Blood sausage (traditional food)

Blood sausage is a traditional food and special snack in southern Fujian. Its main raw materials are glutinous rice and pig blood, and a small amount of minced meat and chopped green onion are added to cook. Blood sausage is a traditional food in southern Fujian, which is slender in appearance, deep red in color, soft and waxy in taste, delicious in taste and rich in nutrition.

Production steps

Prepare materials

To make blood sausage, you need to prepare the following materials:

1 .500g of glutinous rice

2.500 grams of pig blood

3. Lean minced meat100g

4. Appropriate amount of chopped green onion

5. Appropriate amount of salt

6. Appropriate amount of soy sauce

7. Proper amount of sugar

8. Appropriate amount of sesame oil

manufacturing process

1. Wash the glutinous rice, soak it for 2 hours, and then drain the water for later use.

2. Blanch the pig blood with boiling water, take it out, let it cool, and cut it into small pieces for later use.

3. Put the chopped lean meat into a bowl, add salt, soy sauce, sugar, sesame oil and chopped green onion, stir well and marinate for 10 minute.

4. Put the glutinous rice and pig blood into a blender, add a little water, and stir into fine glutinous rice slurry.

5. Pour the glutinous rice slurry into a bowl, add the marinated minced lean meat and stir well.

6. Take a transparent plastic bag, pour the glutinous rice slurry into the bag, and squeeze out the glutinous rice slurry by hand to form a strip.

7. Put the extruded glutinous rice slurry into a steamer for cooking 1 hour.

8. Take out the steamed blood sausage, let it cool and cut it into thin slices.

Edible method

Blood sausage can be eaten directly or sliced and fried. Fried blood sausage tastes crisper, which is very suitable for rice or porridge. In addition, blood sausage can also be used to make soup. Cut the blood sausage into small pieces, add it to chicken soup or sparerib soup, and then boil it.