How is Chaoshan clay pot porridge prepared, and what are the ingredients of authentic Chaoshan casse

The landlord likes Chaozhou porridge! I'll boil and want to drink I'll please you.

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.

Chaoshan salty porridge is further subdivided into two types: Chaoshan soaked porridge and Chaoshan casserole porridge. Because the Chaoshan area is a coastal area, there is a lot of seafood, and even when cooking porridge, seafood is used as raw materials, and the unique ingredients of Chaozhou cuisine are added, and the style is unique, and it is quite popular in various places.

Soaked porridge is porridge made with white rice, such as oyster porridge, abalone porridge, and even soaked porridge, usually with more than two kinds of ingredients. Chaozhou casserole porridge was popular in Guangzhou for a while, and there are still many casserole porridge specialty shops. Porridge is as its name suggests, use a casserole, raw rice to cook porridge over an open flame, and when the porridge is seven ripe, put the raw materials and cook it with ingredients.

The classic porridge products include casserole raw fish porridge, casserole shrimp porridge, casserole crab porridge and so on.

Precautions. Pay attention to three details when cooking porridge:

1. 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".

2. It is very important to choose rice, generally choose new rice produced in spring or early June, and "fat rice" with heavy gum is the best choice.

3. Almost all Chaozhou salty porridge is seafood, but in fact, no matter what kind of seafood, minced meat is also a necessary ingredient for salty porridge. Because minced meat can enhance the flavor of seafood.

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.

Prepare the materials:

250g of fresh shrimp, 150g of winter vegetables, ginger slices, 100g of small celery Method: 1. Soak the rice for one hour, the head and body of the fresh shrimp are processed separately, the head is minus the thorns and long whiskers, the shrimp body is open with a knife, the winter vegetables are chopped, and the small celery is chopped and set aside.

2. Heat the oil, stir-fry the shrimp head until fragrant, and slowly burst over low heat.

3. Fry until browned, with shrimp oil, and smell very fragrant, about 5-10 minutes.

4. At this time, put hot water, pour in the soaked rice and chopped winter vegetables, yes, the chopped winter vegetables should be boiled together here.

5. After opening, cover the lid and boil the porridge over low heat.

6. To open more to see the extent of the rice grains about to bloom, put a little salt into the shrimp balls and grasp them well, then add the shrimp balls to the porridge, cover them and continue to boil.

7. Simmer for about five minutes, at this time you can pour in chopped celery and add a little salt.

8. Shrimp porridge is fine.

Ask me! I'm from Chaoshan, let me tell you, you prepare a big casserole at home (because I'm afraid that you will make it too delicious and not enough to eat) and buy 1 pound of shrimp (wash it and cut a small hole in the back of the shrimp, so that it will quickly enter the flavor) and chopped green onions and garlic, and then cook porridge first (after washing the rice, put water and cook it in the pot together, take a spoon to remove the bottom when cooking, or will it stick to the pot, and then watch the porridge roll (to open the lid of the pot once, the third time) put down the shrimp and go down to cook together, Put ginger (if you are afraid of fishiness, you can put more), and after putting salt, you should prepare to fish the bottom of the pot. Look at the porridge and shrimp!

Remember to turn off the heat and put down the chopped green onions! (It smells so good).

Ingredients: one pound of sand shrimp, 100g of rice, appropriate amount of salt, and one coriander method 1Peel the skin of the sand shrimp and remove the head and leave the meat for later use. Wash the parsley and cut into short inches.

2.Put water in the casserole and boil, put in the washed rice and boil over high heat until the rice is cooked over medium heat, put the shrimp to boil, change to low heat, and be sure to open the lid when the fire is boiling.

3.When the rice is thick, add salt to taste, turn off the heat and add coriander.

I want to cook this kind of porridge. Find me. I can also give you materials

Taste the practice of Chaoshan seafood porridge.

1.Wash the scallops with water and soak them in warm water for 2 hours. Do not discard the soaked water.

Chaoshan pickles, soak in lightly salted water for half an hour and cut into small pieces. Wash the rice and soak it in water for half an hour. Defrost the Arctic fish naturally, rinse with clean water and set aside.

Wash the celery and cut into small balls 5 mm long.

2.Pour the scallop-soaked water into the pot and add water. Bring the water to a boil and cook for another 3 minutes.

Remove the scallops (do not discard the water in which the scallops are cooked) and crush them through a net (it will be more flavorful when cooking porridge). Pour the soaked rice into the water in which the scallops are boiled and cook over medium-low heat for 10 minutes. Then pour in the dried scallops and Teochew pickles and continue to cook for 10 minutes.

Finally, add the chopped celery and Northern Lights.

Cooking know-how. 1.This porridge was made by Tian Jie, a guest of the 7 whole food beauties in Beijing last night.

After tasting it, I thought it was delicious. With her permission, I made a copy at home and sent it out today to share with you. In future shows, if there is anything delicious, I will make detailed recipes at home with the consent of the vegetable host and share resources with everyone.

2.I bought scallops in a dry container at Carrefour. They are too expensive. I only bought more than 30 scallops for more than 10 yuan. But there is no way, this is the irreplaceable essence of this porridge. Fresh porridge can save money, but the taste should also be compromised.

3.Chaoshan kimchi is a type of Chaoshan kimchi. Hey, don't think I'm talking nonsense.

If I didn't, someone would definitely ask me what Chaoshan pickles were. This bag of kimchi was given by Tian Jie. It is said that she was approved at the Eastern Suburbs Wholesale Market.

A bag of 90 cents.

4.To use pickles in vegetables, first of all, remove the saltiness of the pickles and soak them in lightly salted water. Compared to soaking them in water, the salts in them are easier to settle, which can greatly reduce the soaking time.

5.Wild Arctic shrimp are deep-sea shrimp that live in pure and pollution-free areas. After the salvage was brought up, it was processed within half an hour and frozen in the ship.

It can be eaten directly after thawing, and the taste is slightly sweet. So when kneading, put it in the porridge at the bottom of the pot, don't heat it for too long, otherwise the shrimp will become hard and affect the taste.

6.Yesterday, Tian Jie used a knife to make new prawns, but, however, I think the cost is too high. Buying that scallop already makes my hands tremble. The Northern Lights are still relatively cheap.

Try this delicious and nutritious seafood porridge in a casserole.