In the early days, Bengrou dry rice was a family delicacy, but it began to be commercialized in the late Ming and early Qing dynasties. Some small businessmen put the prepared bengrou dry rice in two baskets, carried it on their shoulders, one with rice dry rice and the other with bengrou stewed on a charcoal stove, and went out to sell it. 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, urban petty bourgeoisie was banned by the state.
Characteristics of Bengrou Dried Rice
The essence of material selection: it must be tender and thin pork belly, and the best standard is fat three and thin seven;
Accurate feeding: the main ingredients and ingredients used are strictly weighed and put into the pot; The main ingredients and ingredients must also be made separately and cannot be confused; When cooking, you must use a deep sand jar made in Yixing, Jiangsu Province-you can't use metal utensils.
The selection criteria of medicinal materials are strict: the premise of making delicious and pure meat is the proportion of spices, and the proportion of spices used in Chuanxiangge for meat is an absolute secret recipe. Cooked meat is fragrant in the streets.
Good color, fragrance and taste: fat but not greasy, thin but not firewood, and the production technology of meat is very particular, paying attention to details, so the meat is ruddy in color, soft in texture, fat but not greasy, rotten but not muddy.
Soup is thick and appetizing: the production of dried rice with bengrou not only emphasizes the taste and taste of bengrou, 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.
Variety and nutrition: Bengrou dry rice is not only 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 handmade. 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.
Before using rice, sieve it first and then raise it, so there will be no sundries, and those half grains will be removed; Dry rice must be steamed thoroughly, and water must be appropriate. When you are in cook the meat, you must put strips of meat, gluten, peeled boiled eggs, cabbage heads or diced white bamboo shoots and seasonings into a retort and cook rice in another retort.
When eating, meat and rice are taken out of two jars respectively. Dry rice grains are like jade, red in color, soft in texture, fat but not greasy, rotten but not muddy; The soup is salty and delicious, and it is a must. It's better to eat with pickles or tiger dishes or pickled peppers.
Join mode
1. The national unified joining fee is 2480 yuan (excluding any other fees and deposits), and no other fees will be charged after joining.
2. The headquarters provides franchisees with a national unified authorization bronze medal, two sets of clothes and a CD of store image.
3. On-site training at the company's training base, taught by professional teachers at headquarters in person, to ensure that each franchisee can operate in person and easily learn a full set of operating techniques.
4. Training materials: the headquarters provides a complete set of technical operation manuals and a complete set of marketing programs.
5. Those who come to study on site for 2-3 days can study, and the number of trainees is 1-2.
6. Quota joining: 4 in each district of the municipality directly under the central government, 3 in each district of the provincial capital city, 2 in each district of the prefecture-level city, and/kloc-0 in each county-level city or township.