Duck blood vermicelli soup is salty, fresh, tender and appetizing. Children will eat a bowl of it in one gulp!

As the weather gets colder, and children gradually go back to school, what to eat in the morning has become a problem that parents worry about. Children just wake up in the morning and their appetites are not fully opened. At this time, they need some food with stronger flavors to help them whet their appetites so that they have enough energy to face a morning of study.

Today I recommend duck blood vermicelli soup, which is very suitable for breakfast in autumn and winter. Of course, it is also a good choice for dinner. For children, eating some duck blood is still very beneficial to the body.

You should know that duck blood is not only rich in nutrients, but also rich in iron, which is relatively higher than the iron content in pig blood. Giving children some duck blood on a daily basis can effectively prevent iron deficiency anemia.

Secondly, the protein in duck blood can be decomposed by gastric acid to produce a laxative substance. This substance can react with dust and metal particles that enter the human body and be excreted from the body, so children can eat duck blood in moderation.

In order to make duck blood vermicelli soup delicious, in addition to the basic seasoning, white pepper is indispensable. With the addition of white pepper, the overall taste of the soup can be greatly improved. Moreover, white pepper can make children sweat slightly in the early autumn morning, warming up the whole body~ so that children can be in a better spirit to face a morning of study~

Material:

30g duck blood, 20g cooked duck intestines, 15g fried tofu, 50g vermicelli, 5g sliced ​​ginger, 0.1g white pepper, 2g coriander, 500ml broth, some chili oil, some salt

step:

1. Slice the ginger and put it into the broth. After the broth boils, add the duck blood and cook for 3 minutes.

2. Add the duck gizzards and cook for 1 minute. Remove the ginger slices after adding the duck gizzards.

3. Cut the fried tofu in half and put it into the pot. Add the vermicelli into the pot and season with salt and white pepper.

4. Chop the coriander and sprinkle it into the pot. Add chili oil and stir well. It is ready to eat.