Porridge-Sichuanese call it porridge, and making hot pot soup with porridge is hot pot at the bottom of porridge, which is named after the materials used. It is a new hot pot popular in Sichuan this year. The way to eat is to order a hot dish. Its characteristics are light and delicious, the combination of dishes and staple food, diverse dishes and economical benefits. Its prospect should be divided into local areas. The taste type is relatively light.
Shunde cuisine has always been famous all over the world, and most famous Cantonese cuisine and chefs come from Shunde. Only after tasting it ourselves can we understand the original reason-even simple food can cook a unique flavor with your heart.
Walking on the streets of Guangzhou, signs of porridge can be seen everywhere in front of restaurants of all sizes: juice porridge, vegetable porridge, chicken porridge, assorted porridge and so on. In this powerful forest, Shunde porridge can still be killed with a distinctive personality, which is amazing among diners. The earliest porridge at the bottom of the pot was Shunde five-meter porridge killed in Tianhe North, Guangzhou. There are no grains of rice in the porridge, but it has a certain consistency. The disadvantage is that fire can easily burn to the bottom. Recently, the newly opened "Xiangyue Xiangban" near Ouzhuang Interchange uses the signature Xiangban porridge as the base of hot pot, and the entrance has a special fragrance.
Xiangban porridge is managed by a group of senior porridge cooks in Shunde. On the occasion of boiling, the waiter served a pot of milky white and transparent porridge, but carefully picked it up but didn't see the rice. Although the appearance is simple, the content is by no means simple. The fragrant porridge is made of special fragrant rice. The fragrant rice is lightly ground to break it into two or three pieces, then washed, then mixed with oil and salt, marinated for a while, and then boiled in a big crock. When a pot of porridge is cooked until the water and rice are mixed, the porridge will roll away like chrysanthemums and turn layer by layer from the inside out. At this time, the porridge water scooped up from the flower heart is clear, which is the essence of porridge. Take a bite, sweet and soft, as smooth as soup. The bottom of the porridge absorbs all kinds of delicious essence, which is thick, white and fragrant.
Take out the porridge and replace it with a pot of delicious chicken. This is no ordinary chicken. I've had it for at least three years. It has been stewed in the kitchen for a while before serving, and then simmer carefully after serving. It is mixed with various materials, such as eel slices, shredded ginger and garlic, giving off a lingering fragrance. When the soup completely penetrates into the chicken, it tastes mellow and rich.
Bottom flushing time
Different sauces need different cooking time. Fish fillets and eel fillets can be dipped in water slightly, while pork balls need to be cooked carefully for a few minutes, and then dipped in sauce to add icing on the cake. This is a long and pleasant process. Three or five friends sit around a fire and explore a small spoon from time to time to distinguish the heat, which is a kind of enjoyment. The bottom of the porridge has been washed for a long time and gradually thickens. At this time, you can catch your breath and try the braised pot for a change.
Zhoudi special
The biggest feature of Shunde Xiangban porridge is that all kinds of dishes can be rinsed, including moving, planting, flying and diving. The washing material is carefully made. Seemingly simple pork balls, bite off crisp and smooth teeth. It turned out that this pork ball was not stirred by machine, but was completely handmade. A large piece of pork is chopped, slapped and squeezed violently, and served with horseshoes and mushrooms, which is sweet and delicious.
The legendary practice is as follows:
1, grind the new rice into two or three pieces, mix well with oil and salt, and marinate for a while.
2. Marinated rice is cooked in a thick clay pot.
3. When the porridge is like a chrysanthemum pattern and the porridge water is turned out layer by layer from the inside out, you can make the hot pot soup base by picking up the porridge water from the flower heart.