In the early days of the Bengbeng dried meat and rice business, the "Old Bite" family was the most famous for its cooking. The "Old Bite", named Zhao Keshun, set up a mat shed in front of his house in the fifth year of the Qing Guangxu reign (1879), specializing in Beng meat and dried rice. The "Old Bite" Beng Meat has "four no-sells": no sale until the fire is hot; no sale until the color is reddish; no sale until the gluten is tasty; and no sale even after the night is over. The selection of materials, it must be tender thin fat of the meat; the casting of accurate, the main ingredients used, ingredients, are strictly never tired of Beng Beng dried meat rice
Over the scales of the pot; the main, the ingredients must also be made separately, can not be confused; cooking, you must use Jiangsu Yixing produced deep sand jar - Beng, can not be used with metal utensils. Rice before using the first sieve after the bump, absolutely no debris, where the whole half-grain removed; dry rice must be steamed through, the water must be the right amount. When cooking Beng Meat, the meat, gluten, peeled hard-boiled eggs, diced bushels of vegetables or white bamboo shoots, and seasonings should be cooked in Beng, and the rice should be cooked in another Beng. When you eat from the two Beng Beng meat and rice, the dried rice grains like jade, Beng Beng meat color red rhyme, tender texture, fat but not greasy, rotten but not rice; soup thick, salty and delicious, is a masterpiece. When you eat, add a pickle or tiger vegetables or pickled peppers, the taste is even better.
Edit Beng Beng dried meat rice features
One, the selection of materials: the selection of materials must be tender thin fat of the five-flower meat, the best standard for fat three thin seven. Second, the standard of choice of herbs is strict: the production of Beng meat flavor aroma Chunmei prerequisites that is the ratio of spices, the old taste Beng meat production selection of spice ratio for the absolute secret recipe cooked Beng meat fragrant streets and alleys. Third, the color and flavor, fat and not greasy, thin and not firewood: Beng meat rice production process is very careful, pay attention to details, so Beng meat color and luster of red, tender texture, fat and not greasy, rotten and not rice. Fourth, the soup is thick, thick flavor, tempting appetite: Beng meat rice production is not only about the taste and texture of Beng meat, but also focus on the color and taste of the soup. But all Beng meat production, focusing on meat flavor and taste, the old soup is also simple and beautiful, fresh and salty moderate, poured into the rice to eat together, more highlighting the perfect realm of the lips and teeth. Fifth, a variety of varieties, the pursuit of nutrition: like the old taste Beng Meat Beng Rice is not only limited to the production of Beng Meat, but also added several specialties: "gluten meatballs," "four joys of meatballs," frozen tongue, "Taishan Old Tofu "Golden tofu puffs", "eggs", "seaweed", etc., of which "gluten meatballs Among them, "Meatballs with gluten" and "Fresh Meatballs with Four Happiness" are handmade and the meat filling is carefully prepared with a mellow and delicious flavor. All of the above dishes are put into the old soup with Beng meat to be heated, which affects each other and complements each other, forming a unique flavor that is very different from that of eating separately. Sixth, the production of adhering to tradition, continuous innovation, the world's best, leading the food: Beng meat rice production process in the traditional basis Geng into the modern technology, after research and development, retained the traditional flavor characteristics, and neutralized the taste of the North and South suitable for business throughout the country.