Shunde raw rolled congee is the most familiar and peculiar breakfast in Shunde countryside, and there are very many stores selling only congee in Shunde's morning market. In fact, Shunde's cuisine is extremely concerned about the ingredients and collocation, a very simple bowl of raw rolled congee, can see the magic of Shunde's cuisine, and Shunde people for raw rolled congee is very favorite. Want to make delicious Shunde raw rolled congee, first of all in the cooking process need to pay attention to all aspects of the details, any one link if you do not pay attention to, will be the raw rolled congee to do not taste good. In the simmering porridge base, must be used to cook meat soup, so that the soup flavor will be more thick. When the bottom of the porridge simmering well, you need to add flavorful ingredients, because each of the raw rolled congee is to have their own flavor characteristics, the most common fish and meat food, and the most common is the pig's jowl, in which the pig liver is as the main ingredient, in conjunction with the pig's heart and intestines with green onions, ginger, cooking wine sugar to the marinade after the ingredients into the high-flame cooking can be then put pepper, parsley for freshness. Of course, some of them are put in advance, and some of them are put on the table for customers to choose.

How to judge the raw rolled porridge is done

Want to judge the raw rolled porridge is done, the first thing you need to observe its appearance, the raw rolled porridge will be more than the general porridge to be a little thinner, basically all the grains of rice dissolved in the water inside, and drink up the texture is very smooth and refreshing, the taste is very sweet, and is not like the general porridge as a special thick. In fact, the production of life is not particularly difficult, mainly if the bottom of the porridge mastery, there are some people in the making of raw rolled porridge, it may take two hours before the bottom of the porridge in the rice into the water.

Cooking congee notes

Cooking congee must be used in the northeast rice, rice and water ratio is 1:20, before cooking congee can be soaked in rice overnight. At the same time in the process of organizing the work, it is necessary to stir the bottom of the porridge from time to time, otherwise it will be very easy to make the rice stick to the pot. At the same time with high heat to let the porridge boil after, and the porridge has basically almost cooked before adding ingredients, this time will be more delicious.

Finally, raw and rolled congee is one of the traditional works of Shunde, and there are many varieties because of the different ingredients used. It is then served with a bowl of hot and spicy rice wine which is very refreshing.