Although this has just entered the summer, but obviously feel that the appetite is much worse than the previous days, eat what they feel tasteless, husband and children also say that every day is the same dish, look at no appetite, qiao women are difficult to cook without rice, what kind of dish can get picky eaters of you?
Flipping through the refrigerator, coincidentally, a large package of pig blood pills given by my mother during the New Year was actually forgotten by me, so I quickly took it out to taste it.
Pig blood balls, also known as blood tofu or pig blood dumplings, are traditional famous spots in the Shaoyang area of Hunan Province, belonging to the Hunan cuisine family. Pork blood balls are made with tofu as the main ingredient, accompanied by an appropriate amount of pork blood and pork. In recent years, eggs have been added to the raw materials, with higher nutritional value and more beautiful taste.
Every year in November and December, almost every household has to make this dish, making dozens or hundreds of dishes at a time, which can be used as a souvenir for visiting relatives and friends, but also for their own food needs for a year, which is a New Year food made during the winter solstice in Shaoyang area, which has a long tradition.
Pig blood balls taste salty and fresh caramelized, the most is the next meal, when the heat has no appetite to fry a plate, immediately let your appetite open, proper rice killer ah! Small pig blood balls, but also the wanderers of the hometown of the strong concern, the Spring Festival home, each will bring a large bag, this is the taste of the hometown, any delicious cuisine can not match the beauty.
When I was homesick, I fried a plate of pig blood balls to soothe the deep nostalgia.
【Stir-fried pork blood balls with red cabbage】
Ingredients a handful of pork blood balls a minced garlic appropriate amount red pepper two green onions to taste
method:
When making pig blood balls, in order to prevent the balls from deteriorating, more salt will be added, so before making, we will put the pig blood balls into a pot of boiling water and cook them, remove the excess salt, at the same time, the fat in the pig blood balls is more, and it is cleaner to clean with hot water.
Wash the pig blood balls and cut into slices and set aside.
Side dishes sliced well, pig blood balls are more versatile, with what vegetables are fried are delicious, I this recipe is made in the spring when the vegetables are made, now this season there is no vegetables, you can use celery, Shanghai green. Instead of beans and beans, it's just as delicious.
Cut the pepper into sections, minced garlic, and green onions, and you can make it.
First of all, the pot is boiled dry, put in the appropriate amount of oil, after heating, pour the minced garlic and pepper segments into the pot, sauté to make the aroma, be sure to be fast, do not stir-fry the minced garlic.
After the garlic flavor wafts out, pour the pig blood balls into the pot, stir-fry together, while frying, while frying, while the pig blood balls are slightly fried, the outside is slightly fried to burn a little more fragrant, but do not fry too long, too hard to eat Ha.
After the pig blood balls are fried, pour the vegetables in, stir-fry slightly until the vegetables are slightly soft, pour a little water along the edge of the pot, and burn them slightly to make the pig blood balls softer and the vegetables more flavorful.
When the soup is slightly dry, you can come out of the pot, taste the saltiness and make sure you want to add salt.
Tips:
The salt ratio in the pig blood balls is high, and in the process of making it will take a smoky way, the surface is also relatively dirty, so it must be boiled with boiling water before cooking, one can remove the excessive saltiness, and the other is to use boiling water to clean the surface of the oil.
The balls are fried and then cooked, and then added to the side dishes to be cooked together, so that the taste is softer and more fragrant. Salty and fresh rice, when there is no appetite in the summer, stir-fry on a plate, the absolute rice killer!