Porridge is not only rich in nutrition, but also an excellent carrier of other nutritious foods. Any food mixed with porridge will immediately become kind and warm, which will make people never tire of eating, and is conducive to the digestion and absorption of nutrients.

No matter what ingredients are, Cantonese people who love to eat will "throw" them into the porridge, which is the most common "raw porridge" in Guangdong. Boil the rice congee in a small casserole, then put the seasoned and pickled fresh meat into the porridge, leave it out of the fire for a moment, and put the chopped lettuce into it to eat. It tastes more delicious when served with pepper.

Boil rice congee with meat bones, earth fish or Jiang Zhu as the bottom of porridge; Meat materials include fish fillets, offal, beef slices, chicken nuggets, etc. First, marinate with oil, salt, sugar, wine, monosodium glutamate and soy sauce, then add shredded ginger and mix well. Fish porridge with coriander, rice porridge, slippery chicken porridge, beef porridge, rice sausage porridge, water snake porridge, water crab porridge, eel porridge ... porridge and ingredients are integrated, fragrant and delicious, unforgettable and fragrant for a long time.

Raw porridge porridge bottom: fine and mellow

Guangdong porridge is famous for its fine cotton, and the bottom of porridge is very important for a bowl of raw porridge. From the appearance, the bottom of porridge is thinner than ordinary porridge. To blend water and rice, rice must be completely invisible, almost completely dissolved in water, and only a little flocculent rice flowers can be seen. It must be soft, smooth and refreshing to drink at the bottom of the porridge, and it can be regarded as a good bowl of porridge if it is integrated with the materials.

From the bottom of raw porridge, it is rich in starch, protein, calcium, etc., and different materials of different porridge contain other rich nutrients. A bowl of raw porridge usually contains starch, protein, vitamin C, fiber, calcium, iron, zinc, iodine and other rich nutrients. According to the health food pyramid, raw porridge materials should be eaten in moderation or as much as possible. The practice of raw porridge not only preserves the original delicacy of the raw material, but also does not destroy its nutrients. As a midnight snack, according to nutrition experts, porridge with light taste is the best. Because there is a lot of water in porridge, it is easy to feel full, not too much, and the amount of oil is not high. It is a healthy and warm dinner and supper.

Precautions:

1, northeast rice must be used, and the general ratio of rice to water is1:20;

2, rice should be soaked overnight; Adding a ceramic spoon will make the porridge bottom more fine and not so easy to stick to the bottom;

3. Stir the porridge bottom frequently after cooking 1 hour, otherwise it will stick to the bottom;

4. If the bottom is sticky at first and there is no smell, you can pour the porridge into another pot and cook it again; If it smells, it has to be cooked again.

Advanced porridge bottom practice:

As in the above process, when rice is added, chopped pig's feet and 20 grams of column grains are added, which are packed in large gauze bags, hung by the pot and cooked at the bottom of porridge, or soaked yuba is added, and the cooked porridge bottom is softer and sweeter.

Raw porridge ingredients: heavy fresh, marinated in advance.

Raw rolled porridge has a high demand for meat. Whether it is fresh or not, it is instant when you eat porridge, and it is the same as steaming and boiling. The key to cooking is fresh raw materials and accurate seasoning. When eating, it is usually accompanied by crispy slices or fried dough sticks, chopped green onion and pepper.

Authentic porridge bottom:

Ingredients: 300 grams of northeast rice, 6000 grams of water, proper amount of peanut oil, proper amount of salt, and 3 to 4 ceramic spoons.

Production process:

1, northeast rice washed and soaked overnight;

2. Marinate the rice with proper amount of oil and salt for about half an hour;

3. Boil the water, add the pickled rice and a ceramic spoon to boil;

4. Cook over low heat for 2 hours.

Teach you two simple raw porridge.

Raw rolled fish porridge:

Slice mandarin fish (grass carp) with skin in pairs, mix in a little salt and cornstarch, take a proper amount of fish fillets, put them in the soup, drizzle with porridge and sprinkle with chopped green onion. Don't marinate the fish fillets for too long. Marinate as much as you want.

Lettuce and shad ball porridge:

Season the shad meat with salt, monosodium glutamate, sesame oil, pepper and cornflour until it is gelatinized. Take a bowl of porridge and bring it to a boil in a small pot. Add four shad balls and bring it to a boil. Add a little lettuce chips and chopped green onion to the soup bowl and pour the porridge on it.

Nowadays, tired of eating big fish and meat, delicacies and delicacies, people's tastes have returned to simple porridge. The beauty of porridge lies in that it is between rice, vegetables and soup, which has the function of satiety for rice, delicious and refreshing for vegetables, and nutritious and appetizing for soup. Porridge is suitable for breakfast and supper, because the starch in porridge is fully combined with water, which not only provides heat energy, but also contains a lot of water, which is easy to digest. You love food, do you want a bowl of raw porridge at the moment?