Braised vegetables are perennial in the store, and you don't need to prepare them, just take them out of the pot in advance and cut them and put them on a plate. I also had a plan for the cold dish Suzi, shooting cucumbers, cold salad, and husband and wife lung slices.

There are meat and vegetarian, fresh and spicy, light and complete, stable is a word!

In theory, white porridge with salted duck eggs is the best, but thinking that the quality of the salted duck eggs he makes is not guaranteed, he thinks that it is better to make some flavorful porridge to supplement the meal.

Xue Yi and Shen Anyan like to clear their mouths, which is what they said before. Others like (ròu) porridge, also take into account.

Speaking of porridge.

There are also several different genres on the Chinese table.

There are many kinds of porridge ingredients in the north, there are porridge products made of rice, millet, corn and other ingredients, and the ones who pay attention to the point also make eight-treasure porridge, but no matter which one, it is to be thick porridge with thick rice, and some old people even like the kind of thick porridge that does not fall down with chopsticks.

Southern porridge is different, the ingredients are simple, it is a bowl of silk miao rice, boiling over high heat to low heat, slowly cooking out the taste like soup, and paying attention to the softness and smoothness. For southerners, a good porridge should pay attention to the blend of water and rice.

However, in the eyes of northerners, the porridge in the south can only be regarded as porridge, and the southerners feel that the porridge of the northerners only cares about eating a full stomach, and they are inferior in the porridge.

Anyway, just like the sweet and salty dispute over tofu brain, the two factions of the north and south have been at odds with each other for a long time on the matter of porridge (qíng).

Su Zifang thought about it, his father and mother, Xie Guang should be staunch supporters of the northern porridge.

Xue Yi, Yang Qiong, Zhao Xiaoman and others prefer southern porridge.

As for himself and Mu Fei, they should be the kind that they think are good when they eat......

After thinking about it for a while, he decided to make two pots of porridge, one pot of salted duck egg thin (ròu) porridge and one pot of vegetable porridge, and he could eat happily on both sides.

The best porridge in my memory should be the raw porridge of Guangdong Province, with the white porridge prepared in advance as the base, add fresh ingredients to cook in a pot, when eating, the porridge bottom is soft and smooth, the ingredients are fresh without losing the original flavor, and it is extraordinarily delicious.

Of course, the most important of these is the pot of white porridge, which is impossible to do well without more than ten years of cooking porridge.

As far as he knows, no one in the food silent kitchen knows Cantonese cuisine, and he still has to rely on the almighty network.

After checking the information for half an hour, I finally figured out the secret of white porridge in Guangdong Province.

It's just that this understanding is only theoretical, and he can't say what the actual work (cāo) can do.

According to the tutorial, white porridge should be boiled for at least two hours, so Su Zifang took advantage of the free time before the evening business to prepare the relevant materials early, and started to cook porridge after half of the business.

It was said on the Internet that the porridge for two people needed 80 grams of rice, and Su Zifang estimated the score of the kitchen after eating, and decisively added two catties to the pot.

The best silk seedling white rice is washed and cleaned, although it is not this year's new rice, but if it is properly preserved, you can still smell the rich aroma of rice.

Soak in water for half an hour to allow the rice to absorb water, which can make the rice bloom faster and save the time of cooking porridge.

Many people pour the original rice and water directly into the pot at this step and start boiling the soup, which is actually a bit problematic.

Because if you want porridge to taste good, it is indispensable to pickle it, pour a spoonful of peanut oil and salt into the rice that has been washed and clean, and marinate evenly for 20 minutes, so that the porridge cooked will be smoother.

When it comes to soaking and pickling rice, Suko puts the stock ready.

Similar to the soup base that has been prepared in the store for a long time, the soup is made with roasted earth fish, pork bones, and chicken racks, and is served with kelp and winter melon.

Because he saw that there were two methods on the Internet, boiling water and rice, Su Zifang also specially asked Ye Jiawen how to add rice to cook porridge.

Unexpectedly, Ye Jiawen called directly.

"It must be (rè) water, is the bottom of the pot under cold water not sticky enough?"

"(rè) boiled porridge, cold water soup, isn't this truth taught in schools now? You are still Zhao Xi's apprentice, why don't you even know this!"

After a lecture, Su Zifang could only follow and did not have the slightest time to justify.

Fortunately, Ye Jiawen had a knife mouth and a tofu heart, and after speaking, he specially asked Su Zifang about the previous steps and the next preparations.

After hearing that he washed the rice, soaked it for enough time and pickled it, it was not so strict.

"You know something. ”

After knowing that Su Zifang made porridge for the first time, he intimately told Su Zifang a few tips for making porridge.

For example, the proportion of water and rice must be added sufficiently, so that the porridge tastes the best, otherwise the porridge tastes light when there is more water, and it is easy to stick to the pot if there is less water.

"That'...... What if I don't add enough water?" Su Zifang looked at the boiling soup in his pot and drummed.

"The ratio of water to rice is a delicate job, and it has a lot to do with the water content and starch content of the rice (shēn), and the new rice is different from the old rice, so you don't expect to do it well the first time. ”

"If it's not suitable, you can only add boiling water to remedy it, but the taste is definitely not as good as adding enough at once. Ye Jiawen said lightly.

"Okay, thank you Master Ye, understand!"

After thanking Ye Jiawen, Su Zifang began to take care of the two pots of porridge in front of him.

According to the online tutorial and Ye Jiawen's instructions, the porridge must be stirred constantly during the fire stage, so that the rice boils from the inside to the outside and rubs against the pot wall.

When the rice soup is fully formed and you see the rice oil on it, you can turn it to low heat and let the pot boil without overflowing and start to slow boiling.

During this time, Su Zifang was not idle.

Eight cucumbers are washed and peeled, the stems are removed, the kitchen knife is slapped horizontally and then cut into diamond-shaped pieces, put light soy sauce, aged vinegar, sugar, garlic, and the prepared sauce is spread with a layer of chili powder, and the roasted (rè) oil is poured out of the fragrance, and then a little sesame oil and mustard oil are poured in, sprinkled with peanuts and sesame seeds, and a plate of sour and spicy cucumbers is completed.

Let's prepare the cold salad again.

This is also a home-cooked dish with countless versions, and Suzi has eaten shredded potatoes, shredded carrots, vermicelli, shredded kelp, daylily, shredded lettuce, dried shreds, shredded cucumbers and other ingredients to choose from three kinds of three shreds.

Su Zifang is Chen Chuyi's favorite version.

Soak the vermicelli in warm water and cut it into sections, blanch the carrots and spinach into shreds, and then spread an egg cake and cut it into shreds, put the four shreds together, add light soy sauce, salt, balsamic vinegar, pepper oil, chili oil and stir well, and serve it on a plate with good color and flavor.

After processing these two things, the white porridge in the pot has been cooked for enough time.

Su Zifang opened the lid to see, the rice rotten soup was thick, taste a bite, the freshness of the broth lined with the sweetness of the rice, the entrance was slightly salty, and it was quickly sweet.

The white porridge alone is so delicious, and if you add vegetables and lean (ròu), it will be even more delicious!

Su Zi looked at the time, his hand quickened, and he prepared the salted duck egg lean (ròu) porridge and vegetable porridge that he had said.