First of all, you need to know what "stewed rice noodles" is. It is a snack with a long history in northern China. The popular term is "meat jelly". However, this term is not accurate because the methods are different in different places, such as Hebei.

The stews in Dingzhou and Baoding are made of lean pork and yam powder, and are more like "meat sausages"; the stews in Dalian, Yantai and other places are made of sweet potato powder, which is like "jelly".

There are also Dandong Braised Zi, Yuzhou Braised Zi, Yuzhou Braised Zi, etc., with different ingredients and ways of eating.

The original birth of braised rice was because the people in the old days were poor at home, but they wanted to eat meat, so they added starch to the stewed bone soup to thicken it, and at the same time added some minced meat, vermicelli and seasonings to make braised rice.

Such deliciousness.

Nowadays, few people actually make their own braised zi. Some supermarkets in the north can buy braised zizi embryos, which can be eaten directly by steaming or frying them. Some other ways of eating them are to use them to stew or stir-fry.

, the taste is quite good too!

Among the many kinds of braised food, the most famous one is Dingzhou braised food, which is a favorite among carnivores. Come and try it in Yizhou Jun. Dingzhou braised food is the most famous traditional snack in Hebei. First of all, it is made of fresh lean meat.

Grind it into pieces, then add sweet potato starch, pour in spices, sesame oil, MSG and other condiments, add water and stir until it becomes a paste.

Finally, put the paste into a cylindrical cotton bag, tie it tightly and put it in a pot to cook. This process takes about two hours.

Then take out the cooked stew and put it into cold water, dry it and put it on an iron rack to smoke. It will take 10 minutes to finish.

If you see Dingzhou braised pork sausage that is 30 centimeters thick and weighs 5 pounds for the first time, you will definitely ask: How come there is such a thick meat sausage?

Is it tasty?

But after tasting it, you will definitely sigh again: It’s so fragrant and delicious!

Although there are many ways to eat braised rice dumplings, the favorite among locals is the steamed braised rice dumplings topped with soy sauce, sesame paste, and garlic sesame oil, and paired with a bowl of millet porridge.

"Hebei Life" in the marketplace!

I have seen braised rice from many places, but they are all different. Let me introduce our Henan braised rice.

The stews we have here are more often called sweet potato stews, because they are basically made with sweet potato vermicelli.

Braised rice noodles are made by adding starch to sweet potato vermicelli. They are harder than jelly and even harder than flat noodles.

Moreover, jelly and flat noodles can be eaten cold. They must be heated before they can be eaten.

There are many ways to eat the stew. You can stir-fry it or make it into soup. Stewed stew with meat is definitely the most delicious way to make it. Cut the stew into slices. It is very hard and difficult to cut. Don’t cut it too thin as it will rot.

Lose.

Then cut the pork into thin slices, I usually use cooked pork.

Cut garlic sprouts into sections.

Put a little oil in the pot, add a little watercress and stir-fry until fragrant. Add the meat, cooking wine, and add a little more to the stew. Add light soy sauce, chicken essence, thirteen spices, salt, and garlic sprouts. Stir-fry until the stew is soft and glutinous. It is done.

Because the stew itself has no taste, it is more flexible to use it when making soup. Basically, it can be used in any salty soup. Just make it according to your own method. Remember to cook it thoroughly, otherwise it will not be chewable.

There was a man from Yuzhou, Xuchang, who lived in the university dormitory. He told us how delicious the braised pork belly was every day. Later, I went to his house during the summer vacation. Don’t tell me, it was really good. Now the braised pork belly is not called braised pork belly, but cooked rice is called glutinous rice noodles.

, the raw materials are wrong. In the past, the stew was made from real ingredients and tasted good.

Nowadays, those who sell pancakes are fooling those who sell eggs. It’s hard to learn good things quickly and it’s hard to learn bad things quickly.

Our stuffed noodles have no meat and are just ordinary starch with powdered noodles. The noodles are the short vermicelli left over from home-made vermicelli. I tried it at the Beijing Agricultural Exhibition Hall and it was quite delicious. How do you make it yourself after buying it?

It tastes delicious before I try it. The Hejian braised rice is made with donkey fat and is delicious.

I have never tried pork, but I think the sweet potato flour stew is more delicious.

In addition to the ones from Xinzonghe Production Company in Dingzhou, some of the homemade braised rice dumplings on the market are also very delicious, so Dingzhou braised rice dumplings are also very famous.

It is a must-eat when I go home for the first time. I have brought it to Hebei for 5 years and it is the authentic donkey meat roasted in Hejian. It is delicious. I have tried it in Yantai and I didn’t think it was delicious. However, Yantai people like this famous dish.

Braised rice is also a specialty delicacy in many areas of Henan.

It’s just that it’s not easy to eat now, or you can’t taste the original taste.

Therefore, in addition to the original braised noodles in the vermicelli production areas, other places are gradually withdrawing from people's dining tables.

The main reason is not that the stew is not delicious or that no one wants to make it, but that the quality of the vermicelli is no longer guaranteed.

Nowadays, the production technology of vermicelli is changing rapidly. There is no need for sweet potato flour, corn, potato, cassava or the like. As long as it is starch, sweet potato flour can be made.

But the stew made with sweet potato flour doesn't taste that way.

The stew is really delicious.

My favorite thing to cook is braised braised pork belly. The taste is no worse than Lipu taro braised pork belly, and the texture of the braised pork is more unique than taro.

The method of braised braised pork with braised pork is: stew half a catty of meat and half a catty of braised pork.

When the pork belly is ripe, drain the water and apply the sweet fermented rice wine over it, add oil to color it, and then soak it in warm water until the skin wrinkles.