#我来唠家常#
- The Legend of the Gentleman -
Every time I get sick, I lose my appetite
All I miss is a bowl of hot porridge
Porridge heals not only the tired body
And homesickness
White porridge, vegetable porridge, grain porridge
Seafood porridge, medicinal porridge, meat porridge
Which bowl is your favorite?
Today, Fengwujun will take you to find it
That bowl of the warmest porridge
May you have late-night wine
There is also porridge for the early morning
▼
1
I drank it for thousands of years, but I didn't get tired of it
Excuse me, where on earth can people compare to the Chinese's love for porridge? For thousands of years, the enthusiasm has not diminished in the slightest!
In China's 4,000-year-old recorded history, the trace of porridge has always been with you. The retort and kettle are the vessels used by the ancestors to draw water, store water, and boil water to cook porridge. In addition to being used as a staple food, porridge began to be used as medicine 2,500 years ago, and Bian Que used "Huo Qi Porridge" to treat Qi Wang's disease in the "Historical Records", which is the proof that porridge is used as medicine.
▲ Spring shepherd's cabbage, in addition to making dumplings, porridge is also super delicious! Photo/Visual China
Purple cabbage porridge in spring, mung bean porridge in summer, lotus root porridge in autumn, Laba porridge in winter...... The Chinese pay attention to "not eating from time to time", which is reflected in the diet. And porridge has a proper place. Only you can't think of it, you can't do it without porridge. Vegetables, meat, seafood, there is nothing that cannot be cooked in porridge.
Porridge is much more than just rice and water. The ratio of rice to water, the time of boiling and the heat must be accurately grasped in order to cook a bowl of porridge that captures people's hearts.
Yuan Mei wrote in "Suiyuan Food List": "If you see water, you can't see rice, it's not porridge, and when you see rice, you can't see water, and it's not porridge." It will make the rice and water blend, soft and greasy, and then it will be called porridge. "It seems that if you want to make a good bowl of porridge, you still have to go through the tempering of time and the accumulation of experience. This may be the reason why I always think that my grandmother's porridge cooks better than my mother's.
▲ Lean porridge is a homely practice of porridge, which is light and delicious
After experiencing loss, after tasting the delicacies of the mountains and seas, a bowl of porridge can immediately make people "return to the basics". The viscous taste of porridge is like the gentle, restrained and self-contained nature that melts into the bones of Chinese, and porridge also nourishes the culture of the nation.
2
The difference between the north and the south porridge: pure vs messy stew?
Even if it's just a small bowl of inconspicuous porridge, there is a big difference between the north and the south.
The porridge in the north is less meaty, but the porridge in the south is very vigorous in terms of materials, especially in the coastal area, all kinds of meat, offal, and leftovers can be put into the porridge.
If a southerner sees another southerner eating white porridge without adding any ingredients, he will be surprised: Is eating so little to lose weight? In fact, for northerners, it is normal to eat a bowl of pure millet porridge or rice porridge.
▲ The porridge in the north is mainly rice and beans. Photo/Visual China
In the north, rice is the main type of porridge, and some beans are also put in it.
For example, Laba porridge, the carrying handle of northern porridge, is a variety of grains and grains mixed with dried fruits, which are integrated into a bowl of porridge. Scoop a spoonful of laba porridge into your mouth, the aroma of red beans, mung beans, soybeans, and black beans, plus the full taste brought by jujubes, lotus seeds, barley, and longan, is rich in flavor and endless aftertaste.
Laba porridge in the south is full of tricks. The most imaginative is the Laba porridge in Sichuan, which is sweet, salty and spicy. Soybeans, peanuts, diced meat, white radish, and carrots are all on the line, and there is always a flavor that will make you want to stop.
In the north, in addition to rice porridge, Huang Cancan's millet porridge also has to be mentioned. Pure millet does not need to be added with any other ingredients, and the light aroma is enough to make people taste aftertaste.
The white porridge in Tengzhou, Shandong Province is a perfect product of the blend of millet and soybeans. Because of the yellowish color of the porridge, it is also called rice porridge. Drink Tengzhou white porridge, with fritters, cakes, and some tempeh, radish strips, this porridge is called a complete meal! Another common partner of Shandong white porridge is steamed dumplings. The deep-fried steamed dumplings, which are as golden as a ring of gold wire, are not only golden and beautiful, but also crispy and refreshing to eat. The steamed dumplings melt into the fragrant white porridge, which seems to explode on the taste buds, making people want to take off their armor immediately.
▲ Mutton porridge, Shandong Qufu special breakfast
Of course, there is more to our Shandong than just white porridge. In Qufu, the most distinctive breakfast is mutton porridge. The porridge and mutton are eaten together, and the porridge is soaked with the deliciousness of the meat, and the mutton has the aroma of rice porridge. A bowl of snoring is definitely the perfect start to the day.
In the Northeast, the big ballast porridge can be called "the top of the table". How can the life of the people in Northeast China be separated from it? The corn grains are coarsely crushed and boiled, the taste is smooth and smooth, and the taste is sweet, which not only does not lose the nutritional content of corn, but is also conducive to digestion and promotes appetite. Simple and simple, the big rice porridge can be said to be very Northeast local flavor.
And the South...... There are too many ways to make porridge in the south! Southerners rarely boil a pot of porridge alone, but will use a variety of ingredients to make porridge. For example, the most homely porridge with preserved eggs and lean pork, in addition to fish porridge, crab porridge, pork ribs porridge and other salty porridge. Of course, sweet porridge made with fruits such as pears, apples, and pineapples is also popular for stir-fried chicken.
3
Where is the best porridge in China?
Porridge in Guangdong: It is said that porridge can't get around it
Where has porridge been made in China? That can't get around Guangdong!
▲ Boat porridge, ingredients include sashimi, lean meat, shredded fritters, peanuts, shredded jellyfish, char siu shreds, squid and so on.
Boat porridge - probably every Cantonese knows this ordinary but famous water snack, which was created by the water people of the Pearl River Delta in the past. The authentic boat porridge is boiled out of a pot of porridge with freshly caught fish, shrimp, crabs, clams, snails, etc. The ingredients are fresh, and the porridge is very sweet.
▲ A bowl of white millet is the eternal nostalgia of Chaoshan people.
Different from Cantonese porridge, the rice grains in Chaoshan millet are distinct. Boiling millet pays attention to fierce fire, water is added at one time, the rice grains are extinguished as soon as they bloom, and the millet is cooked thoroughly in the residual heat. Chaoshan people can also come up with a hundred different side dishes to eat. All year round, how can Chaoshan people have less than this bowl of white rice on the table?
In addition, Chaoshan also has super delicious casserole porridge.
The shrimp and crab meat dish is cooked with rice porridge, and there is no complicated cooking procedure, but it is surprisingly delicious. As the name suggests, the raw rice is cooked in a casserole, and when the porridge is seven or eight years old, all kinds of seafood and meat are added to enhance the freshness. Plump crab claws, butter crab paste, shrimp ...... Tumbling in the gurgling soup porridge, this steaming picture is full of anticipation.
The classic casserole porridge is a combination of shrimp and crab, the rich and delicious seafood and rice porridge are just right, where can you still take care of the hot mouth, eat first for respect! If you are allergic to seafood, pork ribs and chicken are also good choices. In short, you must use ingredients with outstanding umami flavor to be worthy of this bowl of sweet casserole porridge.
▲ No rice porridge, "no" through "no", no rice porridge has the meaning of "there is rice but no rice, only the essence of rice".
Shunde's special porridge is rice porridge.
The production of rice porridge must be boiled for a long time, so that the rice grains are boiled until they are melted, and no particles are ready, is it porridge as its name? Locally, this is a very popular way to eat hot pot, so it's not a dark dish!
As for the super home-cooked porridge with preserved eggs and lean pork...... emmm, then it goes without saying, I have appeared on the dining table of Guangdong people all the year round, and I don't have a point at noon in the morning. Perhaps one of the most Internet celebrities?
Fujian breakfast: Don't have a bowl of duck porridge?
▲ Fujian breakfast Yiba: duck porridge
Speaking of Fujian porridge, we must say duck porridge.
White porridge or black rice porridge is used as the base, and small pieces of duck meat are marinated, and braised soup is added. The soup is rich in color and has a smooth and sweet taste. According to personal preference, you can also add duck intestines, duck liver, and duck gizzard to eat. The most indispensable thing is the fritters! The fritters soaked in duck porridge are crispy and mixed with the unique fatness of duck meat, which is also a unique taste in the world.
▲ Nine porridges
The "porridge first and then customs" in traditional Chinese culture can be traced back to the Zhou Dynasty's "cold food and fire banning, porridge customs began to emerge".
Porridge customs, there are two major themes: fire prohibition and respect for the elderly. In Fuzhou, the 29th day of the first lunar month every year is the "Nine Porridge Festival", and children will make "Nine Porridge" for their parents. The blending of rice and glutinous rice makes the "Nine Porridge" very sticky, and nuts such as longan and peanuts make the porridge dye a dark red color, full of heart.
▲ "Come and eat cat porridge, it's fragrant and delicious", don't you want to taste it?
Every nightfall, the sound of cat porridge and the smell of food in the Minnan market will waft in the air with a ten-level temptation and lethality.
The cat porridge in Zhao'an, Fujian Province and the raw porridge in Guangdong have the same effect, both are freshly cooked and eaten. As diners sit down at their tables, stall owners quickly pour clear broth into a small pot, and then add pre-steamed white rice, accompanied by raw ingredients such as fish fillets, meat slices, liver, shrimp, oysters, and shredded shiitake mushrooms. Wait until it is cooked thoroughly, then add pepper, coriander, garlic oil and other flavors. In just a few minutes, a bowl of hot, fragrant "cat porridge" is out of the pot, waiting for you to eat it with open arms.
Porridge in Yunnan: refreshing and cool
▲ Rake meat bait wire
When it comes to Yunnan's delicacies, do you only know rice noodles, bait silk, bait blocks, ......? Yunnan people are very good at making rice into various delicacies, and there is naturally no shortage of porridge in Yunnan. In summer, if you feel that the porridge is too hot and the mung bean soup is too bland, it is better to come to Yunnan to drink a bowl of ice porridge!
The ice porridge in Yuxi, Yunnan, is boiled with glutinous rice, and ice cubes, brown sugar syrup, sesame seeds, and red and green silk chili peppers are added. The glutinous rice is soft and sweet, and the cold feeling is perfect for summer. Summer is just around the corner and I can't wait to get a try.
▲ Fruit ice porridge, cool summer
If ice porridge doesn't calm your hot heart, then you can also try lotus leaf porridge.
The Sani people, a branch of the Yi ethnic group living in Puzhehei, Yunnan, are very fond of boiling porridge with freshly picked lotus leaves in the hot summer season. After washing the rice, put it in a clay pot, add water to boil, and wash the fresh lotus leaves and cover the porridge when it is ripe. Simmer for about ten minutes, remove the lotus leaves, see that the porridge is pale green, and then boil for a while. In the hot summer, eating a bowl of fresh and delicious lotus leaf porridge is the most refreshing and beautiful!
Purple rice porridge with rich nutritional value is also a delicacy in Yunnan. Purple glutinous rice is a special product of Mojiang in Yunnan, its particles are round, glutinous but not greasy, in addition to jujube purple rice porridge, purple rice baba, purple rice steam pot chicken are quite delicious.
▲ Mojiang purple rice
When I was a child, a bowl of white porridge with half a piece of bean curd was already a top delicacy. Now, there are more delicious foods, but they lack the taste of childhood.
My favorite is the pot porridge in my hometown. When I returned to my hometown in the month, I was full of joy and remembered a bowl of pot porridge made by my grandmother. The firewood stove is the soul of the pot porridge, the firewood crackles, the rice grains are boiled in the pot, and then most of the rice soup is scooped out, leaving a little to continue simmering. After the rice is simmered, a layer of golden pot is left at the bottom of the pot, mash the pot, add the rice soup sieved out when the rice water is boiled, and boil together, and a bowl of pot porridge is completed. The burnt aroma and sweetness of the pot porridge are enough for me to withstand the cold wind and dampness of the whole wax moon.
Nowadays, in the city, it is difficult to eat pot porridge. This bowl of pot porridge left in my heart will always be the taste of my hometown.