Pig blood cake, also known as rice blood cake or rice blood cake, has two meanings: one is pig blood cake as food raw material; The other is a snack made from the above ingredients, and its name can be "pig blood cake", "peanut blood cake" or "peanut pig blood cake" according to different types.
manufacture
People in Taiwan Province Province have inherited the concept of "food supplement" in southern China, and like to eat pig blood or pig blood products. Pig blood cake is one of the most common pig blood products on the market. Pig blood cake is usually made of fresh pig blood with glutinous rice, salt and other materials, and then steamed into a solidified block, which tastes harder than ordinary glutinous rice cake. There are also blood cakes made of duck blood, which are generally hard and suitable for cooking.
As an ingredient
Pig blood cake is one of the common ingredients in Taiwan Province Province. Like glutinous rice sausage, it can be used as a substitute for rice. It can be cut into small pieces as hot pot ingredients, or it can be cut into strips and stewed in Kanto. In the processing of food stalls, there are steamed and fried.
As a snack
Some food stalls are directly called pig blood cake, while others are called peanut pig blood cake. After the steamed pork blood cake is dipped in soy sauce, only sweet and spicy sauce or thick peanut powder and a small amount of coriander are added according to customers' needs, and then bamboo sticks are inserted and eaten directly in their hands. It is one of the indispensable snacks in Taiwan's night market.
Another option is the salted chicken stall, where the pig blood cake is fried directly in the oil pan, cut into pieces and then eaten, and then sprinkled with salt and pepper powder, spicy powder and so on according to the customer's requirements. In some places, stalls use duck blood cake as ingredients, but people often call it pig blood cake directly.
Pig blood soup
Pig blood soup
material
1 piece of pig blood, 2 pieces of pickled cabbage hearts and 3 pieces of leeks.
condiment
3 bowls of stock, half a teaspoon of salt, 2 tablespoons of sand tea sauce.
The way of doing things
1. Slice pig blood, blanch it with boiling water first, and take it out.
2. Put the broth into the pot, add the washed and cut shredded sauerkraut, cook for 5 minutes, then add pig blood, cook for 5 minutes, and season with salt.
3. Wash the leek and cut it into small pieces, put it in a soup bowl with sand tea sauce, then add the pig blood soup and mix well.
Note: Pig blood has a fishy smell, so it should be soaked and blanched with water before use to avoid fishy smell and water coming out.
Zhuwanzi
Pig blood meatballs, also known as tofu meatballs, are traditional home-cooked dishes in Shaoyang, Hunan. It is in 1 1 month and1February every year that almost every household makes this product for several months.
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.
Raw material formula blood tofu 50 eggs 16 fresh pig blood 1000g fresh pork 750g refined salt 150g Chili powder 200g.
Production method: 1. First, put the tofu in the basket, filter the water, chop 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 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.
Coagulated Pig blood soup with leek
Raw materials:
Pig blood 600g, sauerkraut 150g, leek 120g.
Accessories:
1 tbsp rice wine, 2 tbsp salt, a little pepper,1200ml stock.
Exercise:
1. Cut pig blood into thick slices, blanch it with boiling water, and scoop it up for later use.
2, sauerkraut washed and shredded, leek cut into small pieces.
3. Boil the stock, add shredded sauerkraut and cook for 5 minutes, add pig blood and cook for 3 minutes, add seasoning, and add leeks before taking out.
Tips:
If the broth made of pig bones is made of pig blood soup, the big bones don't need to be taken out, and they are delicious and can be eaten as meat.
Features:
Efficacy: Clearing lung and invigorating stomach is very helpful for housewives and chefs who have been working in the kitchen for a long time.
Hot and sour pig blood soup
raw material
Ingredients: 300 grams of pig blood.
Ingredients: 20 grams of sauerkraut.
Seasoning: salt 10g, monosodium glutamate 4g, soy sauce 3g, sesame oil 3g, pepper 2g, chopped pepper 5g, onion 2g and fresh soup 50g.
prepare
(1) Chop sauerkraut, cut pig blood into 0.4 cm thick slices, and shred onion.
(2) Put the pot on a big fire, heat it with base oil, stir-fry sauerkraut and chopped pepper, add fresh soup, soy sauce, refined salt and monosodium glutamate to boil, then add pig blood, skim the floating foam when the soup is boiled, sprinkle pepper and chopped green onion, pour sesame oil on it, and pour it into the soup bowl.
trait
Pig blood is fresh and tender, with a strong sour and spicy taste.
Pork blood fish porridge
Raw materials:
500 grams of pig blood, 250 grams of clean pomfret meat, 25 grams of scallops, 250 grams of japonica rice, 50 grams of yuba, a little shredded ginger, cooking wine, soy sauce, refined salt, pepper and sesame oil.
How to do it:
1. Wash the pig blood, remove the floating foam on the upper layer and the sediment and sundries on the lower layer, and cut into small squares; Wash the cinnamon fish, cut it into thin slices, put it in a bowl, add cooking wine, soy sauce and shredded ginger and mix well; Soak scallop in warm water and shred; The japonica rice is washed clean; Soak and shred yuba.
2. Put the pot on the fire, add water, japonica rice, scallops and yuba, and cook until the porridge is cooked. Add pig blood and cook until the porridge is cooked, then add mandarin fish slices and salt, sprinkle chopped green onion and pepper when boiling again, and pour in sesame oil.
Features:
The porridge has the effects of invigorating qi and blood, calming liver and expelling wind, and is suitable for people with weak constitution, postpartum weakness, headache and dizziness.
Bean sprouts and pig blood soup
material
250 grams of soybean sprouts and 250 grams of pig blood.
condiment
250g of soybean sprouts, two cloves of garlic, 20g of salad oil, 20g of Shaoxing wine, 5g of chopped green onion10g, 5g of Jiang Mo, 3g of refined salt and 2g of monosodium glutamate.
working methods
(1) Remove the roots of soybean sprouts and wash them; Cut pig blood into small squares and rinse with clear water; Cut garlic into minced meat.
(2) put salad oil, minced garlic, onion and Jiang Mo into a vessel, keep the fire for 1 min, then add pig blood and Shaoxing wine, bring to a boil with high fire, add bean sprouts, keep the fire for 1 min, and then season.
Spinach and pig blood soup
[Ingredients] 500 grams of pig blood and 500 grams of spinach.
[Production] (1) Wash spinach, remove fibrous roots and cut into sections; Cut pig blood into cubes. (2) Put the spinach stalks into a boiling water pot for a little boiling, then add pig blood, simmer and add spinach leaves for cooking and seasoning.
【 Efficacy 】 Runchang laxative, nourishing blood and stopping bleeding. But people with loose stools should not eat it.
Tofu and pig blood soup
Tofu and pig blood soup
Other cuisines belonging to this cuisine
Types of healthy recipes
The basic feature is to replenish blood, which is suitable for women with postpartum anemia.
250g of bean curd, 400g of pig blood (sheep blood and cow blood are also acceptable), and jujube 10.
Efficacy: Tonifying blood, suitable for women with postpartum anemia.
Production: Wash the jujube, put it in the pot with tofu and pig blood, add some water and fry it into soup.
Usage: Eat jujube with soup. 15 is a course of treatment.
Dachang Zhu Xue Tang
300 grams of large intestine, 300 grams of pig blood, 80 grams of leek, 40 grams of sauerkraut and 4 slices of ginger.
Material a: rice wine 1 spoon.
Material B: 10 cup in stock.
Material C: 4 tablespoons of sand tea sauce, 4 teaspoons of pepper 1/and 4 teaspoons of salt1.
Making:
1. Wash large intestine, wash pig blood, cut into pieces, blanch in boiling water, take out and drain, soak in cold water and cool; Wash leek, cut into sections, wash sauerkraut and shred.
2. Pour 5 cups of water into the pot, add the large intestine, ginger slices and material A, stew until cooked, remove and drain, and cut the large intestine into small pieces for later use.
3. Add another material B to the pot and bring to a boil. Add large intestine, pig blood and sauerkraut and cook for 3 minutes. Add material c and stir well. Finally, add leeks and bring to a boil.
Fried pig blood pills
Baoqing pig blood meatballs, also known as Xuewang, is a traditional food in Shaoyang. The main raw material 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 and sesame seeds, and evenly stirred to make the oval meatballs with the size of steamed bread. 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. But the most popular way to eat is cooking.
Fried laver with pig blood
condiments
60 grams of pig blood and 300 grams of laver.
working methods
Porphyra is soaked and fried in an iron pan.
Medicinal value
Mainly used for iron deficiency anemia with weak temper: sallow or pale complexion, listlessness, loss of appetite, thin stool, red tongue, thin greasy fur and thready pulse.
Baoqing Zhuxue Pill
Baoqing Zhuxue Pill
Baoqing pig blood meatballs, also known as blood cakes, is a traditional food in Shaoyang, which began in the Kangxi period of the Qing Dynasty and was handed down from generation to generation by the people. It has a history of hundreds of years. The main raw material of Baoqing pig blood meatballs is tofu. First, filter the water in the tofu with gauze, then crush the tofu, then cut the fresh pork into diced meat or strips, and mix in proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate and sesame seeds. Stir well, make into oval balls the size of steamed bread, dry them in the sun for a few days, and then hang them on a firewood stove and smoke them 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.