A list of the contents of this article:

How to buy fresh duck blood?

Look at the color: when buying duck blood, first look at the color, real duck blood is dark red, while fake duck blood is generally brown. Smell: real duck blood in the processing process after high-temperature degassing and deodorization treatment, there is no blood smell, but floating a smell of duck. Look at the shape: there are honeycomb pores inside after the fake duck blood is broken, and starch and other chemicals are often added in the processing process, so it is generally tough and can be stretched.

Look at toughness: after sucking dry a piece of duck blood with a napkin, if it becomes as tough as plasticine, it is fake duck blood. Fake duck blood is gelatinous and not easy to break, and most of the cross sections have honeycomb holes, while real duck blood is dark red, sparse and easily broken. Smell: the ratio of real duck blood to fake duck blood has dark color, good elasticity and a strong fishy smell.

Inspection and certification: in some countries and regions, duck blood products need to pass food safety certification before they can be sold on the market. Checking whether the product has the corresponding certification mark can be used as a reference to judge its quality. In short, judging the quality of duck blood requires the comprehensive use of vision, smell, touch and other senses, combined with product packaging, label and certification information.

Buying fresh duck blood is one of the key steps in cooking delicacies. Here are some suggestions to help you choose fresh and high-quality duck blood: observe the color: fresh duck blood is usually dark red or crimson, with a smooth and shiny surface. If the duck blood is light or gray, it may not be fresh. At the same time, watch for abnormal spots or impurities, which may be signs of poor blood clotting or other problems.

With chopsticks, what is easy to break is real duck blood, and what is constantly clamped is fake duck blood. Tasting is also a way to verify the freshness of duck blood. High-quality duck blood tastes tender and smooth, with duck fragrance, while fake duck blood tastes strong, similar to jelly, lack of duck flavor. The above methods are used to select duck blood to ensure that fresh and high-quality ingredients are purchased and delicious and nutritious dishes are produced. Improper choices may affect your health, so you must be careful when buying.

Finally, you might as well taste the taste of duck blood. Before buying, you can ask the merchant for a small piece of duck blood to taste. The fresh duck blood tastes delicate, melts in the mouth and has no rough feeling. If the taste of duck blood is poor, it is recommended to choose other brands of duck blood. In short, when buying duck blood, we need to consider many aspects, including the appearance, smell, texture, source, packaging and taste of duck blood.

What are the methods of buying and preserving duck blood?

The main results are as follows: 1. The preservation method of duck blood: generally, the preservation time of duck blood is 1ml 2 days. Duck blood is the blood of domestic ducks. It is better to take fresh blood. Its salty taste, cold nature, can tonify blood, detoxification, for blood deficiency, or children with white dysentery like fish jelly, can take blood while hot drink, or rush into hot wine service.

2. cryopreservation. Even if some ingredients in the blood are stored in the freezer, they are particularly vulnerable to bacterial decay and contamination, so from the point of view of health, duck blood must be eaten fresh and should not be stored in the refrigerator. Duck blood stored in the refrigerator for too long is not good for your health after eating. Soak in light salt water.

3. You can soak and keep fresh in light salt water. You need to change water once or twice a day. Generally, you can keep it for about three days without deterioration. There is certainly no way to keep fresh duck blood for a long time, so don't buy too much at one time. If you don't eat that day, don't buy it.

4. Refrigerated storage: in the case of high summer temperature, duck blood can be refrigerated and stored in the refrigerator for about a day. Fresh duck blood is not suitable for long-term preservation and is better to eat immediately after purchase. Cryopreservation: if you don't eat the boxed duck blood for a long time, you can consider keeping it in the refrigerator, but it is not recommended to keep it for too long. Quick freezing will cause bubbles in the duck blood and affect the flavor of the duck blood.

5. if duck blood is to be stored in the refrigerator, it can only be preserved for three days at most. It should be eaten as soon as possible within these three days, or soaked in light salt water. It can also be preserved for about three days, and it will not be kept fresh for too long, so we must pay attention to it.

What methods are recommended to judge the quality of duck blood?

It can be seen that the fresh duck blood is solidified with salt, so it looks very smooth, and the Q bomb is very glossy. But if it is already rotten duck blood, then the color looks very dark, and if you press it with your hand, it is very easy to break, there is no Q-play at all, and as soon as you touch it, it all becomes dregs, or something similar to a blood clot spreads out. If such a phenomenon occurs, it will prove that the duck blood has deteriorated and rotted.

Observe color and texture: fresh duck blood is usually dark red, solid and moist. If there are abnormal color spots on the surface of duck blood or it looks too dry and hardened, then it may not be high quality duck blood. In addition, if there is mucus or odor on the surface of duck blood, you should also avoid buying it. Smell: fresh duck blood should not have a pungent smell.

There are many ways to judge the quality of duck blood, here are some suggestions: observe the color: high-quality duck blood is dark red, smooth surface, no blood clots, blood filaments and impurities. If the duck blood is too bright or black, it may indicate that there may be a quality problem. Smell: fresh duck blood has a unique bloody smell, but there is no fishy smell. If you smell a pungent fishy smell or other peculiar smell, it may be that the duck blood is not fresh or improperly handled.

How to buy duck blood?

Look at toughness: after sucking dry a piece of duck blood with a napkin, if it becomes as tough as plasticine, it is fake duck blood. Fake duck blood is gelatinous and not easy to break, and most of the cross sections have honeycomb holes, while real duck blood is dark red, sparse and easily broken. Smell: the ratio of real duck blood to fake duck blood has dark color, good elasticity and a strong fishy smell.

In short, judging the quality of duck blood requires the comprehensive use of vision, smell, touch and other senses, combined with product packaging, label and certification information. When buying, choosing reputable merchants and brands and paying attention to the freshness and preservation conditions of the products can greatly improve the chances of buying high-quality duck blood.

Purchase channels: try to buy duck blood in regular supermarkets, vegetable markets or professional poultry food stores. The source of duck blood in these places is reliable and the quality is guaranteed. Avoid buying from roadside vendors or places of unknown sources, so as to avoid buying inferior products. Storage conditions: after buying duck blood, you should store it in the refrigerator to avoid direct sunlight and high temperature.

Know the source: first of all, it is very important to understand the source of duck blood. When buying, choose reputable merchants or brands, they will usually provide detailed product information, including the origin of duck blood, processing methods and so on. If possible, choose a well-known local farm or a brand with a good reputation, which makes it easier to trace the source of the product. Check the packaging: high-quality duck blood should be packed intact.

What does authentic duck blood look like? How to tell the difference?

1. The real duck blood is very thin, slippery and tender. It has a bullet on the chopsticks and eats like tofu in the mouth. Check to see if there are any holes. There are very few real duck blood holes. Duck blood is darker and darker red than pig blood and plays better. Fake duck blood is usually brown.

2. Identification method: the blood of real duck is very thin, slippery and tender. When using chopsticks, it is elastic, just like tofu in your mouth. See if there are any holes. There are very few blood holes in real ducks. Generally speaking, duck blood is darker, redder and more flexible than pig blood. Fake duck blood is usually brown.

3. Take a look: when the real duck blood is not cooked, it has no stomata and the surface is smooth. Cut with a knife, the section will have stomata of different sizes, while fake duck blood has honeycomb pores when undercooked. After the knife is cut, there will be uniform stomata in the section. In addition, the real duck blood is red, while the fake one is close. Brown. If it's cooked for a long time, it's not bad, it means gelatin is added.

4. observation color: real duck blood is usually darker than pig blood, showing a natural dark red. Fake duck blood may be light or brown, which is significantly different from real duck blood. Feel test: true duck blood is more fragile when pressing, gently pressing will produce cracks. On the other hand, fake duck blood is usually more flexible and requires more strength to crack. In addition, when picking with chopsticks, what is fragile is real duck blood, and what is difficult to break is fake duck blood.

5. Color discrimination: real duck blood is dark red, while fake duck blood is generally red brick. Look at toughness: after sucking dry a piece of duck blood with a napkin, if it becomes as tough as plasticine, it is fake duck blood. Fake duck blood is gelatinous and not easy to break, and most of the cross sections have honeycomb holes, while real duck blood is dark red, sparse and easily broken.

6. color: the real duck blood is dark red, has good elasticity after cooking, and will not fade when blanching with water. The color of fake duck blood is generally brown, and the water will be dyed red after blanching. Of course, clever unscrupulous merchants will also add pigment to duck blood to adjust color.

How to make duck blood more tender and slippery?

Low-temperature cooking: when making hair and blood, add the duck blood clot to the pot finally. As the duck blood itself is already cooked, you only need to cook it slowly over low heat to fully absorb the taste of the soup. Avoid boiling in high heat to prevent duck blood from getting old and hard. The choice of soup base: the soup with prosperous hair and blood also has a great influence on the taste of duck blood. Choose a fresh, spicy but not dry soup base, which can better set off the tender and smooth taste of duck blood.

Thicken: in order to thicken the boiled soup, thicken the soup with water starch near the end of the cooking, which can make the dish taste more smooth and tender. Sprinkle chopped onions and coriander before leaving the pot to increase aroma and color. Note: the control of heat in the cooking process is very critical, too much fire will make duck blood and tofu age and affect the taste; too small will make the ingredients can not absorb enough flavor.

Material selection: choosing fresh ingredients is the key. The main ingredients of Mao Xuewang are duck blood, tofu, soybean sprouts, lettuce, Flammulina velutipes and so on. These ingredients should be fresh, especially duck blood and tofu, which should be made on the same day to ensure a smooth taste. Knife work: cut tofu into small cubes of uniform size, wash the roots of soybean sprouts, slice lettuce, and wash the roots of Flammulina velutipes, which is not only beautiful, but also conducive to the taste of ingredients.