On the last January Day, Wuzhong was "brightly lit, full of streets, singing and dancing everywhere. It's really a beautiful night scene, with a thousand floors in the middle of the month. " The holiday products in Wudi are "Zi Yuan" and "Oil". Powder noodles are pills, and the book says "Zi Yuan". Wrap the stuffing with flour and yeast, make a cake and fry it in oil, which is called "oil". Every family uses this festival to worship the gods and enjoy the first place. There is a sentence in Zhou Bida's poem: "The three seasons are reunited, and Wan Li is the same."
Zi Yuan, also called Tangyuan, is a favorite food. Shaoyang's pig blood mariko, called mariko for short. Also known as blood cake, pig blood pill, tofu pill and tofu pill. It is a unique traditional food in Shaoyang, which began in the Kangxi period of the Qing Dynasty and was passed down from generation to generation. It has a history of hundreds of years.
The main raw material of Shaoyang pig blood jiaozi is tofu. First, the water in the tofu is filtered with gauze, then the tofu is crushed, then the fresh pork is cut into diced meat or strips, mixed with proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate, sesame seeds, etc., evenly stirred, made into oval balls the size of steamed bread, dried in the sun for a few days, and hung on a firewood stove for smoking with fireworks.
There is also an iron shelf under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the heat, and it should not be rushed or too fierce, otherwise it will taste bad. Meatballs can be eaten after being smoked. Pig blood meatballs are good in color, smell and taste, spicy and delicious, stimulating appetite, easy to store, and will not deteriorate for at least half a year. At the same time, it is convenient to carry and can be eaten after being cooked and sliced. They are an appetizing cold dish when entertaining guests. During Zheng De's reign in Ming Dynasty, there was a mountain in Baoqing House, which was very high. There are nine mountains there, so it is called Kowloon Ridge. Legend has it that there were ten dragons here, and then one flew away, so it was called Jiulongling. There is a temple on the ridge where an old monk practices. There is a poor family with a child at the foot of the mountain. Due to perennial illness, he was sent to the mountains and was sick with the old monk. But monks can't eat meat. She thought and thought, and then she came up with the idea. Chop the meat into minced meat and mix it in tofu. Monks are allowed to eat tofu, but you can still see it after putting it in. So she added some pig blood, dried it with fire and made it round. She took it to the temple for her children to eat, but soon the little monk gained a lot of weight, but it was paper. However, it is said that eating them can make you stronger and stronger, so many mothers began to learn from her how to wrap jiaozi. The practice of wrapping jiaozi is also popular in the local area, and it is a good dish that can be preserved for a long time. Later, it slowly spread to the whole Baoqing family, and it has been passed down to this day.
Later, the two monks realized that they had broken the precepts. In order to make up for their sins, they built a bridge in a twin-city town not far away. Later generations named it "Monk Bridge", which is also the reason why two towns in Shaodong County are heading for Monk Bridge today. 1. Slice pig blood meatballs (hard meatballs can also be boiled in water for five minutes before slicing), wash peppers and garlic sprouts, cut garlic sprouts into sections, and chop peppers;
2, put a little oil in the pot, stir-fry the meatballs on a small fire, and stir-fry them on a big fire (I still use the rice cooker, which has always been a big fire);
3. Stir-fry until the meatballs change color, pour in a spoonful of lobster sauce, stir well, and pour in Chili;
4. Stir the pepper and meatballs evenly, and the meatballs are basically cooked. Before preparing the pot, pour in the garlic sprouts, so that the fragrance of meatballs and the taste of bacon can be fully integrated.