In the clouds, Guizhou and Sichuan folk have a lot of food is the outside world can not be purchased, not eat, not because it is how precious, but, the flavor is unique, special workmanship, most people can not accept, the audience is not high. However, nowadays, the standard of living has improved, people are tired of eating a variety of mountain delicacies, but instead of deep in the countryside in the wild wild food and wild flavor of interest, we all feel that the original ecological food is the Shangpin.
Blood tofu in Yunnan, Guizhou and Sichuan has a history of hundreds of years, in our local legend, a long time ago, a family has been selling tofu for generations, finally a son has the opportunity to take the exam, so the family opened up how to give their beloved tofu to the son to take on the road to eat, they were made spicy dried tofu and lime tofu, but these two kinds of tofu can not be added meat. Add meat, so the father boldly tried to pinch together with tofu and pancetta, after 10 days or so of drying, the taste of the tofu turned out to be very wonderful, the scholar on the way to share this special tofu to fellow travelers partner, everyone has thumbs up. Later, the scholar was also successful as a scholar, and the blood tofu became a household name, with everyone following suit, both because they wanted their children at home to soar as well, and because, well, blood tofu is really delicious.
At Lingzi's home, at the end of the year to kill a pig, the mother will always take a pot to catch all the pig's blood, in a large pot of chopped pork, sprinkled with salt, pepper, pepper, a little sugar, chili pepper and monosodium glutamate marinade, marinade time is not long, just half an hour or so, and then do a pot of white tender tofu, tofu is done, poured into all the meat, stirring until the tofu and meat evenly mixed! Then go to the vegetable field and cut a basket of Chinese cabbage or bok choy, wash it and put it in boiling water for 2 minutes, the leaves become extra green and soft like a piece of skin, with proper elasticity. Then use a rice bowl filled with blood tofu, pressed into a circle and put into a sheet of vegetable leaves wrapped up, mother's practice is different from other families, she said, wrapped in vegetable leaves in addition to preventing dust and bacteria, but also make the blood tofu contains a light vegetable flavor, is the icing on the cake of the practice. After making, while smoking bacon time, dad put the blood tofu in the bacon next to smoke together, about 10 to 15 days after the smoke, bacon smoked, blood tofu is also smoked black black exudes a strong aroma, grandpa has also been from the snakeskin pockets on the strips, the preparation of a small net, mom and grandma blood tofu one by one loaded into a small net, hanging in the beams of the house, when to eat to cut on the! I'm not sure if it's a good idea, but I'm sure it's a good idea.
Nowadays, a lot of people are too lazy to use smoke, and you can buy ready-made special nets on the market, so you don't need to wrap the leaves after you pinch the tofu, and put it directly into the net to air-dry it, and even my family is doing it.
While the sun is shining and the mood is good, it is a good time to make food, I cut the next one to share with you.
The first step is to steam the blood tofu
The little red nets are strung together, a material sold by local merchants to facilitate the production of blood tofu, and the goose-egg shaped thing is the blood tofu, which is beautifully wrapped in vegetable leaves on the outside. To remove the nets, we need to steam them for about 20 minutes until the leaves soften and the tofu is soft and pliable.
Step 2: Peel the leaves
After steaming, it's time to peel the leaves, and when you remove the lid, a strong flavor comes out, so you can't help but hurry and can't wait to eat it.
Blood tofu with the leaves peeled off is burgundy in color, or black if it's smoked.
From the surface you can clearly see the panko, while the color of the tofu turns red and it doesn't look very clear.
Step 3: Cutting the blood tofu
Cutting the blood tofu, you can clearly see the meat and tofu, which have been mixed together, and the white is the fat.
The tofu will be divided into two, respectively, cut into thin slices of 2 to 3 centimeters, because the blood tofu marinating time has 3 months, so not everything on the broken, if the time is not enough time to marinate, the blood tofu will fall apart, not shape, the taste is not good.
Step 4: Prepare the ingredients
It is customary to stir-fry blood tofu with sour chili peppers in our region, so prepare a small plate of sour chili peppers. Other auxiliary ingredients are ginger, peppercorns, sesame seeds, garlic leaves and dried chili.
Step 5: Stir-fry the blood tofu
1. Put some oil in the wok, and when the oil is hot, stir-fry the peppercorns, dried chili peppers and ginger.
2. Put blood tofu, stir-fry for 2 minutes.
3. Put sour chili, sour chili put down stir-fry hot immediately mixed with blood tofu.
4. Turn on low heat, put in the appropriate amount of sweet potato flour and water, small boil for 2 minutes, so that the blood tofu becomes softer and more flavorful, smooth surface, aroma and flavor.
5. Leave some broth in the bottom of the pot, put garlic leaves and sesame seeds, stir fry evenly, drop in the appropriate amount of soy sauce and MSG, chicken broth, can be removed from the pot.
The blood tofu on the plate, colorful, soft and fragrant, accompanied by a light fragrance of green leaves, mixed with garlic flavor, a little sesame, aftertaste.
Blood tofu is Lingzi family home pickled, so the salty taste is not heavy, salt put just right, if you buy the market blood tofu, salt heavy, need to stir fry before blanching twice, will be excess salt flavor cooked out, however, cooked blood tofu taste can be greatly reduced, or the original flavor is the most delicious.
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