How to make Shunde pig miscellaneous porridge delicious? In commercial practice, the pig miscellaneous porridge will boil out a big pot bottom in advance, and then cook the pig miscellaneous porridge with the porridge bottom. This practice saves a long time to cook porridge and eats faster, but how to make a bowl of pig miscellaneous porridge is better? The following points should be noted:
Low porridge bottom should be smooth enough-? A bowl of pig miscellaneous porridge tastes smooth. When rice grains and porridge water are completely mixed into a gel, this taste will be achieved. If rice grains and porridge water are completely separated, the taste and taste will be far from each other.
Low pig viscera should be fresh enough-? The porridge cooked with fresh pig viscera is more delicious and the meat taste will be better. The surface of cooked pig viscera will be covered with a layer of gum, which makes it tender and smooth to eat.
● Pickling of pig viscera-? Fresh ingredients don't need too much cooking seasoning, just add a little salt, oyster sauce and rice wine for pickling, and the amount of rice wine should not be too much, so that you can taste the delicious food brought by fresh ingredients.
The detailed production method is shared as follows.
● Ingredients: lean meat, pork vermicelli, pork heart, pork liver and pearl rice.
● Ingredients: ginger, leek, red dates and dried tangerine peel.
● Seasoning: peanut oil, salt and oyster sauce.
-Production steps-
●? Step 1: Boil the porridge bottom.
Wash pearl rice, then soak it in water for 20 minutes, then add clean water to the pot and boil the water, with the ratio of rice to clean water of 1:9. After the water is boiled, pour in the soaked rice, then add red dates (core removed) and a little dried tangerine peel and cook together. After the porridge is cooked, dig out the bottom of the pot with a spoon to prevent the rice grains from sticking to the bottom. After 30 minutes, bring to a boil with low heat.
● Step ② Pickling of pig viscera.
Shred ginger, mince onion for later use, wash fresh pig viscera, cut into pieces, add a little salt, oyster sauce, rice wine and shredded ginger for later use,
Step 3: Cook pig miscellaneous porridge.
Scoop out a proper amount of porridge from the bottom of the cooked porridge and boil it. After boiling, put the pickled pig viscera into the pot. After the fire boils, turn off the fire for about 20 seconds. Then add a little chopped green onion, dip a little soy sauce+pure peanut oil+shredded ginger into the dish, and a bowl of smooth and delicious pig miscellaneous porridge will be ready.
"Question answer" 1 Why should red dates and dried tangerines be added to the bottom of porridge?
A: Adding a little red dates and dried tangerine peel to the bottom of porridge is to make porridge have a certain taste. Dried tangerine peel and red dates can make the cooked pig miscellaneous porridge taste more fresh and sweet. It should be noted that red dates must be picked to prevent customers from eating by mistake.
② Why is the bottom of the porridge I cooked not thick enough?
Answer: If you want to thicken porridge, you must choose pearl rice (Northeast Rice) and pearl rice to thicken porridge. When cooking porridge, add a proper amount of water, neither too much nor too little. The ratio of rice to water is 1:9. It is important to control the heat when cooking porridge. You have to cook for 20~30 minutes on low heat, and then turn the fire back to the middle. Stir for about 10~ 15 minutes until the bottom of porridge thickens. The purpose of stirring is to speed up the gelatinization and thickening of porridge bottom, and pay attention to the change of heat when cooking porridge bottom.
(3) Why is my pig porridge so fishy?
Answer: Pig offal is marinated with seasoning, shredded ginger and rice wine in advance. As long as the steps are correct, there is no smell. If it smells fishy, it means that there was an error when the meat was put into the pot. After the porridge is boiled, put the meat into the pot, so that the temperature in the pot is high and the meat can be cooked immediately; If the meat is added before the porridge bottom is boiled, when the meat is slowly heated in the pot, the blood in the meat will be discharged due to the expansion of heat and contraction of cold, so there will be more blood in the porridge, which will eventually lead to a heavier smell in the cooked pig miscellaneous porridge, so the meat must be boiled at the porridge bottom before cooking, so as to prevent the blood in the meat from being discharged.
Making tips ① Soaking rice with clear water in advance can make the rice grains swell, which can shorten the time of cooking porridge and make it easier to cook porridge thick.
(2) when cooking porridge bottom, water should be boiled before cooking, so as to avoid rice grains sticking to the pot. If rice grains and water are cooked at the same time, rice grains are easy to stick to the bottom of the pot during heating, so it needs to be stirred to prevent sticking.
Adding a little peanut oil to the bottom of porridge can make the color of porridge brighter and the porridge whiter.
(4) The meat should not be cooked for too long after entering the pot, otherwise the taste of the meat will turn into firewood, lacking fresh and tender taste.
Conclusion A pig miscellaneous porridge seems simple, but to make it delicious, we should pay attention to the cooking skills, especially the selection of rice, the control of temperature and stirring during porridge cooking. The porridge has glue and fresh ingredients, so the cooked pig miscellaneous porridge will be better and more delicious.
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