gruel

Porridge: what local residents call porridge (porridge) can be boiled with millet. It can be divided into three categories and eleven kinds. The first kind is yellow gruel, that is, gruel made by boiling clean millet with clear water for daily consumption. This is the most common and palatable basic gruel. The fragrant and sweet food, regarded as pure and light yellow, is called nourishing diet, which is often used by parturients and patients. The second category is cooked rice. Among them, it can be divided into five types: white bean porridge, gourd porridge, radish porridge, yam porridge and meat porridge. White bean gruel is prepared by boiling washed lentils in boiling water until they are half cooked, then adding millet (sand is filtered sand), boiling with strong fire, skimming the rice foam (floating chaff, impurities, etc.) and boiling until cooked, adding a small amount of salt, adding a small spoon of vegetable oil (gourd oil), chopped green onion and pepper, and stirring well. This porridge is made of beans. Gourd gruel and radish gruel should be made of tender gourd, water radish or white radish, and cut into small strips and thin slices, or rubbed into filaments with a brush and boiled with millet. Other production processes are the same as the above-mentioned white bean gruel, with delicious taste and unique characteristics. Yam gruel is made of yam chips or filaments, and the rest are the same as above, which tastes salty and fragrant. Pork gruel is made of red and white tender mutton shreds. First, the shredded pork is put into a pot and boiled with clear water until it is half-cooked, then the sand is added into the cleaned millet, and salt, oil, onion and pepper are added after cooking. This porridge is tender and fragrant, fat but not greasy, and it is the best thin food. What the above five kinds of gruel have in common is that they all need to be soaked in plain oil, onion and pepper, so they are called "cooked rice". The third category is alkaline rice. These five kinds of porridge, which are cooked with old gourds or pumpkins, white radish with noodles (that is, ripe and full), red bean (lentil) soup soaked in alkali, mung bean, bean curd (peeled peas) and millet, are always called alkaline rice because they all need to be added with a small amount of alkali to make them rotten and bright. The taste of drinking is pure and thick, and it has a unique flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)