In fact, several young chefs were a little unconvinced at first, especially those who had followed Xu Yuanwei for a long time. They felt that they had five or six years or even ten years of apprenticeship experience, and they would not lose to a thirteen or fourteen-year-old girl.
But when they put the blood sausage dipped in sauce into their mouths, they changed their minds.
Originally, blood sausage and its casing had a strong fishy smell, and improper handling could easily ruin the craftsmanship. However, the blood sausage before me was fresh, fragrant, and tender, even as springy as tender tofu, and possessed a unique freshness and fragrance.
The fishy smell of the sausage casing is neutralized by the sauce and becomes refreshing and chewy. Although many people are reluctant to eat the sausage casing, it will not affect the taste at all if you are willing to "swallow it in one bite".
"You make better blood sausage than I do." Xu Yuanwei said matter-of-factly, "My blood sausage tastes just as good as yours, but it's not as smooth and a bit crumbly."
Su Qingluan smiled and said, "I added lard, soybean oil, and beaten eggs. With so many 'lubricants', it's hard not to make it slippery."
Su Qingluan tasted two mouthfuls of blood sausage, turned around and asked for a pen and paper, wrote down the entire recipe and all the precautions, and handed it to Xu Yuanwei: "Now is the autumn season for slaughtering pigs and making stews, and a lot of pig blood is used. If Master Xu likes it, you can use this recipe!"
Blood sausage was a rare commodity, completely dependent on when the butcher would slaughter the pigs. Furthermore, pig blood quickly solidified in the air, rendering it unusable. Su Qingluan felt that both obtaining and preparing the ingredient was too troublesome, so she abandoned the idea of mass production and simply gave the recipe to Xu Yuanwei as a favor.
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