Is it better to use an ordinary pot or a pressure cooker to make Northeastern barley porridge? What pot should be used to make Northeastern barley porridge?

As we all know, there are many distinctive delicacies in Northeast China, and barley porridge is a popular coarse grain porridge. There are many ways to cook it, and it tastes fragrant and delicious. It is very popular and is well-liked by people. Many people will make Northeast barley porridge at home. So should barley porridge be made in an ordinary pot or a pressure cooker? Let's take a closer look!

What is Northeastern Dacha Congee?

As a Northeasterner, I used to eat corn grits a lot, but I missed it a lot after not eating it for a while. So every year when fresh corn is on the market, I would ask my relatives in the countryside to get some for me.

Big grits are the coarsely ground corn kernels after the corn husk is removed, and the finer ones are called "small grits". This must be the fresh corn of the year, and it is delicious when it is just harvested, and it has the unique aroma of corn. And if it is ground with a stone mill, the taste will be sweeter.

Many breakfast shops in Northeast China now sell barley porridge. People who like to eat it are basically some "nostalgic" people and some elderly people.

Is it better to cook Northeastern barley porridge in an ordinary pot or a pressure cooker?

It is generally better to use a pressure cooker.

The corn slag is a food that is particularly difficult to soften. It needs to be soaked for a long time and then boiled to become sticky and delicious. It is not recommended to use ordinary pots and pans to make it at home because:

1. The cooking time is too long, which is time-consuming and fuel-intensive.

2. You need to stir constantly to prevent the bottom of the pot from getting sticky and causing smoke, which will affect the taste.

Therefore, when making barley porridge at home, it is better to use a pressure cooker, which is faster and saves time.

How to make Northeastern rice porridge

Main ingredients: rice shavings, rice beans

Ingredients: A little baking soda

practice:

1. Wash the corn shavings and rice beans, and pick out the residue and impurities.

2. Soak the corn shavings and rice beans in clean water, preferably overnight. Soak until the corn shavings can be crushed into powder.

3. Put the corn grits and rice beans into the pressure cooker, add water two to three times the size of the corn grits, and add 1-2 grams of baking soda. Then cover the pressure cooker and cook for more than 20 minutes. It is best if the corn grits and rice beans are soft.

The production and skills of Northeastern Dacha Congee

1. Baking soda and edible alkali can make corn grits cook faster and make the corn grits porridge more fragrant. So when cooking corn products, you can add a little baking soda or edible alkali. If you mind, you can omit it.

2. If you don't want to use a pressure cooker and use ordinary pots, you have to stay by the pot and stir it from time to time to prevent it from getting stuck. You also have to pay attention to the amount of water in the pot at all times. It's quite troublesome.

3. It is best to drink barley porridge with pickles made from salted radish, so that the thick barley porridge will taste better.

4. The key to making Northeastern grits porridge is to cook it until it is soft and thick. Using a pressure cooker to make it at home is a good choice. Of course, if it is a rural firewood pot, that is another matter!