Every year 1 1 month and1February, almost every household makes this product for several months. This is a kind of China New Year food made in local winter solstice and twelfth lunar month, which has a long tradition.
Chinese name
Zhuwanzi
Foreign name
Pig blood tofu balls (pig blood tofu balls)
classify
Hunan cuisine
Someone's taste
Delicious and delicious
major constituent
Pig blood, tofu, pork
Place of production
Shaoyang City, Hunan Province
process flow
Zhuwanzi
The production of pig blood meatballs is very particular in the local area. Pig blood is fresh blood that has just been slaughtered by live pigs, and tofu is made of local soybeans, which is tender and smooth first. In addition, pork belly with moderate fat and thin, dried tangerine peel, ginger, garlic seeds and pepper are selected as seasonings. From material preparation to production to baking. It takes at least 20 days, not less roasting or urgent roasting, to get the waxy and unique pork blood meatballs.
Because pig blood meatballs are delicious, they gradually spread in the surrounding areas, and are called "Baoqing specialties", which is today's Shaoyang.
Zhuwanzi
But when it comes to taste, Wugang is the best. This is inseparable from the unique local production methods. In addition, in mountainous areas, residents use firewood as the main fuel for baking (what's more, they use chaff, peanut shell, sunflower seed shell, orange peel and so on. As fuel, or mixed and baked together to make their fragrance more distinctive). Firewood smoked blood, unique wax fragrance.
Raw materials: main ingredients ~ soybeans, fresh pig blood and pork; Accessories ~ orange peel, ginger, garlic seed, pepper and sesame oil (rapeseed oil).
raw-food material
Traditional pig blood meatballs 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.
Formula of raw materials: 750g of fresh pork, 50g of refined salt150g and 200g of Chili powder.
manufacturing method
1. First put the tofu in the basket to filter the water, and then chop the pork.
2. Knead the tofu into a paste, add minced meat, pig blood and salt, and stir well.
Zhuwanzi
3. Divide the tofu paste mixed with the ingredients into 16 equal parts, knead it into balls, and knead it into balls.
Put the meatballs in bamboo cages one by one, hang them on the stove and smoke them with fire.
Product features: The prepared pig blood pill is round and black. When eating, cut into 3 mm thick slices, which can be cooked and eaten 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.
-How to make it in memory: (Please help correct it, after all, it is an old memory for more than ten years)
The night before yesterday, the soybeans were soaked very loosely.
I killed the pig that morning, packed the blood and mixed it with salt.
Grind the ground bean curd with a stone, filter the residue, cook it, put gypsum (you can't touch salt, otherwise it won't turn into bean curd), and let it stand. When tofu flower is made, use a model to filter water, and squeeze the water out with stones. After the tofu is taken out, use plant ash to suck out excess water and wash it for later use. Gypsum is a mineral, which inevitably contains a lot of other metals and is not allowed to be used in many places. In Xinning County, the traditional practice is to use vinegar water. Put the water squeezed from tofu into a clay pot, cover it and leave it for more than 3 days. If it tastes sour, it's not smelly, but rancid. When in use, it is diluted with clear water and poured into filtered residue and cooked soybean milk.
Pig blood pills (8 tablets)
Use pork belly in the evening, chop the meat, some put pepper, some put orange peel and other seasonings.
Then mix the meat, tofu, pig blood and seasoning evenly by hand, make it into an ellipse with a length of 15CM-20cm, and put it on the straw in a narrow cage prepared in advance. Every meatball should be pressed, or the back will go bad easily.
Then hang it on the stove and burn it below. Because it is winter, cooking is all about burning firewood and drying it with waste heat, which is generally not bad. Everything becomes so small after drying, maybe only half as big as before.