Porridge, a grain of flowering rice, can absorb the Chinese culture of mount Meru:
In ancient times, the Yellow Emperor cooked grain as porridge, continuing the Chinese civilization; in the "History", Canggong used porridge as medicine, which corroborated the "same origin of medicine and food"; Lu You's porridge was prolonged for many years, leaving behind the health experience of "only eating porridge to the gods"; ordinary people, even more, could not leave porridge every day... Porridge, in the hearts of Chinese, has long since surpassed diet.
Perhaps, it is precisely because of the ordinary but extraordinary that porridge has been able to take root in all parts of China and endure in ordinary fireworks.
When it comes to drinking porridge, Cantonese people claim to be second, and no one dares to respond to the first. In the dialect of the Chaoshan region of Guangdong, porridge is called chyme. Mi is actually an ancient language of porridge, which shows the long history of its porridge. Cantonese people who are good at eating porridge and good at boiling porridge also use a bowl of porridge to give back the years to warmth.
The best pearl rice, boiling over a fierce fire, turns off the heat when the rice grains are about to open, allowing the remaining temperature to precipitate the rice oil. Such a simple and simple bowl of white porridge, the most pleasing to the Chaoshan people, with a plate of pickles, it makes people's appetites open, both can be hungry, but also can warm up, comfort every ordinary day, can best withstand the change of years, the flow of four hours.
Occasionally, when boiling porridge, add ingredients such as coriander, winter vegetables, green onions, ginger, etc., and boil in a casserole dish with various types of seafood for half a day, and the moment the lid is lifted, diners begin to swallow saliva. In the mouth, the porridge has the tenderness of the meat, the meat has the crispness of the porridge, and the word porridge is enough to make people taste it repeatedly on every cold day.
The aroma of Chaoshan seafood porridge comes from the ingredients, but also from the exquisite attention of the Chaoshan people. Needless to say, the seafood is thrown into the pot, and the devotion of the seafood that is thrown into the pot and start stirring constantly for fear of the ingredients sticking to the bottom of the pot is the key to the taste of the porridge in this pot. Life, like food, is often in these small pieces of warmth, becoming gentle and lovely again and again.
In addition to Chaoshan, the boat porridge, raw rolling porridge, rice porridge, and pork porridge in Guangzhou and Shunde also have their own flavors. When northerners first arrived in Guangdong, they always did not understand why a bowl of commonplace porridge was full of tricks when they arrived in Guangdong, which was quite a bit of "the scenery is unique" meaning.
The porridge in the entire northern region is probably not half of Guangdong's. To a certain extent, I am afraid that only Lapa Porridge can barely call the board with Cantonese porridge, but unfortunately, Lapa Porridge has been boiled in a large iron pot everywhere for thousands of years, nothing more than rice with more beans, the appearance value is up, and the ingredients are still somewhat single.
The hometown of Confucius, Qufu, Shandong Province, took the lead in innovating and dividing Laba porridge into two categories. One is for the owner of The Confucius House to eat, which is no different from the ordinary Eight Treasures Porridge; the other is rice, cabbage, and tofu with meat slices, also known as Laba Porridge, which is for the people of the Confucius House to drink.
Nowadays, the most common porridge that Qufu people drink in winter is mutton porridge. After the millet and soy milk are boiled into a paste, a thin lamb slice and salted soybean are added, accompanied by a fritter, and the stomach is warm and warm, the body and mind are satisfied, and the whole winter also becomes cheerful.
In the northern region, especially in the Yellow River Basin, millet was one of the first grains to be domesticated and grown. Although there are not many tricks in the matter of boiling porridge, the northerners who first began to boil porridge know that no matter the north and south, no matter the rice and millet, no matter what kind of porridge, it must be boiled for a long time to be mellow. After surviving the cold winter, spring is coming, why is life not like this?
Millet porridge | Ten Seven
Porridge must be boiled for a long time to be fragrant, soup should be slow simmered to taste, this method of patient cooking food, often quietly teach us how to deal with the years - anxious, dry, must go with nature, must be appropriate. Over the years, different people will have different accumulation and harvest, stew is the same, different places will have different ingredients and methods.
Peppery soup is probably the most drunk soup in the cold winter of northerners. In the cold and windy morning, drinking a bowl of sour and spicy peppery soup is like putting on thick armor and having the courage to "fight" in winter. This kind of soup that has traveled all over the country with Henan people, the "flowers" bloom outside the province, but the "incense" remains in the province. Henan's peppery soup has a bit of a taste of "sons arguing":
Other cities drink peppery soup with diced meat, Kaifeng must drink vegetarian peppery soup; Nanyang adds cooked beef to the peppery soup, Xinyang adds pork that is not fat or lean in the peppery soup, and once the Luohe adds lamb, Zhumadian will add chicken... In short, the people of the provinces have not yet tasted which bowl is the best, and they have first seen the vast land of the Central Plains.
Peppery soup | Beard pull 2005
But in fact, it is not easy to stew the peppery soup. More than thirty kinds of ingredients, to prepare the soup base in proportion, the time of various ingredients into the pot also has its own order, the most important thing is that different time periods should be used to use different heat, when to boil with high heat, when to simmer slowly, all pay attention to, wrong, it is not that taste.
The simpler the food, the more it needs to be cooked with care. It is precisely because of this simple intention that peppery soup can be "versatile" and not violate, fritters, buns, shallot oil cakes, pot helmets, mille-feuille cakes, everything is properly matched and calm.
As "versatile" as peppery soup, there is also what soup. Compared with peppery soup, this kind of soup popular in Jiangsu, Henan, Shandong, Anhui and other provinces seems to be more casual, the name is too lazy to be serious, and the "appearance" is not high, black, but as long as a mouth, the fresh and mellow taste, can conquer everyone who rushes in winter.
There are also different "versions" of inter-provincial soup, and someone has made a statistic specifically for it, which is said to have more than thirty kinds and can be adapted to different tastes. Sour, spicy, salty, sweet, no matter what kind of taste, contained in the tip of the tongue, the fragrance is the same, fine, soft, that is the taste of time.
In addition to the soup, anhui along the river, will also stew duck soup. More than a year of old duck, with sour radish, ginger, pepper into the stew pot, first boiled on high heat, and then simmered on a low fire, eat a bowl in the cold winter, drive away the cold and warm up, the most suitable for the southern climate.
Porridge soup is an ordinary thing, but in the span of thousands of rivers and mountains, it accommodates regional differences and different ingredients, and with its simplicity, it soothes our body and mind and warms ordinary life. Those who can simmer a bowl of ordinary porridge soup to taste must also be warm and know how to live.
JYFB
Source: Who is the most Chinese