How to make pot edge paste?

Guobianhu is a well-known snack in Fujian. It is often eaten with pan-fried buns, fried cakes or fried dough sticks, pig's blood and other foods. It is a famous breakfast in Fujian. For people living in Fujian, eating a bowl of Guobianhu every day is a great enjoyment. However, most people don’t know how to make Guobianhu. The following is the method of making Guobianhu for your reference.

Preparation method

Basic Methods

Production:

1. Grind rice slurry: Soak rice in clean water for 2 hours, wash and pick it up, add clean water and grind it into thick slurry.

2. Make shrimp soup: Put the shrimp bran into a small gauze bag, seal the mouth, put it in a pot, add water and boil it over medium heat to make shrimp soup.

3. Prepare auxiliary ingredients: soak and dry, then wash; remove impurities from dried cloves; soak shiitake mushrooms, wash and cut into strips; wash and cut onions and garlic into sections, then fry in a pan with oil.

4. Make the paste: add 1000g of water to a large pot and heat it over high heat until it is 70% hot. Spread a circle of peanut oil on the inside of the pot, then scoop a bowl of rice paste (about 800g) and pour it from left to right along the edge of the pot. Cover the pot tightly and simmer for a while, then remove the lid. When the rice paste on the edge of the pot is cooked and curled, use a spatula to shovel the rice paste into the hot pot. At this time, add 500 grams of water into the pot and continue pouring the rice slurry several times in the same way. Put shrimp bran, shrimp oil and other ingredients into the pot and cook together. Adjust the taste and serve in a bowl.

The finished product is white in color, fresh and tender, with a strong fisherman's flavor.

Innovative practices

Ingredients: 1000 grams of high-quality rice. Ingredients: 1500 grams of pork bones, 25 grams of seaweed, 25 grams of dried shrimps, 50 grams of dried clams, and 250 grams of lean meat. 150 grams of chives. Seasoning: 50 grams of soy sauce, 15 grams of fine salt, 100 grams of old wine, 5 grams of pepper, 2 grams of borax, 100 grams of onion oil (fry lard and onion whites until fragrant and remove the residue), 50 grams of cooked peanut oil.

Production:

1. Wash the rice and soak it in clean water overnight (the rice needs to be soaked for a sufficient amount of time so that the rice slurry can be ground finely). Then take it out and drain it. Add about 1500 grams of water and grind it into slurry. Then add 2 grams of borax (dissolve it in water first) and stir well.

2. Put the pork bones into a pot of water and boil them into about 3000 grams of bone soup.

3. Put the dried shrimp and clams into the bone soup and cook over medium-low heat for one hour. Let the flavor develop and serve.

4. Wash and tear the seaweed into pieces and chop the chives. Dice the lean meat and set aside.

5. Heat a large pot (about 60 cm in diameter), add twice the amount of water to the prepared soup, cover the pot, remove the lid after boiling, spread a layer of peanut oil on the edge of the pot, use a bowl to scoop the rice paste around the edge of the pot, cover the pot for about half a minute, remove the lid and shovel the cooked rice paste on the edge of the pot into the soup, add some soup and water, cover and bring to a boil, and continue with the above method until the rice paste is done. When the last batter is cooked and scooped in, add dried shrimps, dried clams (previously boiled and scooped out), seaweed, lean meat, and leeks. Bring to a boil, remove from the pot and place in a bowl. Then add soy sauce, salt, MSG, old wine, pepper, and onion oil.