The ratio of water to rice is 1:3, and the rice is cooked.

Rice dry rice English explanation cooked rice

Principle

Weight of rice + weight of water - weight of water vapor = weight of rice

A catty of rice to put three pounds of water, evaporated two pounds of water, two pounds of rice left

Some varieties of rice out of the rice is more, and some less, in general, the approximate ratio of rice and rice in the 1:1.5 to 1:2.5. It can be roughly regarded as 1:2

The handle meat the handle meat

Jinan famous food - the handle meat

1, do the handle meat, to choose 1 catty of white pork can be, not fat and not thin. A catty cut eight pieces, bushes bundled. The two times, the second blood water broth. Into the altar, do not put salt all rely on soy sauce seasoning, fierce fire to open the pot of the fire stew, stewed pork fat is not greasy, thin not firewood. In the mouth there is a mellow aftertaste, fall on the ground, like tofu, fall like a thin.

2, Jinan's pork emphasizes the important role of soy sauce without salt. It is a selection of fat and lean pork, cut into long strips, tied into a handful of twine, boiled, and then stewed in soy sauce. (To add water)

3, the wonderful thing about the pork is the presence of fat meat to produce a fat but not greasy taste. Although the meat is simmered in thick oil and red sauce, it is not salty, just used for rice. And a mouthful of rice and a mouthful of meat is just the right combination to bring out the flavor of rice and meat.

4, the north of the "handle meat" but do not add sugar, rectangular block, just soy sauce star anise stewed in a tall jar. The fire everywhere, an unsealed aroma overflowing. When hot, the meat and juice is poured over white rice, which is also very flavorful. With the opening of the Beijing-Hangzhou Grand Canal, rice from the south was transported to the north by water. At that time, people ate stewed meat and rice together in earthenware vessels, which had a distinctive flavor. So it gradually developed into today's Beng Meat Dry Rice. With the development of society and economy, Beng Meat Rice has been improved and innovated, and a series of dishes such as rolled and fried, gluten, meatballs and eggs have been added. Today, Beng Meat Dry Rice is still loved by most people in Jining, and Beng Meat Dry Rice is constantly developing and growing, and will eventually become the first snack in Jining

Beng Meat Dry Rice production has several characteristics: the selection of materials fine, must be tender and thin-fat meat; casting quasi-strategic, on the use of the main ingredients, ingredients, are strictly weighing the pot; the main ingredients must be produced separately, can not be confused; cooking must be made in Jiangsu, the deep type of sand pots produced in Yixing. When cooking, it is necessary to use the deep sand jar - Beng, produced in Yixing, Jiangsu Province, and metal utensils cannot be used. The rice is sifted before use and then bumped, no debris, where half the grain is 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, respectively, the dried rice grains like jade, Beng Beng meat color red, tender texture, fat but not greasy, rotten but not rice; soup thick flavor, salty and delicious, is a masterpiece. When eating, add a pickle or tiger vegetables or pickled peppers, the taste is even better.

Beng Beng: a vessel for holding food. Beng Meat: As the name suggests, meat that is served in a Beng. The origin of Beng meat can be traced back to the eve of liberation, when the operator picked the meal with a flat stretcher and walked along the streets, picking a charcoal stove at one end and rice at the other, and Beng was placed on top of the charcoal stove, which saved charcoal, and made the meat eat out a different flavor. After the liberation, with the gradual improvement of living standards, Beng gradually away from people's lives, was replaced by iron pots, stainless steel pots, but the name of Beng meat has been used today. This has enriched the development of Beng Meat Bowl and adapted it to modern eating habits, but the Beng Meat Bowl is not the same as the Beng Meat Bowl. But the "Beng Meat", "gluten meatballs" and "meat rolls" are essential foods for eating Beng Meat Rice. "Beng Meat": large pieces are a distinctive feature, the meat is fat but not greasy, the taste is simple but beautiful, seems to be a kind of straight over all the fancy feeling "gluten meatballs": the meat is tightly wrapped with gluten, handmade, gluten with meat to give the mouth a comfortable feeling. The meatballs are handmade. The meat filling is carefully prepared. "Meat rolls: made from tofu skin rolled with meat, this product is rich in nutritional value in addition to its beautiful taste and texture. There are also "Eggs", "Shredded Bean Curd", "Bean Curd Nuggets", "Four Happiness Dumplings", etc., all of which are served in a bowl of boiled Bengtian pork. These dishes are put in the old soup with Beng meat heating, between each other, complement each other since the formation of a unique flavor is very different from eating separately.