Blood sausage is a traditional snack in the north, is evolved from ancient sacrifices, and according to the food culture of each region, the way to eat blood sausage and materials are not the same, the blood sausage in the northeast region is used fresh pig blood, after cooking, some people directly dip garlic paste to eat, and some will be stewed with cabbage and sauerkraut. The blood sausages in Tibetan areas are mainly sheep's blood, which are directly tasted after cooking, and the taste is very tender and smooth, without a trace of fat taste.
The food to share with you today is blood sausage, but doing this is a small stall in Haikou, according to the boss, her stall has been 10 years now, has been at the door of the vegetable market, although there is only a small three-wheeler, every day the wind and rain come and go, but expensive in freedom.
Because it is in the town, so the price of blood sausage is not expensive, a portion is also 10 yuan, but there are 3 flavors to choose from, namely: pepper, garlic, sauerkraut, of which the pepper is classic, because the boss's pepper is made of fresh pepper sauce, very spicy but very delicious, and there are people with choice difficulties, you can also choose three flavors, so you can taste it.
And the boss said that her family's blood sausages are freshly made every morning and cannot be used overnight, so the taste is very tender and delicious. Don't look at this town is not big, but there are 3 small stalls for blood sausages, and the competition is also very large. There are many customers from the north who say that the boss's blood sausage is similar to the enema in Henan, and it is also a very happy thing for the wandering people to eat food similar to their hometown in a foreign country 3,000 kilometers apart.
Then again, no matter where a blood sausage is, the method is the same, and the key to determining the taste has little to do with the secret recipe, mainly in the ingredients. If you don't have fresh pig or sheep blood, no matter how much seasoning you put in, the taste will not be good, because this blood sausage is fresh.
Another is that although the practice of blood sausage is very similar, but the way of eating each place has its own characteristics, such as this small stall in Haikou, that is, directly dipped in various seasonings to eat, and is a small bite, so that although it is more civilized, but can not eat the soul of blood sausage. Then there is the northeast, the heroism of the northeast is not only reflected in the handling of people, that is, eating is also relatively refreshing, the northeast people eat blood sausages are dipped in garlic paste to eat, so although it is very embarrassing, but let people look very fragrant.
And in addition to being able to eat directly, the blood sausage can also be processed, such as the Shandong region of the frying to eat, the two sides of the blood intestine fried scorched, dipped in garlic paste and pepper to eat, the taste is very good, there is stew to eat, this taste can be much stronger than blood tofu.
Then again, although the blood sausage made by the owner of this stall is tasted in the simplest way, although it is not distinctive, it is more testing of the chef's cooking skills, which shows that a small stall business is good, and it is not a very simple thing.