Back to the old taste of Shunde rice porridge, authentic side stove

Originated from the authentic cuisine of "Shunde Daliang" in the land of fish and rice - no rice porridge side stove, a hot pot with porridge as the soup base, which was originally a home-cooked hot pot eating method; in the past twenty years, out of Shunde, the popular north and south of the river, and more high-end catering routes.

Cantonese people treat food, pay attention to focus and patience, loyal to the original taste, especially Shunde people, innovated the traditional connotation of eating porridge, there are four levels of starting, bearing, turning, combining: "up" is to put in fish, seafood and other umami ingredients, so that these fresh and delicious in the shabu-shabu into the porridge water, lay the bottom taste of the hot pot umami; "cheng" is shabu-shabu, beef and other fresh and refreshing food materials, can be described as inheriting the past and the future; "turn" is to burn those thin and weak fish fillets and vegetables, so that it is slightly hot and cooked at the moment, Have the privilege of passing on and enjoying the accumulated delicacies, and then quickly retire. And the porridge water, at this time has been melted into a pot of fresh, scoop up a spoonful, delicious and difficult, melted in the mouth, with a "close" ending, the aftertaste is endless. The whole process is hierarchical, well-organized, and chaotic.

The preparation method of rice porridge seems to be everywhere, many restaurants, food stalls have this dish, the most introduced on the Internet: let the oil, salt and rice grains mixed, pour into the blender to grind rice, and then pour into the pot, boil over high heat, and finally use a fine mesh sieve or fine cloth filter, remove rice residue, make rice porridge hot pot, but such a simple and clever boiled porridge base, often lack of authentic rice porridge unique smooth and sticky.

Shunde rice porridge is actually not a new invention, but it combines the traditional lingnan porridge with the practice of clear water hot pot. Usually carefully prepared by the chef, the key is a trade secret, and even the introduction takes about 10 hours to boil, and the rice grains are cooked until they are dissolved, and the rice grains are not visible (pure flicker).

Last night, Yu used the traditional method of boiling raw porridge, plus a little trick passed down by his father, two hours to boil the rice porridge bottom: boiled for 5 minutes on high heat, put in the pickled rice grains (do not water immersion), boiling is easy to roll flowers, the key is to put a few pairs of disposable chopsticks into it, so that when the porridge is rolled, the rice collides with the chopsticks, easy to rot; boiled for 2 hours, the rice is almost invisible. Filter does not filter out the residual rice residue, depending on personal preferences, the rest is not filtered.

At the bottom of the porridge hot pot, the consistency of rice milk is important, it makes the fish and meat more smooth in the mouth, and locks the umami taste of the dish. Delicious and delicious, simple and easy to make rice porridge hot pot is ready, if you like, you can try it yourself. 2021/11/20