A list of the contents of this article:

How does the fresh duck blood clump together?

1. Steaming with salt: when taking duck blood, you can put some salt in the bowl, which is about 8% of the weight of duck blood. When it comes to boiling water, melt the salt in the bowl and pour the duck blood into the bowl. Then steam in the pot, so that the steamed duck blood is a very beautiful lump.

2. Steaming with salt: when taking duck blood, put a little salt in the bowl. Salt accounts for about 8% of the weight of duck blood. Pour in a little boiling water, dissolve the salt in the bowl, and then pour in the duck blood. Put it in a bowl and steam it in a pot so that the whole duck blood is very beautiful and blocky.

3. Fresh duck blood can be put into the container, put an appropriate amount of salt in the duck blood and stir evenly, then rest for half an hour, put the container into a hot water basin of about 75 degrees, and wait for the duck blood to form a block naturally. It should be noted that do not put too much salt, the dosage is 8% of duck blood.

How does duck blood coagulate?

The best ways to solidify the food are steaming with salt, heating and solidification, and hot water solidification.

Heat and solidify: add a little salt to the fresh duck blood and let it stand for 30 minutes, then put the container into a hot pot of about 75 ℃ to further coagulate the duck blood.

Natural coagulation: fresh duck blood coagulates naturally after being placed for a period of time. This is the solidification reaction of the protein in duck blood after contact with air, forming a block. Heating and coagulation: add a small amount of salt to the fresh duck blood and let it stand for a period of time, then put the container into about 75 ℃ of hot water and further heat to coagulate the duck blood.

The Best method of Duck Blood Coagulation

The main results are as follows: 1. The best methods of solidification of the food are steaming with salt, heating and solidification.

2. The methods of duck blood coagulation are as follows: steaming with salt, heating and coagulation, and hot water coagulation. When steaming duck blood with salt, put a little salt in the bowl. Salt accounts for about 8% of the weight of duck blood. Pour in a little boiling water, dissolve the salt in the bowl, and then pour in the duck blood.

3. Heating and coagulation: add a small amount of salt to the fresh duck blood and rest for a period of time, then put the container into hot water of about 75 ℃, and further heat to coagulate the duck blood. The temperature in hot water can cause the protein to solidify and form a block.

4. Use a basin or plate with large surface area to catch duck blood, which is beneficial to the rapid heat dissipation of duck blood. Adding a small amount of water is beneficial to the rapid cooling and solidification of duck blood. Adding a small amount of salt can make the duck blood compact and not easy to loose. Wait 10 minutes for duck blood to cool naturally so that it can coagulate.

5. add milk: in fact, many people do not know that adding milk to duck blood can also promote the coagulation of duck blood, and after adding milk, it will taste better than ordinary salted duck blood, and after the blood is wrapped in milk, the surface is particularly tender.

6. Coagulation of duck blood (1) steaming with salt: when taking duck blood, put a little salt in the bowl. Salt accounts for about 8% of the weight of duck blood. Pour in a little boiling water, dissolve the salt in the bowl, and then pour in the duck blood. Put it in a bowl and steam it in a pot so that the whole duck blood is very beautiful and blocky.

How does duck blood coagulate into tofu blocks?

Prepare a larger container and add the right amount of cold water. Add a spoonful of cornflour. Then add a spoonful of salt and stir well. Add duck blood, wait for it to solidify, cut into small pieces, set aside. Boil the water in the pot and put the chopped duck blood into the pot. Keep turning duck blood with a spatula.

Natural coagulation: fresh duck blood coagulates naturally after being placed for a period of time. This is the solidification reaction of the protein in duck blood after contact with air, forming a block. Heating and coagulation: add a small amount of salt to the fresh duck blood and let it stand for a period of time, then put the container into about 75 ℃ of hot water and further heat to coagulate the duck blood.

How to solidify duck blood into tofu cubes and steam with salt: when taking duck blood, put a little salt in the bowl. Salt accounts for about 8% of the weight of duck blood. Pour in a little boiling water, dissolve the salt in the bowl, and then pour in the duck blood. Put it in a bowl and steam it in a pot so that the whole duck blood is very beautiful and blocky.

Use a large surface area basin or plate to catch duck blood, which is conducive to the rapid heat dissipation of duck blood. Adding a small amount of water is beneficial to the rapid cooling and solidification of duck blood. Adding a small amount of salt can make the duck blood compact and not easy to loose. Wait 10 minutes for duck blood to cool naturally so that it can coagulate.

Natural coagulation: in fact, fresh duck blood has just been released is liquid, if placed for a long time, it can naturally solidify, there is no need to add any substance, but for a long time. You can prepare a larger basin, and then put the duck blood into the basin, the large area of duck blood is easier to dissipate heat, coagulation will be faster.

Why is duck blood coagulated?

1. Duck blood will coagulate naturally. You can put duck blood directly into a large bowl with a small amount of water, liquor and salt, stir it well and wait quietly. Blood is a kind of colloid, salt can affect the solubility of protein in blood, increasing the content of salt reduces the solubility of protein.

2. Because duck blood and pig blood are actually the same, when he is in a fresh state, after a constant heating, he will have a solidification phenomenon.

3. The interaction between IONIC GROUP), on the contrary, reduces the mutual attraction of protein molecules, so precipitation and solidification (SALT-OUT) occur. In addition, the blood itself has the function of coagulation, due to the existence of platelets (blood platelet) in the blood.

4. Generally speaking, for animal blood, once exposed to air, prothrombin is rapidly activated to form a thrombus, which is the process of duck blood formation.

5. For duck blood, once exposed to the air, prothrombin is rapidly activated to form a thrombus, which is the process of duck blood formation. At the same time, heating can denature the protein and solidify it. It's supposed to be chemical reaction.

6. The sodium ion in salt can interact with the protein in duck blood to form ion cross-linking and make the protein agglomerate into lumps. Natural coagulation: fresh duck blood coagulates naturally after being placed for a period of time. This is the solidification reaction of the protein in duck blood after contact with air, forming a block.

How to boil raw duck blood into pieces

1. Steaming with salt: when taking duck blood, you can put some salt in the bowl, which is about 8% of the weight of duck blood. When it comes to boiling water, melt the salt in the bowl and pour the duck blood into the bowl. Then steam in the pot, so that the steamed duck blood is a very beautiful lump.

2. Prepare a larger container and add the right amount of cold water. Add a spoonful of cornflour. Then add a spoonful of salt and stir well. Add duck blood, wait for it to solidify, cut into small pieces, set aside. Boil the water in the pot and put the chopped duck blood into the pot. Keep turning duck blood with a spatula.

3. if you want to make a blood clot, you can first put the duck blood in a container, then put an appropriate amount of salt and stir evenly, rest for half an hour, put in an appropriate amount of warm water of about 75 degrees, and then wait for it to form a block naturally. Duck blood is a common food in life, with a special flavor, delicate and delicious when eating, and more stir-fried or stewed soup when cooking.