According to the agreement with the two divine beasts at home before, I made them tofu porridge for this afternoon's diet meal. This is a relatively common old Yulin snack, but it is not much to make at home. More than ten years ago, when I first came to Yulin, I deeply liked this porridge, the unique aroma of thick tofu mixed with various colors of rice, with pickled leeks and old pickles, a mouthful of thick and slippery, salty and sweet taste, the first day to drink more, the next day to a bowl, good to drink warm stomach, definitely more than haggis more than the "soul soup".
It is said that the most authentic Yulin cuisine chef who makes this porridge now is the owner of Ziyang Restaurant, which I have eaten specifically, and indeed the taste is different from other old Yulin cuisine stores. Although the taste changes slightly every time I go, probably the result of different chefs, at least when making this porridge, the attitude may be different from other shops, and the taste is naturally different.
Today I will share the experience of making this porridge to everyone, the method is simple, natural and professional can not be compared, not for anything else, just for the future someone to ask about my practice, I directly give a link, save trouble [teeth]!
In the morning, I went out to buy some Yulin tofu, leeks and rose pickles, the leeks were slightly fatter, came back to wash, remove the roots, and chop them as shown in the picture. The reason why leeks with fatter leaves are chosen is because they are too tender to "die" when the salt is pickled, and there is no leek level in the taste buds when eating. Sprinkle salt, do not rub by hand, gently stir with chopsticks, then put on plastic wrap and let stand, waiting for the afternoon to eat.
Rose pickles cut into small cubes, the old Yulin eating method is bought back directly diced to use, I bought back after carefully cleaning again, because the salty taste is light, and with a little oil fried a little, to improve the taste, in fact, not what easter eggs, is a personal habit, obsessive-compulsive disorder in the late stage, feel that not clean and clean under the mouth. Then serve in bowls and set aside.
Start preparing the porridge an hour early in the afternoon, first crush the tofu, you can also chop it, you can also put it in a blender and crush it, the more broken the better, until it is puree.
Prepare three equal parts of three kinds of rice, millet, rice, glutinous rice, which is what we call soft rice, wash and set aside. Glutinous rice must be there, which is the key to boiling good porridge.
The crushed tofu cold underwater pot, boil on high heat, and then turn the medium heat to open the lid and boil slowly, because the tofu puree is particularly easy to overflow the pot, so people have to constantly raise the soup next to cool down, and when the tofu is boiled, the washed tri-colored rice is put under the pot. Open the lid in order to make the bean smell better emitted, the concept of boiling well I am not good to talk about, about ten minutes after opening the pot, smell not so big bean smell is good. Wait for your own home to do it a few times, look at the state of the pot to determine whether it is good.
Then hit the floating end, which is also the only time to hit the foam, just open the pot when the foam is particularly much, but do not have to fight, otherwise make one is less tofu flavor, the second is that the tofu mud has not been cooked thoroughly, you beat half of the tofu mud.
After the three-color rice is cooked, turn the lid on a low heat, slow simmer, about half an hour or more, and when the rice soup is thick, you can put a bowl, mix with old pickles, and order pickled leeks.
Purely personal hobby, not professional, purely Tu Yi le!