The eighth day of the first lunar month has arrived, and it is time to drink Lapa porridge again. The long-standing porridge, do not know the application for intangible cultural heritage?
In ancient China, the Heavenly Son, every December was required to be sacrificed, so December is called the WaxInge. The dry thing is called La, and the eighth is the eight grain star god, so it is called Lapa Ba. The lattice offering consists of two aspects: one is sacrifice, and the other is prayer. In ancient times, "Zhu" and "porridge" were homophonous, and "Lapa Ba Zhu" brought "Lapa Ba Congee".
The virtue of porridge lies not only in the fact that Bala can be republican, but also in the sea of hundreds of rivers. You don't see the Chaoshan people drinking porridge, the soil is long, the sky is flying, the ground is running, the water is swimming, there is no species discrimination, gender discrimination, regional discrimination, and harmonious coexistence in the dense and delicate porridge. The so-called "one pot of porridge", everyone and harmony, blended in.
Porridge, up to the temple, down to the rivers and lakes, men and women kill, young and old. Porridge can accommodate all things in the world, and whether it can tolerate thickeners is a problem.
Porridge, to the viscous as the top, whether it is Lapa porridge or white rice porridge. However, sometimes the porridge is thick and catty, not really thick, but thickened - someone did add thickener to the porridge! After the thickener was disclosed by the reporter, it directly affected the business of the porridge shop.
There is a "agent" in the thickener, of course, it is also the most hated food additive series of natural food control. Slowly lift the table and turn your face, and wait for me to bring the thickener one by one.
Is the legend of thickeners in porridge true or false? The porridge in the porridge shop is thick and fine, if there is no thickener, how can it be done? Where have the thickeners called "porridge treasure" sold online gone?
It is said that the breakfast of the steamed bun shop also has porridge, and their porridge and the porridge of the porridge shop are not the same thing. The porridge here is single, simple, and can also be said to be monotonous. After all, they are small batch production, from two or three o'clock to dawn to become, you go late, this porridge may be gone.
As for the porridge shop, that's another approach. Or more like a hot pot restaurant: the hot pot has a pot bottom, and the porridge shop has a porridge bottom. The so-called porridge bottom is a white porridge made of rice, millet yellow porridge and the like, which should be prepared in large quantities in advance.
The bottom is the bottom, the material is the material. Guests arrive, and then according to the guest orders to add ingredients, melons, fruits and vegetables birds and animal carcasses, cut, chopped, thrown and boiled with the bottom of the porridge to heat, or three or five minutes, or ten minutes, to mix evenly, it is done.
The porridge base is always on standby. Waiting for a day, it is not a simple task to keep the bottom of the porridge thick and lubricated, water and rice blending. In particular, there is less water meter, and delamination is difficult to avoid. Some bosses know that their skills are inferior, so they ask thickeners to be rescuers.
In the past, there were national standards that stipulate that breakfast porridge should not add thickeners, which actually has some truth: breakfast porridge, are just boiled out, sold out in a moment, there is no need to add thickeners, the authentic taste of natural state is good enough. Therefore, this standard was originally useless, and it has long been abandoned. As for lunch and dinner, it cannot be so high and strict.
The dao is one foot high, and the devil is one foot high. Fool ordinary diners, but not real foodies. The fresh porridge that comes out of the small heat and slowly boils is actually different from the porridge that relies on thickeners to pull out the seedlings and wait for the porridge to be added to the bottom.
Various reporters dug undercover and found that the most common thickener was xanthan gum. Some people delve into porridge treasure and find that there are konjac in it.
In the view of some pure natural organic food believers, all additives can not avoid being contaminated with the smog of modern industry, and they are inevitably infamous. In fact, however, these food thickeners are a real return to basics: they almost all come from all-natural ingredients, not industrial synthesis. Not only was it born authentic, but it was also very noble and cold, and only needed to add a small amount, only a few thousandths.
Agar and carrageenan are derived from seaweed. Gum arabic, as the name suggests, comes from gum arabic tree exudate. Guar gum and locust bean gum are derived from plant seeds; pectin, konjac gum, and starch are all derived from plants; xanthan gum, also known as gum, is derived from microbial secretions. As for gelatin from animals, although there is a legend of the reincarnation of broken leather shoes, today's edible gelatin is generally innocent and safe and reliable.
So don't be intimidated by journalists' sensational reports, and don't worry about the consequences of how much thickener you eat. Those thickeners, you just eat every day, are basically safe pure natural foods. Adding thickeners to porridge, just like applying grease to women with bad skin, although it can add some flavor, it is ultimately not as beautiful as natural beauty.
Food additives should conform to "one center and two basic points". The center is to care for the quality of life, and the two basic points are safety and necessity. In addition to less rice, more water, not thickened, in addition to waiting until the porridge is asleep, in addition to coating such porridge with grease and powder, under normal circumstances, there is really no need to use thickeners.
Freshly made porridge on a hot pot stove is obviously better than the fast food porridge sold in supermarkets. On the green-skinned train of that year, it was often shouted "beer drink mineral water, peanut melon seeds eight treasure porridge", which was the eight treasure porridge in the can, where it was comparable to the fresh eight treasure porridge boiled out of the slow fire. That kind of canned eight treasure porridge, even without thickener, is too sweet to taste.
Competition in porridge shops is fierce, diners are king of taste, and few people will specifically stare at whether the boss has added thickener when boiling porridge, so it is not surprising that thickener abuse. However, there are many porridge shops, and only the slow-boiled sticky porridge has core competitiveness.
Although there is no need to worry about the harm of thickeners, as a veteran eater, you can still dislike the taste and flavor of thickeners. In those restaurants that use thickeners, we might as well put on a handful, tap the table, and say, "Boss, have you given me a thickener?" Or shall I cook and teach you how to boil porridge? ”
With a rice cooker, boiling porridge is not hard.
A variety of carefully selected substrates, together put into the rice cooker, in order to thicken, you can add glutinous rice, glutinous rice is a competent thickener, and then add enough water, put the rice cooker in the porridge stall, remember that it is not a porridge stall. After two hours of slow boiling, the aroma of grain gradually filled the house, and the joy of harvest climbed up.
Such a mellow and sticky eight treasure porridge is more heartfelt than the porridge in the porridge shop. If you think it is not proud enough, go, go to Chickasaw Island to drink Laba porridge.
