Guangdong porridge is famous for its variety. There are many kinds of Guangdong porridge, from rich to poor, from elegant to vulgar. To exaggerate, whatever can be wrapped in jiaozi in the north can be cooked in porridge in Guangdong. It's not surprising that all the people in rice congee cook it. Of course, people in Guangzhou also cook at home. However, I have seen recipes that say that if porridge is cooked soft and harmonious. The method is to wash the rice before cooking and marinate it in a little oil for half an hour before cooking. I tried it once, and it was really smooth. The wisdom of the working people cannot but be admired. The "porridge bottom" in the porridge shop is said to enlarge ground fish or dried firewood fish, pig bones and yuba. Pay attention to a little bit and add Yao Zhu. I don't know exactly how many versions of these materials are combined. Of course, the most common food eaten in the store is preserved egg lean porridge, which is well-known at home and abroad. There are also slippery chicken porridge, beef porridge, fish porridge, meat porridge, and porridge, boat porridge, and so on Everyone knows what's going on, so we won't explain it. Beef Porridge Fish Porridge Porridge Porridge As the name implies, the porridge is rolled. Put the pork slices down and scald them, saying "roll". Add shredded onion. If you don't like onions, you can call them "Zou Qing" and the first porridge has a nice name. In fact, it is just to boil the liver slices, waist slices, sausage slices and meatballs together and have a meeting in the water. Porridge in the water seems indecent. According to various legends, which Lingnan champion loves to eat it, it is called Jidi porridge. There are few champions in Lingnan, and there is one by chance. It is really necessary for future generations to follow the famous mountain of Tibet. Name porridge that everyone likes with "No.1 scholar", popularize compulsory education in a form that the broad masses of people like, and deeply understand the true meaning of children's "remembering to eat but not to beat". Cut the crap and pick liver slices and waist slices quickly after you get out of the pot, or you will get old. Boat porridge is said to have been sold on flower boats in White Swan Pond in the past, and it is also a mixed porridge, with fish fillets and shredded pork, shredded pork skin, shredded squid, fried peanuts and crispy. Bone porridge is made of large strips of fish bones. Fish gizzard is the belly of a fish, with a lot of gum or fat, which I never dared to think about. But my grandfather likes this part best. Fish cloud porridge is a bit like bone porridge, both of which are porridge rolled by fish with bones. Personally, I like slippery chicken porridge best. I don't know why, the chicken nuggets in the porridge are especially fresh and sweet with chicken flavor. Is it because there are too few, it is better to eat than not to eat? What a loser. These porridge are called "rolling porridge", which means that you can eat it as soon as you roll it, and you should be fresh, crisp and tender. The bottom of porridge is a stage, and the material is a corner. The stage exists for the corner to have a colorful place. Porridge exists so that the umami flavor of the materials will not be lost. These porridge pay attention to the heat and whether the bottom of the porridge is enough. I've tried it myself at home, but it's never as delicious as any small shop on the street. First, because I am young and ignorant, I can't master the cooking well. The bottom of the porridge is either alive, and no one cares about water and rice, or they are all pasted on the bottom of the pot. You have me and I have you. The material is always cooked, for fear that it will be raw. Then I simply gave up and went to the street to eat. Moreover, it is really trivial to buy one or two of each for a bowl of pork liver and pork heart, which is almost the same as Xue Baochai's cold fragrant pills. In recent years, porridge hot pot is popular. The bottom of the pot is a pot of rice congee. Raw meatballs are cooked in porridge, and then porridge is drunk. I haven't eaten it, but I think it won't taste bad. But it is estimated that you can't burn big oil and meat, such as fat cows and sheep. Imagine that there is a layer of lard floating on the porridge. What a terrible scene it is, as if Confucius and likui jy were invited to dinner at the same time. In addition to rolling porridge, there is porridge that has been cooked for a long time, and the rice and materials are really boiled to a large and comprehensive level. Chai Yu peanut porridge should be an example, but many people have a bad impression on it, because it is the best choice for primary schools and recess meals. In fact, if the dried fish is selected well and the peanuts are cooked badly, they are still very fresh. But then again, if the materials are well chosen, what is not delicious? Pork bone porridge or roasted pork bone porridge is also very fresh and fragrant, rarely from dried fish on the earth, but from pig bones. But it's delicious to eat out, because the pot in the shop is big and the firepower is even. If you cook it for a long time, you can really cook dried fish and pork bones until they are feathered and immortal. There are also dried cabbages, one article and one martial art, one meat and one vegetable, one blowing and one singing. There is also porridge with half fresh pig bones and half burnt pig bones, which is called gold and silver pig bone porridge. Similarly, there are gold and silver chicken porridge and wenwu duck pot. Eating his famous crab porridge in Haisheng Fishing Port, the lid is steaming and there is a layer of crab oil floating. This oil is not likui jy, but Yan Hui. The porridge is boiled yellow, the crab is boiled white, and the essence is all in the porridge. Even three bowls are exhausted, and the meaning is still unfinished. I think this porridge is most suitable for couples, probably because it is also clear and thick, not vegetarian, complex but not difficult to understand. Last time I went to eat, I was with my lover at that time. I don't love him now, and the delicious porridge hasn't changed at all in my memory. Thinking about going back next time, if there is fate, I will take my current lover to eat together. It' s really out of the question, and it' s good to drink alone. It's just that a girl who eats such a big pot is not afraid of jokes! Preserved egg porridge can also be cooked for a long time, and the preserved eggs are boiled until they melt, which is fragrant and sweet. It can also be used to cheat foreigners who are afraid of eating preserved eggs. That's what I did to my roommate. Although they are full of praise for the delicious porridge, they are still afraid to see the whole black preserved egg. Thought it was a fossil dinosaur egg. I once saw a recipe on the Internet that introduced "preserved eggs, salted eggs, preserved bamboo and salty lean pork porridge". The practice was to marinate a piece of lean pork with salt overnight, wash it with salt water and cut it into pieces. Thin yuba is broken. Marinate rice in oil for half an hour and add it to a pot of water. Boil it before cutting preserved eggs, yuba, lean meat and salted egg yolk. After an hour and a half, the porridge has been cooked evenly. Take out the meat and mash it with chopsticks and put it back in the porridge. Then chop up a preserved egg and cook for ten minutes. Preserved eggs are cooked separately, so that there are preserved eggs and preserved eggs in the porridge. Empty mountain met people, but also heard people speak loudly. When I was in Hong Kong, I also ate salted chicken porridge. I guess I might have salted the ground chicken into salted chicken before cooking porridge. As soon as the meat is salted, the fragrance will be sublimated, as if it were a Jinshi. I've only made a simplified version of salty lean porridge, that is, I put preserved eggs and salty lean meat in the pot together, and I didn't add yuba salted eggs or break the meat pieces. As a result, too much rice was put in, and amorphous clay pot rice was cooked. However, it was still very fragrant, and I ate it all by myself. The above porridge tastes a little like Liba people, and chickens, ducks and fish have to spit bones. As mentioned earlier, Guangdong's porridge is rewarded for its elegance and vulgarity, and each has its place. Just say that I have had the most impressive porridge. One is yaozhu ginkgo porridge, which is thick and high in taste, but not oily. One is cabbage porridge. The tender stems of Chinese cabbage are cut into small pieces and rolled in porridge, which really gives the impression of "spring snow". Fresh abalone is cheap, and sliced porridge is also very fresh. There is something wrong with rolling porridge in the Arctic shell, but personal aesthetics thinks that the bottom of ivory porridge should be green and not red, so you don't mind pursuing it. It's just that I haven't heard of or eaten shrimp porridge. I don't know if I'm ignorant or if there is really no such thing as shrimp porridge. Maybe the shrimps are busy making shrimp dumplings and wonton them. I've heard of lobster porridge. It's rich and delicious, so I can't taste it. The nature of good porridge is: fresh and sweet.