The traditional tofu balls are mainly made of tofu, with 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 Pill" and tastes You Mei.
Ingredients: 50 pieces of blood tofu, 0/6 eggs, 0/000g of fresh pig blood, 750g of fresh pork, 0/50g of refined salt and 200g of chilli powder.
Production method:
1. First, put the tofu in the basket, filter the water, chop up the pork and boil the eggs.
2. Knead the tofu into a paste, add minced meat, pig blood (250g for coloring), salt and Chili powder, and stir well.
3. Divide the bean curd with mixed ingredients into 16 equal parts, knead into balls, each part is wrapped with a shelled and cooked egg, and knead into balls.
4. Stick a layer of blood on the meatballs one by one, and put them flat on the board to dry (two or three days, you can dry them for fear of deterioration).
Product features: The prepared pork balls are round and black. When eating and drinking, cut it into 3 mm thick slices and cook it with wine. This kind of meatballs is easy to store and carry. If properly preserved, it can be preserved until May and June of the following year.
Steamed multi-cured ham
"Steamed bacon" is a famous dish with traditional flavor in Hunan cuisine, which is smoked with various bacon flavors and has a unique flavor. This dish has a strong waxy fragrance, salty and sweet taste, bright red color, flexible and not greasy, slightly thick juice, complementary tastes, and each has its own advantages.
Raw materials: 200g of bacon, 25g of broth, 200g of preserved chicken, 0.5g of monosodium glutamate, 200g of preserved fish, 25g of cooked lard and 0/5g of sugar/kloc-.
Technology:
1. Wash bacon, chicken and fish with warm water, put them in a bowl tile, steam them and take them out. Boneless preserved chicken, peeled preserved meat, scaled preserved fish; Cut the bacon into pieces 4 cm long and 0.7 cm thick, and cut the cured chicken and the cured fish into strips of the same size.
2. Take a porcelain bowl, put the bacon, chicken and fish skin into the bowl neatly, then put the cooked lard, sugar and broth with good taste into a cage for steaming, take it out and turn it over in a large porcelain bowl.
note:
1. "Bacon" is one of the main features of Hunan. Its raw materials are varied, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Cured pork: Wash 5000g pork with this pork, filter, cut into 5 strips, add 250g refined salt, 10g pepper, 1.5g sodium nitrate, 50g white sugar, marinate for 4 days, turn it once, marinate for 3 days, take it out and wash it with clear water, tie one end of the strips with hemp rope, dry it in the sun for 2 days, and then hang it. Waxed chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning tasty. The curing method is the same as that in bacon. Preserved fish: 500g of fresh fish, with gills and viscera removed from the back of each fish, washed and filtered to remove water, mixed with 250g of refined salt, pepper10g, sodium nitrate1.5g, and 50g of sugar, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in the fumigation room for 36 hours to obtain preserved fish.
2. Pickled chicken should be boned first, then leg bones. Be sure to stick the bone into the knife and pay attention to keeping the chicken shape intact. Scales are removed from the pickled fish, and the back bone and sternum are removed to keep the shape of the fish. Bacon in the middle, preserved fish on the left and preserved chicken on the right, neatly arranged in a bowl.
3. Add dried red pepper and fermented soybean to steam, which tastes better.
There are various varieties of bacon, and the varieties can be changed.
5. The steamer is tightly covered and steamed on medium fire 1 hour.
Taste shrimp
Cut off the head and tail of the lobster, brush it with a brush, then add enough spices such as pepper, pepper, star anise, fennel, cumin, garlic, ginger and stir-fry with wine, and finally cook it thoroughly.
Vegetable tofu
(1) Tofu is cooked with slow fire and steamed with pumpkin flowers, vegetables and shallots.
(2) Stir-fry Chili powder with oil and mix with it.
Dongan Chicken
(1) Cut the whole chicken and cook it for a while until chopsticks can be inserted.
(2) Take out the chicken, hold the knife by hand and cut it down. Generally, it is in the shape of a large block, so that it can be spliced into the shape of a chicken after cutting.
(3) Pour the chicken soup mixed with vinegar, ginger, pepper and salt, buckle it with a large bowl, and pour it several times repeatedly until the seasoning flavor basically penetrates into the chicken.
Vinegar radish
Production method: Wash carrots and cut them into pieces (white radish is not red in color, which is generally not used), put them in a jar, soak them in rice soup and cold boiled water, and put the jar next to a fire pit to keep the temperature in the jar at about 25℃. The jar used is best for making tea, so that the edge of the jar can be filled with clear water and the jar mouth can be sealed. After three or five days, the vinegar radish in the jar can be eaten. When eating, take out the vinegar radish and dip it in soy sauce, spicy soy sauce, pepper sauce, salt and sugar to make it sweet, sour and spicy. Without sauce, it is sour, fragrant and delicious.
After eating the sour radish in the jar, the remaining sour soup is a good brine for continuing to make vinegar radish. As long as you put raw carrot slices, you can eat them for one or two nights, and you can carry them with you, which is very convenient. However, it is necessary to keep the water along the altar dry and at a suitable temperature, so that the brine is often soaked and fresh. The more times this brine is used, the redder, the tender and the more delicious the pickled radish is.
Sour fish
Cut open the fish, clean it, sprinkle with glutinous rice and dried pepper powder, marinate in the jar for more than half a month, stir-fry for acid, then take it out of the pan, sprinkle with chopped green onion and Jiang Mo. This dish smells sour and sweet.
Fenghuang shefan
Steaming glutinous rice, indica rice, Artemisia annua, wild onion, bacon, lard, vegetable oil, peanuts, etc. You can cook and eat it now, or you can fry it afterwards. Social food will only get more and more fragrant.
Fried blood duck
Fresh ducks cut into their necks with a knife and let duck blood drip into a bowl filled with cooking wine. The duck is shaved and cut into pieces, then fried in an oil pan with ginger, dried red pepper and garlic cloves, then stewed in fresh soup until it is dry, and finally the whole duck blood is poured on the duck block, fried while pouring, and then put into the pot. Duck blood is fragrant and smooth, and duck meat is unusually fresh and tender.
Xiangxi Chili
(1) Red pepper is diced and seeded, mixed with glutinous rice flour or corn flour, mixed with salt, sealed in a jar for a period of time, and ready to eat.
(2) Because of different ingredients, it is called "glutinous rice hot and sour seeds" or "corn hot and sour seeds", which are fried and made into oil peppers with different colors and tastes.
Features: smooth, red and bright, beautiful, sour and sweet, stimulating appetite, it is a regular dish for the people.
Fried fermented tofu
First, use high-quality Liuyang Douchi, add winter bamboo shoots, mushrooms and distiller's yeast to make brine, then soak the bean curd embryo with good texture in the brine, take it out after three to five hours, rinse it with clear water, drain the water, heat the fine tea oil, add the stinky bean curd embryo, and fry it with low fire. Put the fried stinky tofu into a dish, and sprinkle with spices such as Chili oil, sesame oil and soy sauce.
Long fat pig blood
Dragon fat pig blood means that the processed pig blood is particularly tender and smooth, as delicious as dragon liver and wind fat. Fresh pig blood flavor raw material is dragon pig blood. Prepared pig blood, with dried pepper, winter vegetables (potherb mustard) and sesame oil, is slightly spicy, crispy, smooth and tender, and very delicious.
Douchi ginger
Raw material formula: fresh ginger billet 100 kg douchi 15 kg soy sauce, 3 kg liquor 1 kg sodium benzoate100 g.
Production method:
1. Ingredients: Fresh ginger should be light yellow in color, tender and juicy in meat and spicy in taste. Douchi should be of good quality, delicious, fragrant and black.
2. Petal cutting: cut one end of the ginger branch into petals, and then cut it into 3 ~ 4 pieces according to the size of the ginger.
3. Blow drying: put the above ginger slices on a bamboo mat and blow dry them to about 60 kg per 100 kg.
4. Steamed Douchi: At the same time as the dried ginger, put the Douchi into a wooden retort and steam until it is cooked.
5. Mix the steamed douchi into the sun-dried ginger slices, and put one layer of ginger and one layer of douchi into the cylinder for compression.
6. batching and sealing: after 10 ~ 15 days, take out the ginger slices, screen out the fermented soybeans, add the auxiliary materials such as soy sauce and white wine into the ginger slices, mix well, put them in a jar, and compact and seal them. Pickled for 20 ~ 30 days, yellow-brown, delicious, spicy and crispy. Can be used for stimulating appetite and increasing food intake.