This practice was tried out at home after I ate it. Cook rice porridge in the pot for a long time first.
2. Take the rice out of glutinous rice porridge and keep it. The remaining rice soup is used to wash the bottom of the pot.
3. Use seafood sauce and soy sauce (preferably seafood soy sauce) as seasoning juice.
4. Rinse the prepared tableware. Note: Rinse fish and shrimp meat, and then vegetarian food.
When the food is almost eaten, you can add rice to the pot, add chopped vegetables, add salt and monosodium glutamate or chicken essence to taste, and then you can drink delicious porridge.
Zhoudi hotpot
Wipe the bottom of the pot with ginger first to prevent sticking to the pot; Put the washed rice into the pot, add water and make it according to the proportion of porridge (the key is to make rice soup); After the pot is boiled, you can start to rinse things (the things rinsed with rice soup can keep the food fresh and tender to the greatest extent). First put a little salt (not too much, it will get more and more salty later). It is best to wash seafood such as shrimps and crabs first, then meat, and finally vegetables. Everything is the same. The original rice porridge also absorbed the delicacies of those hot pot dishes and became delicious.
Secondly, I recommend ten brocade fried rice, eggs, mushrooms, fungus, bacon and other things should be diced and fried with rice. It is also very convenient and nutritious, but there is no soup.
Third, I strongly suggest that you buy some bowls. It's really inconvenient for you to do this now, and it's unsanitary to cook in one pot! ! !
Triple Taste of Hot Pot with Porridge Bottom
Cantonese people prefer porridge and water, and porridge is boiled continuously. Add all kinds of fresh ingredients and roll for a while, and it will become delicious porridge. The beauty of raw porridge is that the ingredients are delicious and refreshing, and the bottom of porridge is smooth and delicious, which complement each other. Therefore, in recent years, Guangdong people have carried forward the essence of raw porridge, developed a hot pot with porridge bottom, and used rice porridge as the bottom of the pot to eat another fresh taste.
Hot pot with porridge bottom is very popular recently, and its source is Shunde. In just a few months, there are more than 20 hot pot cities at the bottom of porridge, and the business is booming. At the end of last year, this porridge whirlwind finally landed in Guangzhou.
At present, most hot pot restaurants in Guangzhou are under the banner of famous chefs in Shunde. Among them, two famous "porridge shops" and "rice-free porridge" are branches from Shunde to Guangzhou, and many Guangzhou diners have tasted the freshness in the old stores in Shunde.
Compared with ordinary clear soup or old fire soup, porridge and hot pot are really different. Gourmets think that hot pot with porridge bottom tastes fresher, and porridge with poor taste can better contrast the original flavor of hot pot ingredients; Smooth porridge bottom, like sauce, plays a certain role in protecting the ingredients of hot pot, making it difficult to burn and keeping the taste smooth.
Guangdong people's attitude towards food research is well reflected in the hot pot with porridge bottom-it is said that the secret of delicious hot pot with porridge bottom lies in the bottom of a pot of porridge, and each store has its own tricks. This cooking method of porridge bottom is exactly what the masters think. Luming Literature Restaurant, located on Luhu Road, is a hot pot with porridge bottom, which is famous for its "smooth and non-stick bottom". According to the master, the delicacy of porridge bottom is definitely related to rice varieties, so they chose three kinds of soup more than new rice, and tested the selection of rice varieties and the proportion of rice varieties. The apparatus for making hot pot adopts high-density high-temperature resistant ceramic cauldron, which is not easy to stick to the bottom. With these pressures, delicious food is guaranteed.
The hot pot ingredients in the hot pot with porridge bottom are mainly shellfish such as pearl mussel, red mussel, razor clam, shrimp and crab, meat and so on. It is said that the sequence of blanching is based on the principle of light first and then thick. First, seafood, then meat, and finally vegetables, the food is sweet and refreshing, which is very in line with the original requirements of Guangdong people for food. As for the extent of hot pot, porridge water is the most delicious. This is another question that makes foodies relish, and it is also the interest of hot pot at the bottom of porridge. According to the master, the delicious taste is the most attractive after the porridge water is put into the seafood river. Diners who pursue fresh and original flavor can scoop a bowl first at this time; If you want more flavor, you need to add meat before rolling. At this time, it is fresh and sweet, and it is also a good time to eat porridge.
There are also some diners who need some vegetables besides sweetness, and adding corn kernels and Chinese cabbage kernels can just meet their taste needs. The three tastes of porridge water depend entirely on the personal preferences of diners. This hot pot restaurant from Shunde not only eats hot pot, but also inevitably offers Shunde stir-fried dishes such as elemene beans, fried bamboo tubes, and meat fried melons, as well as a "bumper harvest" of pond fish and various seafood, which is full of local flavor and best suits Guangzhou diners' appetite. This stir-fried dish tastes a little different from ordinary restaurants. I didn't know until I asked the chef that this so-called ancient cooking dish was made with a small wok, not a large wok commonly used in restaurants.