Soak rice
Take 5 kg of Thai fragrant rice, glutinous rice 1 kg and northeast rice 1 .500g, wash them separately, take them out and put them in a pot, add clear water to the surface, then add pure peanut oil1kg and salt1.50g, and soak them overnight to the next day.
Diaotang
(1) Take 10 kg of pig bones and old chickens, and wash 2.5 kg of beef. The old chicken was split in two, and the beef was cut into chunks weighing about 500 grams.
(2) Soak the three raw materials in boiling water with strong fire, take them out, put them into a stainless steel barrel, add 75 kilograms of clean water, boil them with strong fire, keep the soup boiling, continue to boil them with low fire until the soup remains about 50 kilograms, and then filter to get the soup.
Boil porridge
Put the soaked rice in a casserole, put the soup in the air, heat it for 25-30 minutes with high fire, then cook it for 30-40 minutes with medium fire, and finally cook it with low fire until the fragrant rice is broken.
Seven keys to making porridge water
First, add salt.
When most cooks soak rice, they just soak it in water. After the rice is soaked, cook it directly with the soup. Although the porridge grains cooked in this way are complete, they are not enough to bloom and the fragrance of rice cannot be fully distributed. There are also some chefs who soak rice and put it in oily soup. This method is better than the first one in flavor and taste, but it is easy to paste the bottom when cooking, and the cooked rice grains are very thin, and the porridge water looks particularly turbid. The best way is to add oil and salt to the soaked rice soup. After the soaked rice is boiled, although the rice grains bloom, the appearance is full, the porridge mouth feels smooth, and the quality is obviously better than the first two methods.
Second, soak for 8 hours.
Anyone who has survived porridge knows that the soaking time of rice must be about 8 hours. If you are in a hurry to cook, you should soak for at least 3-5 hours, otherwise the cooked rice will not bloom.
Third, cold soup under the pot.
After the soaked rice is put into the casserole, you need to add cold soup. Some chefs think that hot soup will make porridge water boil in a short time, but it is not. If the soup is too hot, the starch on the surface of the rice grains will gelatinize quickly, and the nutrients inside the rice grains will not easily flow into the soup, so the quality of the cooked rice soup will be poor.
Fourth, the mouth is small and the stomach is big.
Although some chefs can grasp the main points of porridge water, they can't make the delicious food they deserve, and the utensils are often at work. Some chefs choose stainless steel barrels to cook porridge. Because the stainless steel barrel is cylindrical, the gas is single-cycle convection. However, because the casserole has a small mouth and a big belly, and the gas is in a double convection cycle, it is the best choice to cook porridge with casserole. A chef asked, it is also the choice of casserole, why the porridge water cooked by himself is not effective? After observation, we found that they chose glazed casserole. Because the inner wall of the casserole is glazed, the texture is very smooth, which hinders the convection of gas and naturally cannot cook delicious porridge water. Therefore, an unglazed earthen casserole with a small mouth and a big belly is the wisest choice for cooking porridge.
Five, hanging soup raw materials need to be cleaned and bleached.
The method of cooking porridge soup is basically the same as that of ordinary broth. The only difference is that the raw materials must be fully washed with flowing water before eternity, so that the blood in the raw materials can fully flow out. If the washing and bleaching are not sufficient, the cooked porridge will have a faint odor and a much darker color, which may be sour after being left for several hours.
6. The ratio of rice to soup is 1: 10.
1: 10 is not an absolute proportion. Generally speaking, the higher the hardness of rice, the longer it takes to cook porridge water, and the more soup is used. In Shenzhen, there are two kinds of Thai fragrant rice commonly used, one is court fragrant rice, and the other is sprouted fried dragon fragrant rice. The quality of the two kinds of fragrant rice is different. The former is soft in texture, fragrant rice is very rich in flavor, and the cooked porridge is particularly white in color. The disadvantage is that it is easy to stick to the pot. Meng Chao long Xiang rice has a hard texture and moderate flavor, and the cooked porridge is yellow in color. Generally speaking, we choose Gongxiang rice to cook porridge. If the latter is selected, the soaking time will be slightly longer. Because of its high hardness, its dosage will be reduced appropriately, and the corresponding dosage of northeast rice and glutinous rice will increase slightly.
There are many choices of rice and glutinous rice in Northeast China. However, it needs to be reminded that glutinous rice in Jiangsu and Zhejiang provinces can't be used to cook porridge water, mainly because of its high starch content, which makes it easy to stick to the pot when cooking, and the porridge water after cooking is not easy to preserve.
Seven, the three stages of temperature change
The process of cooking porridge is more complicated. First, you have to heat it for 25-30 minutes with high fire, then cook it for 30-40 minutes with medium fire, and finally slowly cook the rice with low fire until it is broken. The boiling time of porridge water is 2-3 hours, during which it should be continuously stirred. Do not cover when cooking with strong fire or medium fire, otherwise the porridge will boil easily. Cover and stew when it is changed to a small fire.
Improved stewing and hanging soup technology
Traditional Chaozhou porridge has smooth water quality and slightly greasy taste. When it is hot, it is easy to get angry when you drink too much. Analysis of the reasons, mainly because the soup is too greasy. Therefore, we improved the ratio of raw materials and the hanging method of the soup to make it by going up one flight of stairs in taste and fragrance.