This practice was tried out at home after I ate it. Cook rice porridge for a long time in the pot first.
2. Take out the rice in glutinous rice porridge and keep it. The remaining rice soup is used to rinse the bottom of the pot.
3. Use seafood sauce and soy sauce (preferably seafood soy sauce) as sauce.
4. Rinse the prepared dishes. Note: Rinse the meat of fish and shrimp before putting vegetarian food.
When the food is almost eaten, you can add the rice to the pot, add the cut food, add salt and monosodium glutamate or chicken essence to taste, and you can drink the delicious porridge.
Zhoudi hotpot
Wipe the bottom of the pot with ginger first to prevent sticking to the pot; Put the washed rice into the pot, add water and make it according to the proportion of porridge (the key is to make rice soup); After the pot is boiled, you can start to rinse things (the things rinsed with rice soup can keep the food fresh and tender to the greatest extent). Put a little salt first (not too much, it will get more and more salty later). It is best to wash seafood such as shrimps and crabs first, then meat, and finally vegetables. Everything is the same. The original rice porridge also sucked in the delicious taste of those hot pot dishes and became delicious.
Secondly, I recommend ten brocade fried rice, eggs, mushrooms, fungus, bacon and other things diced and fried with rice. It is also very convenient and nutritious, but there is no soup.
Third, it is highly recommended that you buy some bowls. It's really inconvenient for you to do this now, and it's unsanitary to eat in one pot! ! !
Triple flavor of porridge hot pot
Cantonese prefer porridge and water, and porridge is cooked continuously. Add all kinds of fresh ingredients and roll for a while, and it will become delicious porridge. The beauty of raw porridge is that the ingredients are delicious and refreshing, and the bottom of porridge is smooth and delicious, which complement each other. So in recent years, Guangdong people have developed the essence of raw porridge, developed a hot pot with porridge bottom, and used rice porridge as the bottom of the pot to eat another fresh taste.
Hot pot with porridge bottom is very popular recently, and its source is Shunde. In just a few months, there are more than 20 hot pot cities at the bottom of porridge, and the business is booming. At the end of last year, this porridge whirlwind finally landed in Guangzhou.
At present, most of the hot pot restaurants in Guangzhou are under the banner of Shunde famous chefs. Among them, two famous "porridge and water shops" and "rice porridge without rice" are branches from Shunde to Guangzhou, and many Guangzhou diners have tasted fresh food in the old shops in Shunde.
Porridge and hot pot are really different from ordinary clear soup or old fire soup. Gourmets think that hot pot with porridge bottom tastes fresher, and porridge with poor taste can better contrast the original flavor of hot pot ingredients; Smooth porridge bottom, like sauce, plays a certain role in protecting the ingredients of hot pot, making it not easy to burn and keeping the taste smooth.
Guangdong people's attitude towards food research has been well reflected in the hot pot with porridge bottom-it is said that the secret of delicious hot pot with porridge bottom lies in the bottom of a pot of porridge, and each store has its own tricks. This cooking method of porridge bottom is exactly what the masters think. Luming Literature Restaurant, located on Luhu Road, has a hot pot shop with porridge bottom, which is famous for its "smooth fragrance and non-stick to the bottom of the pot". According to the master, the delicacy at the bottom of porridge is definitely related to the variety of rice, so they chose three kinds of soup more than new rice. The variety selection of rice and the proportion of rice varieties have been tested. The utensils for making hot pot are made of high-density high-temperature resistant ceramic cauldrons, which are not easy to stick to the bottom. With these pressures, delicious food is guaranteed.
The hot pot ingredients in the hot pot at the bottom of porridge are mainly shellfish such as pearl mussels, red oil mussels, clams, shrimps and crabs, and meat. It is said that the order of ironing is based on the principle of light first and then thick. Seafood first, meat later, vegetables last, the food is sweet and refreshing, which is very in line with the original requirements of Guangdong people for food. As for the extent of hot pot, porridge water is the best. This is another question that makes foodies relish, and it is also the interest of hot pot at the bottom of porridge. According to the master, the delicious taste is the most attractive after the porridge water is put into the seafood river. Diners who pursue fresh and original flavor can scoop a bowl first at this time; If you want a richer taste, you need to add meat before rolling. This time is fresh and sweet, and it is also a good time to eat porridge.
There are also some diners who need some vegetables besides sweetness, and adding corn kernels and cabbage kernels can just meet their taste needs. The taste of porridge and water depends entirely on the personal preferences of diners. In addition to eating hot pot, this hot pot restaurant from Shunde is bound to offer Shunde stir-fried dishes such as elemene beans, fried bamboo sausages and meat-fried melons, as well as a "bumper harvest" of pond fish and various seafood, which is full of local flavor and most appetizing for Guangzhou diners. This stir-fried dish tastes a little different from ordinary restaurants. Only after asking the master did I know that this so-called ancient cooking was made with a small wok, not a large wok commonly used in restaurants.