Hanzhong sour rice

Hanzhong sour rice

　　There is a saying in Ningqiang: “A day without something sour makes the heart uneasy.” Whether it’s rice or noodles, porridge or soup, they are often seasoned with sour bran water. When eating coarse grains like corn or potatoes, even more emphasis is placed on the sour flavor. Nowadays, sour rice mainly uses refined grains, with acidity derived from bran water, pickled vegetables, fresh vinegar, or tomatoes. Sour bran tofu porridge suits all ages and has relatively high nutritional value.

　　Legend has it that the origin of Hequ sour porridge was purely accidental. When Li Zicheng’s rebel army passed through this area on their way to Beijing, the local people were overjoyed and soaked rice in every household to prepare meals for the soldiers. However, due to a change in plans, the army took a detour and bypassed the area. With too much soaked rice and no immediate use for it, the rice began to turn sour after being left for too long. Unwilling to throw it away, the locals cooked the sour rice into porridge—and unexpectedly found that it had not lost its edibility. Later, people deliberately soaked rice until it turned sour to make porridge, and gradually discovered that this sour porridge could stimulate appetite, strengthen the spleen, nourish the skin, and beautify the complexion—an incredible find.

　　Ingredients;

Rice, cabbage, soybeans, carrots, cured sausage, salt, chicken bouillon

　　Steps to make savory sour rice;

　　1. Rinse the rice clean, let it soak for a while, then bring it to a boil in another pot.

　　2. Chop the cabbage and carrots, and slice the sausage.

　　3. Heat oil in a pan, fry the soybeans until golden brown, then remove them. Next, stir-fry the cabbage and carrots, and finally add the fried soybeans. Season with salt and chicken bouillon—add a bit more than usual—and stir well.

　　4. Pour the half-cooked rice into an iron pot, mix it with the vegetables, place the sausage slices on top, cover, and simmer over low heat. Stir every 5 minutes with a spatula to prevent burning. After about 3 times, the aroma of the rice will fill the whole room.

　　5. Turn off the heat, cover, and let it sit for a while longer. When served, there will be a thick layer of slightly burnt rice crust.