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广东人素喜食粥,各式生滚粥早已被国人所熟知。现在从粤菜发祥地顺德刮起了另一股粥旋风——粥底火锅。与其他火锅相比,粥底火锅别有一番味道而又不易上火,很快便在各地盛行起来。在我们期待的眼光下,师傅把一个大砂煲端上了桌。一揭开盖,顿时感觉异香扑鼻。粥底乳白透亮,因为是用来打火锅底的,比一般吃的粥要稀一点,但是水和米交融得非常好,仔细捞起却不见米。粥底火锅美味的秘诀,全在一锅粥底上。师傅
Vegetarian vegetarian porridge in Guangdong, all kinds of raw porridge has long been known to people. Now from the birthplace of Cantonese Shunde blowing another porridge cyclone - porridge at the end of the pot. Compared with other hot pot, porridge at the end of the pot do not have some flavor but not easy to get angry, it quickly became popular around. In the eyes of our expectations, the master put a big sand pot on the table. Uncover the lid, suddenly feeling fragrant incense. Milky translucent porridge, because it is used to hit the bottom of the pot, than the average porridge to eat a little, but the water and rice blend very well, carefully picked up but not to see rice. Delicious porridge at the end of the pot, all in a pot of porridge at the end. master