What is the first porridge:

As shown in the figure:

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The first porridge refers to Cantonese porridge, which pays attention to the smoothness of the porridge bottom, and the white rice porridge is cooked until the rice grains are complete. When the guest orders, scoop it into a small pot and boil it. Add pig heart, pig liver and pork vermicelli. After cooking, put it in a bowl, sprinkle with peanuts, chop the fried dough sticks, and serve with an egg dish. Pig viscera, also known as "miscellaneous bottom", is beautified as "harmony" and becomes a selling point. It is one of the famous congees in Xiguan, Guangzhou, and it is very delicious.

Authentic porridge, go to the "Wu porridge expert" in Zhonglu, Liwan District, Guangzhou to try it.

Second, and the history of the first porridge (origin):

The name of the first porridge has many versions.

The first argument is that "Ji" is related to the talented people in Guangdong in the Ming Dynasty. It is said that when Aaron was a child, his family was very poor and lived by selling vegetables. The porridge seller next door pities his youth and cherishes his talent. Every noon, in the name of buying vegetables, in the name of Lun Xuwen, he sends a cart of vegetables to the porridge vendor's house. After the food is delivered, the porridge vendor will treat him with rice porridge such as pork balls, pork sausages and pork liver. This is the right to lunch. Later, in Lun's high school, thinking about the kindness of the porridge vendor, I went back to my hometown and ate a bowl of porridge cooked by my boss. Because this porridge is nameless, the Lun family named it "Ji" and wrote a plaque. The name "Hedi porridge" spread all over Guangzhou.

The second statement is related to a butcher in the late Qing Dynasty. According to legend, the butcher can't read, so he learned the words "pork", "pork liver" and "pork vermicelli sausage" from the teacher near his home for the convenience of bookkeeping. Later, the course was opened, and some people encouraged the butcher to take the exam, saying that fame and fortune depended on the ancestors' accumulated virtues. The butcher believed it, ran to the exam, wrote the words "pork", "pork liver" and "pork sausage" on the paper and handed them in. It happens that this year's examiner is the teacher who taught him these words. The teacher was amused and thought it would be better to make him happy, so he handed in another article to the butcher. Later, in the butcher's high school, the teacher began to regret it, fearing that the butcher would come back and be an asshole, so he ordered the examiner of the next subject to invalidate the paper if he saw that someone only wrote the words "pork", "pork liver" and "pork vermicelli sausage" on it. Unexpectedly, after seeing the examination paper, the examiner remembered the instructions of his former colleagues, thought there was a mystery in it, and was happy to betray his personal feelings, so he made an article to let the butcher win again. Later, the butcher went to Beijing to take the Jinshi exam, coveting the scenery along the way, but he was late and was turned away. Stunned, a prince passed by and left a lantern. The butcher picked up the lantern and strolled to the entrance of the test center. When the guard saw that it was Wang Yejia's lantern, he thought the man was serious and hurried to welcome him. The butcher put the lantern on the table, and so on. He wrote seven big characters on the paper and handed it in. The examiner who saw the lantern in Wang Fu was busy writing an article for him, and the butcher was in high school. Later someone asked the butcher what high school he went to. The butcher replied, "pork, pork liver, pork sausage." Therefore, later generations called the porridge boiled with these three materials "Heshou porridge".

The third argument is that during the Qing Dynasty, Lin Zhaotang, the champion of Guangdong Province, returned to his hometown to worship his ancestors. He likes to cook porridge with pork liver, pork loin and pork belly every day. One day, an imperial envoy who retired to Guangzhou visited Lin Zhaotang. It happened that champion Lin was eating porridge and asked him what porridge he was eating. Lin Zhuangyuan knew that old Shi Yu wanted his son to go to high school, so he pointed to porridge and respectfully replied: The first porridge. After eating the first bite of porridge, Yu Shi returned home and ordered the chef to cook it according to law, and gave it to his son after careful cooking. His son really won the first prize in high school. The old suggestion was overjoyed, and everyone was talking about the benefits of porridge. Therefore, the first porridge is widely circulated.

The fourth statement is closer to the reality of life. In the pork industry and catering industry, Guangdong people call pig intestines "entering the water", but it is not appropriate to write this nickname directly on the menu. In order to improve its status in the water, gourmets nicknamed it "Ji". Later, the porridge shop also renamed the porridge cooked by pigs as "Hedi porridge", also called "Sanyuan Hedi porridge".

Third, the practice of porridge:

Features:

Bright white color, blended with water, fragrant and delicious, mellow taste.

Ingredients: rice 150g, pork tenderloin 75g, pork liver 75g, pork sausage 75g, pork lean 75g, pork heart 60g, pork belly 75g, ginger a little, coriander 1.

Seasoning: 5g of cooking oil, 2 tablespoons of cooking wine1/,a little pepper, 3 tablespoons of refined salt and 2 tablespoons of sugar1/.

Exercise:

1. Wash rice and mix well with a little oil; Wash and shred ginger, and wash and shred coriander;

2. Blanch the fat sausage and pork belly with boiling water, put them in the pot 1 hour, and then cut them into sections for later use;

Third, remove the tendons from the pork tenderloin, blanch it with boiling water and cut it into small pieces; Cut pig liver, pig heart and lean pork into small pieces, wash them, add shredded ginger, refined salt, white sugar and cooking wine and marinate them slightly;

Fourth, put the rice into the porridge pot, add water to boil, and turn to medium heat for about 30 minutes;

5. Put all the ingredients into the cooked rice porridge, season with salt and pepper after cooking, and sprinkle with shredded ginger and chopped parsley.

Thank you!