How to Make Instant Blood Tofu
1.
Chop the green onion and ginger, pound the juice with a rolling pin.
2.
Add some water, grab and mix, and marinate for a few minutes.
3.
Colleagues helped pick up fresh pig blood from the slaughterhouse.
4.
Use the soup spoon to take 2 spoons of pig blood.
5.
Add 4 tablespoons of water. If you want a tender and smooth taste, the ratio of pig blood to water is 1:2. If you want a firmer taste, you can use 1:1.
6.
Add another 13 incense and salt, and mix well.
7.
Add the soaked green onion and ginger water and mix well. As long as the juice, no green onion and ginger. Many people don't like to eat green onion and ginger. Adding green onion and ginger to make this kind of soup-like food is not good. You can remove the fishy smell and increase the fragrance without worrying about the bad taste of green onion and ginger.
8.
Add some vegetable oil to the bowl, the cooked soybean oil I used.
9.
Pour in the beaten pig blood.
10.
Cover with plastic wrap and put in the steamer. Steam for 10 minutes after the high fire is aired, turn off the heat, and simmer for two to three minutes. Cover the fresh-keeping film to prevent steam water from entering the pig's blood, and to ensure that the surface is flat and there is no honeycomb inside.
11.
This is steamed pork blood. The time of steaming is very important. After steaming for a long time, it will get old. The finished product will collapse in the center, and the inside will also have honeycomb holes.
12.
Quite tender and smooth, with no honeycomb at all.
13.
In another small bowl, add light soy sauce, vinegar, sugar, chopped chives, and chili oil and mix well.
14.
Pour on the blood tofu.
15.
It looks good and delicious.
16.
It melts in the mouth, there is no smell at all.
