What brand of pig blood balls is the best to eat, and how to make pig blood balls delicious?

Pig blood balls, also known as bloody tofu, are a traditional home-cooked dish in the Shaoyang region of Hunan. It's annual.

Ten. In January and December, almost every household makes this product for several months.

The Origin of the Sayings:

Suining is located in Hunan. The area inhabited by Miao and Han was called Zhuzhu in ancient times. Belonging to Baoqing Mansion, blood tofu is also called blood ba, pig blood balls.

It is a kind of New Year's food made by the local Miao family on the winter solstice. There is a long tradition. Legend has it that it is related to another traditional local food, black rice.

According to legend, after the Yang family imprisoned Yang Liulang, every time Yang Paifeng went to the prison to deliver food to Liulang, he was eaten by the jailers. So Yang Paifeng came up with the idea of using a plant mixed with glutinous rice to steam into a pot of rice, the color of which was like black charcoal. And the next meal is replaced by blood tofu with a black appearance.

Because of the darkness, the jailer didn't dare to eat the meal delivered this time, and it was finally delivered to Rokuro. This story has been spread in the local area, and in order to commemorate the witty Yang Paifeng, a local celebration such as a song race is held every year on the eighth day of the fourth lunar month, which is called the "Girl's Day". Black rice and blood tofu have been inherited as traditional foods.

The production of blood tofu is very particular in the local area. Pig blood is made from fresh, unclotted fresh blood from freshly slaughtered live pigs, and tofu is made from local soybeans, and tender ones are preferred. In addition, choose moderately fat and thin pork belly, orange peel and other spare.

From the preparation of the ingredients to the production to the baking. It takes at least 20 days, and it is not good to bake less, and it is not good to bake in a hurry, so that you can get the fragrant and unique flavor of blood tofu. Due to the delicious taste of pig blood tofu, it gradually spread in the surrounding area, and was called "Baoqing specialty", and Baoqing is today's Shaoyang.

However, when it comes to taste, Suining is the best. This is inseparable from the unique local production method. In addition, Suining is a mountainous area, and residents use firewood as the main fuel for baking.

The wax fragrance produced by the firewood smoke of the blood tofu is unique. This is also something that cannot be replicated in the surrounding area, because the area around Suining is not mountainous. The inhabitants mainly burn coal.

Speaking of which, you might say how much wood the locals burn in a year. In fact, the common people use shrubs for cooking fires. The area is so well forested that it has been called a "magical oasis" by UNESCO.

The tourism resources are very rich and undeveloped.

Traditional tofu meatballs are made with tofu as the main ingredient and a moderate amount of pig's blood and pork. In recent years, eggs have been added to the raw materials, one egg per pill. It is called "money pills" and has a particularly beautiful taste.

Baoqingfu brand pig blood balls are available on Jingdong.

Pig blood balls, also known as blood baba tofu, are the traditional famous dishes of our Qidong people, and the balls are made of tofu as the main ingredient, with an appropriate amount of pig blood and pork.

In our Hunan Qidong, close to Shaoyang, almost every rural person will make this food. In the winter solstice month every year, a lot of preparations will be made as New Year's goods. The production of meatballs is very particular, pig blood needs to be made of fresh blood that has just been slaughtered by live pigs and not coagulated, tofu must also be selected fresh and tender, and materials such as pork belly with moderate fat and lean are selected.

The baking of meatballs is very important, it is not good if there is less fire, it is not good if the fire is urgent, it is not hurried, it is dry slowly, this is enough to get perfect pig blood balls. In the taste of our Qidong people, the flavor of pig blood balls is unique, the wax fragrance is fragrant, it is a kind of nostalgia that people who are running around can not forget when they go to the **, it can be fried, steamed, of course, for our Qidong people, the most delicious is fried, a simple stir-fry, no matter the wine and rice are the best dishes in the taste of our rural people.

Ingredients: 1 pig blood ball.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green garlic.

The practice of stir-fried pork blood balls with green onions:

1. Cut the pig blood balls into slices.

2. Boil in boiling water to bring out the salty flavor and remove it.

3. Then put it in the hot oil pan.

4. On high heat, stir-fry slowly until both sides are scorched.

5. Add the green garlic segments.

6. A pinch of chili powder.

7. Stir-fry together.

8. Remove from the heat and put on a plate.

The way to eat pork blood balls is to cut it into slices, add chili powder and green garlic and stir-fry, the operation steps are as follows:

Ingredients: 1 pork blood ball, appropriate amount of green garlic, appropriate amount of chili powder.

1. Cut the pig blood balls into slices.

2. Boil in boiling water to bring out the salty flavor and remove it.

3. Then put it in the hot oil pan.

4. On high heat, stir-fry slowly until both sides are scorched.

5. Add the green garlic segments.

6. A pinch of chili powder.

7. Stir-fry together.

8. Remove from the heat and put on a plate.

Pig blood balls are a specialty of Shaoyang, Hunan.

As a special dish in Shaoyang, Hunan, pig blood balls are made of tofu with pig blood and pork belly. For those who have never heard of or eaten this dish, the black appearance of this food may seem strange at first glance, but if you taste it, you will definitely praise it.

In the Shaoyang area of Hunan, it arrives every year.

Ten. In January and December, every household will start to make pig blood balls, which are oval in shape and black in color. The locals are very particular about the preparation of this food, and it takes more than 20 days from the selection of ingredients to the completion of the production, and each procedure must be accurately mastered.

Pig blood balls.

It is said that in the Song Dynasty, there was a mother and son in Shaoyang, and in order to make her son healthier, the mother sent him to the nearby temple at that time since he was a child, and practiced martial arts with the monks in the temple. Although his body has become stronger, his son looks significantly thinner because he can only eat a vegetarian diet every day.

The mother was very worried and wanted to bring some food to her son, but the temple could not eat meat. The mother thought for a long time, and suddenly saw a family killing pigs, although they could not eat meat, they could add pig blood to tofu. If you don't break the vows, you can taste the meat.

So she bought tofu and pig's blood and made it into a black food. The mother took the black food she had prepared to the temple and gave it to the monk and her son. The monk in the temple asked what it was, and the mother explained that it was made of blackened tofu, so the monk dispelled the doubt.

After the monk and her son ate this food, they were full of praise, and they obviously felt more powerful.

Later, my mother told everyone that this dish was actually made with pig's blood. But everyone was touched by the mother's heart for her son, and they didn't blame her. Even after the news spread, many people started making this food.

And because the mother's son won the champion, everyone used this food as the champion's special food, and it has been passed down to this day.

Pork blood balls are a traditional dish in Shaoyang, Hunan Province, ChinaIt belongs to Hunan cuisine, also known as blood tofu or pig blood cake, this dish is made of tofu as the main ingredient, with an appropriate amount of pig blood and pork. In recent years, eggs have been added to the raw materials, one egg per pill. It is called "money pills" and has a particularly beautiful taste.

Annual. Ten.

In January and December, almost every household makes this product for several months, and it is a kind of New Year's food made in the local winter solstice wax moon, which has a long tradition.

According to legend, during the Song Dynasty, there lived a pair of orphans and widows on the land of Shaoyang, the man in the family died of illness at an early age, and the mother worked hard to raise her son. In order to let her son have a strong physique, the mother sent her son to the Yunshan Temple to practice martial arts with the monks. It is very hard to practice martial arts, but you can only eat vegetarian food when you live with a monk.

The mother was very distressed when she saw her son lose weight day by day. I thought about making some meat dishes to send to improve my son's life, but I was afraid that the abbot in the temple would not allow it, so I was depressed all day long. Thinking hard all day long, I can't find a wonderful way.

One day, when she returned from the bazaar, she saw a family killing pigs, and she had a whim, and she thought that adding pig blood to water tofu could satisfy the cravings for meat and avoid the precepts of Buddhism. Immediately begged for pig's blood, bought water tofu and went home, mashed the tofu, mixed in the pig's blood, and then kneaded the tofu into a ball, and hung it on the firewood stove to dry.

From the outside, it was just a black mess. The mother took the black slimy thing to the temple and gave it to the monks and her son to eat. The abbot wondered, and asked what it was?

Mother, it is made of dried tofu with water, so the abbot has no objection. The monk and his mother's son ate this dish made of black and slimy things, and they felt delicious, and they were able to eat several more bowls of rice at each meal. Practicing martial arts in this way makes it more energetic.

So, the mother regularly sent this black and slimy thing to the temple to cook for them. Later, after this son practiced martial arts and went down the mountain, he participated in the martial arts recruitment examination of the court and won the martial arts champion in one fell swoop. At this time, the kind mother told everyone that her black slimy thing was not only made of tofu with water, but also with pig's blood in it.

However, no one blames the kind mother anymore.

After the news spread, every household in Shaoyang began to make this black and slimy thing, and named it "blood cake". Because of its delicious taste, it is also the legend that you can be the champion of high school after eating, so the folk have been passed down from generation to generation and have been passed down to this day.

Pig blood balls are a specialty of Shaoyang, Hunan. Pig blood balls, also known as laughing and molding blood baba tofu or pig blood cake, is a traditional famous dish in Shaoyang City, Hunan Province, China, and belongs to Hunan cuisine. Due to the delicious taste of pig blood balls, it gradually spread in the surrounding areas and was called "Baoqing specialty", and Baoqing is also Shaoyang.

Annual. Ten.

In January and December, almost every household in Shaoyang, Hunan Province made pig blood balls for several months. Pig blood balls are a kind of New Year's food made in the local winter solstice wax moon, and have a long tradition.

The preparation of pig blood balls is very particular in the local area. Pig blood is made from freshly slaughtered fresh blood from live pigs, and tofu is made from local soybeans, and tender ones are preferred.

Traditional pork blood balls are made with tofu as the main ingredient and an appropriate amount of pig blood and pork. In recent years, eggs have been added to the raw materials, one egg per pill. It is called "money pills" and has a particularly beautiful taste.