Shunde raw porridge is the most familiar and peculiar breakfast in Shunde countryside. There are many shops in Shunde morning market that only sell porridge. In fact, Shunde cuisine pays great attention to ingredients and collocation. A bowl of very simple raw porridge can show the magic of Shunde cuisine, and Shunde people like raw porridge very much. If you want to make delicious raw porridge in Shunde, you need to pay attention to all the details in the cooking process. If you don't pay attention to any link, it will make raw porridge not delicious. When cooking the bottom of porridge, be sure to use cook the meat's broth, so that the soup will be thicker. When the bottom of porridge is cooked, it is necessary to add ingredients to improve the taste, because each raw porridge has its own flavor characteristics. The most common food is fish, and the most common is pig water. Pig liver is the main material. After the pork heart and fat sausage are pickled with onion, ginger and cooking wine sugar, add the ingredients to boil, and then add pepper and coriander to freshen up. Of course, some are put in advance, and some are put on the table for customers to choose.

How to judge whether raw porridge is ready?

If you want to judge whether raw porridge is ready, you need to observe its appearance first. Raw porridge will be thinner than ordinary porridge. Rice grains are basically completely soluble in water, and the taste is very smooth and refreshing. It tastes sweet, not as thick as ordinary porridge. In fact, it is not particularly difficult to make porridge in life. The main thing is to master the bottom of porridge. Some people make raw porridge, and it may take two hours to melt the rice at the bottom of the porridge into the water.

Matters needing attention in cooking raw porridge

Cooking raw porridge must use northeast rice. The ratio of rice to water is 1:20. You can soak rice overnight before cooking porridge. At the same time, in the process of organizing work, it is necessary to stir the porridge bottom from time to time, otherwise it is easy for rice to stick to the pot. At the same time, after the porridge is boiled with high fire, add ingredients when the porridge is basically cooked, which will be better at this time.

Finally, raw porridge is one of Shunde's traditional works. Because of the different materials, there are many varieties. Then with a bowl of spicy rice wine, it's very cool.