Garlic Duck Blood

Garlic Duck Blood

by Meimeijia's Kitchen

4.8 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

3

With the coming of cold air, the weather is getting colder and colder. Many female friends around Meimei complain every day, hoping that winter will pass quickly. For women who are afraid of cold, winter is really a difficult season. Cold, nocturnal urination, remind everyone that you need to replenish blood! Nowadays, all kinds of supplements are overwhelming, but food supplements are more reliable. What kind of food can be eaten to replenish blood? Before revealing the secret, let everyone avoid 2 misunderstandings about blood supplementation, and see if you step on the thunder!
These two things really don't replenish blood!
Spinach: It is not rich in iron.
Speaking of supplementing blood, it is actually iron. According to data comparison, the iron content of 100g spinach is minimal, only 1/8 of that of pig liver.

Moreover, it is not heme iron. When it is absorbed by the body, it is also affected by factors such as oxalic acid and dietary fiber, and the absorption rate is greatly reduced. Therefore, it is not reliable to rely on spinach to prevent anemia!

Wok cooking: There is really no way to replenish iron.

When cooking, there is indeed a very small amount of iron in the iron pan that penetrates into the food, but this "penetration", more precisely, should be metal pollution caused by cooking utensils.

The iron content seems to increase, but the iron in the iron pan is not conducive to the absorption of heme iron by the human body. Therefore, don't expect to buy iron wok cooking for iron supplement.
The real food for blood is animal blood: chicken blood, duck blood

There is still some truth in supplementing blood with blood. In particular, duck blood, which is rich in high-quality protein and iron, can be called the "sacred iron supplement", and the iron content of chicken blood and pig blood is not as good as it. It is especially suitable for people with anemia, the elderly, and women. So when you buy blood, you have to ask clearly, whether it is duck blood or chicken blood, the effect can be very different.
Since it is talking about blood enrichment, today Meimei will bring you a delicious garlic duck blood, simple and delicious. You can buy a large box of duck blood for three yuan, and you can let the family eat this delicious blood enrichment in 5 minutes. It's delicious, it's a must for living at home! With it, there is no need to waste so much money to replenish blood!

When supplementing iron with plant foods, the combination of meat and vegetables is also conducive to the body's absorption of iron. Because vitamin C can promote the absorption of iron, you should not eat meat for iron supplements instead of vegetarian dishes.

Ingredients

Garlic Duck Blood

1. The ingredients are ready.

Garlic Duck Blood recipe

2. Pat the roots of the garlic with a knife a few times to pat the tissues apart and fry them more deliciously.

Garlic Duck Blood recipe

3. Cut the duck blood into thicker slices, and cut the garlic sprouts diagonally into diamond-shaped slices for later use.

Garlic Duck Blood recipe

4. Heat the frying pan, pour the minced ginger and garlic into the pan and stir-fry to create a fragrant aroma.

Garlic Duck Blood recipe

5. Add bean paste and pepper powder and sauté until fragrant.

Garlic Duck Blood recipe

6. Pour in light soy sauce, add appropriate amount of water, and bring to a boil.

Garlic Duck Blood recipe

7. Place the duck blood slices in the pot, turn to medium heat and cook until delicious.

Garlic Duck Blood recipe

8. After the duck blood is completely discolored, pour the garlic seedlings into the pot and stir fry together until they are broken.

Garlic Duck Blood recipe

9. Season with salt and serve. Some salt has been added to duck blood during the coagulation process, so salt should be added as appropriate.

Garlic Duck Blood recipe

Tips:

Duck blood is very easy to break, so it must be light in the pot, and duck blood is easier to cook, and it can be seasoned out of the pot if it changes color. Don't cook it for a long time to avoid the taste becoming old.

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