How to make porridge in a casserole?

For Cantonese porridge, I am more familiar with it limited to preserved egg and lean pork porridge, raw rolled fish fillet porridge and so on. But Tian Tian said that the practice of Chaoshan sand pot porridge is completely different from Guangdong porridge. Casserole porridge is used to cook porridge in a casserole, and fresh seafood is put into it when the porridge is boiled just right, this cooking method can make the seafood umami melt into the porridge water, while retaining the tenderness of the seafood, and the taste is incomparably delicious.

Teochew people love to drink porridge since ancient times, and have also created a completely different cooking method from other porridges: it is a kind of porridge that uses more rice, cooks thicker and sticky, and the Teochew language is "mince". The cooking method is very particular, and the water and rice should be put into the pot according to the proportion, and cooked in a casserole or raw pot.

When the rice is cooked, the pot is picked up, and after dozens of minutes, it becomes a sticky and fragrant Teochew porridge with water and rice. In addition, I also learned that the rice used to cook casserole porridge is also very particular. Ordinary rice is more viscous, and the porridge cooked has a good taste, but the fragrance is insufficient, and the Thai fragrant rice porridge is full of flavor, but the viscosity is not ideal, so when cooking porridge, it is necessary to mix fragrant rice and ordinary rice.

As for the specific ratio, that's the store's exclusive cheats. When cooking, you should also pay attention to removing part of the rice residue to ensure that the rice juice is ten points and seven points of rice, so that it is delicious when cooked. Tian Tian said that the best thing to eat is shrimp porridge.

The shrimp porridge here is made of fresh live shrimp, first remove the head of the shrimp, and then cut the shrimp in two from the tail, so that the umami of the seasoning can be better dissolved into the shrimp meat, and the taste of the whole pot porridge is more mellow. Surrounded by fried peanuts, dried radish, Puning bean paste, crushed celery, coriander, and sour cabbage, the casserole porridge was served like the moon by the stars, and it was served in a pot-bellied casserole, and the smell was fragrant from afar. There are a lot of treasures in it, I rescued the crabs, meat crabs, lobsters, abalone, field chickens, yellow eels, fresh cuttlefish, fresh squid, white eels, sand white, flower shrimp, sand shrimp, etc., one by one, and put them in the bowl.

The porridge is slightly thinner than the porridge in Guangdong, the rice grains are also a grain, the rice is fragrant and straight, the porridge of Chaoshan is different from the practice of Guangdong: the rice is put after the special soup is boiled, you can also put some boilable seafood such as crabs, and put other seafood such as shrimp after rolling away again, so that the rice grains will not rot, and then cover the lid for three or five minutes after not afraid of hot can be eaten, the taste is very fresh and sweet.

Hello, I can make shrimp and crab casserole porridge without flavor, monosodium glutamate, chicken essence and fishy taste, but it can highlight the umami sweetness of shrimp and crab, the milky flavor of porridge, the entrance is natural, and the aftertaste is long-lasting! Interested in chatting?

150 grams of rice.

1 dried squid.

6 mushrooms. Lean meat 150 grams.

Onions to taste. 1 sprig of parsley.

A spoonful of wine. Take a spoonful raw.

Starch to taste. Appropriate salt.

Appropriate amount of chicken bouillon. Oil to taste.

Appropriate amount of water. Method steps.

One. The squid is cooked and soaked for later use.

How to make porridge in a casserole?

Wash rice and add water. How to make porridge in a casserole?

Three. Bring to a boil on high heat, skim off the foam, and reduce the heat.

How to make porridge in a casserole?

Four. Shred the pork and set aside.

How to make porridge in a casserole?

Five. Add soy sauce, chicken essence, cooking wine, salt, starch and oil to the pork and mix well.

How to make porridge in a casserole?

Six. Remove the stems of the mushrooms and slice them.

How to make porridge in a casserole?

Cut the soaked squid into strips.

How to make porridge in a casserole?

Shred the green onion and set aside.

How to make porridge in a casserole?

Cut the parsley into small pieces and set aside.

How to make porridge in a casserole?

Cook the rice and put it in the squid.

How to make porridge in a casserole?

Continue to simmer for ten minutes.

How to make porridge in a casserole?

Add shredded meat and beat.

How to make porridge in a casserole?

Add the mushrooms and spread.

How to make porridge in a casserole?

Continue to simmer for ten minutes.

How to make porridge in a casserole?

Add the chicken essence and salt and mix well.

How to make porridge in a casserole?

Sprinkle with parsley.

Casserole porridge, open flame. Porridge to seven or eight medium cooked, into a variety of materials, shrimp and crab, sea fish, chicken and duck can be into the porridge, seasoning fine, a casserole porridge, no need for side dishes, rich taste. Below I will share with you the method of casserole porridge, I hope you like it.

Preparation of ingredients. 100 grams of pork ribs, 30 grams of dried shrimp, 100 grams of indica rice, 25 grams of chestnuts, 5 red dates, a little minced ginger, wolfberry, a little cabbage, refined salt, monosodium glutamate, sesame oil, and cooking wine.

Method steps. 1.Cut the pork ribs into pieces and boil them, put them in a pressure cooker for 5 minutes, cool them and remove the bones for later use; Dry clean the shrimp, soak and set aside; Chestnuts, wolfberries, and red dates are washed; Indica rice washed clean; Wash the choy sum and cut into diamond-shaped pieces.

2.Put the pot on the fire, put a little oil, add the minced ginger to stir until fragrant, pour in an appropriate amount of water, pour in indica rice, chestnuts, dried shrimp, wolfberry, red dates, boil and then change to simmer and slowly boil until cooked.

3.Add pork ribs, choy sum, add refined salt, monosodium glutamate, cooking wine, adjust the taste, put it into a clay pot, put it on the table and boil it on the cassette stove to eat.

Preparation of ingredients. 100 grams of bullfrog meat, 10 grams of coriander, 130 grams of rice, 3 grams of ginger slices, a little salt, 3 grams of chicken broth powder, a little pepper, 2 ml of sesame oil, 4 ml of cooking wine.

Method steps. 1.Wash and finely chop the coriander; Wash and chop the bullfrog meat, add salt, chicken powder and cooking wine, mix well, and marinate for about 10 minutes.

2.Pour water into the casserole and bring to a boil, pour in the washed rice and mix well, bring to a boil over high heat, change to low heat and cook for about 30 minutes until the rice is cooked and soft, pour in the bullfrog and mix well, sprinkle with ginger slices, stir a few times, and cook over low heat for about 5 minutes until the frog meat is cooked through.

3.Add a pinch of salt, chicken broth mix, sprinkle with pepper, pour in a little sesame oil and mix well, add chopped coriander and mix well, and continue to cook for a while until it is broken.

Preparation of ingredients. 70 grams of shiitake mushrooms, 120 grams of chicken, a little wolfberry, 80 grams of rice, 5 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate, and an appropriate amount of coriander.

Method steps. 1.Wash the mushrooms and slice them; Wash the chicken and cut it into strips, add cooking wine to taste; Goji berries are cleaned; Wash the rice and set aside.

2.Add the rice to the casserole, pour in an appropriate amount of water and bring to a boil, add the marinated shredded chicken, shiitake mushrooms and wolfberries, turn to medium heat and boil.

3.Turn down the heat and cook the porridge, add salt and monosodium glutamate to taste, and sprinkle with coriander.