The Book of Zhou records that the Yellow Emperor first cooked the grain as porridge. It is said that the Yellow Emperor was the first person to cook grain into porridge. Since then, as long as there is a written history, it can be said that the traces of porridge have always been with it.
But did you know? From the emergence of porridge to the present, although it has a history of more than 5,000 years, but in the first 2500 years, the role of porridge was mainly used as a medicine. After 2500 years, it was used as food to eat! However, with the evolution of history, porridge has unconsciously become a delicacy, not just a food.
Su Shi once wrote a poem praising the existence of porridge as a delicacy: "The deep heart is upside down and does not know itself, but it knows that there is a true taste in the world." ”
As an authentic northerner, we have always thought that the porridge we drink is porridge. But it wasn't until I drank Cantonese porridge that I found out that it was really just porridge, not porridge.
<h1 class="pgc-h-arrow-right" data-track="11" >What is porridge? </h1>
After washing the rice or millet, put it in a pot, then add water and start cooking. Cook until the rice grains are broken, and you can cook them. The boiling method is simple and convenient, and there is no excessive pursuit of taste.
Even between the grains of rice and the grains of rice, the grains of the grain are clearly distinguished and the grains of rice are intact, or the grains of rice and water are very clearly separated.
<h1 class="pgc-h-arrow-right" Data-track="73" what is porridge >? </h1>
The porridge of the northerners, for the Cantonese who love to drink porridge, this is simply incredible. Therefore, the porridge drunk by northerners cannot be called porridge.
The real porridge pays attention to the bursting of rice grains, and the water and milk of rice blend together and merge into one.
To achieve this state, the first thing you need is that the heat is fierce enough and the heat is appropriate. So, it's not surprising that a pot of porridge lasts for hours.
<h1 class="pgc-h-arrow-right" data-track="74" >What is Guangdong porridge? </h1>
Cantonese people are famous for drinking porridge, drinking porridge in the morning, drinking porridge at noon, and even supper can be a bowl of porridge. Therefore, a simple bowl of white porridge is not enough to meet the needs of Cantonese people for porridge.
The porridge on the Table of Cantonese people can be like a dish, with a variety of patterns and varieties. With white porridge as the base and a variety of different ingredients, everyone can boil their own characteristics.
For example, in the Chaoshan region of Guangdong, casserole porridge is popular. Using a special casserole pot with local ingredients, boil a pot of porridge with a salty aroma.
Different ingredients, the varieties of porridge are different. Therefore, chaoshan casserole porridge alone can make dozens of varieties. Fresh shrimp, fish, chicken, duck, etc. can all be used as ingredients for Chaoshan casserole porridge. And fish fillet porridge, skinny egg lean porridge, water snake porridge, pork liver porridge, chicken emperor porridge, boat porridge, etc. are the main varieties of Chaoshan casserole porridge.
Such porridge can be described as colorful. Saying that it is "a bowl of porridge will set the world" is also not an exaggeration. Even if there are no other dishes, a bowl of porridge is enough to perfectly complete a main meal.
The Shunde region of Guangdong province has made porridge an unusual existence. Guangdong Shunde region likes to drink rice porridge, in fact, it can also be called "rice porridge".
There is no rice in this porridge, and some are just rice water. And it is to cook seafood with the big secretary, as well as green vegetables, or meat food. After cooking, it is a bowl of delicious porridge.
It's a bit like shabu-shabu, using rice water as the base of the soup and then absorbing the essence and flavor of various ingredients. Delicious and with character.
If according to the specific practice of porridge, the porridge in Guangdong can be divided into "old fire porridge", "open fire porridge", "raw rolling porridge". This is the degree of subdivision that is not available for porridge cooked with rice grains.
Old fire porridge: Put the rice in a pot with other ingredients and bring it to a boil over high heat, then switch from high heat to low heat. After several hours of slow simmering and simmering, the rice becomes thicker and thicker, blending with other ingredients for a natural taste.
Raw porridge: First boil the rice porridge, take advantage of the boiling heat, then add slices of meat, seafood, vegetables and other ingredients that need to be boiled, and simmer. This is raw porridge!
The characteristic of raw porridge is that the rice is sticky and the ingredients are fresh. The food is a delicious one!
Open fire porridge: The whole process is cooked over a fierce fire, and the lid is open during the process. This lasted for about three hours, the whole time boiling, all the way to the rice oil in the porridge was forced out, which was a successful bowl of open fire porridge.
At this time, with a refreshing little pickle, the cells of the body seem to be stimulated, and it is comfortable to the heart in an instant.
This is the porridge of Guangdong, which has a special charm and involuntarily attracts us. Any ingredient blended into this bowl of porridge becomes simple and not simple, with a very pyrotechnic atmosphere.
At this moment, do you understand the true meaning of porridge? "Porridge" is not the same as "porridge"!