Blood cake: a traditional snack in Anyang

Blood cake: a traditional snack in Anyang

Introduction:

"Blood cake is a traditional snack of Anyang, and it is also called" three treasures "of Anyang together with skin dregs and powdered rice;. It began in Qianlong period of Qing Dynasty. Anyang blood cake is rich in nutrition, crisp, delicious and unique. It is very popular with local people and tourists. The authentic blood cake is made of buckwheat flour and pig blood, steamed with seasonings, cooled, sliced, fried and smeared with mashed garlic. It is said that blood cake was created in the Qianlong period of the Qing Dynasty. At that time, Anyang rainstorm disaster, crops submerged. After the disaster, the government distributed a large number of buckwheat seeds to solve the famine. After the buckwheat harvest, people eat buckwheat flour. At that time, farmers in hongtun County Steamed Fresh Noodles with garlic juice. Later, pig blood was added to the buckwheat flour to make it taste stronger. So he moved to the city to sell blood cakes, and his business was very prosperous. "

Production steps:

Materials required:

Blood cake: one jin

Garlic: right amount

Salt: a little

Vinegar: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh