The practice of river meander sour rice, the practice of river meander sour porridge

Mimi sour porridge, commonly known as old millet rice, also known as hard rice, is the "life-saving beam" of the Hequ people. Sour porridge is also the "life-saving rice" of the people of Hequ. Sour porridge tastes good, there must be a good rice jar, and there must be a good one, to wash the rice, warm water into the jar.

If you enter it by mistake, the soup will be old and sour, smelly and sour, and the temperature will be super high, and the soup will be white, so it cannot be used.

Eat the legend of sour rice in the river meander.

Legend has it that the people of Hequ eat sour rice, began in the Northern Song Dynasty, when the Liao soldiers often invaded, the common people fled into the mountains to avoid military disasters, sometimes the soaked rice was dropped, a few days later back reluctant to throw away on the makeshift porridge to eat, the result tasted like yogurt, Huang Liang tough, and can, so the heart made sour soup, put the rice in, at a temperature of more than 15 degrees Celsius 4-8 hours after the soup is made into sour porridge, in the middle of summer, three meals a day more than this food. There is a "pulp (sour) rice pot" on the stove of every family in the river meander, and the children and grandchildren are along each other, and they can't give up.

How to eat sour rice in the river meander.

Yam sour porridge: ** In the slurry jar, first put the yam and then the rice; The yam petals are soaring, and the millet rice is firm.

Explanation: Peel the yam and cut it into pieces, cook it half-cooked first, and then put the sour millet rice into the pot. When cooked, the pickled vegetables are eaten, and the chili peppers are put in the dishes, which is a great delicacy of the river meander.

gourd sour porridge: rice sour porridge yellow gourd, sweet and sour sugar gourd; I don't eat white rice noodles, and I sit in the gourd sour porridge competition.

Explanation: The dry land gourd in the mountainous area, cutting and killing the knife, cooking sticky, dry sand sweet, otherwise you can't eat porridge.

Sweet potato sour porridge: Sweet potato sour porridge is as sweet as honey, burn it with eggplant and eat it; Sweet and sour grandma's rice, spiced tomato mixed with garlic.

Explanation: The sweet potatoes of Hequ began to be planted in the seventies, and it is not old to eat sweet potato sour porridge. Eggplant is produced in the towns and villages along Sichuan, and in ancient times, there was the habit of eggplant smearing sour porridge, cooked and peeled, oil, salt and vinegar and minced garlic.

The people of Hequ found that the soaked sour millet rice has the function of clearing heat and quenching thirst, so they made sour soup with their hearts, put the rice in, soaked it above l5 degrees Celsius for 4 to 8 hours, and then cleared out the millet rice to make sour porridge, and the people of Hequ called this porridge sour gruel. The rice that is boiled in a sour soup until it is eight ripe and then steamed in a basket is called sour rice or "millet rice". Over time, every household in Hequ has a "sour rice can" on the pot, which is soaked in millet rice, and the temperature of the pot is used to let it ferment.

When making sour porridge, Hequ people often add potatoes and sweet potato pieces, and sour rice is generally eaten with large stewed vegetables. Sour rice soup is not only a good drink to quench thirst, but also a hangover. This kind of accidental discovery and gradually evolved into a common eating habit spread to all parts of northern Shanxi and even many places in Shanxi, and has become one of the most distinctive folk food customs in Shanxi's folk food culture for thousands of years.

Especially in summer, the people of Hequ eat mostly three meals a day.

The delicacies of Hequ County include Kaihe fish, sour porridge, donkey meat bowl tray, Hequ sea red fruit, fruit dan peel, apricot petals, etc. 1. Kaihe fish: it is a specialty of Hequ County; The color is bright, the meat is delicate, the taste is delicious, and the nutritional value is high.

2. Hequ sour porridge: It is a special food of Hequ, which can be appetizing and spleen-invigorating. 3. Donkey meat bowl holder:

It is one of the most traditional snacks in Hequ County, with a unique flavor that can be enjoyed by all ages. 4. Hequhai red fruit: the fruit is bright in color, sweet and sour, and rich in nutrition.

The delicacies of Hequ County include Hequ Kaihe fish, Hequ sour porridge, donkey meat bowl tray, Hequ sea red fruit, fruit dan peel, apricot petal and so on.

1. Hequ Kaihe Huishi Fish: It is a specialty of Hequ County, Xinzhou City, Shanxi Province. Kaihe fish not only has bright color, delicate meat, delicious taste and high nutritional value, but is a famous specialty dish in Hequ County.

2. Hequ sour porridge: It is a special food of the Hequ generation, which can be appetizing and spleen-invigorating, which is wonderful.

3. Donkey meat bowl tray: It is one of the most traditional snacks in Hequ County, and the people of Hequ can almost be said to have grown up eating bowl tray, with a unique flavor and suitable for all ages.

4. Hequ Haihong Fruit: Originated from Hequ County, Shanxi Province, it is also called drunken fruit or begonia, the fruit is bright in color, sweet and sour, and rich in nutrition.

5. Guodanpi: It is the traditional food of Hequ County, which is mainly processed from the fruit of the sea mangrove, with a long history, sweet and sour, and delicious to strengthen the spleen and eliminate food, and is a healthy snack.

6. Apricot petal: It is one of the traditional foods of Hequ County, with delicious color and delicious taste, crisp and delicious. In the meandering area, almost every village is planted with apricot trees, apricot petals are processed from almonds, and according to legend, apricot petals have also been used as tribute.

In the northwest of Shanxi, northern Shaanxi, and western Inner Mongolia, most of them are red apricot petals, and the only area around the river meanders is oil apricot petals.

Ingredients: Yellow rice.

Potatoes and pumpkin.

Mung beans in warm water.

Cold water The practice of sour porridge in Shanxi Hequ.

Put the yellow rice in a bowl, add an appropriate amount of warm water, stir a few times with chopsticks, and drain the water.

Put the washed yellow rice in a container, pour an appropriate amount of warm water, cover the surface of the yellow rice, and set aside to ferment overnight until the rice is sour.

Put plenty of water in the pot.

Wash the mung beans with water, put them in a pot and cook them over high heat until the mung beans bloom.

Wash and peel the potatoes, cut them into small cubes and put them in the pan.

Wash the pumpkin, cut it into small cubes and put it in the pan.

Cook over high heat until ingredients are cooked.

Drain the fermented yellow rice with a colander and leave the soup in the container.

Put the yellow rice in a pot.

Bring to a boil over high heat until the water in the pot is boiling.

Use a spoon to scoop up the boiling water.

Place in a fermentation container, mix with the previous fermentation juice, and set aside to continue fermentation for the next use.

Stir the porridge with a spoon until the yellow rice is cooked, with a large amount of soup, and the boiled porridge is sour porridge.

Drain all the ingredients with a colander and make sour rice.

Stir with a spoon and boil until you can't see the soup, and the result is sour porridge.

According to the "Hequ County Chronicle": According to legend, during the Northern Song Dynasty, Liao soldiers often invaded. Once, the common people soaked rice and were about to cook, when suddenly the soldiers arrived, and the old and young fled.

After a few days, I returned home, reluctant to throw away the soaked and fermented old millet rice, and I would cook porridge and satisfy hunger, but unexpectedly, the rice made was fragrant, Huang Liang was tough, sweet and sour. Therefore, it has been extended to this day. The ingredients used to make sour rice are minced rice and yam.

Needless to say, yams. Let's just say millet rice, millet rice is a native product of the river meander. There have been historical records that there is a carbonized millet buried in a Neolithic site, which shows that it has a long history.

It may be precisely because of this that people give the word "old" in front of the millet rice, commonly known as "old millet rice". Because of its size between millet and rice, it can also be called "medium rice". The mother body of millet rice, millet is called "He Sacrifice" in "Cihai".

In the book "Lu's Spring and Autumn Flavor", there is such an evaluation of millet seeds: "The beauty of rice is .........."Yangshan Harvest Festival". This shows that millet was praised and favored by people as early as the pre-Qin era.

After thousands of years of nature's survival of the fittest, it still occupies a unique dominant position in the cereals of the meander. Millet does not choose topography; It does not require water and fertilizer, and can grow tenaciously even in steep and barren mountainous areas, and can endure the unbearable suffering of other crops even in the event of a severe drought.

Therefore, millet has become a magic weapon for the farmers of Hequ who have been fighting for nine droughts in ten years. Millet rice has become a traditional staple food that has been passed down from generation to generation by the people of Hequ. Millet can be used to make porridge or rice.

Every year during the Spring Festival, every household has to use millet rice to make a pot of "old rice", looking forward to the next year. Mimi shoulders such a sacred mission, which inevitably adds a bit of mystery. According to scientists, millet contains 18 kinds of amino groups such as crude protein, sugar, phosphorus, calcium, etc., and has the highest crude protein content among cereals.

Sour rice is made from millet rice - no wonder the people of Hequ can't do without sour rice no matter how far they go, how long they are away from the mainland.