The practice of bengrou dry rice
1. Shrimp method: Select thin and fat pork belly, cut the pork belly into large pieces, put it in a boiling pot, and blanch it to remove blood bubbles.
2. After blanching and cooling, the pork belly is cut into pieces with a length of 10 cm and a thickness of 5 mm with a knife.
3. Add water to the casserole and add aniseed. After the water is hot, add the sliced pork belly.
4. After the fire is boiled, add soy sauce and refined salt, and change it to simmer for 1.5 hours.
5. The practice of rolling the tip of the oil skin: cut the fresh oil skin into the required size with a knife, coat a proper amount of seasoning meat on the wide surface of the cut soybean oil skin, and roll it up hard.
6. Wipe the tip of the oil skin evenly with egg liquid and seal it.
7. Put the oil in the pot. After the oil is 70% hot, put it in the tip of the roll and fry until golden brown.
8. Tofu stuffing practice: use chopsticks to make a hole in the fried tofu bubble, slowly stuff the adjusted pork belly stuffing, and then seal it with egg liquid.
9. Put the oil in the pot. After the oil is 70% hot, add tofu foam and stir-fry slightly.
10. Put the processed side dishes into a casserole, cook the meat, and simmer for 1 hour. Side dishes are heated in cook the meat's soup stock, which interact with each other and complement each other, forming a whole and having a unique taste.
Main Characteristics of Bengrou Dried Rice
First, the selection of materials is excellent: the selection of materials must be fresh and tender pork belly, and the best standard is fat three and thin seven.
Second, the selection criteria of medicinal materials are strict: the premise of making delicious and pure meat is the proportion of spices, and the old-fashioned meat is made with the proportion of spices as the absolute secret recipe. Cooked meat is fragrant in the streets.
Third, the color and fragrance are beautiful, fat but not greasy, thin but not firewood: the production process of glutinous rice is very particular and pays attention to details, so the glutinous rice is ruddy in color, soft in texture, fat but not greasy, rotten but not muddy.
Fourth, the soup is appetizing: the production of glutinous rice not only emphasizes the taste and taste of glutinous meat, but also pays attention to the color and taste of soup. However, whenever you cook meat, you should pay attention to its flavor and taste. The soup stock is pure and beautiful, fresh and salty, and it is poured into the rice to eat together, which further highlights the perfect realm of lips and teeth.
5. Variety, emphasizing nutrition: The old-fashioned rice is not limited to making bengrou, but also adds several special dishes: gluten meatballs, sixixian meatballs, frozen tongue, Taishan old tofu, golden tofu bubbles, eggs and kelp, among which gluten meatballs and sixixian meatballs are more pure. The above dishes are all heated with cook the meat's old soup, which influences each other and brings out the best in each other, forming a unique taste completely different from that of eating alone.
6. The production inherits the tradition, constantly innovates, ranks first in the world, and leads the food. The processing technology of Bengrou rice is based on the traditional and modern cutting-edge technology. After painstaking research and development, it retains the traditional flavor characteristics, neutralizes the north and south tastes, and is suitable for operation all over the country.
Historical origin
During the Northern Song Dynasty, Liangshan in Shui Bo became a gathering place for heroes. As Liangshan became more and more famous, the number of defected heroes increased sharply, and the cooking ability of ordinary cookers became slower and slower. In desperation, the cook used the big beng (four tones) for pickling vegetables as a cooker. Put a large piece of pork belly into the retort, add the broth, add the onion and ginger, and the seasoning is moderate. Put the retort in the dug pit, light it with dry wood and charcoal fuel, and simmer it slowly. Gradually, retort will bubble like agate, and the meat will be charcoal white and black. Take a big spoon and fill each bowl. Put a big piece of meat in your mouth. When you are silent, the meat has slipped into your stomach, extremely smooth, but not oily or greasy. Drinking big altar rice wine makes my mouth water full and thrilling. It's not delicious, but it's not very selective. But eating large pieces of meat and drinking heavily is already a fairy-like happiness, which shows the heroism of Liangshan heroes.
Thus, the cooking skills of Zan cook the meat spread to 2 1 century. Add oil-coated meatballs, gluten-coated meatballs, tofu skin, kelp rolls, tofu and other accessories. The staple food is local high-quality rice, which is crystal clear and fragrant. The bowl is filled with juice and meat. This combination is called "pilaf" by the locals.
Xun: a container for food.
Quasi-meat: As the name implies, you must eat cooked meat now. The origin of barbecue can be traced back to the eve of liberation. At that time, the operators walked up and down the street with food on a pole, one carrying a charcoal stove and the other carrying rice on it. This method can save charcoal fire and make meat taste special. After liberation, with the gradual improvement of living standards, quasi-meat gradually moved away from people's lives and was replaced by iron pots and stainless steel pot, but the name quasi-meat has been used for 2 1 century.
Bengrou dry rice is not only limited to Bengrou, but also adds several special dishes: gluten meatballs, meat rolls, tofu blocks, eggs, kelp and so on, which not only enriches Bengrou dry rice, but also adapts to the eating habits of modern people.
"Benrou": Big size is a remarkable feature. Meat is fat but not greasy. Although the taste is simple and beautiful, it seems straightforward, overwhelming all the fancy feelings.
"Gluten meatballs": The meat stuffing is wrapped with gluten and made by hand. Gluten combined with meat gives a comfortable feeling. The meat stuffing is carefully prepared and has its own fragrance. This is a very popular dish.
"Roll tip/roll fried": It is made by rolling meat with bean curd skin. The product not only has the characteristics of delicious taste and good taste, but also has rich nutritional value.
In addition, there are "eggs", "shredded tofu", "tofu blocks" and "lion's head". These dishes are all heated with cook the meat's soup stock, which influences each other and brings out the best in each other, forming a unique taste that is completely different from eating separately.
Historical origin
At first, Bengrou dry rice was an exquisite dish of Jining folk family, which was circulated among the people for many years. In the late Ming and early Qing dynasties, it began to be commercialized. Some small businessmen put the prepared dried meat in two baskets and carried it on their shoulders. On one side, there was dried rice, and on the other side, there was stewed meat on a charcoal stove, and they were selling it in the street.
By the middle of the Qing Dynasty, they had a fixed position to operate, and some even opened a store name, which lasted until the 1950s. Later, due to the state's ban on urban petty bourgeoisie, the dried rice of Bengrou, which has been circulating for many years, was interrupted in Jining. In the 1980s, the country proposed the reform and opening up, and some family-handed, ancestral and newly-created dried bengrou came out one after another, and the bengrou dried rice in Jining was booming. By the end of the last century and the beginning of this century, some enterprises with real technical strength were exposed, some established shop names and some registered trademarks, which made Jining's dried meat standardized and developed in a good direction.
Food development
Bengrou dry rice is not only limited to Bengrou, but also adds several other dishes, such as "gluten meatballs", "fried with rolled tips", "bean curd", "eggs" and "kelp", which not only enriches Bengrou dry rice, but also adapts to the eating habits of modern people.