Hanyin Blood Tofu Dried [Shaanxi Hanyin Specialty]

What is Hanyin Blood Tofu Dried? Authentic Shaanxi Hanyin Specialty: Hanyin Blood Tofu Dried

Content Summary:Do you want to know what Hanyin Blood Tofu Dried is? This article is a detailed introduction to the special product of Hanyin, Shaanxi Province - Hanyin Blood Tofu Dried. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hanyin Blood Tofu Dried. The full text takes about 6 minutes to read, mainly including the basic introduction of Hanyin Blood Tofu Dried and its nutritional value? The production method of Hanyin blood tofu and the tasting and eating method of Hanyin blood tofu

Basic Introduction to Hanyin Blood Tofu

Pig blood tofu, although not good-looking in appearance, is delicious. It is a famous delicacy in Hanyin County, Ankang City and a unique variety in the Chinese tofu family. It is said to have originated in the late Ming Dynasty and is almost 400 years old. It is not only a folk food, but also a tribute for emperors in history. Now it has entered star rated hotels and restaurants, becoming one of the local delicacies for entertaining guests

The production method of Hanyin pig blood tofu is different from that of neighboring counties.

. In the middle of winter and the twelfth lunar month, choose high-quality fresh and tender tofu, mix it with fresh and clean pig blood, add an appropriate amount of lean and fat appropriate pig meat paste (or diced), as well as chopped green onions, ginger, salt, and five spice seasonings, mix evenly, then knead into small bowl sized balls, place them in a bamboo sieve, hang them on the stove or stove for smoking, knead and sweat once a day for the first 5 days, collect water and dry to make it ready. Smoked materials, preferably sugarcane and orange peels. Nowadays, many families in Hanyin no longer use the method of smoking to dry dried pig blood tofu. Instead, they pack it into small bags sewn with gauze, with a knot tied every 10 centimeters, like a string of small balls, and hang it in a sunny place to freeze, wind, and sun, allowing the dried pig blood tofu to naturally gather water and form lumps. However, the daily kneading and sweating process within a week is essential. Some people pour the prepared pig blood tofu into the intestine and make it into sausage shaped dried pig blood tofu, which is hung in a sunny and ventilated place to dry for a better flavor. Dried pig blood tofu that has been baked and sun dried should be black on the outside and red on the inside, with a slight softness when pinched by hand (i.e. 90% dry). It is not advisable to dry or sun dry it too much, as it may become a hard iron lump and not delicious enough. Pig blood tofu should be stored in a mesh bag and hung in a well ventilated area. If placed in a cold box, it should be regularly taken out and sun dried to prevent mold growth. When eating, wash it first and boil it in water, preferably braised meat sauce. When it swells and becomes soft, start the pot and slice or slice it, and it is ready to eat

Tasting and eating methods of dried Hanyin blood tofu

1.

Stir fry

1. Heat oil and add Sichuan pepper powder to fry until fragrant, then add ginger slices and stir fry<2. Because dried blood tofu has a strong salt flavor, do not add too much salt when stir frying chili peppers<3. For a bright color, you can add some soy sauce to enhance the color

2. Steaming or boiling to eat

Dry clean the blood tofu, put it in a pot and add clean water to bring to a boil. After about eight minutes, remove from the pot and slice it for consumption. It can also be steamed whole or sliced and consumed