The practice of blood cake, the practice of blood cake is a homely practice of making steamed blood

The authentic blood cake is made with soba noodles, live blood and other toppings, and then steamed in a cage. Let the steamed blood cake cool, slice and fry, and then smear the garlic sauce made of garlic paste, a little salt, vinegar and sesame oil before eating. The outside is charred and the inside is tender, spicy and delicious, and the flavor is unique.

1.Slice the rice blood cake first and then cut it into oblique pieces, and chop the coriander into minced pieces for later use.

2.Heat 1 tablespoon of oil in a pot, stir-fry the rice blood cake until the surface is slightly charred, then add soy sauce, rock sugar, mirin and wine and cook over high heat until the bubbles of the sauce become fine, pour in an appropriate amount of water and bring to a boil, then sprinkle in a part of white sesame seeds and coriander and stir-fry evenly, then remove from the pot and put it on a plate.

3.Finally, sprinkle with the remaining white sesame seeds and coriander to garnish and you're done.

Hehe, I happened to have eaten in Guizhou Miao Village for more than nine years. It's really fragrant. The upstairs approach is not Hmong's. Not authentic. I'll give you a recipe.

10,000 grams of white tofu.

15 grams of five-spice powder.

500 grams of pig blood.

125 grams of table salt.

850 grams of net fat meat.

1.After putting the white tofu into a large basin and rubbing it into fine wool with both hands, it is whipped into a puree in one direction, and pig blood, salt, and five-spice powder are added; Cut the fat into 7 mm thick strips.

2.Take about 50 grams of tofu velvet and form an oval lump with your hands, then stick three fat pieces of fat meat symmetrically and vertically on the tofu snake, and take about 150 grams of tofu velvet and wrap it outside, slightly tightened. All the regiments are completed in the same way. Place them one by one in a basket.

3.Put the basket containing the tofu snake in a warm place of 25 to "collect sweat", then pinch it 1 or 2 times by hand to make it completely formed, and then hang it all over the wood stove to smoke and roast, and it can be eaten when the surface is black after about 20 days. Before eating, wash the surface of the blood tofu with warm water, steam it for about 1 hour on the basket, take it out, slice it and put it on a plate.

Key) 1Whip the tofu velvet and whip it in one direction, and the pig's blood can be added in batches to make the ingredients mix evenly.

2.The tofu should be placed in a basket, and there should be a certain distance between the lumps.

Drip the chicken blood in a bowl with a little salt water in advance, stir it and leave it alone, it will curdle in a moment.

A bowl of pig's blood.

Water bowl. Chicken fat (lard is better) tablespoon.

Salt to taste. Soy sauce 1 tablespoon.

Sichuan pepper powder to taste.

Chicken broth to taste.

Chopped green onion to taste.

The practice of steamed pig's blood cake.

Pig blood, please click to enter **Description.

times the water, pour in a spoonful of chicken fat, pork broth is better, no broth pork fat can also be.

Please click Enter a description.

Mix the chicken fat and melt it completely and let it cool.

Please click Enter a description.

Pour in the pig's blood, stir well, add pepper powder, salt, soy sauce, chicken powder, chopped green onion and stir well.

Please click Enter a description.

After the water is boiled over high heat, steam in the pot for about 15 minutes.

Please click Enter a description.

Add fresh pig blood to the seasoning.

The steamer is ready.

Place the prepared pig blood in the pot.

Close the lid. Steam for about 15 minutes.

Steamed. Very tender and delicious.

It's ready to eat.

<>1. Ingredients: 1 small bowl of pig's blood, chopped green onion, Sichuan pepper powder, salt, oil, soy sauce.

2. Pour a small bowl of pig's blood into the soup bowl.

3. Pour in the same amount of water as pig blood, you can also add more, but it should be controlled within the times! Stir well, take out the chopsticks stained with blood, the pig blood is hung on the chopsticks like this, the proportion is just right, so add the hungry manuscript water is added slowly, and try while adding, which is one of the keys to the tender and old pig blood.

4. Add chopped green onions, Sichuan peppercorns, salt, oil, and stir to combine! Just a little salt, because I like to eat soy sauce, if you don't like soy sauce, Qingxiao will put more salt. The soy sauce is steamed before it is put in.

5. Put it in the steamer, buckle a plate on the bowl, then cover the pot, steam for six minutes after boiling the water, turn off the heat and take it out for two minutes, and it's done.

Summary. Hello, pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients, with glutinous rice steamed, not only good preservation of pig blood nutrition, but also make glutinous rice have another flavor.

Hello sleepy plum, pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients, with glutinous rice steamed, not only good preservation of pig blood nutrition, but also make glutinous rice have another flavor.

Ingredients: glutinous rice, pig's blood, peanut flour, sweet and spicy sauce, coriander, soy sauce paste, sugar. Method:

1. After buying back the pig's blood on the market, add salt to the ridge and mix well for later use. 2. Peanut flour and Chinese ant chop sugar are mixed and sold evenly. Wash and chop the parsley and set aside.

3. Soak the glutinous rice in water for half an hour and drain the water. 4. Steam the glutinous rice. 5. Put the steamed glutinous rice into the pig's blood and stir.

6. Cut the pig blood cake into long strips, pass through it with a bamboo skewer, put it in the steamer and steam it for about 5 minutes until cooked, the steamed pig blood cake is first dipped in soy sauce paste and then dipped in sweet and spicy sauce, and then mixed with peanut flour and coriander.

Rice blood cake is commonly found in roadside stalls, and after steaming, it is mostly sold in sauce, peanut flour or coriander, and can be used as a staple food or snack. Below I have brought you the practice of Taiwanese rice blood cake, I hope it will be useful to you.

Rice blood cake refers to a local specialty rice cake made of rice and blood. In southern China, rice is the main food, and steaming and boiling methods are often used to change the type of rice food. In the past, after killing the duck, the farmer could not bear to pour out the duck blood based on the virtue of frugality, so the rice and duck blood were served in a food container, and the sauce was eaten after steaming.

Later, it spread to the people and gradually became a civilian snack, also known as "duck blood cake". However, the price of duck meat is high, raising is time-consuming, duck blood is in short supply, and chicken blood is not easy to coagulate, so pig blood is gradually replaced by duck blood, becoming "pig blood cake". Therefore, rice blood cake is another name for duck blood cake and pig blood cake.

Pig blood cake is often used with fresh pig blood to add glutinous rice, salt and other materials, and then steamed into a coagulated lump, the taste is harder than the general glutinous rice cake. There are also those made using duck blood. Blood cakes, which are usually harder, are more suitable for cooking.

Rice blood cake is commonly found in roadside stalls, and after steaming, it is mostly sold in sauce, peanut flour or coriander, and can be used as a staple food or snack. During autumn and winter, rice blood cake is also one of the first choices for hot pot ingredients, but it cannot be cooked for a long time, it is easy to stick to the bottom of the pot and has a burnt taste. Like glutinous rice sausages, they can be used as a substitute for rice.

It can be cut into small pieces for hot pot ingredients, or cut into strips and made into lo-mei and oden ingredients. In the treatment of the food stalls, it is steamed or fried.

Ingredients: 1000 grams of pig blood.

Excipients: 40 grams of garlic (white skin), 30 grams of green onions.

Seasoning: 40 grams of soy sauce, 5 grams of peanut oil, 10 grams of peanut kernels (fried), 5 grams of star anise, 5 grams of Sichuan peppercorns.

How to make rice blood cake:

1. Peel and slice the garlic, wash and cut the green onion; Mash the peanut kernels into peanut flour.

2. Put the marinade (star anise, peppercorns) into a gauze bag and seal it tightly to make a halogen bag.

3. Steamed pig blood cake into pig blood cake, put it in boiling water, blanch, drain and cut into pieces.

4. Put green onions, garlic, marinated buns, pork blood cakes, soy sauce and water in the pot, boil over high heat first, and then marinate over low heat for half an hour.

5. Sprinkle peanut flour and sprinkle with peanut oil.