The historical origin of donburi and what does donburi mean

The so-called rice bowl is a rice bowl in which the chef puts the freshly fried vegetables and the juice on top of the rice. The flavor of the sauce that flows into the rice is so delicious that those who like to soak rice in oil are especially fond of it.

Detianshun Gaima rice is located in Pozi Street, but not the bustling and noisy snack that Sanyuan Street, the archway in Sanyuan Street has to walk nearly 100 meters along the river, and the alley on the left can be seen. It is said that De Tianshun is the earliest old rice bowl shop, and in the future, what other Tianxin Pavilion, as well as the one opposite, are all learning from this family.

"Donburi rice" is to put the rice on a plate and pour the vegetables over the rice to eat.

"Donburi rice" belongs to the name of Gansu in the northwest, the northeast is called risotto, and Guangdong is called dish head rice.

There are also places that are just called curry potato rice, curry chicken rice, mapo tofu rice.

"Donburi rice" is in the Western Zhou Dynasty.

One of the "Eight Treasures" is developed on the basis of "Chun Boil". "Commentary on the Book of Rites".

The practice of "pure boiling" is: "decoction is added to the land rice, and the fertile is pasted." ”

It means that after the meat sauce is boiled, it is added to the yellow rice (or millet) rice, and then the fat is poured on it, and it is called "pure boiling". In the Sui and Tang dynasties, "Chun Boil" developed into "Royal Yellow Queen Mother Rice", and the cooking method was also improved.

Features of "Donburi Rice":

The main feature of donburi is that it is a combination of meals and easy to eat, with both staple rice and delicious dishes. The soup is poured over the rice to make the rice more flavorful. Instead of eating a meal that requires more utensils to be placed on the table, the meal is served on a plate, which can be eaten on the table or served by hand.

Another characteristic of donburi is that it is fast and hot. Since the meals are prepared in advance, the eaters can eat at any time, and the meals are always hot, which is in line with the habit of hot food of our people.

Donburi is a type of food in which fried vegetables are topped with rice, originating from the Gansu region in northwest China. Unlike donburi, donburi are usually greasy and have a heavier wok gas. When choosing a yard, it is usually based on whether it can be eaten.

Donburi is a type of food in which a dish is topped with rice, and this practice allows people to enjoy the deliciousness of both the dish and the rice, and it is a very practical cooking method.

Dialect, relative here is calledDonburi riceis a meaning.

Donburi is an ancient Han snack. It belongs to the northwest Gansu region is called, the northeast is called donburi, and Guangdong is called dish head rice.

In other places, it is just called curry potato rice, curry chicken rice, mapo tofu rice, and so on, in fact, the vegetables and rice are eaten on the same plate, and the vegetables are poured on the rice, so it is called rice bowl.

It is characterized by a combination of meals, fast and hot. The customs are different, and today's rice bowls are made differently in different places and use different materials, so they also have their own characteristics.

The rice bowl was served in the Western Zhou.

One of the "Eight Treasures" is developed on the basis of "Chun Boil". "Commentary on the Book of Rites".

The practice of "Chun boiling" is: "煎醢 (hǎi, meat sauce) is added to the land rice, and the paste is fertile." "Rice is meat sauce, and land rice is yellow rice grown in the north.

And millet, wo is the meaning of pouring, paste is grease.

The gist of the text is: After the meat sauce is boiled, it is added to the yellow rice (or millet) rice, and then the fat is poured on it, and it becomes "Chun Boil". In the Sui and Tang dynasties, the "Chun Boil" was shiny and leaky and became the "Royal Yellow Queen Mother Rice", and the cooking method was also improved.

Wei Juyuan's "Food List" recorded: "Braided wisps of egg fat, the surface of the rice bowl, miscellaneous flavors. In other words, the shape of the meat has been changed to silk, and eggs and other things have been added, and the color, shape, and taste have become more colorful.

It became one of the foods on the "roasted tail feast" in the Tang Dynasty. All of these are the prototypes of today's "rice bowls".

"Rice bowl is sold on a plate, and the vegetables are poured over the rice to eat." "Donburi rice" belongs to the name of Gansu in the northwest, the northeast is called risotto, Guangdong is called dish head rice, and there are good places just called curry potato rice, curry chicken rice, mapo tofu rice. "Donburi rice" was developed on the basis of "Chun Boil", one of the "Eight Treasures" of the Western Zhou Dynasty.

The practice of "pure boiling" in the Commentary on the Book of Rites is: "Decoction is added to the land rice, and the fertile is anointed." ”.

"Donburi rice" is to put the rice on a plate and pour the vegetables over the rice to eat.

"Donburi rice" belongs to the name of Gansu in the northwest, steotto in the northeast, dish head rice in Guangdong, and some places are just called curry potato rice, curry chicken rice, mapo tofu rice.

"Donburi rice" was developed on the basis of "Chun Boil", one of the "Eight Treasures" of the Western Zhou Dynasty. The practice of "pure boiling" in the Commentary on the Book of Rites is: "Decoction is added to the land rice, and the fertile is anointed." ”

It means that after the meat sauce is boiled, it is added to the yellow rice (or millet) rice, and then the fat is poured on it, and it is called "pure boiling". In the Sui and Tang dynasties, "Chun Boil" developed into "Royal Yellow Queen Mother Rice", and the cooking method was also improved.

Donburi is rice bowl. The rice bowl was developed on the basis of "Chun Boil", one of the "Eight Treasures" of the Western Zhou Dynasty. The practice of "pure boiling" in the "Commentary on the Book of Rites" is:

The fried rice (hai, meat sauce) is added to the land rice, and the paste is fertile. "Rice is meat sauce, Lu rice is yellow rice and millet grown in the north, Wo means pouring, and paste is fat.

The gist of the text is: After the meat sauce is boiled, it is added to the yellow rice (or millet) rice, and then the fat is poured on it, and it becomes "Chun Boil". In the Sui and Tang dynasties, "Chun Boil" developed into "Royal Yellow Queen Mother Rice", and the cooking method was also improved.

Wei Juyuan's "Food List" recorded: "Braided wisps of egg fat, the surface of the rice bowl, miscellaneous flavors. In other words, the shape of the meat has been changed to silk, and with the addition of eggs and other things, the color, shape, and flavor have become more colorful.

It became one of the foods on the "roasted tail feast" in the Tang Dynasty. All of these are the prototypes of today's "rice bowls".

At present, there are many problems such as excessive oil and salt, and long-term consumption of this type of rice bowl may bring the risk of high blood lipids. There is more oil and salt. The black soy sauce is shiny and shiny.

Although this kind of rice bowl is delicious and appetizing, it may also cause excessive salt and fat intake, especially for people with obesity and high blood pressure.

Lack of coarse grains. The staple food of donburi is mostly white rice, and there is a lack of whole grains, beans, and potatoes. From a nutritional point of view, the requirements for staple foods are to match the thickness as much as possible, and the nutrient ratio is balanced and rich, and most rice bowls do not meet this requirement.

More meat and less vegetarian. Although there are many varieties of rice bowls, rice bowls such as pork ribs, braised pork, beef, chicken, and fish are basically rice bowls with more meat and less vegetables, while vegetables have fewer varieties of rice bowls, so it is difficult to achieve a reasonable ratio of meat and vegetables no matter what kind of rice bowls.

Originally, it was called rice bowl, but I don't know how it was called rice bowl.

When I first heard about the rice bowl, I thought they were wrong.

Later, I learned that it was not Changsha, and that's how it was called.

Ingredients: sausage granules, chilled leftovers in the refrigerator, 2 eggs (beaten well), tomato paste.

Method 1Put a little oil in the pot first, put the cold rice in it after the oil is hot, fry it for a while, and then put a little salt in it and stir evenly.

2.After the rice is hot, put the sausage grains in and stir-fry it.

3.Remove the heat, add a little tomato paste to the fried rice, and stir-fry evenly with the remaining heat.

4.To make the omelette again: pour the appropriate amount of oil into the wok.

5.After the oil is hot, grab the ears of the woks with both hands and "flow" the oil in a circle, so that the hot oil is evenly glued around the wok.

6.Add a little salt to the beaten egg mixture, and beat evenly. Then pour the egg mixture into the wok.

7.Reduce the heat, immediately grab the wok ear with both hands and "flow" the egg liquid like the oil just now, continue to flow, into a large circle shape, and patiently until the egg slices are cooked.

8.Very carefully scoop up the slices and place them on a plate.

9.Put the fried rice in the egg slices, fold the sides inward, and wrap into a square.

10.Once wrapped, flip it over and draw your favorite pattern with ketchup. Very cute cat omelet rice is ready.