[number one scholar and congee](zhuang yuan ji di zhou )

[number one scholar and congee]

Introduction:

"I think people all over the country know how much Cantonese love porridge. The variety of porridge in Guangdong is really dazzling. Our breakfast is mostly porridge. As a daughter-in-law of Guangdong, how can she not cook porridge. Today I eat the No.1 scholar and congee. There is a story about this congee. (from Baidu) it is said that in the Ming Dynasty, there was a little boy named Lun Wenxu in Xiguan, Guangzhou. Because his family was poor, he came out to sell vegetables at the age of seven. Since he was a child, he likes to recite poems. In the vegetable market, people still pester him to recite poems from time to time. One day, when he passed a porridge shop on conggui road with a load of vegetables, he was so hungry that he could not afford to buy them. The shopkeeper recognized him as Shi Tong Lun Wenxu and said to him, "why don't you go to study? It's a pity to sell vegetables in the vegetable market. " "My family is poor and has no money," he said The shopkeeper said, "well, you'll bring the dishes to me every day, I'll buy some, and then I'll give you a bowl of porridge every day. When you have enough money, you can go to school." Since then, Lun Wenxu has eaten different porridge every day, sometimes meatball porridge, sometimes pig sausage porridge, sometimes pig liver porridge, sometimes all three. A few years later, Lun Wenxu was the number one student in high school. He did not forget the kindness of the shopkeeper. He went back to visit the old shopkeeper the next day and asked him to cook a bowl of porridge. The old shopkeeper ordered people to cook a bowl of porridge with meatballs, vermicelli and pig liver as a gift to Lun Zhuangyuan. Lun Wenxu named this porridge "number one scholar and porridge."

Production steps:

Step 1: materials.

Step 2: wash rice and scallops, marinate with 1 teaspoon salt and 1 teaspoon oil for half an hour

Step 3: soak Yuzhu in a bowl.

Step 4: put proper amount of water into the casserole, bring to a boil over high heat, pour in the pickled rice and yaozhu, and stir to avoid sticking to the bottom.

Step 5: turn to the minimum heat immediately after boiling, cover and cook for 1.5 minutes. In the middle, check the heat from time to time and stir along the clock.

Step 6: remove the fat and rinse the sausage, slice and rinse the pig liver.

Step 7: cut the vermicelli into sections, mix with the pig liver, add appropriate amount of salt and oyster sauce, stir well and set aside

Step 8: chop the lean meat, add appropriate amount of salt and oyster sauce, stir well and set aside.

Step 9: when the porridge is almost cooked, gently stir it clockwise to make it thicker

Step 10: chop up the beancurd and put it into the cooked porridge.

Step 11: round the lean meat with a spoon and put it into the porridge. Turn the heat to medium heat and cook for a while.

Step 12: pour in the pork liver and sausage, boil and turn off the heat immediately.

Step 13: chop the lettuce and put it into the porridge.

Step 14: add appropriate amount of salt to taste and start.

Step 15: chop the fried dough sticks and sprinkle some on the porridge.

Materials required:

Rice: half a bowl

Vermicelli: one

Lean meat: a small piece

Yuzhu: right amount

Pig liver: a small piece

Lettuce: one

Yao Zhu: right amount

Fried dough sticks: one

Salt: right amount

Oyster sauce: right amount

Note: marinate the rice first, so the congee tastes better. The rice is easier to boil when the water is boiled. Mixing porridge in one direction will make porridge faster. When you cook porridge, you must pay attention to the fire. When the fire is hot, you must turn the fire down. In this way, the porridge will be more fragrant.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhuang Yuan Ji Di Zhou