Pig Blood Meatballs [Specialty of Shaoyang, Hunan]

What is pig blood meatball? Authentic Hunan Shaoyang specialty: Pig blood meatballs

Content summary:Do you want to know what pig blood meatballs are? This article is a detailed introduction toHunan Shaoyang specialty - Pig Blood Meatballs. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Pig Blood Meatballs. The full text takes about 11 minutes to read, mainly including the basic introduction of Pig Blood Meatballs and the product characteristics of Pig Blood Meatballs? How did the history of pig blood meatballs come about? The method of making pig blood meatballs, etc

Basic introduction of pig blood meatballs

Pig blood meatballs, also known as blood tofu, are traditionally made with tofu as the main ingredient, mixed with appropriate amounts of pig blood and pork. In recent years, eggs have been added to the raw materials, with one egg per pill. It is called "Money Pill" and has a delicious taste

The prepared pork balls are round in shape and black in color. When eating, cut into 3mm thick slices and steam them. They are suitable for pairing with wine and rice. This type of meatball is easy to store and carry. If stored properly, it can be stored until May or June of the following year

(2) Pig blood meatballs are a beautiful dish invented by Chen Yuanliang. Chen Yuanliang loves to eat pig blood and tofu to make soup, but he avoided seeing white tofu after establishing a village and proclaiming himself king in Shuzhu Baishan Village, Hexiangqiao Town, Longhui County, because people who died in the Hexiangqiao area were called "GaTofu" One of the dishes is boiled soup with white tofu Also known as Xiabai Tofu He was afraid that his troops would die in battle, so he couldn't eat tofu. So he mixed pig blood and tofu with some meat to make round lumps, and then put them on the firewood to dry and cook before eating. In this way, the round lumps made looked black and oily on the outside and red inside when cut open. The white around Hexiang Bridge represents funerals, and the red represents happy events So, he was overjoyed! When eaten in the mouth, the taste is even better than boiling pig blood and tofu soup! And it's okay to collect some! So he named it Blood Baba Now in Wugang The area around the cave entrance is also called blood cake Later on, the people commemorated his invention of this dish because it was round in shape I took the homophone of Chen Yuanliang's nickname Yuanzi, Yuanzi (pronounced as Mianzi in local pronunciation) The official name now is Pig Blood Meatball<(3) Legend, related to another traditional local food - black rice. According to legend, after Yang Liulang was imprisoned by the Yang family, every time Yang Paifeng went to the prison to deliver food to Liulang, he was eaten by the prison guards. So Yang Paifeng came up with an idea to mix glutinous rice with a plant and steam it into a pot of rice, which looks like black charcoal in color. And when serving food, use blood tofu with a dark appearance instead. Due to the darkness, the prison guard dared not eat the food that was sent this time, and finally it was delivered to Liu Lang. This story has been passed down locally. In memory of the clever Yang Paifeng, a celebration event such as singing competitions is held every year on the eighth day of the fourth lunar month, known as "Girls' Day". Black rice and blood tofu have been inherited as traditional foods

Method of making pig blood meatballs

Grind tofu with a stone mill, filter the residue, cook it, put gypsum (do not touch salt, otherwise it will not turn into tofu), let it stand, filter the water with a mold when making tofu pudding, and press the water with a stone on top. After taking out the tofu, remove excess water from the plant ash and wash thoroughly for later use. Gypsum is a mineral, which inevitably contains a lot of other metals. It is not allowed to be used in many places. The traditional practice in Xinning County is to use vinegar water. The practice of vinegar water: put the water squeezed from tofu into a pottery jar, cover it with a lid, and place it for more than 3 days. The taste is sour, odorless, and the odor is metamorphic. When using it, dilute it with water, pour it into the filter residue and boiled soybean milk

In the evening, use pork belly, chop the meat into small pieces, and add seasoning such as chili or orange peel to some

Then use your hands to mix the meat, tofu, pig blood, seasoning, and make an oval shape of 15CM-20cm, with a length as wide as your keyboard, and place it on the straw in the narrow mouth cage prepared earlier. Each meatball must be pressed tightly, otherwise it is prone to spoilage later on