After the winter, the sky starts to cool, and there is nothing more attractive to my food than hot pot. I like hot pot, mainly because it is steaming, sitting by the stove, shabu-shabu my favorite slices of meat or seafood, even if it is greens, I feel warm and satisfied. A large group of people eat hot pot, picture a lively; two people eat hot pot, that is warm; one person eats hot pot, enjoying themselves.
On the weekend, the dinner of two people suddenly wanted to eat Guangzhou's Taigongbao rice porridge, the thick rice soup, shabu-shabu shabu-shabu and shabu-shabu can lock the umami taste of the ingredients, making it taste tender and refreshing, delicate and silky. Every time I go to Guangzhou, this is also a food shop that I want to punch in, but unfortunately Shantou does not have it. Then, you can only get a family simple version of rice soup to make a porridge base, and have a addiction to rice porridge hot pot at home. The rice is washed and soaked softly, beaten into rice milk by a wall breaker, and the rice soup is filtered to make a soup base after boiling with water, because the concentration of rice soup is large, and its high temperature can lock in the moisture in seafood and meat, and it is even more delicious to eat.
Using rice soup as a soup base to blanch ingredients is still a certain amount of attention. First, the rice soup should not be too thick and too thin, and the ratio of rice to water that I use is 1 to 10. Second, when eating hot pot, after the rice soup is boiled, use a medium-low heat throughout the whole process to maintain a certain temperature to avoid the temperature from rising and falling, affecting the taste of the ingredients. Third, when eating hot pot, you must first eat seafood, then eat meat, and finally vegetables. But this time, because I also prepared corn and radish, I needed to cook it for a longer time, so corn and radish were used as a soup base together with rice soup. It is said that seafood must be the first to be cooked, so that the umami taste of seafood can be fully utilized. Meat is placed after seafood because the rice soup at this time already has the umami taste of seafood, and then integrates the umami taste of meat to make the meat more delicious. Finally, add the green vegetables, because the soup base has the fat of the meat, and the green vegetables are more sweet and tender green. When you're done eating all the food, you can drink a bowl of smooth and delicious rice soup.
【Ingredients】 200 g of rice, 2,000 ml of water
【Method】 Wash the rice, soak softly; put the rice into the wall breaker, if you can't move, you can add some water together to beat the rice into rice milk; boil the rice milk, when cooking, stir the bottom of the pot to avoid cooking paste; filter the cooked rice soup into the casserole.
【Ingredients】 6 oysters, 1 piece of Eastern Star Spot (about 350g), 150g of pork (tendon part), 1 corn, 1 white radish, 250g of Artemisia annua
【Method】 (1) Handling of ingredients: oysters are first marinated in white sugar for a while, and then soaked repeatedly in water; DongxingBan takes out the belly, fish gills and the like, cut the rings; the pork is rinsed; the corn is washed and cut into rings; the white radish is washed and peeled and cut into pieces; the artemisia annua only takes the young leaves and rinses them clean. (2) Blanching of ingredients: corn, white radish - oysters - eastern star spots - pork - artemisia annua. (3) Preparation of the sauce: chili pepper washed and shredded, green onion washed and shredded, coriander washed and chopped; hot pot of cold oil, under the chili pepper shreds, a small heat out of the aroma, under the raw soy boiling, pour into the shallot and coriander can be.