How to cook Chaoshan casserole porridge and what rice is used for Chaoshan casserole porridge

Chaoshan casserole porridge is also called"Teochew casserole porridge"It is a characteristic traditional famous spot in Chaoshan area of Guangdong Province. Chaoshan casserole porridge is a salty porridge cooked in a casserole, porridge is the main ingredient, and the ingredients generally include river seafood, poultry, snakes, frogs, turtles, etc.

Teochew casserole porridge is a famous dish with good color and flavor, and belongs to Cantonese cuisine. Because the Chaozhou area is a coastal area, it is rich in seafood, and even when cooking porridge, seafood is used as raw materials, and then the peculiar ingredients of Chaozhou cuisine are added, the style is unique, and it is quite popular in various places. Chaozhou casserole porridge first appeared in Shenzhen, and is now popular throughout the Pearl River Delta region.

Hainan New Oriental Cooking School has set up a Chaoshan casserole porridge entrepreneurship class to guide students in the preparation of Chaoshan porridge and guide them to open a store and start a business.

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.