;

2. Boil the duck blood in a pot for two minutes and then remove it;

3. Heat the pan, add minced ginger and garlic and stir fry;

4. Stir-fry until the aroma comes out, add bean paste and stir-fry;

5. Then add an appropriate amount of water, put the blanched duck blood into it and cook;

6. Add a little light soy sauce to mix;

7. Pour in an appropriate amount of water starch, and add a little salt and pepper to taste;

8. Finally, put the blanched edamame into it and collect the juice on high heat;

9. Serve it on a plate and garnish with red peppers.

Tips:
1. Separate the ingredients for pretreatment in advance, add some oil and appropriate amount of salt when blanching;
2. When the duck blood is boiled, stir-fry the ginger and garlic first, which can not only remove the peculiar smell, but also neutralize the coolness of the duck blood.
3. Both the stir-fried bean paste and the added light soy sauce contain salt. Note that you only need to add a little salt afterwards.