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

Influenced by The Water Margin, people have the deepest impression on the character of Shandong people, which is concentrated in three sentences: "Eat meat in a big bowl, drink in a big bowl, and divide the gold in a big scale", and the heroic man's generous feelings are vividly described.

Braised pork is the most characteristic 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. Coupled with a big bowl of shochu, a bite of meat, a mouthful of wine, satiated with food and drink, I dare to rob Tokyo Li Shishi. Do you believe it or not?

Shandong's food matched with heroes is not only Jinan's bazi meat, but also the adjacent Jining's casseroles. They are all large pieces of rotten pork belly, which are supplied by street mobile stalls, and they are all sold with dry rice. "Good rice with rice and pork" is not only full, but also full, and a meal can last for a long time.

nowadays, the bazi meat has become a business card of Jinan, especially the popular divine comedy "Lu A has a bazi meat" the year before last, which resounded all over the country and attracted people from other places to worship it like gods. It is said that Deyun Society went to Jinan to perform, and bought it in buckets every day, so that every time you guys went to Jinan, you gained a few pounds. That won't delay eating. There is no celebrity who doesn't like to eat there. Even Jeff Chang Shin-Che, the prince of love songs, still eats a lot of meat.

nowadays, the braised pork in Jinan is as prosperous as the braised chicken hundreds of years ago. One of the most famous restaurants in the city specializes in braised pork, cooking more than 1, kilograms a day, and about 5, yuan is still in short supply. The local government departments have formulated specifications and standards for this meat, and there are unified implementation standards from material procurement to finished products, which ensures the quality and image of the 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 with cotton thread, blanched twice in the pot, added with water, with soy sauce and soy sauce, and simmered for two hours after boiling. Braised pork is the name of the dish. One of the famous foods in Jinan, Shandong Province.

Jinan's bazi meat is basically a piece of meat without any side dishes.

When it comes to eating meat in chunks, I always think of the heroes in Liangshan, Shui Bo. Just reading these four words brings infinite heroism. It seems that the main characteristics of outlaw heroes are eating meat in chunks and drinking heavily, while the routine items such as robbing the rich and helping the poor are second.

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

There are usually vegetables, kelp, vegetarian chicken, day lilies, sausages, dried flowers, bean skin, fried eggs, bigger pork balls and so on in Xuzhou.

However, whether it is Jinan or Xuzhou, it is invariable that it should be mixed with rice, so as to eat that hearty and delicious food.

There are several peculiar characteristics of old Jinan's bazi meat:

1. Although it is meat, it can be eaten by both men and women, and it is true love for girls who like bazi meat.

2. The shops are not big. I have eaten the meat from Gaodashang Hotel several times, and the taste is extremely bad.

3. I don't care too much about being poor and loving the rich. My brothers, migrant workers, and those who drive BMWs and Mercedes-Benz are also in love.

Xuzhou bazi meat, with a slightly light taste, emphasizes one-pot cooking, which not only has meat, but also has a variety of rich side dishes, such as eggs, thousands of pieces, tofu and so on.

raw materials: 5g of pork belly with skin, onion, ginger, 1 seasoning bag (nothing to put: cinnamon, fragrant leaves, pepper, star anise, fennel and tsaoko), 3g of sweet noodle sauce, 1g of soy sauce, 5g of soy sauce, sugar and chicken essence

Practice: 1. However, the thickness should not exceed 2.5 cm

2, and 3 g of sweet noodle sauce, 1 g of soy sauce, 5 g of soy sauce, sugar and chicken essence should be used to make sauce. It is best to marinate the sliced pork belly in the sauce for not less than 2 hours and not more than 24 hours.

3. Take the marinated pork slices out of the sauce and air them in a cool place. Never pour out the sauce of the marinated pork slices, and put it away below.

4. Put the marinated pork belly in a casserole, with a layer of onion and ginger in the middle, and another layer of meat, and pour the remaining sauce of the marinated pork slices into the pot. Add a little water

5. Finally, put the seasoning bag

6. Cover the lid. After the fire boils, turn to low heat, then wet it with two pieces of paper and seal it in the gap of the lid, seal it and stew for about 1 hour.

Kitchen whispers: 1. The sauce can be properly mixed 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 for those who like sweetness

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

# Jinan Snack # Bazi Meat

"Bazi Meat is a very famous specialty dish in Jinan, Shandong Province. I heard from my friends that it is particularly delicious, so I bought a piece of meat to try today. I don't know how delicious it is until I eat it. I like to eat soft and rotten meat, so it takes a little longer to stew. The meat is instant in the mouth, fat but not greasy, and the sauce is rich. It is really an irresistible food! "

Prepare pork belly with skin

Wash it, cut it into pieces about one finger wide

Add sweet noodle sauce, fresh soy sauce, soy sauce, sugar and cooking wine, stir well

Cover with plastic wrap and marinate for about 2 hours (if the weather is hot, It's best to put it in a cold storage room for curing)

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

Put the spices in step 5 into a bag. My bag is relatively small, and I put two Amomum tsaoko into it and cracked it with a knife. Only in this way can the fragrance come out.

Rub a little oil on the bottom of the casserole, then put a layer of ginger slices and scallion slices respectively.

Then put the marinated meat slices on it.

Pour all the remaining marinade juice into the pot.

Put the buns and tsaoko into the pot. Then pour clean water

which is less than 2/3 of the ingredients, cover the lid, and seal the lid with a wet towel

stew for about one and a half hours until the meat is soft and rotten, garnish it with chopped green onion, and eat it while it is hot

1. The kind that makes your mouth water when you think about it.

Braised pork is one of the special snacks in Jinan. Generally, pork belly with fat and thin, preferably with more fat, is selected, cut into long thin slices and tied with string to prevent it from being cooked thoroughly and broken.

Stew pork with colored soy sauce, without salt or sugar, and add star anise. Pay attention to using a crock, put the meat in it and stew it for two hours. When the temperature is up, when the lid of the crock is opened, there will be a strong meat flavor floating out.

The meat from the pot is fat but not greasy, and thin but not firewood. You can crush the fat with a sip of your lips, and your lips and teeth 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 to be eaten. When it is cold, the fat will become hard and greasy, and you can't eat it.

it's worth mentioning that bazi meat is so delicious, but it's not a big meal in Jinan. Street shops, especially midnight stalls, are where the best meat is.

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

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

however, these stores are not the best. The best meat in Jinan is often in the stalls. I have eaten many times in a stall at the intersection of Jiefang Road, Shanda Road, and I am still there at 1 o'clock in the morning. I support a small Mazar in summer and build a plastic shed in winter, full of people who come to eat meat. This family's meat is especially crisp and tender, and it melts in the mouth, with sweet sauce and pepper, and the taste is simply! I haven't been there for several years. I don't know if I'm still there.

bazi meat is actually a delicacy originated from Xuzhou, and it is also called Bengrou dry rice in Shandong Province. Although there are some differences between the two, the methods are basically similar.

Braised pork is a very popular street snack in Jinan. Its method is to cut pork belly into thick slices with spices such as soy sauce, tie it up with cotton thread and cook it. Even if it is cooked, it will not burn, and it will still be 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, it has a long aftertaste and a lingering fragrance.

In addition to 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 dish is pork belly with cowpea and pepper. It's really delicious! Pepper is that kind of long, but it has a lot of meat. It is not very spicy to eat, but it is a little spicy and very delicious.

Rice with meat is steamed directly in a bowl, or it may be put in a bowl and then boiled in water. It is firm and fragrant when eaten, and then poured with cook the meat soup, served with meat and vegetables. It is delicious and invincible!

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

Dumpling meat is a favorite of Jinan people. According to the data, it is found that Dumpling meat is a big industry in Shandong. If so-and-so milk tea can run around the earth twice, it can sell more than 3 billion yuan a year, and it can wrap the earth into Piggy Page.

Who is the authentic meat from Jinan and Xuzhou? Let's go back to the source and look at the historical and cultural background of bazi meat. In fact, bazi meat belongs to Shandong cuisine. Defining Shandong cuisine from Cihai originated from Qilu flavor in Shandong, and bazi meat is of course one of the classic dishes of Shandong cuisine. Then Jinan is a city in Shandong and Xuzhou is in Jiangsu. How can there be meat? During the Republic of China, Xuzhou belonged to Jiangsu Province. On December 1, 1948, 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 evening. Completely liberated Xuzhou, temporarily entrusted to Shandong. Until January 1953, Xuzhou was placed under the jurisdiction of Jiangsu Province. It can be speculated that the historical origin of this Shandong dish's bazi meat settled in Xuzhou, and it is speculated that Xuzhou's bazi meat originated from Jinan, Shandong Province.

back to the taste, Jinan and Xuzhou's bazi meat all turn a piece of pork belly into a human delicacy. In 215, Jinan Bazi Roots Red Miaozheng was also awarded the fifth batch of Jinan-level intangible cultural heritage. Jinan bazi meat, the focus is on a thick piece of meat, and it has a strong taste, because it has long occupied the title of champion in the side list of midnight snack sales. Xuzhou bazi meat tastes slightly light, and emphasizes one pot cooking. There are not only meat, but also a variety of rich side dishes, such as eggs, thousands of pieces, tofu, etc. Zhou Jun thinks it is more like the braised taste of Wuhan. Everything is a little bit, and the stars are holding the moon, which sets off the sauce flavor of the juice. If we have to find out the differences in appearance, the meat in Jinan is tied with cattail grass, which is also a characteristic product. This aquatic plant grows in the fresh water lake near Daming Lake in Jinan. In Xuzhou, the meat is tied with hemp rope, or in other words, most small shops do not need to tie meat, and directly put the large piece of pork belly in the basin for customers to choose.

Good pork belly, dark and shiny, is a unique color of fresh meat, and it won't dry, fat, oily and shiny. The entrance juice is thick. The signature pork belly, pork belly, not only needs to be fried, but also needs to be boiled for a long time to force out the oil. The soup is mellow and not greasy, a piece of pork belly, fat but not greasy, thin and not firewood, and the meat has a faint fragrance of cattail grass.

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

bazi meat is a famous dish in Shandong cuisine, so it is named

because it is shaped like a handle. Its color is ruddy and shiny, the meat is rotten and the soup is fresh, and it is fat but not greasy.

talking about the main points to be made when cooking bazi meat: 1. For a long time, let the meat and soup fully contact and let the oil gradually seep out. 2, sugar color can not fry the caramel paste flavor, soy sauce should add a proper amount of attention color. 3. Pay attention to the proportion of seasonings. 4, it is best to make a dozen kilograms of meat at a time, do too little seasoning, cooking time and so on, which affects the quality of dishes.

① raw materials: 5 kg of pork ribs, 2 g of crystal sugar, 125 g of soy sauce, 25 g of spiced powder, 5 g of onion and ginger, and 1 g of dried Typha latifolia peel. Method 2: debone that rib, cut all around, scrape off the mucus on the skin, cut into long squares 8.5 cm long, 5 cm wide and 1.3 cm thick, and cut into 8 pieces every 5 grams; Soak the skin of Typha latifolia in warm water and bind it in the middle of the meat; Wash the bundle of meat, add water and bring it to a boil, and take it out; Boil the soup and skim the foam, add soy sauce, five-spice powder (cloth), onion, ginger and rock sugar, cover the meat with high heat and boil it, and simmer for about two hours until the meat is cooked and rotten. Boil the soup, skim the foam, and pour the meat on it.

Braised pork is one of the classic famous dishes in Huaihai region, belonging to Shandong cuisine. Fat but not greasy, rich and delicious, and the flesh color is mouth-watering. It is mostly eaten for lunch, but it is also very suitable for dinner.

Jinan's bazi meat is the most authentic! Very suitable for doing it at home.

I summarized some points that need attention.

1. You must choose pork belly with skin and fat and thin, which is authentic, delicious and delicious! 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 thicker kelp, and it won't taste good until it's cooked, which is like paper.

3. It costs a lot of soy sauce to make bazi meat, and it basically depends 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