Champion and Congee

Name: Champion and Congee
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Rice; 50g Corn grits; 1 stage (102g) Lotus root; 1 piece (181g) carrot; 1 piece (75g) Yam; 10 Oil gluten; 1760g water; 80g Fresh pork; 1 piece (185g) onion; 80g bacon; 50g parsley; 2g Vegetable essence; 40g Rice wine; 5g salt

by Asami

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This year my daughter is going to take the college entrance examination. I will also make a Wuxi-flavored champion porridge to ask for auspiciousness. Lun Wenxu, a gifted scholar in the Ming Dynasty, won the champion by selling vegetables. At that time, the owner of the congee shop cherished his talents, and every day, on the grounds of buying his vegetables, he gave her a bowl of porridge with pig liver, pig intestines, and pork balls for her lunch. Lun Wenshu nominated for this bowl of porridge as "Jidi Porridge". After being nominated by the champion, the No. 1 porridge spread throughout Guangzhou. China has always had a pleasing tradition, and the name of the congee is based on this kind of pursuit of good omens from the common people. Not only in ancient times, but even now, every year before and after the college entrance examination, the students who go to drink the congee are in an endless stream, mostly for auspiciousness. There are also many parents who buy the congee and return home to their children. Meaning"

Champion and Congee

1. Prepare all ingredients

2. Wash lotus root, peel, slice, dice, set aside

3. Wash the carrots~Peel~Slice~Dice for later use

4. Brush clean yam ~ peeled ~ cut 5 mm wide slices every day

5. Oily gluten shredded and set aside

6. Slice the fresh pork after watering~Cut into sections~Dice for later use

7. Wash the onion and remove the skin ~ slice ~ diced for later use

8. Wash bacon, cut into cubes, add rice wine, set aside

9. Wash coriander and chop finely

10. Pour the rice and corn dregs into the pot, wash and set aside

11. Pour black fungus, onion, fresh meat, bacon, carrots, yam, lotus root into the pot, add water, add salt, and stir with a spoon

12. Cover the pot, turn it on to the porridge cooking position, and start cooking the porridge. After cooking, the pressure cooker will automatically shut down

13. After the porridge is cooked, pour two-thirds of the gluten skin into the pot and stir evenly. Leave one-third of the gluten skin and add it with coriander when you eat. Then add vegetable essence and stir well.

14. When eating, add coriander and gluten skin

15. Appreciation of finished products

16. Appreciation of finished products

Tips:
The ingredients in the porridge can be adjusted at will according to your preferences. According to the amount of ingredients I have here, it can be eaten by 3 people. The porridge must be eaten while it is hot, and the taste is delicious and soft. It can be eaten in winter with a little spicy, and the whole body is warm.