What is Shandong bazi meat? Why do so many people like to eat?

Influenced by Water Margin, people's deepest impression of Shandong people's character is concentrated in three sentences: "Eat meat in a big bowl, drink in a big bowl, and divide the gold in a big scale", which is bold and straightforward.

Stewed meat is the most distinctive food. A large piece of meat, rotten and chewy, melts in the mouth and smells to the bottom of my heart, which is called an addiction. Plus a big bowl of shochu, a bite of meat, a mouthful of wine, satiated with food and drink, dare to rob Tokyo Li Shishi. Do you believe it or not?

Shandong's food with heroes is not only the meat in Jinan, but also the casserole in neighboring Jining. They are all large pieces of rotten pork belly, which are supplied by mobile stalls in the market and sell dry food. "Good rice with pork" is not only full, but also full, and a meal can last for a long time.

Nowadays, bazi meat has become a business card of Jinan, especially the hit divine comedy "Lu A has a bazi meat" the year before last, which resounded all over the country for a time, attracting foreign people to help. It is said that Deyun Society goes to Jinan to perform and buys it in buckets every day, which makes you guys gain a few pounds every time you go to Jinan. That won't delay dinner. There is no celebrity who doesn't like to eat there. Even Jeff Chang Shin-Che Shenche, the prince of love songs, still eats a lot of meat.

Now the cooked meat in Jinan is as prosperous as the braised chicken hundreds of years ago. The most famous restaurant in the city specializes in cooked meat, with a daily output of more than 10 thousand Jin, and now it is still short of about 50 thousand Local government departments have formulated norms and standards for this kind of meat, and there are unified implementation standards from material procurement to finished products, which ensures the quality and image of meat and is convenient for wider promotion.

Pork belly is the most common and easy to cook. Pork belly is cut into long strips, like five pieces per catty, tied tightly with cotton thread, blanched twice in the pot, added with water and soy sauce, boiled and simmered for two hours.

Braised pork is the name of this dish. One of the famous foods in Jinan, Shandong Province.

Jinan bazi meat, without side dishes, is actually a piece of meat.

When it comes to eating large pieces of meat, it is always associated with heroes in Liangshan, Shui Bo. Just looking at these four words brings infinite heroism. It seems that the main characteristics of chivalrous men are eating large pieces of meat, drinking too much and robbing the rich to help the poor.

It seems that this dish is only available in Xuzhou and Jinan.

Xuzhou's bazi meat usually includes vegetables, kelp, vegetarian chicken, day lily, sausage, dried flowers, bean skin, fried eggs, bigger pork balls and so on.

However, whether it is Jinan or Xuzhou's bazi meat, the constant thing is to be compatible with rice in order to eat that kind of hearty delicious food.

Old Jinan bazi meat has several peculiar characteristics:

1, although it is meat, it is true love for girls who both eat meat. Who likes it?

2, the store is not big, I have eaten the meat of Gundam Hotel several times, and it tastes terrible.

3, meat is not too poor to love the rich, migrant workers love it, and BMW Mercedes-Benz is also fascinated.

Xuzhou bazi meat tastes slightly lighter, emphasizing one-pot cooking. Not only meat, but also a variety of rich side dishes, such as eggs, thousand pieces, tofu and so on.

Ingredients: 500g pork belly with skin, onion 1 slice, ginger, seasoning package (nothing to put: cinnamon, fragrant leaves, pepper, star anise, fennel and tsaoko), 30g sweet noodle sauce, soy sauce 10g, 50g soy sauce, sugar and chicken essence.

Practice: 1, pork belly slices, the size and thickness are according to personal preferences, but the thickness is best not to exceed 2.5 cm.

2. Use 30g of sweet noodle sauce, 50g of soy sauce10g, 50g of soy sauce, sugar and chicken essence to make sauce. Sliced pork belly is best marinated in sauce for not less than 2 hours and not more than 24 hours.

3. Take the marinated meat slices out of the sauce and put them in a cool place to dry. Never throw out the marinated meat slices and put them under for later use.

4. Put the marinated pork belly into the casserole, put a layer of onion and ginger slices in the middle of the meat, and then put a layer of meat. Pour the remaining sauce of the marinated pork slices into the pot and add a little water.

5. Finally, add seasoning package.

6. put the lid on. When the fire boils, turn it down, then wet it with two pieces of paper and seal it in the gap of the lid. Seal and stew for about 1 hour.

Kitchen code: 1. The sauce can be matched with sweet noodle sauce, soy sauce, soy sauce, sugar and chicken essence according to personal taste, and the proportion of white sugar can be increased if you like sweetness.

2. The amount of sauce is quantified according to the amount of meat slices. Generally speaking, it is appropriate for the sauce to be evenly distributed throughout the meat slices.

# Jinan Snacks # Bazi Meat

"Braised pork is a very famous specialty in Jinan, Shandong Province. I heard from a friend that it was delicious, so I bought a piece of meat to taste today. You don't know how delicious it is until you eat it. I like to eat soft and rotten meat, so it takes a long time to stew. The meat melts in the mouth, fat but not greasy, and the sauce is rich. It is really irresistible food! "

Prepare pork belly with skin

Wash and cut into pieces about one finger wide.

Add sweet noodle sauce, fresh soy sauce, light soy sauce, sugar and cooking wine.

After stirring evenly, cover with plastic wrap and marinate for about 2 hours (if the weather is hot, it is best to marinate in the refrigerator).

Prepare spices: star anise, fragrant leaves, tsaoko, cardamom, angelica dahurica, clove, fennel and cinnamon.

Put the spices in step 5 into the bag. My bag is relatively small, so I put two.

Knock the Amomum tsao-ko open with a knife and the fragrance will come out.

Put a little oil on the bottom of the casserole and then put a layer of ginger slices and onion slices respectively.

Then put the marinated meat slices on it.

Pour all the remaining marinade into the pot.

Put the buns and tsaoko into the pot, and then pour in less than 2/3 of the water.

Cover the lid and seal it with a wet towel.

Stew for about an hour and a half until the meat is soft and rotten. Garnish with chopped green onion and eat while it is hot.

1, water should not be too little, so it must be simmered slowly, otherwise it will be easy to paste the pot. 2. Cooking time can be set according to personal taste.

Braised pork is a special food in Jinan! The kind that drools when you think about it.

Braised pork is one of the special snacks in Jinan. Generally, choose pork belly with fat and thin, preferably with fat, cut into long thin slices and tie them tightly with string to prevent them from being cooked thoroughly and broken.

The production of pork pays attention to stewing with colored soy sauce, without adding salt or sugar, and adding anise. Pay attention to the crock and stew the meat for two hours. When the temperature reaches, as soon as the lid of the crock is opened, there will be a thick meat smell floating out.

Cooked meat is fat but not greasy, and thin but not firewood. You can crush fat with a sip of your lips, and your lips and teeth will remain fragrant. You can eat two bowls of rice with a handful of meat, an egg, a plate of shredded potatoes and some broth. You can't wait for cold meat. When it's cold, the fat will become hard and greasy and can't be eaten.

It is worth mentioning that the meat is so delicious that it is not a big meal in Jinan. Street shops, especially midnight stalls, are the best places to eat meat.

Jinan is a delicious fast food restaurant, including Veteran Bazi, Chaoyixing, Eight o'clock Bazi and Xue Sanba.

According to the size of the store, the biggest thing is definitely super interest. Chaoyixing is known as the dining hall of Jinan people. The food is not expensive, and you are absolutely full within 15 yuan. Although their meat is not the best, it is very affordable and tastes good.

But the meat in these shops is not the best. The best meat in Jinan is often found in food stalls. I have eaten it many times at a stall at the intersection of Jiefang Road, Shanda Road, and it is still there at 1 in the morning. I built a small Mazar in summer and a plastic shed in winter, which was full of people who came to eat meat. The meat in this restaurant is especially crisp and tender, and it melts in the mouth. With sweet sauce and pepper, it tastes delicious! I haven't been there for years. I don't know if I'm still there.

Braised pork is actually a delicacy originating from Xuzhou, and it is also called Bengrou dry rice in Shandong. Although there are some differences between the two, the practice is basically similar.

Braised pork is a very popular street snack in Jinan. Its practice is to cut pork belly into thick slices with soy sauce and other seasonings, tie it tightly with cotton thread and cook it. Even if it's cooked, it won't burn, but it's still cooked with warm fire.

When eating pork belly, it is fat but not greasy, thin but not firewood, and it has a feeling of melting in the mouth. After eating, the aftertaste is long and fragrant.

In addition to the pork belly cooked in the same pot, there are side dishes such as cowpea, pepper, ham sausage, bean gluten, yuba, kelp and meatballs. My favorite is pork belly with cowpea and pepper. It's really delicious! Pepper is the long kind, but it has a lot of meat. It's not very spicy, but it's a little spicy and delicious.

Steamed pork rice is steamed directly in a bowl, or it may be put in a bowl and then boiled in water. It is hard and fragrant when eaten, then poured with boiled broth and served with meat and vegetables. It's delicious!

I haven't eaten it for many years, and I miss the taste of pork.

Jiaozi meat is the heart of Jinan people. According to the data, it is a big industry in Shandong. If so-and-so milk tea can run around the earth twice and sell more than 3 billion a year, it can wrap the earth into a pig Peggy.

Whose is the authentic meat from Xuzhou, Jinan? Let's go back to the source and look at the historical and cultural background of bazi meat. Actually, bazi meat belongs to Shandong cuisine. According to the definition of Cihai, Shandong cuisine originated from Qilu flavor in Shandong, and bazi meat is of course one of the classic dishes of Shandong cuisine. So Jinan is a city in Shandong and Xuzhou is from Jiangsu. How can there be meat? During the Republic of China, Xuzhou belonged to Jiangsu Province. 1 948 65438+February1day, Xuzhou Kuomintang troops fled, and the reconnaissance battalions of the 12th and 1st columns of China People's Liberation Army entered Xuzhou. The Bohai column of the People's Liberation Army invaded Xuzhou that night. Xuzhou was completely liberated and temporarily entrusted to Shandong. Until June, 1953, 1, Xuzhou was assigned to Jiangsu Province. It can be speculated that the historical origin of this Shandong dish is settled in Xuzhou, and that Xuzhou's bazi meat originated in Jinan, Shandong Province.

Back to the taste, the pork belly in Xuzhou, Jinan turned a piece of pork belly into a delicious food on earth. Zheng Miao, 20 15, is also rated as the fifth batch of Jinan municipal intangible cultural heritage. Jinan bazi meat, focusing on the thick piece of meat, has a strong taste, because it has long occupied the title of the champion of snack sales. Xuzhou bazi meat tastes slightly lighter, emphasizing one-pot cooking. Not only meat, but also a variety of rich side dishes, such as eggs, thousand pieces, tofu and so on. Zhou Jun feels more like braised pork in Wuhan. Everything is a little bit, and the stars hold the moon, which sets off the sauce flavor of the juice. If we have to find out the difference in appearance, the meat-tied cattail grass in Jinan is also a special product. This aquatic plant grows in the freshwater lake near Daming Lake in Jinan. In Xuzhou, meat is tied with hemp rope, or in other words, most small shops don't need to tie meat, and put large pieces of pork belly directly in a basin for customers to choose.

Good pork belly, dark and shiny, is a unique color of fresh meat, can't do firewood, is fat and shiny, and has a strong entrance juice. The signature pork belly and pork belly not only need to be fried, but also need to be cooked for a long time to force out the oil. The soup is mellow and not greasy, a piece of pork belly is fat but not greasy, thin but not firewood, and the meat has a faint cattail fragrance.

To make pork belly, cut the fresh and high-quality pork belly into large pieces and marinate it with sauce for a while, usually about 3 hours, not too long, which will affect the color and taste. Soy sauce and sugar are mixed into a sauce, which can be salty or light. Fry the marinated meat slices in the oil pan and force out the grease. Fried pork slices taste fat but not greasy. The fried meat slices are stewed in marinade, and some of them are cooked with a lot of marinade, such as pepper, star anise, ginger slices, green onions, fennel and fragrant sand. It's added. You can eat it when it's cooked. If you want to eat side dishes, it is also excellent to cook all kinds of side dishes together. Zhou Jun likes to eat Venetian knots, which are soft and fragrant.

Braised pork is a famous dish in Shandong cuisine. Because it is shaped like a handle, it is

Name. Its color is ruddy and shiny, the meat is rotten and the soup is fresh, fat but not real.

Tired.

Speaking of several key points to be done in making bazi meat: 1, the time is long, the meat and soup are fully contacted, and the oil gradually penetrates. 2, sugar color can not fry caramel paste flavor, soy sauce should add appropriate amount of attention to color. 3. Pay attention to the proportion of spices. 4, it is best to cook more than ten kilograms of meat at a time, too little seasoning, cooking time, etc., which affects the quality of the dish.

① Ingredients: 5 kg of ribs, 200g of rock sugar, 0/250g of soy sauce/kloc, 25g of spiced powder, 50g of onion ginger, and 0/00g of cattail pollen. (2) Manufacturing method: Boning the ribs, cutting around, scraping the mucus on the skin, cutting into long squares with a length of 8.5 cm, a width of 5 cm and a thickness of 1.3 cm, and cutting 8 pieces every 500 grams; Soak cattail skin in warm water and tie it in the middle of meat; Wash the meat bundle, add water to boil and take it out; Boil the soup, skim off the foam, add soy sauce, spiced powder (cloth), onion, ginger and crystal sugar, cover the meat with high fire and boil it, and simmer for about two hours until the meat is cooked and rotten. Boil the soup, skim off the foam and pour the meat on it.

Braised pork is one of the classic dishes in Huaihai region, belonging to Shandong cuisine. Fat but not greasy, rich and delicious, and the flesh color is mouth-watering. Most of them are for lunch, but they are also suitable for dinner.

The meat in Jinan is the most authentic! Very suitable for doing at home.

I summed up a few points that need attention.

1, you must choose pork belly with belt fat, which is authentic enough, delicious enough and delicious enough! It doesn't smell good without skin or too thin. Of course, don't choose too fat pork belly, you know ~ ~

2. Try to choose a thicker kelp, and then chew it when it is cooked. Cooked like paper is not delicious.

3. Use a lot of soy sauce to make meat stuffing, and basically rely on soy sauce to improve the taste. I used up half a bottle of soy sauce today. No need to put salt, because soy sauce itself is salty.

4, soy sauce = soy sauce, do not use soy sauce. Soy sauce is heavy in color and light in color. If you use soy sauce, you won't achieve such a perfect color. Also, because the meat is colored with soy sauce, there is no need to add sugar to make the meat. The function of adding 30 grams of rock sugar is to flavor it.

5. Meat conforms to the free and easy style of Liangshan hero "drinking in a big bowl and eating meat in large pieces", and it is necessary to have a good spleen and stomach to swallow iron; Well, although the meat was really delicious, we didn't eat too much at one time. Spleen and stomach weakness will be difficult to digest if you eat too much. Personal self-control ability is poor, and it is recommended to bring a bottle of Jianwei Xiaoshi tablets for cracks in the wall! ! I am not responsible for eating and resisting! !

6. When the meat is finished, don't pour out the stew soup. This is the old soup, not the baby! Save it for the next day and put a Spanish mackerel stew, which is more beautiful!

Do it quickly, don't be greedy and make people laugh ~ ~ ~ Ahahahaha! ! ! ! !

Eating meat is a particularly easy way to satisfy happiness, especially when you are hungry.

There is a passage that describes eating meat like this: "The first bite is the skin of the meat, and it is gently cut down with your teeth. The lower layer is fat, absolutely fat but not greasy. The lower layer is lean meat, which melts at the entrance, and the lower layer is a layer of fat meat, followed by a layer of lean meat, with distinct layers and no sharp edges. "

Bright red color, mellow taste, strong sauce flavor, crisp but not broken shape, fragrant but not greasy. Stewed meat can satisfy most of your imagination of eating meat.

Eating bazi meat, with a bowl of white rice with juice, and adding some side dishes such as tofu, kelp, eggs, meatballs, peppers, etc. according to your own taste, is even more unique. Addicted! Solve the problem! Top full! And the price is not expensive, and the real civilians are delicious. Therefore, most delicious meat shops are fly restaurants or roadside stalls.

This used to be a meat stall at an intersection in Jinan. I came out at 9: 30 in the evening, but the queue was endless. Per capita 15 yuan, which can be enjoyed orally. There was a joke that "in Jinan, the meat at two o'clock in the morning has not been eaten, which is not enough to talk about life."

Sticking meat to the ground is enough for the market, and it doesn't care that the poor love the rich. At meat stalls, shirtless migrant workers, white-collar workers in office buildings, immature students and bosses driving luxury cars can all sit in front of the stalls, solve a meal and then make a living. In Jinan, this is a normal life. It may not be a traditional food, but it is an indispensable taste in life. It may be that I unconsciously remembered it when my mouth was bleak at some time one day.

The foodies all know the bazi meat in Jinan, Xuzhou. In fact, Jining also has a similar food-pork.

Jinan tough meat materials, green onions, ginger slices, sugar, soy sauce, cinnamon, star anise and meat are tied to the pot.

Xuzhou bazi meat needs to be pickled, dried and colored with sugar and soy sauce. The soup base is bean sprouts white soup, kelp knots and dried orchids, and the meat is tied with kelp silk.

There are many kinds of meat used in the meat, such as angelica dahurica, cinnamon, nutmeg, fragrant leaves, licorice, cinnamon, star anise, tsaoko, soy sauce ... which have some medicinal value.

When I write this, I should mainly dry my saliva and go to two pieces to satisfy my desire.

Braised pork is one of the famous foods in Jinan, Shandong Province. Similar to braised pork with plum vegetables (except there is no plum vegetables, only pure meat), large pieces of pork, fat and thin pork belly. Very delicious. I used to eat one piece every day when I was working in Jinan, which is why many people like to eat it.

Anyone who has seen the Water Margin knows that the well-known phrase is "eat meat in large chunks and drink in large bowls", which may be influenced by this. Meat is always big and representative. Large pieces of meat, no matter how big the mouth, can't eat large pieces of meat. Rotten meat is very tender and melts in the mouth. It's really enjoyable.

First, I know that Shandong bazi meat is a traditional Shandong dish in Jinan, Shandong. By the Qing dynasty, pork belly tied with straw rope had begun to spread, and it was stewed with soy sauce. Melt in the mouth, fragrant but not greasy. When cooking, it is usually cooked with other dishes, such as meatballs, fried tofu, green peppers, seaweed knots, sausages, ribs, chicken legs and so on.

It is also very simple to make. Select fat and thin pork belly, cut into large pieces with a length of 20 cm, a width of 5 cm and a thickness of 2 cm, tie them into a handful with hemp rope, soak them in soy sauce, and stew them slowly over high fire. The stew is not greasy, thin and firewood, and it melts in the mouth and has a mellow aftertaste.

"Good rice with pork" is not only full, but also full, and a meal can last for a long time. Braised pork is a business card of Jinan, Shandong Province. Now the meat in Jinan is as prosperous as the braised chicken hundreds of years ago, from five-star hotels to street vendors.

Second, why do many people like to eat? Many people love to eat, the main reason is delicious! It is really delicious! The specific performance is as follows.

1, although it is a big piece of meat, it is eaten by both men and women, and it is not greasy at all, so I found that many girls like it.

2, meat is a real piece of meat, unlike other dishes, but also mixed with many other vegetables, meat is a real piece of pure meat.

There are many migrant workers' brothers over there. The price is not expensive, affordable and delicious. Eating meat and drinking wine is really super cool.

4. It is also the favorite of the rich. It's a high-end dish, and street stalls and high-end hotels can be seen everywhere.

Step 1: Prepare raw materials: 500g of pork belly, 30g of onion, ginger, sweet noodle sauce, 20g of soy sauce, 80g of soy sauce, 7 pieces of crystal sugar, spice packets (such as anise cinnamon leaves), oil, cooking wine and dried peppers.

2. Pork belly treatment: Wash the pork belly and cut it into chunks of 20 cm long, 5 cm wide and 2 cm thick. Then boil water from the pot, add meat, ginger slices and cooking wine. Blanch, take out, put in warm water to clean the floating surface, and then dry the water with kitchen paper or dry it.

3. Boil the oil from the pan, the oil temperature is 70% hot, and fry for about 2 1 minute until the surface is golden, and take it out when it is five ripe. Boil boiling water in another pot, add onion, ginger slices, dried Chili, sweet noodle sauce, soy sauce, rock sugar and spice bag, add the fried meat after boiling, cook for 10 minute with high fire, then cook for 90 minutes with low fire, keep the remaining temperature in the pot after cooking, soak in it for one hour, and then take it out for eating.

Summary: The above is the introduction of bazi meat, which is not only a special dish in Shandong, but also a business card in Jinan. Simple to make, delicious but not greasy, with a wide range of diners, men, women and children. If you don't want to bother, just boil the water and pour more soy sauce. You can stew the meat without putting anything else. Interested friends, try it quickly.