粥底火锅（Congee with chafing dish）

粥底火锅（Congee with chafing dish） 粥底火锅(Congee with chafing dish) Congee with chafing dish Porridge - Sichuan called porridge, porridge with hot pot soup at the end, that is, porridge at the end of the pot, is named for the materials used. Sichuan this year is more popular new chafing dish. The food is boiled vegetables dipped food dish ignition. Is characterized by light, delicious dishes with a staple dish be made one, Jiao diversity, economic benefits. The prospects lie in local terms. Flavor type is light flavor. Shunde has always been famous delicacy in Guangdong, cooks are mostly from the taste that the reason -- as long as the heart, simple food can also make a unique flavor. Walking in the streets of Guangzhou, the size of the restaurant before the porridge signs can be seen everywhere: fruit juice porridge, vegetable juice porridge, chicken juice porridge, mixed porridge...... Beyond count。 And in this huge forest, Shunde congee can still kill them with a distinctive personality, stunning in between diners. The first to do is Shunde porridge pot no rice to Guangzhou Hebei days, no rice porridge, but there is a certain consistency, disadvantage is easy to paste at the end of the fire. The recent district near the village interchange opened "Hunan with incense", signs with fragrant porridge as the Hot pot bottom, entrance has a special flavor. "Sweet with porridge" by a group of senior Shunde Yupin master charge. Boil the occasion, the waiter is a milky white translucent congee, carefully picked up but not M. The exterior is simple, but the content is never simple. Sweet porridge is used with special rice, gently beat, let m a broken into two or three pieces, and then rinse with salt and mix well, then add slightly salted moment pot boil out. A pot of porridge boiled water into rice porridge blend, boiling water is chrysanthemum, a layer from the inside to the valgus, from the heart at the scoop up water porridge, porridge is clear, also the essence is porridge. Eat a sweet, soft, smooth, such as soup. Absorption of a variety of delicious essence of porridge, the bottom is thick white, fragrant incense assail the nostrils. Remove the porridge and change it into a pot of chicken. This is not an ordinary chicken, at least for 3 years, the table has been simmered in the kitchen for a while, then serve it again, then simmer carefully. Inside the collocation of various materials, ginger, garlic, sliced eel, mixed together, send people to carry on the transfer of luzhou. When the soup completely penetrated the chicken, it was full-bodied and strong. Bottom rinse time Rinse the pot of different material in different time, fish, eel slices slightly over the water, pork balls should be carefully cook for a few minutes, dipped in sauce, icing on the cake. This is a long and pleasant process, 35 friends sitting around the stove, and from time to time of the spoon, to distinguish what something enjoyable. Rinse the porridge at the end of a long time, gradually thick up, then you can catch my breath, for a change, try cooking. Porridge features Shunde fragrant porridge with the biggest features can be Shabu dishes, including all kinds of, moving, planting, flying, diving, all inclusive. The rinse material is carefully crafted. A seemingly simple Pork Ball, one bite crisp abnormal smooth shells teeth, the pork balls not stirring machine, but entirely on Handmade, put a lump of pork chop, mercilessly beat, extrusion, accompanied by a horseshoe, letinous edodes, sweet and delicious. The legend goes as follows: 1, the new rice grind into two or three pieces, with salt and mix well, slightly for a while. 2, salted rice into the pot boiled out of thick. 3, wait until the porridge like chrysanthemum go off, porridge water layer upon layer from inside to valgus, scoop out porridge from the heart, the water up to do hot pot soup bottom can be. In addition, it is said that boiled porridge at the end of the order of about Hot pot boiled vegetables, is the first rinse again and then vegetables meat seafood and freshwater fishes. The porridge is different from each other. It can only provide some relevant information The bottom of the pot is fine rice porridge rice after hours of boiling, adding to the recipe and carefully modulated. This rice, anyway, will not dip the pot boiling, and sticky porridge at the bottom of the temperature is very high, and the dishes into the pot, a short cooked. Hot pot porridge tastes tender and tasty, light is not lit, but also nourishing liver and kidney, spleen yangxin. 1, the boiling porridge at the end of the Guangdong stock and famous combination of porridge, Cook out the hot pot special porridge bottom (porridge). The porridge is different from the porridge we usually see -- pale yellow and slightly sticky. In 2, a porridge in the bottom of the Luhu road Luming restaurant Hot pot shop, porridge at the end is known as "smooth fragrance, do not stick to the bottom". Master introduction, the taste of rice porridge and rice species are absolutely related, they will choose three new rice soup pot, the choice of rice species, the proportion of the release, have been tested. Fire pot utensils, the use of high density, high temperature ceramic pot, not sticky bottom, with this kind of stress, only to have a delicious guarantee. (find someone asked the master, porridge at the end is about: scallop, fish, pig Huoao hours) 3, Shunde Daliang "porridge water square" by the Shunde Hot pot shop, the most popular porridge at the end of Hot pot chefs, the pot is only porridge at the end, but did not see the rice porridge porridge bottom, bottom light and fragrance, smooth and non stick pot, put Hot pot porridge bottom shellfish, put pork and beef pieces then, with the rolling water levels of fish porridge, taste the flavor characteristics and material Hot pot porridge water blend, the cooking method has been extended to the food in the hall, with porridge water Zhuodong star spot, with water and fresh oyster porridge...... In 4, delicious casserole porridge Fang snack launch: porridge at the end of the Northeast Local Hot pot, coarse glutinous rice boiled with rice porridge, especially smooth delicious, with red dates and ginger, help increase sweet and dispel the smell, boiling what all have a distinctive taste.