History and culture of crispy rice porridge

A rice crust, as far as I know, is the layer of rice that sticks to the bottom of the pot when cooking. Now the technology is more and more advanced, and the appearance of non-stick pan makes the crispy rice almost disappear. But it is better not to eat so much burnt rice, after all, it is easy to cause cancer. In the early years, cooking was done with primitive cookers, and the iron pot was easy to get out of the pot. The crispy rice is attached to the bottom of the pot, which is especially hard when eaten. Jiangnan people like to mash crispy rice and add water to make crispy rice porridge, which is more delicious than normal rice. The best rice crust is the rice crust stewed by firewood stove, which is golden, crisp and not burnt. It is cooked with rice soup and only needs a few salted radish strips when eating. Cooking method: Just shovel the crispy rice, put half a bowl of water, and then boil it with warm fire. In the process of cooking, gently stir the crispy rice along the edge of the pot. The water boiled, and a bowl of crispy rice porridge, with soft fragrance and unique flavor, was served. Its characteristics are: first, it is fragrant, which is a typical peasant rice and rice; Second, crisp, porridge, but thinner than porridge, tastes more refreshing; The third kind is sweet, without sugar, which already contains an invention of fermentation technology, but it was caused by a young monk who cooked carelessly. Have you thought of it? It is said that many years ago, about the Song Dynasty, there was a temple outside Nanjing. Every day, a big monk leads several small monks to "make trouble". In ancient times, monks in temples were more austere and drank porridge for every meal. Use a large pot of water, pour some rice and cook porridge. One spring, a young monk who cooked porridge poured less water into the pot and added some sticks under the stove. ...