Braised rice is a special traditional snack in northern my country. It is mainly composed of starch and meat. The braised rice in different regions is different. Today, we will mainly talk about the braised rice in various parts of the north to see which braised rice is the most authentic. The most delicious?

Ingredients for Cizhou Stewed Rice: Starch, pork, vegetables, eggs, green onions and ginger, aniseed, five-spice powder, salt, cooking wine, soy sauce, monosodium glutamate, sesame oil, mustard.

Features: delicious color, smooth and tender, comprehensive nutrition.

Method: Mince the pork, prepare chopped green onion, minced ginger and other seasonings, then boil the big bone soup or pork rib soup (water is also acceptable), add pure sweet potato starch, stir evenly, and then add the pork

Mix and season until it is in a paste-like gray-black state. Finally, spread it on a thin egg pancake, wrap it up, and steam it for about 40 minutes. Wait until it cools and solidifies into a rectangular shape. It can be eaten hot or cold.

Dip it in garlic sauce or mustard sauce, it's exciting and refreshing.

Comments: Full of color, flavor and flavor, both fat and thin, so exciting when dipped in mustard!

The taste of hometown feels the most authentic.

2. Ingredients for Dingzhou braised rice noodles: yam starch, yam vermicelli, minced meat, eggs, minced ginger, chopped green onion, refined salt, pepper, cooking wine, thirteen spices, soy sauce, sugar, chicken essence, monosodium glutamate, lard, and salad oil.

Features: beautiful color, shiny appearance, tight structure and elasticity.

Method: Prepare the fresh pork filling and set aside, prepare onions, ginger, garlic and other seasonings. Pour sweet potato or yam starch with boiling water until it becomes sticky. Add the prepared meat filling and seasonings and stir evenly. Then pour into a thick high-temperature bag.

Add cold water and cook, then warm the water and cook for about 3 hours.

Comment: I can’t tell if it’s an enema?

Or southern ham?

I've never tried it, so I don't know what it tastes like.

3. Ingredients for Baoding donkey meat stew: sweet potato starch, sweet potato vermicelli, donkey meat mince, minced ginger, chopped green onion, chicken essence, salt, cooking wine, thirteen spices, soy sauce, sugar, MSG, oil.

Features: Soft and translucent, soft in the mouth, like jelly.

Method: Boil the sweet potato vermicelli until transparent, remove and drain the water and set aside; stir-fry the minced donkey meat in oil, add minced ginger, chopped green onion, etc. and set aside; then put the vermicelli into a basin, beat in the eggs, add salt,

Season with cooking wine, MSG, etc.; finally add the fried donkey meat mince and sweet potato starch, mix evenly, pour into a basin greased with lard, spread flat, and steam for about 30 minutes.

Comments: It looks like meat jelly, it can be served cold or eaten with donkey meat on fire. It feels like a substitute for donkey meat on fire, but not as delicious as donkey meat on fire.

4. Ingredients for Yantai stewed rice: sweet potato starch, water, shrimp oil, vinegar, salt, minced garlic, sesame paste, etc.

Features: Similar to jelly, with seafood flavor, soft and sticky.

Preparation: The same as the jelly, mainly seasoned with garlic and sesame sauce.

Comment: Isn’t this just jelly?

Why is it called braised rice?

5. Characteristics of Northeastern Braised Zizi: The braised Zizi is golden and bright, spicy and tangy, with quite an aftertaste.

Preparation: Just like the jelly, it can be seasoned with minced garlic and sesame sauce, or stir-fried or pan-fried.

Comment: Isn’t this still jelly?

Why is it also called braised rice?

6. Henan Yuzhou Braised Ingredients: sweet potato vermicelli, sweet potato starch, chopped green onion, dark soy sauce, salt and other seasonings.

Features: chewy, not suitable for melting, bright color.

Method: Prepare the sweet potato vermicelli, boil it in water for about 5 minutes, then put it into a large basin, mix the sweet potato starch powder according to the proportion, pour it into the basin and mix well, then stir-fry the prepared homemade bean paste and sprinkle

Make an appropriate amount of homemade Sichuan pepper powder, then add onion, ginger and garlic, stir evenly and put it into a bowl. Place it in a steamer and steam it for about 40 minutes. After opening the steamer, the aroma will be completely diffused.