How to Make Blood Tofu That Melts in Your Mouth

Taste: Salty and fresh; Cooking method: Steaming; Time-consuming: 20 minutes; Difficulty: Simple.

Steps to Make Blood Tofu That Melts in Your Mouth

Chop the scallion and ginger into small pieces, and squeeze out the juice with a rolling pin.

Add some water and mix well, marinate for a few minutes.

Fresh pig blood from the slaughterhouse.

Take 2 tablespoons of pig blood with a soup spoon.

Add 4 tablespoons of water. The ratio of pig blood to water is 1:2 for a tender and smooth texture, and 1:1 for a firmer texture.

Add some thirteen spices and salt, and stir well.

Add the squeezed scallion and ginger juice, and stir well. Only the juice is needed, not the scallion and ginger. Many people do not like to eat scallion and ginger, and adding scallion and ginger to this kind of soup-like food does not look good. Adding scallion and ginger juice is a good way to remove the fishy smell and add flavor without worrying about the adverse taste of scallion and ginger.

Add some vegetable oil to a bowl, and I used cooked soybean oil.

Pour the stirred pig blood into the bowl.

Cover with plastic wrap and steam in a steamer. After the steam rises, steam for 10 minutes, turn off the heat, and let it sit for two to three minutes. Covering with plastic wrap can prevent steam water from entering the pig blood, ensuring a smooth surface and no honeycomb inside.

This is the steamed pig blood. The steaming time is very critical. If it is steamed for too long, it will become old, and the finished product will collapse in the center and have honeycomb eyes inside.

It is very tender and smooth, with no honeycomb eyes at all.

In another small bowl, add soy sauce, vinegar, sugar, chopped green onion, and chili oil, and mix well.

Pour it over the blood tofu.

It looks and tastes great.

It melts in your mouth, with no fishy smell at all.