1. The composition of pig blood meatballs in my hometown is written like building stones
My hometown is in Shaoyang, where the scenery is beautiful.
Shaoyang’s specialty is pig blood meatballs. These pig blood meatballs are so delicious that 80% of people will salivate when they hear the name. Do you want to eat? Let me teach you how to do it.
First use gauze to drain the tofu, cut the pork into fine pieces, boil the eggs and remove the shells. Then, knead the tofu into a paste, add minced meat, pig blood, chili powder, and salt, and stir (note: the stir must be even).
Next, shape the tofu with ingredients into a round cake, wrap each portion with a hard-boiled egg, and roll into a round ball. In the last step, stick a thin layer of pig blood on the outside of the meatballs, place them on a wooden board to dry in the sun or bake them on the stove, and you're done.
The prepared pig blood meatballs are round and dark. When eating, it can be cut into slices, steamed or cooked, and can be eaten with wine or rice.
This kind of meatballs is easy to preserve and take with you. It is an indispensable delicacy for the folks in Shaoyang. The history of pig blood meatballs is very long, it is said that it has a history of thousands of years.
At the end of every year, almost every household in Shaoyang area makes lots of pig blood balls and keeps them for several months. Shaoyang’s pig blood meatballs are so delicious. 2. Shaoyang, Hunan
My hometown is Shaoyang, which has beautiful scenery.
Shaoyang’s specialty is pig blood meatballs. These pig blood meatballs are so delicious that 80% of people will salivate when they hear the name. Do you want to eat? Let me teach you how to do it.
First use gauze to drain the tofu, cut the pork into fine pieces, boil the eggs and remove the shells. Then, knead the tofu into a paste, add minced meat, pig blood, chili powder, and salt, and stir (note: the stir must be even).
Next, shape the tofu with ingredients into a round cake, wrap each portion with a hard-boiled egg, and roll into a round ball. The last step is to stick a thin layer of pig blood on the outside of the meatballs, place them on a wooden board to dry in the sun or bake them on the stove, and you're done.
The prepared pig blood meatballs are round and dark. When eating, it can be cut into slices, steamed or cooked, and can be eaten with wine or rice.
This kind of meatballs is easy to preserve and take with you. It is an indispensable delicacy for the folks in Shaoyang. The history of pig blood meatballs is very long, it is said that it has a history of thousands of years.
At the end of every year, almost every household in Shaoyang area makes lots of pig blood balls and keeps them for several months. Shaoyang’s pig blood meatballs are so delicious. 3. A 1,000-word essay on pig blood meatballs from my hometown
Pig blood meatballs are our Hunan snack! You can eat it even during the Chinese New Year! The pig blood meatballs taste good, but look very strange. They are dark on the outside, like a ball of black meatballs occupying the bottom of the pot, but on the inside, they are red, tender and a little yellow.
Pieces of pig blood meatballs are accompanied by yellow avocado, green coriander, green onions and garlic sprouts. White and tender garlic, yellow with white eggs, and red peppers really make your mouth water and whet your appetite.
Pig blood meatballs also have a special origin: Legend has it that during the Song Dynasty, there lived a pair of orphans and a widowed mother in the land that is now Shaoyang. The father of the child died of illness in his early years. The mother endured many hardships. to raise his son. In order to let her son have a strong body, the mother sent her son to Yunshan Temple to practice martial arts with the monks.
Practicing martial arts is very hard, but living with a monk you can only eat vegetarian food. The mother felt very distressed as she watched her son lose weight day by day.
I wanted to cook some meat dishes to improve my son’s life, but I was afraid that the monk would not allow it. One day, she suddenly came up with the idea of ??adding pig blood to water tofu, then kneading the tofu into balls, and then smoked and dried it into a dark paste.
The mother took the black stuff to the temple and gave it to the monk and her son. When the abbot in the temple asked what this black thing was made of? My mother replied, yes, it is made from water-dried tofu.
The abbot had no objection. The monk and his mother's son ate the dishes made from this dark stuff and found them delicious. They could eat more bowls of rice every meal.
Practicing martial arts in this way makes you more energetic. So, my mother would regularly send this black stuff to the temple to cook for them.
Later, after the mother's son came down from the mountain to practice martial arts, he took part in the imperial martial arts examination and won the first prize in martial arts. At this time, the kind mother told everyone that her black stuff was not only made of water tofu, but also had pig blood in it.
However, no one blamed this kind mother. After the incident spread, every household in Shaoyang started making this black stuff and named it "blood cake". In this way, a bowl of traditional pig blood balls was passed down from generation to generation.
The preparation of pig blood meatballs is very simple: first cut the pig blood meatballs into slices (very hard ones can also be boiled in water for four or five minutes) and then slice them, wash the peppers and garlic sprouts, cut the garlic sprouts into sections, and cut the peppers Crush the meatballs, put a little oil in the pot, fry the meatballs over low heat to remove the fat, turn to high heat and stir-fry until the meatballs change color, then add a spoonful of tofu spicy sauce, stir well, add garlic sprouts and chili peppers, stir-fry the chili peppers and meatballs evenly. It’s ready to go.
In addition to stir-frying, pig blood meatballs can also be boiled, steamed, or stir-fried. You can use different stir-frying methods depending on which flavor you like. The pig blood meatballs taste a little oily, spicy, and have a strong smell of pig blood. I have a habit of eating pig blood. I like to put a large piece of pig blood into my mouth, chew it slowly, and taste the inside. of tofu and pig blood.
Now speaking of pig blood balls, I really want to eat them! The fragrant and spicy taste made me linger. I had to quickly ask my grandma to cook some for me. I want to go home to eat during the Chinese New Year! My classmates must come to my hometown when they have time and try the specialties of my hometown. 4. How to make pig blood meatballs, English composition
Pig meatball approach is very simple: first pig sliced ??meatballs (very hard to be boiled in water forty-five minutes) and then sliced, peppers and garlic washed, cut garlic, chopped peppers, Guo Lifang a little oil small fire fried grease the ball, turn the fire stir fry, stir fry until meatballs color, then pour a spoonful Dougu sauce, stir into the chili garlic, chili and fried meatballs evenly, you can pan. . In addition to stir-fried pig blood balls, but also can be boiled, steamed, fried like to eat what kind of taste you can use different methods of speculation. Pig meatball eating up a little oily, spicy, has a Very strong smell of pig blood, I have a habit of eating pig, like put a large pig blood into the mouth, chewing slowly, tasting the inside tofu and pig blood.