Chinese Food
Number one scholar and congee
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It's said that this porridge is related to Lun Wenxu, a talented son of Guangdong Province in the Ming Dynasty. It's said that the family of Lun was very poor when they were young. They lived by selling vegetables. Next door, the porridge vendor pities his children and cherishes his talents. Every noon, he takes the name of buying vegetables and sends a load of vegetables to the porridge vendor's house with lunwenxu. After delivering the dishes, the porridge vendor entertains them with porridge made of pork balls, pig sausage and pig liver. Later, Renshi high school. Xinnian porridge vendor gave him porridge. He went back to his hometown and ate a bowl of porridge that the porridge vendor cooked for him. Because this porridge is nameless. The surname Lun inscribed he for it and wrote a plaque. The name of he congee has spread all over Guangzhou.
Cooking ingredients
Cooking Steps
Step1:Wash rice. Soak for 30 minutes in advance.
Step2:Wash the lean meat and slice it.
Step3:Sliced pig liver.
Step4:Sliced pork tripe.
Step5:Chop up the oil sticks for later use.
Step6:Cut the cilantro and set aside.
Step7:Chop the scallions and set aside.
Step8:In the pot, add water and boil over high heat. Add rice and cook until it is thick. Add the main material and cook for about 10 minutes. Add the onion powder, coriander powder and salt to taste.
Step9:It's served with special meat floss. It's nutritious, healthy and delicious.
Cooking tips:1. Thin meat slices can be evenly grasped with starch. 2. If it's raw meat, raw pork liver and raw pork tripe, put them into the boiling water of seasoning wine and ginger slices respectively and blanch them. 3. Cooking wine can remove the peculiar smell of pork and animal viscera. 4. Pork, pork liver and pork tripe have the functions of nourishing qi and blood and kidney. There are skills in making delicious dishes.
