What is the recipe for Chaoshan casserole porridge?

Main ingredients: fresh shrimp, unique ingredients, rice. Ingredients:

Ginger shreds, celery cubes, shredded shiitake mushrooms, fried garlic, fried square fish, fried scallion oil, fish sauce and Tianjin winter vegetables. Method: Make the ingredients first, then use a casserole to cook a pot of white porridge, when the porridge has gelatin, that is, when it is already seven ripe, put in the shrimp and unique ingredients, and then boil for 5 6 minutes.

Key points: The main thing is to be able to complete the ingredients. Among the ingredients, fried garlic, fried scallion oil, and fried square fish should be made by themselves before cooking porridge, and garlic, green onions, and square fish (also called "earth fish") are cut into cubes and fried, and the scallion oil should retain the green onion and oil in the fryer.

The most difficult thing to find at home is fish sauce, which is a specialty of the Teochew region, and it is difficult to make it at home by filtering out the fish oil and cooking it with fresh fish. The chef suggested replacing it with ordinary table salt.

1) Wash the rice into the pot. After the rice is washed, remove the water, put two spoons of peanut oil, and mix well with the rice (raw rice is easier to cook after mixing with oil, and it is not easy to stick to the pan). While the rice is in the pot, add a little shredded ginger, garlic cloves, and winter vegetables.

2) Wash the shrimp. If it is too big and not easy to taste, cut it from the back of the shrimp and remove the beard of the shrimp, without removing the shrimp head, the whole shrimp can be (you can put a little salt when washing the shrimp).

3) Put shrimp. When the rice is about to boil and bloom, you can put the shrimp and cook it together. (Pay attention to the heat, it is best to simmer slowly.) It's a high-quality casserole. ）

4) Remove from heat. Cook the shrimp for about 20 minutes before cooking. Add a little coriander and chives before cooking. The whole process takes about 50 minutes.

5) Summary. There are generally two ways to make porridge: boiling and stewing. Boiling, that is, boiling over high heat until boiling, and then changing to the method of boiling over low heat until the porridge soup is thick.

Stewing refers to heating with a strong fire to boiling, that is, pouring it into a wooden barrel with a lid, closing the lid tightly, and simmering for about 2 hours, which has the characteristics of strong fragrance.

Shrimp porridge. Ingredients: half a catty of river shrimp, half a catty of chrysanthemum, two pieces of celery, coriander (coriander root, rice, light soy sauce 1, wash the rice first, then put it in the soup, add cold water and start cooking porridge.

2. Remove the leaves of the celery first, and then chop it; Wash the parsley and chop it as well. 3. After the porridge has been simmered for nearly 40 minutes, it is basically ready, and it is time to add what we have prepared. Add the chopped celery first, then add a teaspoon of salt and stir.

4. Cook the celery for about 5 minutes, then put half of the coriander in, and then pour in a little cooking oil or sesame oil. 5. Pour in the fresh shrimp, stir slightly, and add the chrysanthemum. Finally, put the remaining half of the coriander in it, add a little light soy sauce, about two to three teaspoons After all the above ingredients are put in, do not cover the lid, and cook for about three to five minutes.

Stir constantly. Prevents sticking to the bottom.

Take it to soak, put it down directly after the water boils, my family is cooked like this. It's delicious!

Ingredients: 1 cup of rice, 20 Jiwei shrimp.

Accessories: 10 grams of winter vegetables, 20 grams of sea rice, a small piece of ginger, an appropriate amount of pepper, an appropriate amount of salt, and a green onion.

Chaoshan casserole porridge] The steps of the practice.

1. Soak the rice for half an hour after washing; Soak the sea rice in warm water.

2. Fry the shrimp to remove the shrimp whiskers, shrimp gun, and then cut it in half, and the tail is not cut. The shrimp brain in the shrimp head is also missing, so that the cooked porridge will not be turbid.

3. Add enough water to the casserole at one time to boil before adding rice to the pot, and stir with a spoon when boiling.

4. Keep boiling and cook for about 10 minutes, at which point the rice grains already show signs of bursting.

5. Add winter vegetables and cook slightly to make the porridge have a bottom taste.

6. Add sea rice.

7. Add shredded ginger and shrimp, continue to cook for four or five minutes, and add salt and pepper to taste before cooking.

Chaoshan casserole porridge recipe and ingredients are as follows:

Ingredients: baby geoduck, chicken powder, ginger, pepper, salt, scallops, winter vegetables, raw rice, coriander, lean pork forelegs, oil, minced ginger.

Steps. 1. Various materials. Soak the scallops for an hour in advance.

At the same time, the raw rice is washed and soaked for about half an hour, soaked in the original soup of dried scallops, poured into the casserole, then added water to boil, then the rice is added and boiled over medium heat, stirring more to prevent sticking to the pot, the ratio of water and rice is about 4 catties of water with 1 catty of rice. Normal boiling water rice will not stick to the pan, but stir more stirring as well.

3. After the rice is boiled, add the scallops and continue to cook over medium-low heat until the rice grains are cooked. When cooking porridge, we will dispose of the baby geoduck, cut it in the middle, tear off the membrane of the nose, and remove the internal organs, kill it and wash it.

5. When cooking porridge, pay more attention not to let the porridge boil and flow. When the porridge is cooked, you can add baby geoduck and ginger slices, mix well and then season. Mix well, add salt and minced ginger, if there is no minced ginger, don't use it.

Add pepper, chicken powder, oil, winter vegetables, and then add pork slices and mix well.

Chaoshan casserole porridge

Chaoshan casserole porridge, also known as "Chaozhou casserole porridge", is a characteristic traditional spot in Chaoshan area, Guangdong Province. The main raw materials for production are Jiwei shrimp, fragrant rice, glutinous rice, coriander, chives, etc. The taste is unusually delicious, and there is a faint fragrance.

1. Select rice.

What kind of rice is used to cook porridge in a casserole? Generally, the best pearl rice is used to cook, so that it can be cooked clearly, soft and sticky and fragrant. And the date of the rice should be new, generally selected from the spring or early June new rice, the gelatinous is heavier, such "fat rice" is the best choice for cooking casserole porridge.

Choose the right rice, before cooking Chaoshan casserole porridge, soak the rice for half an hour to about an hour to soak out the aroma of rice, so that the porridge is easy to cook, which can save a lot of time. Or you can also drop a few drops of sesame oil into it and soak it together, so that the soaked rice porridge is more fragrant. To make a pot of fresh casserole porridge to taste, every process must not be sloppy.

2. Cook porridge. How do you cook porridge in a casserole? Soak the rice, put in the ginger slices, put in the crab, Jiwei shrimp, flower nails, etc., in addition to seafood, you can also add some minced meat, because minced meat can enhance the flavor of seafood. Add an appropriate amount of water and bring to a boil.

You can put more water, otherwise it will be boiled and pasted after a long time, and the rice and water are only blended, but the rice grains are not integrated into the water, and the effect is clear. The person in charge of the spoon should always be next to him while cooking and stirring, and accompany the pot of porridge to slowly "mature". Boiling porridge like this, the porridge is fragrant, and the rice grains are chewy.

3. Feeding. How do you cook porridge in a casserole? It takes about 20 minutes for the rice to be fully cooked. Sprinkle pepper to taste, cover and boil, low heat, about ten minutes, the porridge will become very viscous, add some sesame oil, coriander, etc., what condiments to add depends on personal preference. Oh, and don't forget to put salt

4) Remove from heat. Although the casserole porridge that has just been raised is away from the stove, the casserole has excellent heat retention, and the porridge in the pot is still tumbling, and the fragrance continues to float out with the slightest smoke. Scoop out a bowl, the porridge is viscous, the rice grains are distinct, the rice fragrance, shrimp and crab fragrance, and vegetable fragrance are intertwined, just looking at it is mouthwatering. On a cold night, when you take a bite, the viscosity of the rice, coupled with the freshness of the shrimp and crab, lingers on the tip of the tongue for a long time, which is really delicious.

Rice, fragrant rice, casserole porridge is the most famous about Chaoshan casserole porridge, Chaoshan casserole porridge is very labor-intensive, although it is a simple pot of porridge, but the whole process must be open flame, that is: do not cover the pot. Anyone should stay by the pot at all times and watch and stir constantly.

Ingredients: 3 servings.

200 grams of rice.

12 Jiwei shrimp.

50 grams of fragrant rice as an adjunct.

20 grams of dried shrimp.

55 grams of dried radish.

20 grams of ginger. 2500 ml of water.

Step 1: Prepare all the ingredients.

Step 2: Cut off the shrimp gun and shrimp whiskers, cut the ginger into shreds and soak them in water, cut the preserved vegetables into small cubes the size of peas, soak the rice in water for at least half an hour, and soak the sea rice in warm water for the same time.

Step 3: Put 2500ml of water in the casserole at one time and heat it. Medium heat throughout.

Step 4: Chaoshan casserole porridge recipes.

Wait until the water is boiling, pour in the soaked rice, and stir constantly with a spoon, from now on, people do not leave the pot, and the pot is not covered.

Step 5: Cook for about 10 minutes, and then the rice grains burst and swell.

Step 6At this time, add the preserved cabbage and sea rice, continue to stir constantly, and cook for 6 minutes.

Step 7: Chaoshan casserole porridge preparation**.

Add the ginger shreds and shrimp and cook for 5 minutes. Taste the taste before turning off the heat, I think you can add an appropriate amount of salt, I didn't add salt to this amount, the preserved vegetables and sea rice are salty, so the taste of the porridge is just right.

The rice in the casserole porridge on Chaoshan is generally soft and glutinous, and the porridge cooked in this way is particularly delicious.

If you want the casserole porridge to be delicious, you must pay attention to the heat, the more the porridge is boiled, the more flavorful, and you can make delicious Chaozhou casserole porridge by grasping the heat.

It is to let you soak for an hour in advance and then steam in the casserole, and at the same time cook the rice to be soft and glutinous, and then add a little meat and seasonings

When making casserole porridge, be sure to boil it slowly over a smoldering fire to make the taste more mellow.