Porridge-Sichuanese call it porridge, and making hot pot soup with porridge is hot pot at the bottom of porridge, which is named after the materials used. It is a new hot pot popular in Sichuan this year. The way to eat is to order a hot dish. Its characteristics are light and delicious, the combination of dishes and staple food, diverse dishes and economical benefits. Its prospects should be divided into parts. The taste type is light.
Shunde cuisine has always been famous all over the world, and most famous Cantonese dishes and chefs come from it. Only after tasting it ourselves can we understand the original reason-even simple food can be cooked with unique flavor as long as you put your heart into it.
Walking on the streets of Guangzhou, porridge brands can be seen everywhere in front of restaurants of all sizes: juice porridge, vegetable porridge, chicken porridge, assorted porridge and so on. In this powerful forest, Shunde porridge still has a distinctive personality and is amazing among diners. The earliest porridge made at the bottom of the pot was Shunde five-meter porridge, which was killed in Tianhe North, Guangzhou. There are no grains of rice in the porridge, but it has a certain consistency. The disadvantage is that fire burns easily. Recently, the newly-opened "Xiangyue Xiangban" near the Quzhuang Interchange uses the signature Xiangban porridge as the base of hot pot, and the entrance is particularly fragrant.
"Xiangban porridge" is run by a group of senior porridge masters in Shunde. On the occasion of boiling, the waiter served a pot of milky white and transparent porridge, but carefully picked it up without rice. Although the appearance is simple, the content is by no means simple. Fragrant porridge is made of special fragrant rice, lightly ground to make the rice grains break into two or three petals, then rinsed, mixed with oil and salt, marinated for a while and then boiled in a big tile pot. When a pot of porridge is cooked until the water and rice blend, the porridge will roll away like chrysanthemums and turn layer by layer from the inside out. At this time, the porridge water scooped out from the flower heart is porridge clear and porridge essence. Take a bite, sweet and soft, as smooth as soup. The bottom of the porridge absorbs all kinds of delicious essence, which is thick, white and fragrant.
Remove the porridge and replace it with a pot of delicious chicken. This is no ordinary chicken. At least three years. It has been stewed in the kitchen for a while before serving, and then simmer carefully after serving. It is mixed with various materials, such as eel slices, shredded ginger and garlic, giving off a lingering fragrance. When the soup completely penetrates into the chicken, it is mellow and rich.
Bottom flushing time
Different sauces take different time to cook. Fish fillets and eel fillets can be dipped in water slightly, while pork balls need to be cooked carefully for a few minutes, dipped in sauce and added to the icing on the cake. This is a long and pleasant process. Three or five friends sit around a fire and explore a small spoon from time to time to distinguish the heat, which is enjoyable. After a long period of rinsing, the porridge bottom gradually thickens. At this time, you can catch your breath and try the braised pot for a change.
Zhoudi special
The biggest feature of Shunde rural porridge is that all kinds of dishes can be rinsed, including moving, planting, flying and diving. The washing material is carefully made. The seemingly simple pork balls bite off the brittle teeth in one bite. It turns out that this pork ball is not stirred by machine, but is completely made by hand. A large piece of pork is chopped, beaten and squeezed, and served with horseshoes and mushrooms, which is sweet and delicious.
The legendary practice is as follows:
1, grind the new rice into two or three pieces, mix well with oil and salt, and marinate for a while.
2. Marinated broken rice is cooked in a thick casserole.
3. When the porridge looks like a chrysanthemum pattern and the porridge water is turned out layer by layer from the inside out, it is enough to scoop porridge water from the flower heart to make a hot pot soup base.