Got excited yesterday, found this at the grocery store.
Love pork blood “tofu”. Decided to try to make it. Attempting to make Bela Lugosi proud. Mind you never made blood tofu or even handled blood before.
A quick search on the internet came up with a chive pork blood recipe. Recipe called for chive, chicken broth, oyster sauce, and garlic. Did not have any of these ingredients. As usual, winged it.
Substituted home-made pork foot soup, ginger, shoyu, and green onions.
The blood did not firm up as expected. Ate it over the multi-grain (seed) mix.
Didn’t taste bad, but the texture was definitely off. More “pudding” than “tofu”.
Mis-read another web page and poached the blood this morning in salted water.
I know, looks like either fudge or “don’t even think it”.
Stir-fried the “nuggets” with shoyu, ginger, and green onions.
Fried rice, spicy eggplant, and bitter melon from Asian Mix.
Although firmer than the first time, still not the texture I’m looking for. Too soft, and too dense.
Another search on the internet and instead of cooking the blood in water, I’m supposed to cook the blood with water.
Ok, next time I come across a container of pork blood … remember with not in.
I guess if I don’t try, I don’t learn. 🙂