The method of Shanxi Hequ sour porridge

Raw materials: yellow rice, potatoes, pumpkins, mung beans, warm water and cold water.

Boiling process of sour rice:

1. Put the yellow rice into a bowl, add a proper amount of warm water, stir with chopsticks a few times, and drain the water.

2. put the washed yellow rice in a container, pour in a proper amount of warm water, and let it stand aside for one night to ferment until it is sour.

3. put enough water in the pot.

4. Wash mung beans with clear water, put them in a pot and cook them over high fire until they bloom.

5. Wash and peel the potatoes, cut them into cubes and put them in the pot.

6. Wash the pumpkin, cut it into cubes and put it in the pot.

7. Cook over high fire until the ingredients are cooked.

8. Drain the fermented yellow rice with a colander, and the soup remains in the container.

9. put the yellow rice into the pot.

1. Cook over high fire until the water in the pot boils.

11. scoop up the boiling water with a spoon.

12. put it in a fermentation container, mix it with the previous fermentation juice, and put it aside to continue fermentation for the next time.

13. stir the porridge with a spoon until the yellow rice is cooked with a lot of soup, and the boiled porridge is sour.

14. Drain out all the ingredients with a colander, and make it sour rice.

15. stir with a spoon and cook until the soup is invisible, and the porridge is made.

Picking up rice with acid ~

Take out the ingredients, and the rice soup left is sour soup ~

There is a little more soup, which is sour porridge ~

There is almost no soup, which is sour porridge ~

Millet is also called millet, millet, rice sacrifice and glutinous rice. There are soft millet and hard millet. The rice ground by soft millet is called soft rice, which is sticky. The soft rice can be made into Shanxi oil cake, jujube cake and hard millet into rice, which is called yellow rice or millet. Mi mi contains sugar, crude protein, phosphorus, calcium and 18 kinds of amino acids, and crude protein is the highest in cereals. After fermentation, lactic acid bacteria contained in it can help people produce saliva to quench thirst, promote digestion, strengthen stomach, cool and purge fire; Sour porridge also has magical effects in beauty and skin care and delaying aging.

Sour porridge is a special snack food in Hequ County, Shanxi Province. The sour taste here does not refer to the sour taste of Shanxi vinegar, nor does it give off the sour smell after food spoilage, but is a kind of sour taste after natural fermentation carefully made by local people. Hequ County is located in the northwest of Xinzhou, Shanxi Province, at the junction of Shanxi, Shaanxi and Inner Mongolia provinces. Hequ County is an ancient fortress and a major economic and cultural town at the junction of Shanxi, Shaanxi and Mongolia provinces (regions). Because it is located in the eastern edge of the northwest Loess Plateau, it is also rich in coarse cereals. Millet is a local product of Hequ, and it has occupied a unique and superior position among coarse cereals in Hequ so far. Millet does not choose terrain, and does not demand water and fertilizer. As long as the millet catches seedlings, it will have half of the harvest. Therefore, glutinous rice has become a traditional staple food of Hequ people who have been suffering from drought for ten years and nine years. It is used to make porridge and rice.

Hequ sour rice has a long history. According to Hequ County Records, it is said that during the Northern Song Dynasty, Liao soldiers often invaded. Once, the common people were scouring rice to prepare for cooking, and suddenly Liao soldiers attacked, leaving the glutinous rice still soaked in the water and fleeing. A few days later, the soldier returned home and found that the glutinous rice soaked in water had fermented and turned sour, and he wanted to throw it away and give it up.