Polenta, have you ever heard of it? Probably a lot of people don't know what this is all about. Even in Guangxi, there are only a few places to eat polenta, I have eaten Bama's corn porridge, I have also eaten Dahua polenta, and I have tasted binxincheng polenta, the raw materials of corn porridge are made of corn after secondary processing, in most parts of Guangxi, polenta is very popular.
Although they are all corn porridge, but the method and processing method are not the same, due to different places, different eating habits, even if they are all in Guangxi, but people in different places, the corn porridge cooked out is not only different in taste, even the methods are very different. But in Guangxi, no matter where you eat polenta, there will always be more than a dozen side dishes, and the more side dishes, the more fragrant the polenta will be.
Next, let's introduce how the corn porridge in bama, Dahua and Xincheng is.
1. Bama polenta
In fact, it should be called: Bama pearl yellow polenta. Someone once interviewed some long-lived elderly people in Bama: Old people, what is the secret of your longevity? The old man replied: sweet potato leaves, polenta. It can be seen that Bama's polenta is very popular in the local area.
Bama's polenta is made from small yellow corn grown by farmers, which, although small in grain, is golden and translucent in color, and looks like yellow pearls on the surface. It is called by the locals of Bama: pearl yellow corn.
When I went to Bama last year, I had the privilege of eating a local polenta, a large pot of boiled corn porridge, the color looks yellow-orange-orange, it looks very pleasant, soft and tender, because the porridge that has just been cooked, needs to be dried, in the process of waiting for the seed, the surface immediately up a layer of rice oil, after I tasted it, I drank three bowls in a row before I gave up.
2. Dahua polenta
Different from Bama corn porridge is Dahua corn porridge, Bama's corn porridge is small particles, and Dahua corn porridge is to grind corn into powder, and what is obtained is corn flour. Therefore, many people also call it corn paste, when cooking is to use a pressure cooker to cook, after the water is boiled, use a sieve to sift the corn flour down, this process must be low fire, because if the fire is too large, it may come out of the pot, while sieving while using a long two chopsticks in the pot clockwise stirring, the purpose is to prevent cornmeal from forming a clump.
After sifting the corn flour, cover the lid of the pressure cooker, continue to cook slowly with firewood, and wait until the small gyroscope on the top of the pressure cooker is rotated for about 5 minutes. When the pressure cooker is completely deflated, it is opened to a pot of golden corn paste.
3. Xincheng polenta
Unlike the previous two, Xincheng polenta is not made of yellow corn, but of white transparent granules of glutinous corn to be milled, and the corn head is milled, and the particles are relatively large. Of course, don't look at the large particles, the taste is not ordinary, Xincheng polenta is also my favorite to eat.
The method of Xincheng corn porridge can be directly put into the pressure cooker, covered according to a certain proportion of water, this is different from the previous two polenta, because the corn head is relatively large, so when it is cooked, the time should be longer, otherwise it will continue to cook for the second time when it is not cooked.
Xincheng corn porridge, generally after the water is boiled, then slow cook for 30 minutes. If you like to be viscous, you can add a small amount of corn flour to thicken in the middle, in fact, the taste is still very good, and the corn porridge after the pot can be eaten with a variety of side dishes, the taste is really beautiful, and the porridge shop on the street, generally that is, 6 yuan a bowl, tube full.
In Guangxi, many places have the habit of eating polenta, of course, the practice of each place is different, in addition to the above three, do you know which polenta methods in Guangxi? See in the comments section