"Porridge on the side of the pot", as the name suggests, is a porridge cooked on the edge of the pot. Although its name is "pot side porridge", it is actually different from the semi-liquid food that everyone traditionally understands to be made of rice, which is made by spreading rice milk on the side of the pot, half-cooked and rolling it up and shoveling it into the soup. Its practice is similar to the "Dingbian Paste", "Pot Edge Paste" and "Dingbian Hanging" in the Hainan area of Fujian Province, which are all flavor snacks. However, at present, it is impossible to verify when and where they began.
Pot side paste
"Pot side porridge" is suitable for cooking in a large pot, it is difficult to cook well in a small pot, which is one of the reasons why it is difficult to taste it again. In the last century, electrical appliances were not yet fully popularized in rural areas, and most of the cooking was still firewood, and the general family population was also large. It is precisely because of this that the conditions of the big pot firewood are very suitable for making "pot side porridge". Put a variety of ingredients in the large pot to boil the soup, spoon a few sips before the meal to drink, you can also steam something by the way, and then pour the rice milk spread on the edge of the pot, half-cooked rolls and then shovel down the pot, this action can be repeated many times.
Pot side porridge
The new generation of Huadu in Guangzhou is now almost unaware of its existence. Local or along the side of the restaurant, it is also difficult to see the name of "pot side porridge". This makes Brother Dazhi feel very sorry, so I plan to share with you today the detailed steps of the "pot porridge", and without a large pot, you can restore its charm as much as possible! You can collect and take notes!
Sticky rice noodles
Ingredients to prepare:
Ingredients: rice or sticky rice flour, water, vegetables (generally celery, beans and leaves), meat (lean meat, fish fillets, chicken, duck and goose meat and even meatballs. Rarely put meat in limited conditions before)
chicken
Accessories: dried shrimp, yaozhu, ginger shredded, green onion (there are also coriander, choose according to personal taste)
Shrimp rice yao pillar
Condiments: salt, sugar, cooking oil, soy sauce, cooking wine, oyster sauce
Side dishes
<h1 class="pgc-h-arrow-right" data-track="7" > the first step: to make rice milk or powder pulp</h1>
Rice milk method is the first thing is to soak rice, rice plus an appropriate amount of water soaking, after soaking well, use stone grinding to grind rice into rice milk, now some household appliances can be ground.
The first thing to do is the ratio, the ratio of sticky rice flour to water is recommended to be 1:2.5, and you can choose to add some flour or you can choose to beat a little egg. Stir the slurry evenly, no particles.
Rice milk
<h1 class="pgc-h-arrow-right" data-track="7" > the second step: boiling the soup base</h1>
Bring to a boil in a pot with an appropriate amount of water, pour in shredded ginger and meat prepared or cured in advance, and pour in an appropriate amount of soy sauce to continue simmering.
Soup base
<h1 class="pgc-h-arrow-right" data-track="7" > the third step: spread the dough</h1>
Let the pan continue to heat, brush or drizzle with cooking oil on the inner circle of its edges, and pour a circle of pulp. After the lid is stuffed for a while, it is lifted, and when you see it half-cooked, you must use a spatula to shovel the dough into the water, so many times back and forth. If there is no large pot, you can separate the pan and use another pan, the bottom of the pan is evenly brushed or drizzled with a layer of oil, after heating the oil, pour in the slurry water and shake it evenly, you can also let it heat up into a dough. After achieving the desired effect, pour it into the pot of boiling the soup base, and repeat the operation.
Spread the dough
<h1 class="pgc-h-arrow-right" data-track="7" > step four: boiling side dishes</h1>
After the dough is all mixed with the soup, add the side dishes and roll them over, here are celery and beans, and finally add the appropriate amount of oil and salt and other ingredients to get out of the pot
Boil the side dish
<h1 class="pgc-h-arrow-right" data-track="28" > tips:</h1>
1. Personally, I think that yaozhu and shrimp are added to the soup base, and the soup water is more fresh and sweet.
2, according to personal taste can add the right amount of flour or eggs, some people think that the taste of such a dough is better.
3. The traditional soup base also has a variety of choices such as fresh fish soup, sand clam soup, fragrant chicken soup and so on. The ingredients can be selected according to individual taste.
"Pot side porridge" is actually the same as the "pot side paste" in Fujian, and it is also similar to the local "water ghost dipping taipa" known as "water circle boy". Its main ingredient and "Guangdong intestinal powder" use the same rice milk, the taste has a distinct southern characteristics, to achieve fragrant, sweet, tender, smooth and fresh. The sweet soup with the smooth crust also has the effect of cooling off the summer and appetizing.
Before the 1990s, "pot-side porridge" was at least the memory of many flower families. I remember that during The childhood of Brother Dazhi, many elders would cook folk snacks such as "pot side porridge" and "water ghost jumping taipa". Brother Dazhi's mother also learned it under the words and deeds of the older generation. The steaming and fragrant "pot side porridge" is a delicacy that the family looks forward to after a day of hard work and study, and it is also the mark of the old era.
Large pot large stove
Rice is a staple food of southerners, so it has been played with many new tricks. For example, the rounds and powders introduced by Brother Dazhi before. Rice noodles and pho are even more fragrant in the streets. We must not forget the history of the existence of "pot side porridge", but it is no longer active in today's society. Some people say that environmental conditions have changed, and families have moved into high-rise buildings and used electrical appliances. We didn't have a cauldron and firewood, and it was difficult to make graphite rice milk anymore. But society is changing, and so is cooking. Without stone-ground rice milk, some people slowly use sticky rice flour to mix water instead, there is no big pot and big stove, and it is not impossible to use a pan.
After my introduction and sharing, I hope to awaken everyone's memory of "pot side porridge". Everyone is interested in having time to try their own cooking and reminisce about the "taste" of its time. Follow me, more food fun facts waiting for you to see!