Chapter 86： Green rice porridge (1/2)

(Thanks to the book friend Ji Meng, oh 100 starting coins for rewards, thanks for three views.

In addition, the book friend group: 151012612, please join the group for a comment. )

Green rice is hard in texture, yellowish-brown in color, and twice as big as ordinary rice, and it is elliptical and approximately round.

Gently grab it with your hand, and you can smell the smell of salt and alkali on your hand when you pull it out.

Rinse it with water three times, and take out a wide-mouthed earthen jar that has never been used before. It is about forty centimeters high and slightly constricted in the middle.

Pour the green salt rice into the earthen jar, add nine minutes full of water, and sit on the stove.

The wood burning flame at the bottom of the stove warmly licked the bottom of the pot, stirring the bottom of the pot with a long-handled wooden spoon from time to time to prevent the rice grains from scorching.

In less than ten minutes, the water in the medium gradually boils, and the crock heat conduction is very slow, but it is constant and lasting, which is the best choice for porridge.

Lin Chou carefully skimmed every trace of yellow-green foam with a wooden spoon, which is the ”essence” of the salt-alkali taste of green rice.

Stir gently to skim off the foam. After repeating this step three times, there is no trace of foam in the crock pot, and the porridge water gradually shows a faint milky white.

From time to time, grains of green rice surfaced in the boiling soup, which were soaked in hot water to make them round and round.

When the rice grains collided with the earthen jar, there was no longer a dingling sound, and the rice grains had already softened.

Green rice is abnormally hard, but as long as the heat is reached, the best porridge can be produced. This is one of the reasons for the high price of green rice.

What's bright is that people are holding a lot of circulation points in their hands, waiting to be enjoyed.

The movement of the hand keeps on, and every time the spoon turns three times at the bottom of the tank, gently lift the wrist. It is best that the water flow driven by the spoon hidden in the bottom of the tank can just turn out a splash of water without foam on the surface of the water.

”Brother Lin, what are you doing?” The Lord Shan touched the back kitchen and pinched a fresh green onion leaf into his mouth. ”Well, this stuff is refreshing!”

Lin Chou looked funny, ”Porridge, green rice porridge...”

”Hey, this is the one hundred kilograms of broken rice?” Huang Dashan leaned over and smelled it, ”No smell!”

”Porridge and porridge, all in one word, meditation, wait slowly, what anxious?”

”Brother Lin, your mentality is not right. It's better for young people to have a fire. You can bow your head and use your brain to make a way!” Shanye glanced at the foot of the mountain, ”Shanye, let me tell you the world! There is no barrier to getting past? Don't be hit so hard by an irrelevant woman! Look, Mingguang millions of big girls waiting to be married are waiting for you to pamper you, give up a dog's tail flower, you still have a whole A forest!”

”roll!!!”

Lin Chou really wanted to put the crock pot with soup and water on his face.

With a good mentality and a good mood, can't I let me pretend to be forced?

I casually grabbed two handfuls of wild vegetables by the wellhead, washed the roots, and removed the water with green salt, put them on a plate, and sprinkled a handful of green onion leaves.

The wild vegetables all over the ground are the most common dish in Mingguang. Every household habitually grabs a handful of vegetables and serves them in the yard. Under such climatic conditions, all kinds of zero-order wild vegetables are countless. The streets and lanes behind the house last ten days. If you don't clean it once every half month, its root system can pierce the wall into a honeycomb.

It's a pity that no matter how much I eat, I don't have enough energy to fill my stomach.

Put the lid on the earthen jar and simmer for an hour on low heat.

Opening the lid, a peculiar fragrance of fresh rice wafted over the face, and the green rice porridge was finished.

At this time, the magical effect of the long-necked crockery is manifested. It is long and high enough, and the upper and lower temperatures are layered. The cooked rice is half complete and half becomes flocculent rice paste. This is a qualified good porridge.

Take out five bowls and put them on the Nakajima platform. Half of the crock is left.