The biggest difference between old fire porridge and thick porridge is the compatibility of rice and water.

Thick porridge is more like dry rice with too much water, rice is rice, water is water, but as far as soup porridge is concerned, there is too little water, and it is sticky in the mouth, it is simply a paste.

This is not the case with old fire porridge, although it is also very viscous, but after the real mouth, it is a fragrant and smooth taste, you can even feel the unique texture of rice fat and rice oil rolling from the tip of the tongue, and the fragrant glutinous rice grains will not be less water after melting in the mouth.

The fragrant and sticky old fire porridge can not only fill hunger, but also have a nourishing effect, and can also quench thirst!

And when all kinds of fresh ingredients are put into the old fire porridge, this pot of porridge becomes a complete feast.

Pork offal is an ingredient that has been criticized by many people and even gourmets, nothing more than because of high cholesterol and high purine value, and eating too much is not good for your health.

It can not only help synthesize adrenal corticosteroids, etc., but also an important factor that constitutes the cell membrane, and a reasonable intake of cholesterol can delay the death rate of cells in the body, so as to achieve the purpose of anti-aging, health and longevity.

As for the purine value that many people are worried about, there is really no need to worry too much, gout is a sign of nobility in ancient times, and it is not something that anyone can get if they think about it, in ancient times, nobles and wealthy families were not too embarrassed to go out to meet people if they did not have a gout.

Although it is a joke, but for healthy people, there is no problem with a reasonable intake of ingredients with high cholesterol and purine values such as pig offal, for the elderly of Shang Lao's age, it is precisely because of the decline in gastrointestinal function over the years and the intake of too little meat, and it is a good tonic effect to supplement some appropriately.

Because of the eating habits in recent years, Shang Lao's first sip is only porridge, when the texture of rice fat rice oil from the tip of the tongue, the first thing that skims his heart is pure to the extreme rice fragrance, this rice fragrance is really too far away, Shang Lao remembers that when he was a teenager, the family was too poor, until the New Year to eat some rice, the mother did not have the luxury of making these rice into dry rice, but added water to boil into porridge for the children to drink.

The rice porridge when he was a child was this unforgettable taste, but later after the war was won, he was in a high position and could never eat such fragrant rice porridge again.

It's not that the chef's level is not good, or that the rice used by my mother back then was top-notch, but that she lacked that heat and sincerity.

My mother is not a chef, but she only has the opportunity to cook rice porridge once a year, but she has become the most sincere porridge cook. This kind of sincerity is tied to the poor and the love for children, and it far exceeds the craftsman spirit advocated by the people of the island country.

Shang Lao never imagined that he would see this kind of sincerity and memory in a young man again in his lifetime.

Gently use a spoon to flick the porridge noodles, cut into thin strips of pork face, like small flowers blooming pork liver and lungs, and remove the inner layer of fat and cut into a ring of pig intestines, faintly in the porridge load and sink.

These pork offal do not have a deeper pigmentation like braised meat, because it is fresh when it is put into the old fire porridge, the old fire porridge is different from boiling water, because the porridge is viscous, so the heating is a relatively slow process, the original bright red pig offal now presents a faint earth red, in the white porridge body is particularly eye-catching, people will look at it will be very appetizing.

At the same time, because the maturation of pork offal is a gradual process, there will be no problem of a slightly hard taste on the outer layer after being stimulated by hot oil and hot water, and the old fire porridge not only moistens the body of the diner, but also moisturizes the pork offal.

In the process of ripening pork offal, the aroma of meat will also be relatively slow and layered into the porridge, in this warm and silent interaction and fusion process, the old fire porridge and the unique aroma of pork offal are perfectly integrated, completing a perfect program from vegetarian to meat, but 'vegetarian'.

The so-called 'vegetarian food' means that you are eating meat, but the taste is similar to that of a vegetarian diet, and it does not feel very greasy.

Shang Lao went down the second tablespoon, the target was Ben's pork offal, gently scooped it up, and was surprised to find that there was pork face meat, pork liver, pig lungs and a small section of pork intestines in the spoon......

Some disbelieving poured the porridge back into the bowl and tried again, only to find that as long as it was for the offal, all kinds of offal would be prepared when scooped up.

"Isn't Elder Shang feeling very strange?"

Others will inevitably not be able to let go in front of Shang Lao, but Cai Bo, a great talent who has been unruly all his life, will not be restrained, and after swallowing a mouthful of porridge with a smile, he came over to relieve Shang Lao's doubts: "You just try a few more times, and the result is still the same." ”

"Oh, this is really strange, can you please Mr. Cai explain my doubts?"

"It's a small thing, but it's actually very difficult to do this, and in food it's called 'jumei'.

Raw pork offal porridge, as the name suggests, has two flavors, the first is naturally porridge, and the second is pork offal. Although they need to borrow flavors from each other, they still have to maintain relative independence, that is, so that diners can not only eat porridge with the taste of pork offal and pork offal with the aroma of porridge, but also make porridge porridge and pork offal offal!"

Although he just knows how to eat and can't cook, when it comes to judging the same food, I am afraid that among the people present, except for Zhou Dong, who has opened the legendary taste, no one can beat Cai Bo.

Speaking of his profession, once Cai Bo opened the chatterbox, it was endless: "That's why I said it was a borrowed taste, not a chaotic taste."

Shang Lao, think about it, if the pork offal in the porridge can't be relatively concentrated, but scattered everywhere, won't the taste of this pot of porridge become a mess?"

Scooping up a spoonful of porridge with all kinds of pork offal, gently blowing it a few times and sending it to his mouth, Cai Bo said vaguely while chewing: "But to do this, it is extremely difficult." Guys, please let me have another bowl of ......."

When he turned back with the third bowl of porridge, Lao Cai hadn't forgotten to look at the pot, and typically looked at the pot while eating the bowl.

Seeing that the amount of porridge in the pot was enough, he put his mind at ease and continued to chat with Shang Lao: "This requires extremely clever knife skills, not only to control the size of the cut pork offal and ensure that the capacity of one tablespoon can be complete, but also to do this to Master Xiao Zhou, it is also necessary to accurately control the landing point of these offal, and even estimate how long it will take to cook after adding the offal, after all, the offal will also move slightly during the cooking process......

These people who can do it are no longer simple grandmasters, in my opinion, Master Xiao Zhou is no longer a young grandmaster, he should be the youngest chef in China. ”

"Oh, young chef, I think Master Xiao Zhou deserves this title!"

Shang Lao put a spoonful of pork offal and porridge into his mouth, chewed it lightly, and suddenly the thick glutinous porridge, the pork face meat with moderate softness and hardness and excellent taste, the pork liver that melts in the mouth, and the pork intestine with nine aftertastes, all kinds of wonderful flavors made him feel refreshed, and he felt that he should eat faster, and he felt that he could also eat three bowls!

Cai Bo's evaluation of Zhou Dong is also in line with his thoughts at the moment, how can a young grandmaster be worthy of Master Zhou's cooking skills?

God Chef?

If it was just Cai Bo saying this, Cai Caizi was not a pearl, and there were actually a lot of flowers, but Shang Lao also said so, but he was stunned by the few masters present, Zhou Dong is less than thirty years old and has to be named a god chef!

However, everyone was only surprised, including Cang Yun, no one was unconvinced.

Shang Lao didn't seem to be surprised enough by everyone, so he slowly added: "I see, this raw pork porridge can be used as an appetizer for this national banquet, do you think it's good?"