5,000 years of eclipse
Porridge is a very common food in the north and south of the river, such as red bean porridge in Jiangsu and Zhejiang, seafood porridge in the coastal areas of Guangdong, eight-treasure porridge in Taiwan, millet porridge in the north, and corn porridge in the northeast. However, the pot porridge in our hometown - Huangpi has a unique flavor, it tastes fragrant and crispy, and the aftertaste is endless.
With the development and progress of society, our rural areas in Huangpi have long used electricity and gas. The rice cooker is used for cooking, which saves time and trouble. The stir-fry uses a gas stove, which is clean and smoke-free. The pot porridge has quietly disappeared from our daily life.
I remember once going back to my hometown to save my relatives and talking about the past with my brother and sister-in-law, talking about the fragrant pot porridge, and my sister-in-law said that it was not easy. The next day, she cleaned up the old stove, quickly washed the rice into the pot, put in the appropriate amount of water, and I was responsible for lighting the fire. At this point, I felt like I was back ...... my childhood
The rice in the pot boiled for a while, and the sister-in-law told her to stop burning the fire. I saw her take out the half-cooked and half-raw rice, put it into a basket resting on the bowl, and strain the rice soup. Wait for a while, pour some hot water on the rice to loosen the rice grains, then pour the half-cooked rice into the iron pot, then use chopsticks to evenly pick up the rice, then use chopsticks to evenly insert some ventilation holes on the top of the rice, then pour an appropriate amount of hot water around the edge of the pot, and tightly cover the pot.
I continued to light the fire and steam the rice, a little while, a lot of water vapor came out around the lid, then my sister-in-law took special care of me, and when the water vapor became less, I switched to simmering, until I heard the sound of the pot frying, and there was little steam around the lid, so I stopped the stove and let the residual heat of the stove simmer for a while. Then, a particularly enticing aroma of pan rice fills the kitchen.
The sister-in-law took out the rice, poured the rice soup into the pot, and smashed the pot with a spatula. I lit a fire in the stove and boiled the rice soup, and then the special aroma of the pot porridge overflowed, penetrating into my heart and making my mouth water.
Pot porridge is delicious and easy to digest, suitable for people with fragile gastrointestinal function. But it's not that easy to cook a delicious pot porridge. When cooking rice, the ratio of rice and water should be appropriate, and the boiling time should not be too long, otherwise the rice soup will not be filtered out, and if it is too short, the rice will be hard and the pot will not be crispy.
Grasping the heat is the key when steaming rice, the pot will be scorched after a long time, and the cooked pot porridge will be black and bitter. Be patient when steaming rice, start the fire, low heat halfway, then turn off the heat, and use the residual heat of the stove to steam it. The pot porridge cooked in this way is yellow and fragrant, which makes people have a strong appetite.
Huangpi's pot porridge, unforgettable hometown flavor, nostalgic hometown feelings.
The author of this article, Xiao Song, authorized the release of the new collection of old things, Xiao Song, was born in 1944 in Dongjiahe, Changxuanling. In 1964, he graduated from Huangpi No. 3 High School and was admitted to Nanjing Agricultural College (now Nanjing Agricultural University). After graduating from university, he was assigned to work in Yangzhou City, and is now retired and settled in Yangzhou.