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

Thick porridge is more like dry rice with too much water. Rice is rice and water is water. But as for soup porridge, there is too little water. It doesn’t matter if you eat it until you are sticky and it’s like a paste.

The same is true for old fire porridge. Although it is very sticky, it has a fragrant and smooth taste after it is actually in the mouth. You can even feel the unique texture of rice fat and rice oil rolling through the tip of your tongue. Moreover, after the fragrant and glutinous rice grains melt in your mouth, there will be no less moisture at all.

The rich and sticky old fire porridge can not only fill hunger, but also nourish and quench thirst!

When all kinds of fresh ingredients are added to the old fire porridge, the porridge becomes a feast.

Pig offal is a ingredient criticized by many people and even gourmets. It is simply because of high cholesterol and high purine values. Eating too much is not good for your health.

However, is cholesterol not what the human body needs? It can not only help synthesize adrenal corticosteroids, etc., but also is an important factor that constitutes the cell membrane. Reasonable intake of cholesterol can delay the death rate of cells in the body, thereby achieving the purpose of anti-aging, healthy and longevity.

As for the purine value that many people are worried about, there is no need to worry too much. Gout was a symbol of nobles in ancient times, and it was not something that anyone could get. In ancient times, if aristocrats and wealthy families did not have gout, they would be embarrassed to go out to meet people.

Although it is a joke, for healthy people, it is no problem to reasonably consume ingredients such as pig offal with high cholesterol purine values. For elderly people of the age of Mr. Shang, it is precisely because the gastrointestinal function has decreased over the years and the intake of too little meat is consumed, and appropriate supplementation has a good nourishing effect.

Due to his eating habits in recent years, Mr. Shang’s first sip was just porridge. When the textured rice fat and rice oil passed through the tip of his tongue, the first thing that passed by was the pure and extremely fragrant rice fragrance. This fragrance was really far away. Mr. Shang remembered that when he was a teenager, his family was too poor and he could not eat some rice until the Chinese New Year. His mother did not make these rice into dry rice in luxury, but added water to make porridge for the children to drink.

The rice porridge I used to be in my childhood was such an unforgettable taste, but later the war was won, and he was in a high position and never had such a fragrant rice porridge again.

It’s not that the chef’s level is not good, nor that the rice my mother used was so top-notch, but that it lacked the heat and sincerity.

My mother is not a chef, but she only has one chance to make rice porridge every year, but she has become the most sincere porridge-making master. This sincerity is related to poverty and love for her children, and it is far beyond the craftsman spirit advocated by the island people.

Mr. Shang never expected that in his lifetime, he would once again see this kind of sincerity and the smell of memory in a young man.

Gently use a spoon to pull the porridge noodles and cut it into thin strips of pork face meat, like the pig liver and lungs of small flowers, and also the pig intestines that have removed the inner layer of fat and cut into strong bodies, which are faintly floating and sinking in the porridge.

These pig offals do not have dark pigment precipitation like braised meat. Because they are fresh, old fire porridge is different from boiling water. Because the porridge is viscous, the heating is a slow process. The original bright red pig offals now show a faint earthy red color, which is particularly eye-catching in the white porridge, making people feel very appetizing.

At the same time, because pig miscellaneous maturity is a gradual process, there will be no problem of being slightly hard on the outer layer after being stimulated by hot oil or hot water. The old fire porridge will not only moisten the body of the diners, but also moisten these pig miscellaneous maturity.

In the process of ripening pigs, the meat fragrance will be slower, and there will be a layered feedback into the porridge. In this warm and silent interaction and fusion process, the unique aroma of old fire porridge and pigs is perfectly integrated, completing a perfect procedure from vegetarian to meat, but also "eat as vegetarian".

The so-called "eating vegetarian food" means that you are eating meat, but the feeling of eating is similar to eating vegetarian food, and you won't feel very greasy.

Mr. Shang went down the second tablespoon, and his goal was to scoop up the pig offal. He was surprised to find that there was pork face meat, pork liver, pig lungs and a small piece of pig intestine in the spoon...

I poured the porridge into the bowl without believing and tried again. But I found that as long as I was rushing to the pig disposal, I would scoop up all kinds of pig disposals.

"Does Mr. Shang feel very strange?"

Others will inevitably be unable to let go in front of Mr. Shang. Cai Bo, a talented man who has been unruly all his life, will not be restrained. After swallowing a mouthful of porridge with a smile, he came over to explain his doubts to Mr. Shang: "If you try a few more times, the result will be the same."

"Oh, this is really strange. Can you please explain your doubts to me?"

"It's a small thing, it's actually very difficult to do this. In food, this is called "gathering".

As the name suggests, the taste is two. The first is naturally porridge, and the second is pig miscellaneous. Although each other needs to borrow flavor, it still needs to be relatively independent, that is, diners can not only eat porridge with pig miscellaneous flavor and pig miscellaneous flavor, but also make porridge porridge porridge and pig miscellaneous dislike!”

Although he only knows how to eat and how to cook, when it comes to commenting on the same delicious food, no one among the people present can beat Cai Bo except Zhou Dong, who has started the legendary taste.

Speaking of his profession, once Cai Bo opens up his conversation, he keeps talking: "So he says it's borrowing flavor, not messing with flavor.

Mr. Shang, think about it, if the pig offal in the porridge cannot be relatively concentrated, but is scattered everywhere, will the taste of this porridge become a mess?"

Scoop up a spoonful of porridge that gathered all kinds of pigs, blew it gently for a few times to put it in the mouth. Cai Bo chewed it and said vaguely: "But it is extremely difficult to do this. Please give it to me, I'll have another bowl..."

When he returned with the third bowl of porridge, Lao Cai had not forgotten to look into the pot, and he was typically eating the bowl and looking into the pot.

Seeing that the amount of porridge in the pot was enough, I felt relieved and continued to chat with Mr. Shang: "This requires extremely skillful knife skills. Not only should I control the size of the cut pig miscellaneous rice and ensure that the capacity of one tablespoon can be complete, but to do this, Master Zhou, I also need to accurately control the landing point of these pig miscellaneous rice, and even estimate how long it will take to cook after adding pig miscellaneous rice. After all, the pig miscellaneous rice will move slightly during the cooking process...

Those who can do all these are no longer simple masters. In my opinion, Master Zhou is no longer a young master, he should be the youngest chef in China."

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

Mr. Shang gathered a spoonful of pig miscellaneous porridge with various pig miscellaneous porridge and fragrant porridge and put it into his mouth. After chewing it a few times, the glutinous porridge aroma was immediately fragrant, the pork face meat with moderate softness and excellent taste, the pork liver that melts in the mouth, and the pig intestines that tasted after nine turns. All kinds of wonderful tastes made him feel refreshed. He felt that he should eat faster, and he felt that he could eat three big bowls too!

Cai Bo's evaluation of Zhou Dong is exactly what he thought at the moment. How can a mere young master be worthy of Master Zhou's cooking skills?

God's Chef?

It would be fine if Cai Bo said this, and Cai Caizi was not a word of music. In fact, there were quite a lot of words when talking about it. But Mr. Shang also said this, but he was shocked by the masters present. Zhou Dong had to be a chef at the age of thirty!

However, everyone was only surprised, and everyone, including Cang Yun, was dissatisfied.
Chapter completed!