Boiled rice is a specialty dish, some catering stores specializing in boiled rice, many friends have eaten boiled rice, but boiled rice is not a very good understanding of boiled rice, I do not know where boiled rice originated, in fact, boiled rice is China's Guangdong Province of the traditional cuisine, belonging to the Guangdong Cuisine Department, and is also known as the Canton style boiled rice.
Boiled rice has a long history, its prototype is more than two thousand years ago, Zhou eight treasures, according to the "Ritual Notes" and other books recorded in the Zhou Dynasty eight treasures in the first treasures, the second treasures and the same practice of boiled rice, only to change the use of yellow rice as raw materials, the modern boiled rice appeared in the early thirties of the Guangzhou street stalls, that is to say that the point that do, one person in a pot, at first, only in the cold autumn and winter seasons to sell, sell more than boiled preserved flavors At first, it was sold only in the colder autumn and winter seasons, selling mostly boiled sticky rice, and then gradually developed into a year-round business of sticky rice.
In Cantonese cuisine, boiled rice is one of the most distinctive cuisines, and the unique way of processing and cooking makes it different from other Cantonese cuisines. Unlike other Cantonese cuisines, which pursue the intrinsic flavors of the ingredients as well as light flavors, boiled rice seeks to emphasize the fusion of various ingredients; however, boiled rice is also characterized by the pursuit of refinement in Cantonese cuisines, which includes not only the refinement of the dosage of ingredients, but also the fine requirement of the fire. The fire is not only the amount of ingredients, but also the heat.
Second, why is boiled rice called boiled rice
Boiled rice this name sounds strange, many friends do not know why this name, and even some people say boiled rice is boiled children's rice, in fact, the origin of the name of the boiled rice is not complicated, is the colloquialisms of the Guangdong region, just.
Cantonese used to call small things "boy", such as chickens, piglets, pot is the meaning of the small pot, the authentic Cantonese pot rice is made of casserole, the Cantonese people call this small casserole "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot", "pot". The rice cooked in the "pot" is naturally called pot rice.
Three, the characteristics of pot rice
The delicious pot rice has two features that can not be ignored:
1, with the pot on the table with the sauce, uncovered and poured on the rice, there is a ___ ringing sound, looks black and bright, fully embodies the master of the sauce craftsmanship.
2, golden potpourri, crystal clear silk seedling rice by the smooth bottom of the pot to burn a layer of potpourri, crispy and delicious, and ordinary potpourri is different, it is not only brittle and taste deep and long, it is a test of the control of the fire and potpourri's own quality.