The history of porridge:
In the recorded history of China, the traces of porridge have always been with us. The writing about porridge was first seen in Zhou Shu: The Yellow Emperor began to cook cereal for porridge.
China porridge was mainly used for food 4000 years ago, and was first used as medicine 2500 years ago. The Biography of Historical Records of Bian Que and Cang Gong records that Chunyu Kun, a famous doctor in the Western Han Dynasty, treated Wang Qi's disease with "Hodge porridge"; Zhang Zhongjing, a medical sage in the Han Dynasty, wrote in Treatise on Febrile Diseases: Taking Guizhi Decoction for a period of time and drinking a liter of hot porridge to help medicine are powerful examples.
In the Middle Ages, the function of porridge was to highly integrate "edible" and "medicinal" and enter the level of "health preservation" with humanistic color.
Su Dongpo wrote a book in the Song Dynasty, saying, "When you are hungry at night, Wu advised you to eat rice porridge, which can bring forth the old and bring forth the new and benefit your stomach." . Porridge is fast and beautiful, and it's wonderful to sleep after eating porridge. Lu You, a famous poet in the Southern Song Dynasty, also strongly recommended eating porridge for health preservation, believing that it could prolong life. He once wrote a poem "Eat porridge": "Everyone in the world is an old man, but I didn't realize that at present I want to learn from the people and only eat porridge from the gods." As a result, the world's understanding of porridge has risen to a new height.
How to cook porridge:
Generally, there are two methods: boiling and stewing.
The cooking method is to boil with high fire, and then cook with low fire until the porridge soup is thick.
Stewing method refers to heating to boiling with strong fire, that is, pouring into a covered wooden barrel, covering the lid tightly and stewing for about 2 hours, which has the characteristics of rich fragrance.
Usually cook porridge. In addition, color porridge is made, and porridge is cooked into various ingredients and mixed evenly, such as sashimi porridge. When cooking porridge, you should pay attention to adding enough water at a time and cooking it in one breath, so as to achieve the characteristics of uniform thickness and blending rice, soup and water. Rice for porridge can be soaked in clear water for 5-6 hours, then boiled in a pot, or it can be washed and boiled directly in a pot. Soaking before cooking porridge can shorten the cooking time, but soaking is easy to cause nutrient loss.
If there is any Chinese medicine in the formula that can't be eaten directly, you can cook soup with Chinese medicine first, then add rice or noodles to cook porridge, or grind Chinese medicine into powder first, and then cook porridge with rice; If the ingredients in the porridge are large, it should be processed with a knife first, and then cooked in a pot to thicken the porridge.