What kind of porridge do people in China want most? What porridge is the best?

Hello! !

I'm from Beijing, although I'm from the north, but whether to make porridge or soup, I'll definitely choose the one from the south!

It's summer now, so I recommend "Lily Rock Sugar Tremella Porridge".

This porridge was absolutely delicious when I went to Guangzhou two years ago!

Exercise:

Composition:

Tremella: Benefiting essence and tonifying kidney, moistening lung and promoting fluid production, relieving cough and clearing heat, nourishing stomach and benefiting qi.

Jujube: invigorating qi, nourishing, moistening heart and lungs, regulating five teas, delaying yang and blood, promoting fluid production, pleasing color, dredging nine orifices, assisting twelve meridians and hundreds of medicines.

Walnut: strengthening brain and intelligence, benefiting qi and nourishing blood, moistening dryness and resolving phlegm, warming lungs and moistening intestines, reducing swelling and disinfecting.

Lycium barbarum: hard-working, nourishing bones and muscles, benefiting people and eliminating fatigue.

The function of rock sugar: regulating middle energizer, invigorating spleen, soothing liver and regulating qi, moistening heart and lungs, relieving heart distension, quenching thirst and relieving alcoholism.

Method,

First take tremella, lily, jujube and peanuts, pour them into this bowl, fill them up, soak them, and make them up on the first day. It was done the next day, and it looked like this when it was done. When it is poured into an enamel pot, it is time to get angry when the water overflows. At this time, add corn flour, black sesame powder and half a spoonful, then add oats and mix well, then pour into the pot and cook together. When the porridge is cooked, put the rock sugar in while it is hot, and put the medlar and walnut kernel in. Then stir well. Stir well, cover and dry gently, and you can eat.

Features:

Warming lung and relieving cough, nourishing yin and clearing heat, clearing heart fire and calming nerves, promoting diuresis and relaxing bowels, benefiting essence and tonifying kidney, moistening lung and promoting fluid production, relieving cough and clearing heat, nourishing stomach and invigorating qi, nourishing heart and lung, regulating five teas, slowing yang and blood, promoting fluid production, pleasing color, dredging nine orifices, assisting twelve meridians, and mixing with hundreds of herbs, stimulating appetite and strengthening spleen, moistening lung and resolving phlegm, clearing throat and benefiting qi, strengthening brain and improving intelligence. The basic materials for moistening the heart and lungs, relieving bloating and thirst, and relieving hangover are lily, tremella, red dates, peanuts, walnuts, medlar and rock sugar. Lily's functions: warming lung and relieving cough, nourishing yin and clearing heat, clearing heart and calming nerves, and facilitating urination and defecation.

In addition, the most common food at home is "preserved egg lean meat porridge", which is simple, practical and delicious!

Preserved egg salty lean meat porridge:

1, pick rice: it is best to use northeast rice for porridge, which is round and short in pearl rice, and the porridge cooked is particularly soft;

2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;

3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that will not freeze into ice) for pickling 12 hours or more before it can be tasted;

4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge.

5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;

6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious.

The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.

In addition, there are many kinds of porridge, so I won't say much here for your reference:

Red bean porridge

rice gruel

maize gruel

Seafood Porridge

Taiwan style meat porridge

Shredded scallop chicken porridge

Shrimp porridge with shredded chicken.

Gu Xiang taro porridge

Lycium barbarum yam porridge

Danggui barley porridge

Mushroom chicken porridge