Blood tofu, it is estimated that not many people know what is going on? In the eyes of many people, it is nothing more than the blood of an animal, and then cut into small pieces like tofu by hand. In fact, it's only half right.

There are many delicious foods in Yunnan, Guizhou and Sichuan that can't be bought or eaten by the outside world, not because they are precious, but because of their unique taste and special technology, which most people can't accept and the audience is not high. However, with the improvement of living standards, people are tired of eating all kinds of delicacies, but they are interested in wild vegetables and game hidden in the depths of the countryside. Everyone thinks that the original ecological food is the best.

Blood tofu has a history of hundreds of years in Yunguichuan, and there is a legend circulating in our local area. A long time ago, a family lived by selling tofu for generations, and finally a son had the opportunity to take the exam, so the family set out to prepare how to bring his beloved tofu to his son on the way. They made spicy dried tofu and lime tofu respectively, but there was no meat in these two kinds of tofu, so my father boldly tried to knead tofu and pork belly together. After 10 days of drying, tofu tastes really good. On the way, the scholar shared this special tofu with his peers, and everyone gave a thumbs up. Later, the scholar won an award, and blood tofu became a household name. Everyone followed suit. First of all, I hope the children at home can also succeed in my career. Secondly, blood tofu is really delicious.

In Reiko Kobayakawa's family, when killing pigs at the end of the year, mother always takes a big pot to hold all the pig's blood, cuts a big pot of pork belly, sprinkles salt, pepper, pepper powder, a little sugar, pepper noodles and monosodium glutamate for curing, and the curing time is not long, only about half an hour. Then, a pot of glistening tender tofu is ready, and all the tofu is poured into the pork belly, and then stirred until the tofu and meat are mixed evenly. Then use a rice bowl full of blood tofu, press it into a circle and wrap it in leaves. Mother's practice is different from other families. She said that wrapping leaves with leaves can not only prevent dust and bacteria, but also make blood tofu have a light vegetable flavor, which is the icing on the cake. When smoking bacon, dad put blood tofu next to bacon and smoked it together. After smoking restriction 10 to 15 days, bacon was smoked and blood tofu was blackened, with a strong aroma. Grandpa also took a piece of paper from the snakeskin pocket and woven it into a small net. Mom and grandma put blood tofu into a small net one by one and hung it in the room.

Nowadays, many people are too lazy to smoke, and ready-made special mosquito nets can be bought in the market. After the blood tofu is kneaded, it can be directly put into the net to dry, and my family also has it.

I'm in a good mood while the sun is shining. It's a good time to cook delicious food. I will cut one and share it with you.

Step 1: Steamed blood tofu.

Little online celebrity strung together, which is a kind of material specially sold by local merchants for the convenience of making blood tofu. The goose egg-shaped thing is blood tofu, and the tofu is wrapped in leaves, which is very beautiful. To remove the net, we need to steam it in a pot for 20 minutes, and then the leaves can be peeled off smoothly. At the same time, blood tofu is also steamed soft and elastic.

Step 2: Peel the vegetable leaves.

After steaming, you can peel the leaves. When you open the lid, a thick fragrance comes to your nose. You can't help but hurry and eat.

The blood tofu stripped of vegetable leaves is burgundy. If it is smoked, the color is black.

On the surface, you can clearly see the pork belly, but the color of tofu has turned red and looks unclear.

Step 3: Cut blood and tofu.

After the blood tofu is cut, you can clearly see that the meat and tofu have been integrated, and the white one is fat.

Divide the tofu in two and cut it into 2-3 cm thin slices. Because blood tofu has been preserved for 3 months, everything will not go bad. If there is not enough time, the blood tofu will be scattered, shapeless and taste bad.

Step 4: Prepare auxiliary materials.

In our local area, we have the habit of frying blood tofu with sour pepper, so we should prepare a small dish of sour pepper. Other auxiliary materials include ginger, pepper, sesame, garlic leaves and dried pepper.

Step 5: Stir-fry blood tofu.

1. Put a proper amount of oil in the pot. When the oil is hot, add pepper, dried pepper and ginger and stir-fry until fragrant.

2. Bleeding tofu, stir-fry for 2 minutes.

3. Add the sour pepper, put the sour pepper down and stir-fry it and immediately mix it with the blood tofu.

4. Turn the heat down, add appropriate amount of sweet potato powder and water, and cook for 2 minutes to make the blood tofu softer and more tasty, with smooth surface and enhanced fragrance and taste.

5. Leave some soup at the bottom of the pot, add garlic leaves and sesame seeds and stir well, and add appropriate amount of soy sauce, monosodium glutamate and chicken essence to serve.

After serving, the blood tofu is bright in color, soft in mouth, accompanied by faint green leaves, mixed with garlic and a little sesame seeds, with endless aftertaste.

Blood tofu is preserved by Reiko Kobayakawa's family, so the salty taste is not heavy and the salt is just right. If you buy blood tofu in the market and the salt is heavy, you need to blanch it twice before cooking to cook the excess salt. However, the cooked blood tofu tastes greatly reduced, and it is still the most delicious.

I like Reiko Kobayakawa's sharing. Welcome to comment and leave a message @ jingjingjing jingjingjing jingjingjing.

More gourmet recipes are constantly updated.

1272 reading

search

Dongchuanxue tofu practice daquan

Chongqing chengkou blood tofu making

The practice of Yongnian blood tofu

Hubei blood tofu practice daquan

Chef Wang Gang fried pig blood.

Method for making rural blood bean curd