How to make casserole porridge, how to make casserole porridge

Casserole porridge is a more common type of porridge in our lives, it has many different types, and we can choose the method of casserole porridge according to our own taste. Casserole porridge is more common fish fillet seafood casserole porridge and eel casserole porridge, crab casserole porridge, etc., their main practice is to use casserole to make, add rice in the casserole after cooking, you can add ingredients, I hope you can try it.

Fish fillet seafood casserole porridge.

Ingredients: 2 white rice, 3 cups water, 4+2 cups sunflower oil, 1t golden hook shrimp, 58 carrots, 5 slices of cabbage, appropriate amount of cabbage, 1 pack of seafood soup, several broccoli, milkfish fillet, appropriate amount.

Method. 1The night before, the milkfish fillet was coated in cassava flour on both sides, fried in the pan until the surface was golden brown, scooped up, sprinkled with pepper as a dish for dinner, and put the uneaten food in the refrigerator for later use.

2Wash the white rice and put it in a casserole, add 4 cups of water and cook it into porridge (about 10-15 minutes), turn off the heat and set aside.

3Shred the cabbage, shred the carrot, mince the broccoli (blanched), wash the golden hook shrimp and set aside.

4. Stir up the oil pan, add the shredded carrots, stir-fry the golden hook shrimp, add the shredded cabbage, 2 cups of water and seafood soup dumplings and boil and pour into the recipe 2 turn to low heat and put in the milkfish fillet and mix well.

5. After the pot is removed, sprinkle with minced broccoli and it is done!

Seafood and crab casserole porridge.

Ingredients: 2 cups of white rice, 2 flower crabs, 300g of fresh shrimp, 150g of cuttlefish, 6 dried scallops, chopped green onions, appropriate amount of celery, 2 cloves of minced garlic, 2 slices of shredded ginger, 500ml of clear chicken soup, 1500ml of water, 1 teaspoon of salt, a little white pepper.

Method. 1. Prepare materials.

2Wash the rice. Wash the shrimp, remove the shell, remove the intestinal puree, and keep the shrimp head and shell.

3. Wash the crab, lift the lid, remove the gills and abdomen. Soak the scallops until soft, then tear them into shreds. Slice the cuttlefish and set aside.

4Heat 1 teaspoon oil pan, add minced garlic and stir-fry until fragrant, add shrimp head and shell and stir-fry for about 2 minutes.

5Then pour in ingredient 2 and add a little salt and cook over low heat for 8 minutes, and separate the shrimp shells with a strainer.

6Add the white rice and dried scallops to the soup.

7. Cover the pot with a lid and bring to a boil, then reduce the heat to low and simmer for about 45 minutes until thick. If the soup base is too dry, you can add a bowl of water.

8Then add the crab, shrimp and cuttlefish to the porridge and simmer for about 8 minutes.

9Add shredded ginger, chopped green onion, chopped celery and seasoning.

Shrimp casserole porridge.

Ingredients: 1/2 cup of white rice, 3 cups of water, 2 shrimp roes, appropriate amount of carrots, appropriate amount of any leafy vegetables, 2 slices of ginger, appropriate amount of salt, appropriate amount of pepper.

Method. 1. Wash the white rice and put it in a casserole, add water, shredded carrots, ginger slices and shrimp heads, cover the pot and boil over medium-low heat, then turn to low heat and simmer for 10 minutes (about 5 minutes later, open the lid and mix the rice grains at the bottom to avoid sticking to the pan).

2. Open the lid and add shrimp, vegetables and salt, mix well, cover the pot and cook for another 2 minutes.

3After turning off the heat, pick off the shrimp head, add pepper and mix well, and the shrimp casserole porridge is completed.

Porridge, as a food with obvious Chinese characteristics, is the most common staple food in our daily life. Although porridge has been criticized as a staple food for its nutrition, although Professor Zhang Wenhong said during the epidemic that drinking milk instead of porridge can absorb more nutrients and make the body healthier. But the main target of white rice porridge, white rice porridge does not have any nutrition, but with the acceleration of the pace of modern life, the increase in the variety of porridge, the taste is more and more abundant, the variety and grade of porridge is not what it used to be, so more and more consumers are going out to drink porridge, porridge is becoming a healthy delicacy in restaurants from family food.

For example, casserole porridge, it is a traditional Chinese name, in Guangdong, Fujian region of the casserole porridge is the most well-known, the taste is lighter, with a casserole, raw rice open flame porridge, when the porridge is seven mature, put the raw materials and then add ingredients to cook, the classic porridge products have casserole raw fish porridge, champion and the first porridge, casserole shrimp porridge, casserole paste crab porridge and so on. Their nutritional content is not inferior to that of imported products such as milk and bread.

Casserole porridge, especially the authentic Chaoshan casserole porridge, seems simple, but the details are quite exquisite, the casserole should be selected, the porridge should be cooked to order, and the process of cooking should be constantly stirred to avoid the rice sticking to the bottom of the pot. When making porridge, the raw rice is constantly stirred in the addition of lamb crab, and the characteristics of the porridge are not added monosodium glutamate, more than 20 kinds of natural seasonings, pearl rice, and non-monosodium glutamate soup stock to make a porridge base. The most difficult thing to master in making Chaoshan casserole porridge is the heat and the consistent perfect taste, so the most rare thing about a delicious casserole porridge is the craftsmanship of the porridge maker.

A casserole full of porridge, scallops with yellow paste, a round section like a ray pillar in the middle, with meat and bone broth, peanuts and shredded ginger, and finally sprinkled with minced coriander, floating with oil beads, it is really fresh and cheap. The difference between casserole porridge and beryllium copper porridge is here, the raw rice used in casserole porridge is cooked, that is, raw rice and broth are added, and the fragrance is naturally superior after cooking, and the taste is close to soaking rice, which can be used as a staple food.

If you want the porridge to be more fragrant, you can put an appropriate amount of water in the casserole first, wait for the water to boil, then put in the washed rice, wait for the water to boil, and then simmer. The porridge soup boiled out in this way is whiter, and the porridge is more fragrant.

Wash the rice, put it in a casserole, add an appropriate amount of water and reheat, wait for the water to boil and then simmer slowly.

A delicious way to make porridge in a casserole

Ingredients: Rice, flower crab, abalone, squid, prawns, white shellfish, winter vegetables, ginger, coriander, green onions.

Cooking process] 1. Soak the rice in water overnight.

2. After the seafood is processed, add some shredded ginger, salt and edible oil, stir evenly and set aside;

casseroleAdd soaked rice and water, the ratio of rice to water is 1:7.

4. After boiling over low heat, add a small lump of lard (this is the secret of the smooth bottom of the porridge), cover the lid, simmer for 30 minutes on low heat, and stir it with a spoon halfway to prevent the bottom from sticking;

After a few minutes, when the rice grains bloom, remove half of the rice grains (this is mainly done to cook the rice milk out and make the porridge thicker).

6. At this time, you can put the shells and winter vegetables into the bottom of the porridge first, so that the bottom of the porridge has a basic umami, I think winter vegetables are the indispensable secret of delicious casserole porridge, cook for 3 minutes;

7. Finally, add the prepared seafood, and after cooking, add salt and pepper according to your taste. The seafood porridge cooked in this way is dense and sweet, and the taste is continuous.

Abalone Nutritional Value:

1.Abalone is rich in protein, as well as more nutrients such as calcium, iron, iodine and vitamin A.

2.Abalone is extremely nutritious and rich in globulin.

3.Abalone meat can extract a bioactive substance called baolin, which has the effect of protecting the body's immune system.

Squid Nutritional Value:

1. Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively lead to anemia;

2. In addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore eyesight, and improve liver function;

3. The polypeptides and selenium contained in squid have antiviral and anti-radiation effects.

Wakame porridge: Tear the soaked kelp into slices, fry it in sesame oil for a while, add water to cook it, and then put the rice to boil it into porridge.

Anchovy porridge: Anchovy is a specialty of Jeju Province. There is very little rice in Jeju Province, so porridge made with rice and anchovy is a valuable food. Cut the raw anchovy into thin slices, fry it in sesame oil for a while, add the soaked rice and stir-fry again, and finally add water to boil it into porridge.

Kelp contains about 100 mg of iodine and is rich in thyroxine, which helps to produce thyroid hormones. Therefore, for pregnancy.

Ingredients: 200g of soaked wakame, 1 tablespoon of sesame oil, 15 cups of water, 3 teaspoons of japonica rice, 2 salts.

Method: (1) Soak the rice for about 2 hours after washing, and remove the water in the basket.

2) Chop the wakame and stir-fry it in sesame oil, and add water to make the soup.

3) Put rice in the hot soup and boil the porridge.

4) Season with salt.

Ingredients: 3 raw anchovies (300g), rice cups, 1 tablespoon sesame oil, 15 cups water, salt.

Method: (1) Soak the rice for about 2 hours after washing, and remove the water in the basket.

2) Wash the raw anchovy with a brush and cut it into thin slices.

3) Put sesame oil in a thick pot and fry the soaked rice, stir-fry until transparent, add water and boil over medium heat.

4) Boil all the rice grains and season them with salt after flowering.