Chaoshan cuisine is the most indispensable part of Guangdong cuisine, and it is unique and very distinctive. There was even a food documentary that commented on Chaoshan food, saying: "Chaoshan is an isolated island of Chinese food."
Because this place, Chaoshan, has produced so many delicacies that leave a lasting impression on people’s lips and teeth. The food here likes to highlight the original taste of the food, making people never tire of eating it, and it also retains the food culture from the Qin Dynasty to the Song Dynasty. It can be said that Chaoshan is a place that every foodie longs to visit.
When it comes to Chaoshan food, the first thing that comes to Lao Yu’s mind is Chaoshan beef hot pot. In today's hot pot world that advocates heavy oil and spicy food, Chaoshan hot pot is particularly cherished. It uses clear soup stewed with beef bones as a pot to taste the most original and delicious taste of beef. The so-called "big taste but light taste" actually means this.
Therefore, in Chaoshan, Chaoshan hotpot is definitely a unique delicacy! But if you go to Chaoshan and someone treats you to hot pot, it only means that you have a normal relationship. Because although Chaoshan hot pot is delicious, it is simple. In Chaoshan, there are more amazing delicacies, such as Chaoshan porridge!
"Mi" actually refers to porridge, which is a dialect of Chaoshan area. And "bai Mi" refers to a bowl of white porridge. This bowl of white porridge is the most indispensable food in the lives of Chaoshan people. Especially when night falls, a bowl of "white rice" has obviously become Chaoshan people's favorite late-night snack.
In the minds of Chaoshan people, nothing can warm the stomach more than a bowl of white porridge when having a late-night snack. And this bowl of white porridge is not that ordinary white porridge. It must be separated from the rice by the boiling water, and it must be thick and thin.
More importantly, when Chaoshan people drink white porridge, they feel like "three thousand beauties in the harem". A bowl of white porridge should be paired with many side dishes. "Chaozhou cold" refers to the supporting role of white porridge.
Braised goose, braised dried beans, and other braised foods; Balang, bamboo shoots and other fish rice; pickled crabs, pickled mantis shrimps and other special pickled products of the Chaoshan area. These are all specialties of the Chaoshan area. "Chill".
Therefore, this seemingly ordinary bowl of white porridge is actually not ordinary. It is enough to entertain distinguished guests!
Casserole porridge, as the name suggests, is porridge cooked in a casserole. But not all porridge cooked in a casserole can be called "Chaoshan casserole porridge".
Chaoshan’s casserole porridge must have the following characteristics:
1. Chaoshan people have very strict requirements for the casserole used to cook casserole porridge.
Previously, the traditional "foot bowl" was used, also called "sand bowl". Later, I gradually changed to using a shallow tripod, or a light iron pot or a stainless steel pot, and later I changed to the current casserole pot.
2. Rice used to cook casserole porridge.
As the main body of casserole porridge, "porridge" determines the overall quality of casserole porridge. Therefore, the rice used by Chaoshan people to cook casserole porridge is the highest quality rice. The texture and taste are of course not a big deal, the key is to withstand cooking and the grains will still be distinct after cooking.
In addition, according to the way Chaoshan people cook porridge, stirring cannot be ignored. "There is no luck in cooking porridge. Stir it thirty-six times." This is the truth.
Put the rice into the casserole and wait until it comes to a boil over high heat, making sure to stir constantly. Stirring at this time can help the rice release the heat between the rice grains. This will prevent the rice grains from sticking to the pot and the porridge will not be cooked into a paste.
After that, when turning the high heat to low heat and simmering slowly, it is necessary to reduce the stirring. Because if you continue to stir at this time, the rice grains will be scattered, making the porridge too thick instead of having distinct rice grains.
3. Ingredients for casserole porridge.
Although it is said to be an ingredient, it is actually a main ingredient that is as important as rice. Because the ingredients of Chaoshan casserole porridge determine the value of this bowl of porridge. This is probably the reason why Chaoshan casserole porridge is very particular about the ingredients!
Chaoshan is famous for being rich in seafood, so seafood is naturally used in this casserole porridge. Crabs, cuttlefish, plum blossom ginseng, bamboo shrimp, as well as various shellfish, fish, and other seasonal seafood have become the raw materials of Chaoshan casserole porridge.
In addition, the meats that Chaoshan people like to eat, such as beef, goose, pigeon, etc., have been carefully cooked and used in this casserole porridge.
Therefore, a bowl of white porridge is instantly mixed with the "freshest and most beautiful" and "authentic flavor" of seafood and meat. And this bowl of white porridge instantly became a gluttonous feast, and its value doubled accordingly.
No wonder Chaoshan people are proud of this: the reason why real Chaoshan casserole porridge tastes so great is that it relies entirely on fresh ingredients, not food additives to enhance the flavor.
To sum up, whether it is white porridge or casserole porridge, Chaoshan porridge is not as simple as a bowl of porridge.
Chaoshan porridge is not the clear soup with little water in our minds. Chaoshan people have a sense of ritual towards eating porridge. Drinking a bowl of Chaoshan porridge is like tasting a big meal.
In Chaoshan, if someone treats you to porridge, this is really the highest treatment!