Bozhou's famous dish, crude oil meat
As for the crude oil meat dish, everyone must have never heard of it. Even in our region there are different opinions about the name. Some people call it raw fish meat, and others call it raw fish meat. For raw meat, the author always prefers the latter. After all, not a single drop of oil is used to prepare this dish, neither fried nor cooked. , it is steamed to remove the fat from the meat itself, so that it tastes fresh, smooth and tender.
When I was a child, I could eat a bowl without eating steamed buns. Even modern patients with "three highs" can't help but eat a few slices of raw meat when confronted with it. .. Quite nice.
The reason raw meat is delicious is that two steps are crucial. Firstnt, it must be combined with dried vegetables to make it delicious. The main local way of eating it is with sun-dried daylilies. the bottom of the bowl.
Wash the previously soaked daylily and set aside. Place the pork belly in a saucepan and cook until it can be easily penetrated with chopsticks. Remove and let cool, then cut into thin slices, mix. with the daylily and add the sweet noodle sauce, onion, ginger, salt, soy sauce, honey, sugar and five spice powder are mixed to taste.
Prepare a shallow bowl, carefully arrange the slices of meat at the bottom of the bowl, fill the bowl with daylilies, garnish with star anise and steam it.
The second key to the deliciousness of crude oil meat is that it is delicious when steamed in a ground pot. I don't know why, but the taste ofCrude oil meat steamed in a chopped pot is more pure. than that of steam to liquefied gas. You will be able to rediscover the taste of your childhood when you wake up.
To steam raw meat, you must use high heat. The ground pot is filled with chopped firewood. The red fire from the stove reflects the cook's face. Heat bursts from the space in the pot. lid. You can smell the meat all over the yard.
After steaming the raw meat, locals will not eat it directly from the bowl in which the meat is steamed, rather they should prepare a plate and turn the bowl over on the plate for the daylilies. are below and the slices of meat neatly arranged on top, they look bright red, both attractive and festive. Not only is the meat fatty but not greasy, but even the daylily tastes waxy and fragrant, making people want to eat it.ns to stop eating it.
1. Bozhou Guokui
Bozhou Guokui, also called Zhuangmo, is a unique food. The method involves taking a large piece of dough and kneading it repeatedly to "bake" it into a round cake the size of a basin, about an inch thick and one to two feet tall. diameter. Stick a layer of sesame seeds on top. surface and place it on a flat pan over low heat.
2. Fried membrane
Fried membrane, also known as fried sticks, is unique to Bozhou. It resembles the youtiao, but it is shorter and thicker than the youtiao. It also tastes similar to youtiao, but it is milder and more delicious.
3. Mengcheng Sa Tang
Mengcheng Sa Tang is from Mengcheng County, Bozhou City. Spread means meat soup or mixed meat. Due to its unusual nature, people mistakenly write it as "soup to spread", "soup to kill", etc. Wild goose soup uses old hens, pork chops, etc. as raw materials. After cooking, beat eggs in a bowl, stir well and pour it with broth to make egg flower tea.
4. Taitai Fish
Taiba fish is a special dish in Bozhou. Its name comes from the wife of the county magistrate of Bo (a military general of the late Qing dynasty).
5. Heavy Oil Sesame Cake
Mengcheng OilSuzhou biscuits are made from wheat flour and baked in charcoal, charcoal or oven. The quality requirements are that the bottom surface is the same, the layers are not hard on multiple sides, and it burns immediately after being ignited. Mix the noodles with salt water, adjust the amount of salt according to the season, knead repeatedly, then pull them into a strip of noodles one or two feet long, spread evenlyorly lard, fennel, pepper, green onion and other pre-prepared mixtures. condiments, roll it up. Good for being made into cake shape.
Baidu-Bozhou Encyclopedia