Anyang blood cake

Anyang blood cake

Introduction:

"Blood cake is a traditional snack in Anyang, which is called" three treasures "together with skin dregs and powdered rice. It began in Qianlong period of Qing Dynasty. Steamed with buckwheat flour, pig blood and seasoning, sliced and fried, smeared with garlic, spicy and delicious. Anyang blood cake is rich in nutrition, crisp, delicious, economical and unique. It is welcomed by the masses and tourists. 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, a farmer surnamed Liu in honghetun village, north of the county, fried the steamed buckwheat flour cake and mixed it 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. The authentic blood cake is made of buckwheat flour, Huoxue and other ingredients. It is steamed in a cage. Steam well and let it cool

Production steps:

Materials required:

Blood cake: appropriate amount

Garlic: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: slightly spicy