Pig blood meatballs are also called tofu meatballs or tofu round cakes. There is no specific record about when it started. It is said that it originated 600 years ago, and its origin is all over the "Baoqing pig blood balls" in the old town of Shaoyang. However, the authentic traditional meatballs named after "blood-roasted tofu" are only produced in the northern part of Longhui County, and their uniqueness lies in the "Sidu" area of Longhui, which is called "Sidu Zi Yuan". Longhui County used to be divided into "eight capitals" and "four capitals", that is, today's Qijiang Town area.
Traditional meatballs named after authentic "pig blood meatballs" are produced in Xinshao and Xinhua areas near western Hunan. This place and Longhui used to belong to Baoqing, so the "pig blood balls" and "blood tofu" in other places are collectively called "Baoqing pig blood balls". The main raw material of Baoqing pig blood meatballs is tofu. First, filter the moisture in the tofu with gauze, then crush the tofu, then cut the fresh pork into diced meat or strips, and mix 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. Stir well to make oval meatballs 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 frame 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 delicious, spicy, appetizing, easy to store and will not go bad for at least half a year. At the same time, they are easy to carry and can be eaten after being cooked and sliced. They are an appetizing cold dish when entertaining guests.
The practice of shaoyang pig blood meatballs;
Ingredients: blood tofu 50 eggs 16 fresh pig blood1000g fresh pork 750g refined salt150g Chili powder 200g.
Exercise:
1. First, put the tofu in the basket to filter the water, and chop the pork (fat or pork suet).
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 paste mixed with the ingredients into 16 equal parts and knead it into balls, and each part is wrapped with a shelled cooked egg and kneaded into balls.
4. Stick a layer of blood on the meatballs one by one, lay them flat on the board and dry them in the sun (for two or three days) or on a firewood stove.
How to eat shaoyang pig blood meatballs;
The cooked pork balls are round and black. When eating and drinking, cut it into 3 mm thick slices, which can be cooked and eaten with wine. This kind of meatballs is easy to store and carry. If stored properly, it can be stored until May and June of the following year.
The legend of Shaoyang pig blood meatballs;
Pig blood meatballs also have a "glorious and beautiful" origin. The cause of making pig blood meatballs began in the Kangxi period of the Qing Dynasty. At that time, the ordinary people in Shaoyang had to go to Yuanjiang, Changsha and other places to "pick salt" for sale after a year of "farm work" (referring to poor middle peasants who worked as servants for landlords and old money). Earning some money to support the family is a "short-term job". After a long journey and a long time, the hardworking and intelligent daughter-in-law of Shaoyang went to the local market to find a butcher who killed pigs and sold meat, asked for several bowls of fresh pig blood, and went home to "blend" with the crushed and filtered tofu; Then add some seasonings, such as salt, Jiang Mo and Chili powder. Then knead it into an oval ball the size of a steamed bread by hand, and then apply some vegetable oil. When finished, sprinkle some "pine needles" and put them in containers made of bamboo. Put them in the sun for a day or two, then put them in the back room and hang them on the firewood stove to dry the fireworks. The bigger the smoke, the longer it lasts and the stronger the wax smell. After drying in the sun, you can slice it as soon as you boil water, which is very convenient. Therefore, if the man who was going to travel far away had nothing to eat at home, his daughter-in-law would cook some bags and eat them on the way. So as not to starve your own people.
According to legend, it is related to another local traditional food-black rice. According to legend, after Yang Jiajiang Yang Liulang went to prison, Yang Paifeng was eaten by the jailer every time he went to prison to deliver food to Liulang. So Yang Paifeng came up with an idea to cook a pot of rice with a plant mixed with glutinous rice, whose color is like black charcoal. And the next meal is to replace it with blood tofu with black appearance. Because it was dark, the jailer didn't dare to eat food this time, and finally the food was sent to Shiro. This story has been circulated in the local area. In order to commemorate the witty Yang Paifeng, every year on the eighth day of the fourth lunar month, local celebrations such as singing competitions are held, which is called "Girls' Day". Rice and blood tofu have been passed down as traditional foods.