How to make Shunde pig miscellaneous porridge delicious? In commercial practice, the pig miscellaneous porridge will boil a big pot bottom in advance, and then cook the pig miscellaneous porridge with the porridge bottom. This practice saves a long time to cook porridge and makes eating faster, but how to make a bowl of pig miscellaneous porridge taste better? The following points should be noted:
Low porridge bottom should be smooth enough-? A bowl of pig miscellaneous porridge tastes smooth. When rice grains and porridge water are completely mixed into a gel, this taste will be achieved. If rice grains and porridge water are completely separated, the taste and taste will be far from each other.
● Pig viscera should be fresh enough-? The porridge cooked with fresh pig offal is more delicious and the meat tastes better. The surface of cooked pig viscera will be covered with a layer of gum, which makes it tender and smooth to eat.
● Pickling of pig viscera? Fresh ingredients don't need too much cooking seasoning, just add a little salt, oyster sauce and rice wine for pickling, and the amount of rice wine is not too much, so that you can taste the delicious food brought by fresh ingredients.
The detailed production method is shared below.
● Ingredients: lean meat, pork vermicelli, pig heart, pig liver and pearl rice.
● Ingredients: ginger, chives, red dates and dried tangerine peel.
● Seasoning: peanut oil, salt and oyster sauce.
-Production steps-
●? Step 1: Boil the porridge bottom.
Clean pearl rice, then soak it in water for 20 minutes, then add clean water to the pot, and boil the water. The ratio of rice to clean water is 1:9. After the water is boiled, pour in the soaked rice, then add red dates (core removed) and a little dried tangerine peel and cook together. After the porridge is boiled, hollow out the bottom of the pot with a spoon to prevent the rice grains from sticking to the bottom. After 30 minutes, bring to a boil with low heat.
● Step ② Pickling of pig viscera.
Shredding ginger, chopping shallots for later use, washing and dicing fresh pig viscera, adding a little salt, oyster sauce, rice wine and shredded ginger for later use,
Step 3: Boil pig miscellaneous porridge.
Scoop out a proper amount of porridge from the bottom of the porridge and boil it. After boiling, put the pickled pig viscera into the pot. After the fire boils, turn off the fire for about 20 seconds. Then add a little chopped green onion, add a little soy sauce+pure peanut oil+shredded ginger to the dipping dish, and a bowl of smooth and delicious pig miscellaneous porridge will be ready.
Why do you want to add red dates and dried tangerine peel to the bottom of porridge?
A: A little red dates and dried tangerine peel are added to the bottom of the porridge to give it a certain taste. Dried tangerine peel and red dates can make the cooked pig miscellaneous porridge taste fresher and sweeter. It should be noted that red dates must be picked to prevent customers from eating by mistake.
② Why is the bottom of the porridge I cooked not thick and sticky enough?
Answer: If you want to thicken porridge, you must choose pearl rice (Northeast Rice) and pearl rice to thicken porridge. When cooking porridge, add a proper amount of water, neither too much nor too little. The ratio of rice to water is 1:9. It is important to control the heat when cooking porridge. You should cook on low heat for 20~30 minutes, and then turn to medium heat. Stir for about 10~ 15 minutes until the bottom of the porridge thickens. The purpose of stirring is to speed up the gelatinization and thickening of porridge bottom, and pay attention to the change of heat when cooking porridge bottom.
(3) Why is my pig porridge so fishy?
A: Pig offal is marinated with seasoning, shredded ginger and rice wine in advance. As long as the steps are correct, there is no smell. If it smells fishy, it means that the meat was made wrong when it was put into the pot. After the porridge is boiled, put the meat into the pot, so that the temperature in the pot is high and the meat can be cooked and shaped immediately; If the meat is added before the bottom of the porridge, when the meat is slowly heated in the pot, the blood in the meat will be discharged due to the relationship between heat expansion and cold contraction, so that more blood in the porridge will eventually lead to a heavier smell in the cooked pig miscellaneous porridge, so the meat must be boiled at the bottom of the porridge before cooking, which can prevent the blood in the meat from being discharged.
Tips for making ① Soaking rice with clear water in advance can make the rice grains swell, which can shorten the time of cooking porridge and make it easier to cook porridge thick.
(2) when cooking porridge bottom, water should be boiled before cooking, so as to avoid rice grains sticking to the pot. If rice grains and water are cooked at the same time, rice grains are easy to stick to the bottom of the pot during heating, so it needs to be stirred to prevent sticking to the pot.
Adding a little peanut oil to the bottom of porridge can make the porridge brighter and whiter.
(4) Don't cook the meat for too long after cooking, otherwise the taste of the meat will become very firewood, and it will lack fresh and tender taste.
Conclusion A pig miscellaneous porridge seems simple, but in order to make it taste good and delicious, we should pay attention to the production skills, especially the selection of rice, the control of cooking temperature and the stirring during the porridge cooking. Porridge has gum and fresh ingredients, so the cooked pig miscellaneous porridge will taste better and taste more delicious.
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