Steamed blood tofu

The practice of steaming blood tofu blood tofu: 1. Put white tofu into a big basin and rub it into fine wool with both hands, then beat it into mud in one direction; 2. Add pig blood, salt and spiced powder; 3. Cut the fat meat into 7 mm thick strips; 4. Take about 50 grams of tofu fluff and dough it into an oval lump by hand; 5. Stick three pieces of fat meat symmetrically and vertically on the tofu rope; 6. Take another 150 grams of tofu velvet and wrap it outside, which is slightly tight; 7. If the method is completely finished, put it in the burning basket one by one; 8. Put the cooking basket with tofu rope in a warm place at 25℃ to make it "sweat", and then knead it by hand for 1-2 times to make it fully formed; 9. Then hang them all over the wood stove and smoke them. After about 20 days, they can be eaten when the surface is black. 10. Before eating, wash the surface of blood tofu with warm water, steam it on the cage for about 1 hour, take it out, slice it and plate it. Tips for making blood tofu: 1. Beat the bean curd fluff, and stir it in the same direction. Pig blood can be added in several times to make the raw materials mix evenly; 2. Tofu should be placed in the burning basket, and there should be a certain distance between them. Food compatibility: pig blood: pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Avoid eating kelp together, which will lead to constipation. Fat meat: Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)