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猪血丸子.
猪血丸子,或作猪血圆子,是中国湖南邵阳的传统特色家常菜,以其独特的制作工艺和风味著称。[1]
首先要将豆腐用纱布包裹,挤压出水分,然后将其捏碎。接着,取新鲜的肥瘦相间猪肉切成小块或细条,与适量的猪血混合,加入盐、辣椒粉、五香粉等调料,以及少量的麻油、香油和味精来增加风味。将这些材料混合均匀后,塑形成椭圆形的丸子,大小约与馒头相仿。之后,将丸子置于阳光下晾晒数日,最后悬挂在烟熏灶上或单独熏制,让其吸收烟火的香气。烟熏过程中,丸子逐渐干燥,腊香味也随着时间的推移而愈发浓郁。[2]
在明代正德年间,宝庆府的九龙岭山传说中曾居住着十条龙,一条飞走后,山因此得名。岭上有座庙宇,里面住着一位修行的老和尚。山脚下,一户贫穷的家庭有个经常生病的孩子,被送到山上跟随老和尚学习,随着时间,孩子的病情好转,但身体依旧羸弱。孩子的母亲担心他的健康,认为可能是缺乏肉食。由于和尚不能吃肉,她便想出一个办法:将肉剁碎,混入豆腐中。为了掩饰肉末,她又加入了猪血,并将其烘干,制成了黑色的圆形食品。这种食品被带到庙中供孩子食用,不久孩子变得健壮。尽管最终被老和尚发现,但这种食品的制作方法已经在当地流传开来,成为了一种受欢迎的营养食品,能够长时间保存而不变质,逐渐在宝庆府广为人知,流传至今。[3]
- ^ 地方名小吃:猪血丸子. 湖南省人民政府. 2013-03-11.
- ^ 宝庆猪血丸子. 邵阳市人民政府. 2021-07-12 [2024-04-14]. (原始内容存档于2024-04-14).
- ^ 邵阳猪血丸子的传说. 炎黄风俗网. 2017-06-04 [2024-04-14]. (原始内容存档于2024-04-14).
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