Changshou Blood Tofu [Chongqing Specialty]

What is longevity blood tofu? Authentic Chongqing specialty: Changshou Blood Tofu

Summary:Do you want to know what Changshou Blood Tofu is? This article is a detailed introduction to Chongqing's specialty - Changshou Blood Tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Changshou Blood Tofu. The full text takes about 4 minutes to read, mainly including the basic introduction of Changshou Blood Tofu and the product characteristics of Changshou Blood Tofu? How did the history of longevity blood tofu come about? The production method of Changshou blood tofu, the tasting and eating method of Changshou blood tofu, etc

Basic Introduction to Changshou Blood Tofu

Changshou District, Sichuan Province is a traditional famous food called blood tofu, which has the characteristics of beautiful appearance, fragrant cypress smoke and wax, salty and numbing taste, and rich aftertaste Longevity blood tofu is not made from blood, it is named after the natural white tofu that turns into a blood like color through smoking and baking

"Blood tofu" has a salty and fresh taste with a waxy aroma. It tastes numbing and delicious, with a dry and fragrant texture that is soft, chewy, and has a rich aftertaste. It is a great accompaniment to wine. Regular consumption can stimulate appetite and enhance immunity, with many benefits

The method of making longevity blood tofu

"Blood tofu" is named after its red color, which is made by embedding pork and wrapped in refined tofu. Its production is quite meticulous. Firstly, put the high-quality white tofu into a large bowl and rub it vigorously with both hands until it becomes fine, then stir it in one direction until it becomes a paste. If it is not stirred in one direction, the resulting "blood tofu" will become loose and lack toughness. Then add salt, five spice, Sichuan pepper and other auxiliary ingredients, and cut the prepared fresh fat meat into long strips. Take about 50 grams of evenly mixed tofu pudding and pinch it into an oval shape by hand. Then, symmetrically stand three strips of fat meat on top of the tofu pudding. Wrap approximately 150 grams of tofu pudding around the outside and slightly compact it. After making all the tofu balls in the same way, place them one by one in a sieve at a certain distance, then air dry them in a warm place, and pinch them 1-2 times by hand to fully shape them. Finally, hang the formed "blood tofu" on the stove and smoke it until it turns yellow on the outside and dry on the inside, and then you're done

Tasting and Eating Methods for Longevity Blood Tofu

Eating "blood tofu" is quite convenient. Wash the surface of the "blood tofu" with warm water, steam it on high heat, cut it into slices, and then serve it on a plate