How to make casserole porridge to make it delicious? How to cook porridge in a casserole to make it

Pay attention to three details when cooking porridge: First, although it saves time, cooking Chaoshan porridge does not save manpower at all.

Whether it is white porridge or salty porridge, it must be cooked over an open flame throughout the whole process, so the person in charge of the kitchen must always use a spoon to cook and stir at the same time, and accompany the pot of porridge to slowly "mature". Second, the selection of rice is very important, generally to choose from the spring or early June of the new rice, the gelatinous "fat rice" is the best choice. 3. As mentioned above, almost all of the salted porridge in Chaozhou is seafood, but in fact, no matter what seafood is served, minced meat is also a necessary ingredient for salty porridge.

Because minced meat can enhance the flavor of seafood.

Ingredients preparation Ingredients: 400 grams of Jiwei shrimp, fragrant rice, glutinous rice, coriander, chives, winter vegetables;

Seasoning: peanut oil, salt, shredded ginger, garlic cloves, soybean paste.

Step 1: Wash the rice and put it in the pot. After the rice is ready, remove the water, put two spoonfuls of peanut oil, and mix well with the rice (raw rice.

It is easier to cook after mixing with oil and 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.

Precautions 1, don't pick too big shrimp in Jiwei, too big shrimp meat is not tender or sweet (old is naturally not tender, haha).

2. It is best to use Northeast rice and add a little glutinous rice (note that the rice should be mixed with oil before putting it in the pot).

3. Remember: stir while cooking.

4. If time permits, the rice used to cook porridge can be soaked in water for 5 to 6 hours.

Shrimp casserole porridge.

Ingredients: 30 grams of rice, 100 grams of broccoli, 80 grams of shrimp.

Seasoning: salt, cooking wine.

Method. 1. Wash the shrimp, add salt and cooking wine and marinate for 15 minutes.

2. Blanch the broccoli and shrimp separately and set aside.

3. Wash the rice, soak it for 30 minutes, and put it in a casserole.

4. Cover, bring to a boil over high heat, turn to low heat and cook until thick.

5. Add broccoli and shrimp, bring to a boil again, or season and remove from the pot.

Casserole porridge is not made in a casserole! The method is as follows: soak the rice for half an hour after washing, boil over high heat, slowly boil over low heat, boil the porridge thicker, and set aside.

If you make lean pork and preserved egg porridge, cut the meat into slices, put some powder, peel and wash the preserved eggs and cut them into small cubes, put the finished porridge into a casserole, boil, put in an appropriate amount of meat slices, preserved eggs, and salt, and after the meat slices are cooked, put in minced green onions, and you can eat. Pork liver porridge and shrimp porridge are made in a similar way.

If you want to cook porridge in a wok, you must first consider whether the capacity is enough, because you need to put enough water to make porridge after the rice, if the water is not enough, how unpalatable is half porridge and half rice.

Secondly, when cooking, you should cover the pot, you can use fast heat, but when the water is boiled, you must open the lid of the pot, otherwise the porridge will open the lid and overflow, and at this time, you should use a slow fire, and the more you continue to cook for about 10 minutes.

Cooking porridge in a wok is easy to paste the pot, you need to look at the pot every minute, and pay more attention to the heat.

In fact, porridge cooked in a casserole is the most delicious:

1.One measuring cup of rice (2 servings), wash, add water and soak for 30 minutes (good Northeast rice, in fact, does not soak and does not affect).

2.Remove the head of the shrimp (don't throw the head, it's still useful), open the edge, and remove the intestines. Wash the dismantled shrimp, add salt and cooking wine, and marinate for 10 minutes.

3.Soak the rice, add water and put it in a casserole. (m:water = 1:8) cook over high heat, stirring with a wooden spatula to prevent sticking to the bottom. Bring to a boil, reduce the heat to medium-low and bring to a boil slowly.

4.The shrimp heads are blotted with kitchen paper to absorb the surface moisture. Put oil in a pan, fry the shrimp heads, and drain the shrimp oil.

5.Boil the rice until it blooms, add the shrimp oil, and decide how much to put in according to your preference, 4-5 spoons. Add the ginger shreds.

6.Feeling that the rice is almost cooked, add the marinated shrimp and add salt, pepper and other seasonings. Cook for 5 minutes, turn off the heat and add chopped shallots and celery. Out of the oven

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.

Methodological 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.

Methodological 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.

Methodological 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.