Porridge is a common meal on the table of the common people, and in China, the porridge culture also has a long history. There are rice porridge, noodle porridge, bean porridge--- high-grade preserved egg porridge, seafood porridge, flower porridge--- bird's nest porridge and medicinal porridge with the name of health care. The ingredients used are different, and the porridge is also varied, and the value and taste are different. Today, let's talk about the most "earthy slag" polenta.
Corn porridge, which is porridge made from coarse grain cornmeal, is the most common and common porridge in the northern region, and is commonly known as "sticky porridge" in my hometown. After the water is boiled, sprinkle an appropriate amount of cornmeal evenly into the boiling water, stir with a spoon at the same time to prevent the cornmeal from clumping in the boiling water, and then boil it over low heat, stirring it from time to time halfway to prevent it from sticking to the pan, until the cornmeal and water are completely integrated, and the porridge presents a thick and smooth golden yellow, exuding a natural mellow aroma of grain, it is OK.
Corn porridge is inexpensive, simple to make, convenient, and only corn has its own fragrance in the mouth, and there is no rough feeling of cornmeal. The calorific value of corn porridge is very high, especially in winter, a mouthful of hot porridge to drink, suddenly feel the internal organs up and down, wait until a bowl of porridge is down, keep you warm from head to toe, and even the tip of the nose will sweat, and the cold brought by midwinter will be forced out of the body. To borrow a lyric, the most image is "I drank our porridge, wow, I didn't cough when I breathed up and down---
In a sense, I grew up drinking polenta. When I was a child, the social economy was still in the stage of just subsistence and clothing, flour was not eaten by everyone, not to mention rice, and it seemed that only during the New Year could I eat a pure rice meal in my childhood. The younger brother was born with insufficient milk, and his mother often boiled some rice porridge for him to supplement his nutrition, so he drank cornmeal porridge every day.
My mother is very hardworking and very good at running the house, unlike some neighbors, who may be troublesome, or people don't like to drink porridge at all, so the main meal is dry food, and whoever is thirsty drinks water by himself. My mother always thinks that eating dry and thin can make people comfortable, and drinking porridge can support people, especially in winter, my family boils porridge almost in the morning and evening, of course, 99% is corn porridge. So maybe influenced by my mother, our whole family loves to drink porridge, especially me, my mother jokingly called me a "sticky porridge jar", and I don't get tired of drinking it every day.
Every year, when new cornmeal comes, cornmeal porridge occupies the protagonist of my family's dinner table. In the morning, because I got up late from bed, after a simple freshening, I only had time to drink a bowl of corn porridge that my mother had already put out to dry, and sometimes I didn't want to drink it.
Cornmeal porridge is not commonly known as "blind sticky porridge", in order to adjust the taste, the mother of the childhood mother in order to adjust the taste, the porridge is mixed with some ingredients, such as winter, when cutting the cabbage, the mother of the cabbage root is reluctant to discard, the rough cabbage root surface is cut, and then put the core in the porridge, because of the long boiling time, the hard cabbage root also becomes soft, the heat of the porridge has a strong fragrance of cabbage, and it tastes very fresh.
My favorite drink, and until now I still have a soft spot, is to cut the sweet potato or carrot into small pieces and put it in the porridge to boil, because of the sweet taste of the sweet potato and the porridge is also sweet and silky, often we first eat the sweet potato carrot inside while it is hot, then the porridge is not so hot, and then pick up the bowl and drink the porridge one bite after another, that is called hearty.
Maybe it's my persistence, I always feel that the corn porridge boiled in a big wood pot tastes the most authentic, and the high-end kitchenware of modern households seems to only have its shape but not its essence, so I went to the country market to buy a small iron pot to cook corn porridge. Every time I go back to my hometown, my mother-in-law always likes to put sweet potatoes cut into large pieces in a big firewood pot, add half a pot of water, stir up the freshly ground cornmeal, and my father-in-law occasionally adds a few firewood under the stove, boil it, and the large sweet potatoes can withstand the fire, until the hall is hot, the fire in the house is hot, and the cornmeal porridge is finished.
A large bowl of porridge for one person at the dinner table, the golden viscous porridge lies with apricot-red sweet potatoes, steaming, attractive in color, and a plate of pickled pickles made by my mother-in-law
Life so far, as if some things have just understood, in fact, porridge is like life, no matter how ordinary the day, as long as you use time to experience and stick, you will always realize the value you deserve, there will always be someone to appreciate, and you will always exude the mellow fragrance of the years, as if you have been looking for a long time, and then you realize that you actually want and need it the most, just a bowl of hot polenta!