Name: Anyang Porridge
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 10 kg Mung Bean Milk; Qiliang Millet; 2 carrot; 2 catties and a half Chinese cabbage; 1/2 a catty soy; 1/2 a catty Peanuts; Some ginger; Some shallot; Some parsley; Some Big oil; Some sesame oil

Anyang Porridge

by Cooking for baby

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The rice glutinous rice is one of the "Three Treasures" of Anyang. It can be seen everywhere in big restaurants or food stalls on the streets and alleys. The glutinous rice is sour and fragrant, which is appetizing and clearing away heat. There is a unique sour, fragrant, sweet and cottony taste. It is a traditional meal that people love very much in the old city of Anyang. Due to its economical and affordable taste, it tastes sweet and sour, has a rich aroma, and has the effect of clearing away heat and eliminating fire. Therefore, it has become a local flavor snack and is known as one of the "Three Treasures" of Anyang.
According to legend, there was a year of drought in the ancient capital of Anyang long ago, and the people had no water to eat. At that time, there was a small well in a powder room shop in Daximen of the ancient city. The waste material dumped from the house production—the powder slurry is taken home to cook to satisfy hunger and thirst. Because it is too acidic, people use millet, salt, wild vegetables, etc. to boil it. After the drought, after a period of time, some people reminisce about the past flavor of glutinous rice, and they are cooked with peanuts, soybeans, big oil, sesame oil, etc. one by one. Subsequent chefs carefully prepared the ingredients and formed the world-famous traditional rice glutinous rice, which has been handed down with the changes of the times. "

Anyang Porridge

1. 1. Pour the powder slurry into the pot, stir evenly with a spoon, and heat the powder slurry to 70% to 80%.

2. 2. Shred the carrots, cut the cabbage gang into shreds, and cut the leaves into pieces for later use.

3. 3. Cut the green onion into slices, cut the coriander into sections, and cut the ginger into mince.

4. 4. Marinate the above three raw materials with salt, monosodium glutamate, and sesame oil until they taste delicious and set aside.

5. 5. Add appropriate amount of water to the flour to make a thin noodle sauce for later use.

6. 6. When the flour paste is heated to 70% or 80%, add millet and stir continuously with a frying spoon for 30 minutes.

7. 7. After the millet is boiled to bloom, add Chinese cabbage and carrot shreds and turn it to a low heat for 30 minutes.

8. 8. When the rice is boiled until it is sticky, add half a tael of cooked oil, appropriate amount of salt, and stir evenly with a spoon to adjust the taste

9. 9. Add the soaked soybeans and peanuts and simmer for 15 minutes.

10. 10. Then add the tuned thin noodle sauce, stir evenly with a spoon, stirring constantly while adding.

11. 11. When it is boiled and sticky, add the marinated scallion slices, coriander and minced ginger and mix well.

12. Finished picture

13. Finished picture

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