What is big ballast porridge? Dazai porridge is a kind of porridge often made in Northeast China. Let me explore the origin for you. The historical origins of rice porridge

Northeastern people now generally take rice as their first staple food, but this is only a short-lived phenomenon in the past thirty years. It is the product of the improvement of agricultural productivity and material abundance.

Before the 1990s, the rice yield in Northeast China was still very low. The vast northern regions, including Northeast China, had long relied on corn with relatively high yields to satisfy their hunger. Corn is called "baomi" in Northeastern dialect. Historically, the people of Northeast China had a deep affection for corn.

How low was the rice yield in Northeast China in the past? For example, the local agricultural conditions are not very good. The climate is dry, the land is highly saline and alkaline, and there is more loess than black soil. It is not suitable for farming. In the past, when planting corn in the ground, one plant was planted one foot apart. The village where my father's family is located is a rare rice-producing area on the Songnen Plain. But in those days, even those who produced rice had to save rice. It was unaffordable to eat rice every day. It was a daily staple food. You still have to eat corn flour and steamed buns, and rice can only be used as porridge.

More and more rural areas do not produce rice, so they do not have that good taste. The pastries and porridge are all made from corn. Some people find it wasteful to make steamed buns made with corn flour, so they only make steamed buns made with corn flour. The porridge made from corn in that era was not the mushy and sticky polenta porridge in breakfast restaurants today, but large grain porridge. The so-called big ballast, in layman's terms, means that the corn grains have not been ground enough and there are still large particles. Some people may ask, why not grind the corn grains into thin noodles? First, the grinding technology at that time was not in place. Another important reason is that large grains of grain are not easy to digest quickly

After entering modern society, people's living standards improved, polished rice and fine noodles became the mainstream, and large ballast porridge suffered. Stay in the cold for a while. With the rise of grain health craze, Dazai porridge has once again leapt into the realm of health porridge and is on the dining tables of farmhouses in the Northeast.

Although it is ordinary porridge, you can never get tired of eating it. Even the Northeasterners who have been living here for many years still don’t forget this bite! The materials are simple and the method is also very simple.

The rice porridge is made from rice beans, corn residue, and cowpeas, and does not require additional ingredients.

Big ballast porridge needs to be soaked in water for about 2 hours before cooking. After soaking, the cooked porridge will be more flavorful.

Dazai porridge is different from ordinary red bean porridge, mung bean porridge, and eight-treasure porridge. In addition to the different taste and texture, the appearance and cooking methods are also different.

The big ballast porridge can be eaten directly without adding flavors or ingredients. It can be eaten directly after it is boiled.

When you first taste it, you will feel a rich aroma that opens your taste buds. This rich flavor combines the original aroma of corn and beans.