It is impossible to prove when the pot paste began. It is said that there was a housewife in ancient times who ground the rice paste and prepared to steam it for nine times. The guests came temporarily, and the food cooked at home was not enough. The housewife had a brainwave and baked rice paste around the cooking pot, cooking and cooking. The guests were very satisfied and praised. Soon, this way of eating spread in Fuzhou, and various families rushed to imitate it. This has been a custom for a long time. Now almost all snack bars in Fuzhou operate pot-side paste, and almost all housewives can make pot-side paste. Almost all Fuzhou people have never eaten pot paste.
Making:
1, grinding rice pulp Soak rice in clear water for 2 hours, wash it, take it out, add clear water and grind it into thick pulp.
2. Shrimp soup: put the shrimp bran into a small gauze bag, put it in a pot, add water and boil it over medium heat to make shrimp soup.
3, making auxiliary materials: soaking, drying and cleaning; Removing impurities from dried clove fish; Soak mushrooms, wash and cut into strips; Wash onion and garlic, cut into sections and stir-fry in oil pan.
4. Paste making: add 65,438+0,000 grams of clean water to the cauldron. When the fire is heated to 70%, spread a circle of peanut oil evenly on the inside of the cauldron, then pour a bowl of rice paste (about 800g) around the cauldron from left to right, cover the cauldron tightly and uncover it later. After the rice paste on the cauldron is cooked, roll it up and shovel it into the hot pot with a spatula. At this time, add 500 grams of water to the pot, and pour the rice slurry around several times according to this method. Add shrimp bran, shrimp oil and other auxiliary materials into the pot, cook together, adjust the taste, and serve in bowls.
The finished product is white, fresh and tender, with a strong fisherman's flavor.
Innovation practice
Raw material:1000g of good rice. Materials: pork bone 1500g, laver 25g, shrimp skin 25g, dried clam 50g and lean meat 250g. 150g leek. Seasoning: soy sauce 50g, refined salt 15g, wine 100g, pepper 5g, borax 2g, scallion oil 100g (lard is fried with scallion), and cooked peanut oil 50g.
Making:
1. Wash the rice, soak it in clear water for one night (the soaking time of the rice is enough to make the rice slurry fine), then take it out and drain it, add about1500g of water to grind it into slurry, then add 2g of borax (dissolved in water first) and stir it evenly.
2. Put the pig bones into a clear water pot and boil them into bone soup of about 3000 grams.
3. Put the dried shrimp skin and water into the bone soup, and cook for one hour with medium and small fire, so that it can be eaten.
4. Wash and shred laver and chop leek. Dice lean meat for later use.
5. Heat a cauldron (about 60 cm in diameter), cover the prepared Tonga 1 times water, remove the lid after boiling, apply a layer of peanut oil on the side of the cauldron, pour the rice slurry into the side of the cauldron with a bowl, cover the lid for about half a minute, remove the lid and shovel the cooked rice slurry slices into the soup, add some soup and water to cover and boil, and complete the rice slurry as described above. When cooking the pulp for the last time, shovel it in, add dried shrimps, dried clams (originally cooked and scooped up), laver, lean meat and leek, boil it and put it in the pot, then add soy sauce, refined salt, monosodium glutamate, old wine, pepper and scallion oil.