"300 lychees a day. As a Lingnan person, I grew up without hesitation."
After studying this poem for more than 20 years, I realized that Su Dongpo was not praising litchi, but the glory of Lingnan. . .
Lingnan area generally refers to Guangzhou, Fujian, Guangxi and Hainan. Chaozhou-Shantou cuisine, Shunde cuisine, Fujian cuisine and Cantonese cuisine, which chefs always admire, all come from Lingnan area, such as Fried Niuhe, rice rolls, Clay Pot Rice, Buddha jumping over the wall, etc., which are all delicacies in Lingnan area.
Today, I will take you to cook a kind of porridge, which is a unique food from Lingnan area, Shunde raw rolled fish porridge.
First, prepare materials.
Carved wine, arowana, Thai fragrant rice, crab mushroom, ginger, chrysanthemum
Second, the practice of rice porridge
The local practice in Shunde is to cook porridge with japonica rice, that is, early rice, which is completely different from the common northeast rice (late japonica rice) in northern China.
I chose Thai fragrant rice because it tastes good, and because we can't buy early rice here in the north, but the subtropical zone also produces fragrant rice, so the effect is close to early rice.
Thai fragrant rice is a kind of early indica rice. What I want to share with you here are some skills of my daily use of japonica rice and indica rice:
1, braised rice, it is recommended to use normal northeast rice (japonica rice) and a little Thai fragrant rice (indica rice), the ratio is about 10: 1, which is much more fragrant and delicious than normal rice;
2, egg fried rice, pineapple rice, cheese baked rice, it is recommended to use northeast rice: Thai fragrant rice is 7:3, especially pineapple rice, when pineapple juice is mixed into rice, the aroma of fragrant rice will be more obviously stimulated!
3. Cooking porridge, the normal ratio is northeast rice 9 and fragrant rice 1, which is already very fragrant, but there is a special case-if you are cooking for diabetics or students, then the chef suggests that you always use fragrant rice. No matter how expensive it is, it will be more expensive. No matter how expensive it is, it is not as expensive as insulin. . .
The reason for this is the following：
The composition of rice is 90% starch, but starch is divided into two categories, amylose and amylopectin; Among them, amylose will obviously gelatinize the time when starch is converted into glucose in digestion, that is, it is not suitable to lead to a short-term increase in blood sugar, while other nutritional components of fragrant rice are obviously superior to ordinary rice, which is exactly what diabetics need, so fragrant rice is recommended. As for saying that students are also suitable for fragrant rice, the reason is simpler. . . It is not easy to get sleepy and doze off when you are full, and it is also because of the high amylose content.
I have a hunch that this article will be the longest porridge course in history. . . )
Look at the picture below, the real Thai fragrant rice, the aspect ratio is above 3: 1, so look carefully when you buy it!
About 600 grams of fragrant rice (200 grams is enough for three people), add three spoonfuls of salad oil, a little salt, monosodium glutamate can be added but chicken essence is not recommended.
Stir well with chopsticks. Pay attention to the stirring time of more than 2 minutes to ensure that every grain of rice is covered with oil.
This skill of oil blending is an essential step in many kinds of health porridge. Its principle is to enhance fragrance, ensure that rice will not bloom and rot prematurely, and facilitate the next operation.
Adding water and rice is more than usual to cook porridge, because there is still a lot to put in the back.
It's better to have a casserole, but it doesn't matter if you don't have it.
After the pot is completely boiled, the casserole will be cooked for another 20 minutes. If an ordinary pot is easy to cook, then 25 minutes in the middle fire is enough!
It's best to cook less than usual, and don't cook until it is completely flowering;
Third, the practice of sashimi porridge;
The most authentic sashimi porridge in Shunde is the local pomfret, which is a kind of grass carp. The local pomfret is fatter and has fewer thorns. We can choose grass carp, if you have enough time and skills to do these steps, such as scaling, head, tail, fishing line, black film in abdomen, shaving fish and so on. . . .
I chose the most common so-called Longli fish fillet on the market, which should be called Basha fish to be exact. Its advantages are obvious-boneless, spineless, headless, tailless and scaleless! Thawing can be used The price is not expensive either.
Absorb the water of fish with kitchen absorbent paper to make the fish firm and easy to taste;
This step cannot be omitted!
Both sides need to absorb water!
Dried arowana is vertically cut into two parts from the middle spine, and then grows into 2 cm fillets with an oblique blade.
Note that it is a fish fillet, not a cut fish piece! Try to be consistent in thickness to avoid uneven taste after cooking.
For example, a dragon fish, you need to add about three spoonfuls of carved wine and a little salt, pepper, ginger and starch.
Precautions:
1, you must use carved wine. If cooking wine, white wine and beer are used to deodorize the smell, then the taste of porridge is not authentic;
2, be sure to put a little white pepper, children should eat it, don't worry about no spicy taste at all;
3. The correct way is to shred the ginger and cook it together in porridge, but here it is adjusted to be pickled with ginger slices and picked out before cooking, so that children can save trouble when eating.
Well, it's for the children, otherwise I seldom don't stick to my principles like this. . . .
4, you can put a little taste of Delta or oyster sauce to improve the taste, you can also consider putting a little chicken essence, but it is not necessary.
Cold storage after grabbing evenly15min;
At this time, it can be observed that the dried fish will quickly absorb the marinade, and the unique aroma of Huadiao wine will be excited soon.
Add the crab mushroom into the cooked porridge, and immediately stir it evenly;
If you use mushrooms, be sure to cut them vertically into very thin slices.
Add the marinated sashimi and immediately stir evenly;
Note: Wait until the porridge is boiled, and then proceed to the next step immediately. Never spend more time cooking alone. Deliberately add time, the fish is old again.
The fish is boiled, not boiled. After cooking, it will be quickly wrapped in a layer of rice slurry to lock in the water, and retain its nutrition and delicious taste to the maximum extent.
After the porridge is boiled again, add the cut Artemisia, and pay attention to putting the Artemisia stem first and then the Artemisia leaf as much as possible;
Other vegetables will do. First of all, lettuce leaves and radish cherry are recommended, which are the most nutritious and have excellent taste. In addition, you can use many seasonal vegetables, such as Chinese cabbage, broccoli, Chinese cabbage, rape, or colored pepper, medlar, green beans, corn and so on.
Stir quickly after adding vegetables, turn off the fire immediately, don't wait for the pot to open again, add time, so the fish and vegetables will be old.
Warm and thick white rice, with fresh and smooth fish, is warm and fragrant at the entrance, and the fragrance remains between the lips and teeth after eating.
Maybe we can find Su Dongpo's nostalgia for "growing up to be a Lingnan person" after tasting!