How to make Dingzhou casserole in Baoding?

Stewed rice, is a special traditional snack in the north of China, mainly composed of starch and meat, different regions of the stewed rice are different, today we will mainly talk about the stewed rice around the north, to see where in the end the stewed rice is the most authentic, the most delicious?

Magnetism stew

Raw materials: starch, pork, vegetables, eggs, green onions and ginger, seasonings, five-spice powder, salt, cooking wine, soy sauce, monosodium glutamate, sesame oil, mustard.

Features: colorful, smooth and tender, comprehensive nutrition.

Practice: ground pork, ready to chopped green onions, ginger and other various seasonings standby, and then the big bone broth or ribs soup (water can also be) boiled, into the pure sweet potato flour gravy, stirring constantly and evenly, in the pork and seasoning, stirring until the paste gray-black state is appropriate, and finally spread on a thin egg cake wrapped, steamed in a cage for 40 minutes or so, wait until the cooling solidified into a rectangular block can be, and the last one can be eaten cold or hot, dipped into the egg cake, and then eaten. It can be eaten hot or cold, dipped in garlic or mustard sauce, exciting and refreshing.

Review: color and flavor, fat and thin, dipped in mustard so exciting! Hometown flavor, feel the most authentic.

2. Dingzhou casserole

Raw materials: yam flour gravy, yam vermicelli, minced meat, eggs, ginger, green onions, salt, pepper, cooking wine, thirteen spices, soy sauce, sugar, chicken essence, monosodium glutamate, lard, salad oil.

Features: beautiful color, oily appearance, tight structure and elasticity.

Practice: the fresh pork filling seasoning to be used, ready onions, ginger, garlic and other seasonings, sweet potato or yam starch with boiling water splashed until sticky, put into the seasoned meat and seasonings and mix well, and then infused into the coarse high-temperature bag, plus cool water to cook, water boiling and then warm fire can be cooked for about 3 hours or so.

Review: stupid to distinguish between an enema? Or southern ham? Never eaten, do not know what flavor.

3. Baoding donkey meat casserole

Raw materials: sweet potato starch, sweet potato vermicelli, minced donkey meat, minced ginger, chopped green onion, chicken broth, salt, cooking wine, thirteen spices, soy sauce, sugar, monosodium glutamate, oil.

Features: soft and tender, soft and silky in the mouth, like cold noodles.

Practice: sweet potato vermicelli boiled until transparent, fish out and drain water spare; donkey meat mushrooms with oil, with ginger, green onion, etc. fried fried spare; then the vermicelli into the pot, beat the egg, put salt, cooking wine, monosodium glutamate and other seasoning; finally add fried donkey meat mushrooms and sweet potato starch and mix well, poured into the basin smeared with lard and spread, steaming for 30 minutes or so can be.

Comments: look like meat jelly, can be cold, can be eaten with donkey meat barbecue, feel is a substitute for donkey meat barbecue, not donkey meat barbecue delicious.

4. Yantai casserole

Ingredients: sweet potato starch, water, shrimp oil, vinegar, salt, garlic, sesame sauce and so on.

Features: similar to cold noodles, seafood flavor, soft and sticky.

How to do: the same as the cold noodles, mainly eat with garlic paste and sesame sauce seasoning.

Comment: Isn't this just cold noodles? Why is it called casserole?

5. Northeastern casserole

Features: casserole golden yellow oil, spicy nose, quite aftertaste.

Practice: the same as the practice of cold noodles, can be eaten with garlic paste and sesame sauce seasoning, but also can be fried, pan-fried and so on.

Comments: This is not still cold noodles? Why is it also called casserole?

6. Henan Yuzhou casserole

Ingredients: sweet potato vermicelli, sweet potato vermicelli gravy, chopped green onion, dark soy sauce, salt and other seasonings.

Features: chewy, should not be melted, translucent color.

Practice: ready to sweet potato vermicelli, first boiled in water about 5 minutes cooked, and then fished into a large pot, according to the proportion of sweet potato thickening powder thickening poured into the pot and stirred, and then ready to homemade soybean paste stir fry blended into the sprinkling of the right amount of homemade pepper, and then poured into the green onion, ginger and garlic, and finally stirred into a bowl, and put steamer steaming about 40 minutes, open the cage, a fragrance will be completely diffused.

Review: This is not our big magnetic county "dregs"? Why is it called casserole? I am completely confused!

Handan cauldron dishes where fragrant? The 500 people in Huishui Village in the mountainous area of Magixian County ate it and praised it! The authentic and delicious!

It is true that the greater the appetite, the greater the responsibility, the greater the idea, and quite a few practices!

The great eating masses, according to the characteristics of each place to make different casseroles, our country in the end where the most authentic casseroles I am completely confused!

China where the most authentic casserole (single choice)

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Dingzhou casserole

Baoding donkey casserole

Yantai casserole

North-east casserole

Henan Yuzou casserole

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