congee with pork and century

Congee is a food that has a history of nearly four thousand years in China.

Since written records, the figure of porridge has always appeared in various documentary records. With the passage of time, it has slowly passed through the long river of history.

The words about porridge were first found in the Book of Zhou: the Yellow Emperor first cooked grain into porridge.

Congee in China was mainly eaten 4,000 years ago, and was first used for medicinal use before 2500 years. The biographies of Bian Que Canggong in the "Records of the Historian" contain that Chun Yuyi (Canggong), a famous doctor in the Western Han Dynasty, used "Huoqi porridge" to treat the disease of the king of Qi; Zhang Zhongjing, a medical saint in the Han Dynasty, stated in his "On Febrile Diseases": Guizhi Tang, after taking it for a while, sipping more than a liter of hot porridge to help the medicinal effect is a powerful example.

Entering the Middle Ages, the function of porridge highly integrated "edible" and "medicinal", entering a "health preservation" level with humanistic color.

In the Song Dynasty, Su Dongpo wrote a letter saying: There was a severe hunger at night. Wu Ziye advised him to eat white porridge, saying that it could bring about new life and enrich the stomach. The porridge is beautiful quickly, but after a nap, it is wonderful. Lu You, a famous poet in the Southern Song Dynasty, once wrote a poem "Congee Food":"Everyone in the world has studied for many years, but has not realized it for many years. At present, I have obtained the Wanqiu Plain Method, and only eat porridge to lead to immortals." Thus raising the world's understanding of porridge to a new level.

It can be seen that the relationship between porridge and China people is just like porridge itself. It is thick and sticky and helps each other. As a traditional food, porridge has a higher status in the hearts of China people than any other nation in the world.

Recipe Recommendations

glutinous rice 100 grams
preserved eggs of 2
lean meat 80 grams
qingshui 1000 grams
salt a spoonful
cornflour 10 grams
soy sauce a spoonful
chicken essence a little
white pepper a little
shallots appropriate amount

salty and fresh
cook
several hours
ordinary

Steps for congee with pork and century

After the japonica rice is washed clean, soak it in clear water for more than 2 hours.

Pour away the water used to soak the rice, add fresh water again, boil it over high heat, turn to low heat, stir it with a wooden shovel every two minutes to make thick white porridge.

Peel the preserved eggs and cut them into small dices, cut the lean meat into the ground, add a little salt, cornflour and soy sauce, and mix well.

Turn to the high heat, add the preserved eggs and minced meat into the boiling white porridge, add salt, stir until the meat is tender, turn off the heat, add a small amount of chicken essence and white pepper powder to season.