A few decades ago, there was no air conditioner, TV and mobile phone in Jining. Every winter, children invite their friends to run on the wide flat ground. "The sky is short, the ends of the earth, and intimate friends are scattered." In a blink of an eye, children grow up, childhood playmates also have their own families, while others have long lost contact. Only the "Bengrou dry rice" hidden in the deepest memory can provide comfort to oneself.
Bengrou dry rice is a delicious food that has been passed down for hundreds of years, and there have been faults in the middle. Fortunately, this dish finally appeared on people's tables. For Jining people, Bengrou dry rice is not only a delicious food, but also a source of good memories.
To talk about the history of Bengrou Ganfan, we have to talk about 108 heroes in Liangshan. Of course, there are only 108 Liangshan heroes in the Water Margin, and there are also Liangshan in history, but there are not so many people described in the book. Naturally, there is no such thing as 108 hero. However, it is said that this Bengrou dry rice has a lot to do with Liangshan people.
It is said that at the beginning, there were not too many people in Liangshan, so people in Liangshan didn't have to worry about eating, but after more and more people went to Liangshan, eating became their big problem. At first, ordinary cookers were enough for one or twenty people, but later, when there were hundreds of people, ordinary cookers could not satisfy the people in Liangshan.
The cook can't help it It happened that this man saw the pickled retort, and he wondered if he could cook food with this retort. If so, he can solve the food problem in Liangshan. As a result, after this guy got it, he cooked a good dish-Bengrou dry rice.
In the Song Dynasty, there was no such delicacy as bengrou dry rice, only bengrou. In the Yuan Dynasty, the Beijing-Hangzhou Grand Canal was opened, and rice from the south was also transported to the north. The rice made by Jining people with pottery is served with Bengrou, which is surprisingly delicious, so there is such Bengrou dry rice.
This bengrou dry rice is not so delicate, nor is it delicious. People in Jining, Shanxi prefer bengrou dry rice to those so-called delicacies. Nothing is more comfortable than a family sitting together and eating a bowl of hot glutinous rice.
Bengrou dry rice has gone through four important periods.
The first period was the Yuan Dynasty. In the Yuan Dynasty, with the opening of the Beijing-Hangzhou Grand Canal, people in Jining cooked dried meat. In this period, the ingredients of dried rice with Bengrou were simple and simple, with pork belly and rice as the staple food, plus some other seasonings. And this is the embryonic form of bengrou dry rice.
The second period is the late Ming and early Qing dynasties. The suppression of businessmen in the late Ming and early Qing dynasties was not as good as that in the previous dynasties, which made the number of businessmen slightly higher. Bengrou dry rice is not too difficult to cook, it tastes delicate and can supplement a lot of energy. After seeing the advantages of Bengrou dry rice, these businessmen began to sell Bengrou dry rice.
At first, small traders carried two baskets with a pole, one for rice and the other for meat, and sold them along the street. Later, after the business became bigger, some vendors bought shops and had their own brands, specializing in selling dried meat. This situation lasted until the 1950s, when the state banned the urban petty bourgeoisie and Jining stopped jerky, and then disappeared.
The third period was the 1980s. During this period, the country proposed reform and opening up, so some old-fashioned dried rice and new dried rice appeared again in Jining. By the end of the 20th century, Bengrou dry rice had spread all over Jining, some had their own famous brands and some registered trademarks.
Finally, modernity. In the 2 1 century, there were more side dishes and more seasonings for Bengrou dry rice. In short, everything is a kind of pilaf, and everything is developing in a good direction.
Nowadays, the production requirements of Bengrou dry rice are very fine, and there can be no impurities or inferior rice in the rice. Secondly, make meat. Good meat has its own secret recipe, and the proportion of seasoning is of course the most important. Neither too much nor too little, so the dried rice with bengrou is full of color, smooth but not greasy, and fragrant. Of course, keeping in good health is a must, and Bengrou dry rice is also rich in nutrition.
Bengrou dry rice is mainly composed of rice and Bengrou, and some side dishes, such as tofu. Rice contains a little protein and water. Pork belly is pork belly. Pork belly is composed of fat meat and lean meat, so pork belly can provide a lot of calories, as well as protein, but it also has fat, followed by some trace elements.
Bengrou dry rice is delicious, but you should eat less. For people who like light food, it is enough to eat some dried meat properly, so as not to consume too much calories and fat, and it is not good to gain weight.
Any food will experience the precipitation of years. These foods are processed and screened layer by layer, and the ingredients are carefully selected before they can be put on our table.
Bengrou was discovered by accident in Song Dynasty, and it evolved into Bengrou dry rice in Yuan Dynasty. After the rapid development in Ming and Qing Dynasties, it was accepted and liked by Jining people.
Nowadays, there are not only bengrou and rice, but also other ingredients prepared by some restaurants, such as tofu and eggs. In addition to the hotel's fixed collocation, you can also match other side dishes according to your own taste. Nowadays, Bengrou dried rice is more and more diversified and has more and more tastes. There is no need to worry about the problem that Bengrou dried rice is too single and tired to eat.
References:
Jining famous food bengrou ganfan