Grits (sa) soup in Linyi is delicious. Grits soup. Help. Editor's Encyclopedia Business Card Grits Soup Grits (sa) soup, also known as "meat porridge", is a traditional food popular in many places at the junction of the four provinces of Shandong, Henan, Jiangsu and Anhui.

It is now a common breakfast for local people.

Chinese name: Grit soup English name: Santang Main ingredients: Meat, wheat rice Catalog Introduction Origin Linyi Grits Eating Instructions Edit this section Introduction Grit (sa) soup, also known as "meat porridge", is a traditional famous food popular in Shandong, Shandong and

In many places at the junction of the four provinces of Henan, Jiangsu and Anhui, it is now a common breakfast for local people.

It is essentially different from glutinous rice soup. For details, please search for "grilled rice soup" in the encyclopedia. It has a long history. There is a record in "Shuoyuan·Miscellaneous Words" that "if you don't eat for seven days, the quinoa soup will not be glutinous." Spring and Autumn Period

The famous book "Mo Zi Fei Ru Xia" contains: "Confucius was poorer than Chen and Cai, and his quinoa soup was not gristy."

"Book of Rites·NeiZe" says: "Gritts are made from the meat of cattle and sheep, three parts are made into one, and they are chopped into small pieces. Mix two pieces of rice and one piece of meat together as bait, and fry them." The "grits" mentioned here are quite different.

Similar to today's rice dumplings.

Among the 16 varieties listed in "Yizhou Zhi·Zhi" during the Kangxi period of the Qing Dynasty, "grilled food" was included.

According to legend, grits were a breakfast drink for people in the ancient Western Regions and were introduced to the mainland during the Tang Dynasty.

Legend has it that when Emperor Qianlong went to the south of the Yangtze River and passed by Gulanlingyi County (today's Zaozhuang Yicheng), he drank this soup and praised it very much. He asked the locals what it was called.

The emperor Jinko said so, and the locals also called it "what" soup.

Grit soup is especially good in Zaozhuang, Linyi, Jining, Xuzhou, Jinan and other places.

Preparation method: Grit soup is mainly made from fat beef, mutton, and hen meat, with barley kernels, aniseed, green onions, ginger, chili, pepper, monosodium glutamate, and salt.

The preparation method is: wash the chicken, beef and mutton the night before, filter out the blood, put them into a wooden tube set on the pot, boil the water, and then add barley kernels, green onions, ginger, and aniseed.

(Including Sichuan peppercorns, fennel, cloves, caoguo, caoguo, Sandai, cinnamon, galangal, etc., put them in a bag), pepper (put them in a separate bag), cook for 4 hours, then reduce to simmer and cook for 1-2 more hours

Hours, simmer tightly and cover tightly to prevent gas leakage.

The next morning, bring the cooked soup pot to a boil, add an appropriate amount of boiling water and gravy, add MSG and pepper after boiling and serve.

Edit this paragraph Originated in Yuncheng, there is a famous dish called "sa soup", which was invented by Wei Xizheng, who was a teacher of Emperor Yongzheng.

Wei Xizheng (1646-1715) was given the courtesy name Zixiang and his nickname Shanweng.

A native of Weilukou, Chengguan Town, Yuncheng County.

His family is poor, but he is talented and talented. He was taught by his mother and grandfather when he was young, and he studied diligently.

He entered Xiang as a student at the age of 12. He was promoted to the Yuan Dynasty at the age of 20 and became a Jinshi at the age of 30. He ranked first in the second class of the Emperor Kangxi Palace of the Qing Dynasty. He was selected as a concubine of the Hanlin Academy and was awarded the title of editor.

Examiner.

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At the age of 60, he retired and returned to his hometown, opened a restaurant in Yuncheng, and pioneered Yuncheng's famous dish "grilled soup".

This soup is mainly made of beef and wheat kernels, with ginger, green onions and other ingredients. The top is thin beef soup, and the bottom is thick wheat kernel porridge. He sells the thin soup to rich people to drink, and the thick porridge to charity.

Poor people eat.

Edit this paragraph Linyi Grits Nowadays, Linyi is more particular about making Grits. It was spread from Jining to Linyi in the late Qing Dynasty.

Linyi Grits has strict requirements on heat, time, stirring, tools, etc.

Generally, the ingredients are selected on the first day, the soup is made at night, and the grits are made the next morning.

The raw materials are mainly meat, wheat rice, onions, ginger, five-spice powder, salt, flour, etc., and some add amomum villosum, cloves, tangerine peel, cinnamon, purple beans (peeled), star anise, cumin, jade, etc.

Fruit, Guanggui, Angelica dahurica, galangal, Zanthoxylum bungeanum and other Chinese herbal medicines to increase the function of warming the spleen and strengthening the stomach.

Some glutinous rice dumplings use more than 40 kinds of materials.

The pot used for making grits is also different from ordinary pots. It is several times larger than ordinary pots. The biggest difference compared with ordinary pots is that it has a neck. The so-called neck is a stainless steel circle on the top of the pot that is 50 meters high.

Centimeter "neck", it is said that this is to prevent the fragrance from running away.

In fact, the knowledge of making rice dumplings mainly lies in the soup. Many rice dumpling shops are passed down from generation to generation, and the soup ingredients are century-old soup. It can be said that the old soup is added with new soup "the soup never stops flowing".

In addition, the pot lid and firewood used for cooking soup are very particular.

The pot lid used for making rice dumplings must be made of cypress trees; the firewood used for cooking soup must also be made of fruit trees. Only in this way can the original Linyi rice dumplings be made.

Edit this section: When eating, use a long spoon to put it into a bowl, pour sesame oil on it, and sprinkle a handful of chives or garlic sprouts on the soup surface.

After repeated cooking, this soup is not fishy or smelly, and is delicious and fragrant.

It eats meat without seeing the meat, the original soup has original flavor, and the aroma is alluring.

Because this soup is based on a variety of meats and also contains several ingredients, it is high in calories and full of flavor. It is especially popular in winter.

The meat used for making grits was only beef and mutton in ancient times. After it was introduced to the mainland, chicken and duck meat were also used. Later, the Han people also made pork grits.

Among them, chicken grits have the best taste.

There are four important things to pay attention to when drinking rice dumplings, namely hot, spicy, fragrant and fat. A bowl of hot rice dumplings paired with fried dough sticks, sesame seed cakes, fried cakes, steamed dumplings, etc. is a wonderful breakfast treat.

Grits are not only delicious and nutritious, but also have the functions of dispelling wind and cold, appetizing, diuretic, and anti-vomiting.