How to cook porridge?

Chaozhou casserole porridge was popular in Guangzhou for a while, and now there are many casserole porridge stores. As the name implies, porridge is cooked with casserole and raw rice. When the porridge is seven ripe, put the raw materials and add the ingredients to cook. Classic porridge includes raw fish porridge in casserole, shrimp porridge in casserole and crab porridge in casserole.

Here, the master introduces two representative salty porridge and the formula of unique ingredients.

Oyster minced meat porridge

Ingredients: fresh oysters, minced pork and rice.

Practice: Cook the rice first, then soak it in the soup to make porridge, and cook it with oysters and minced meat for about 20 minutes.

Point: Chop the meat first, then the oysters. When you see the oysters bulging, you have to stop fighting. Porridge can't be kept for long, and all restaurants are ready to cook. If it is left for a long time, the oysters will be overcooked, and the rice will absorb water and soften, diluting the umami flavor.

Casserole shrimp porridge

Ingredients: fresh shrimp, unique ingredients, rice.

Ingredients: shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.

Practice: first make the ingredients, and then cook a pot of rice porridge with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and unique ingredients and cook for another 5-6 minutes.

Key points: the main thing is to be able to match the ingredients. Stir-fried garlic, onion oil and fried square fish in the ingredients should be cooked by themselves before cooking porridge. Garlic, onion and square fish (also called "native fish") should be diced and fried, and onion oil should be left in the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty of Chaozhou. It is difficult to filter out fish oil and cook it with fresh fish, but it is difficult to cook it at home. The master suggested using ordinary salt instead.

Shifujiao road

After reading the cooking methods taught by the master, you may be a little confused: why not mark the weight? After the interview, the reporter found that Chaozhou porridge has another advantage: the weight collocation is more casual, and it is also good for the banquet guests in the lazy family. There is no need to count the number of visitors, how many people came and how much food they ate.

The master finally reminded us of three details of cooking porridge:

First, although it saves time, it doesn't save manpower at all. No matter in salty porridge, rice porridge must always be cooked with an open flame, so the chef must always cook and stir with a spoon, and accompany this pot of porridge to "mature" slowly.

Second, choosing rice is very important. Generally, you should choose new rice produced in spring or early June. "Fat rice" with heavy gum is the best choice.

As mentioned above, almost all seafood is from Chaoshan salty porridge, but in fact, no matter what seafood, minced meat is also an indispensable material for salty porridge. Because minced meat can add flavor to seafood.

Surrounded by fried peanuts, dried radish, Puning bean paste, chopped celery, coriander and sour cabbage, casserole porridge was brought up like the moon and put in a pot with a big belly, and it smelled a strange smell from a distance. There are many treasures in it. I rescued the cream crab, meat crab, lobster, abalone, frog, eel, fresh cuttlefish, fresh squid, eel, sand white, flower shrimp and sand shrimp one by one and put them in a bowl. Porridge is slightly thinner than Guangzhou's, and rice grains are also coarse grains, and rice is fragrant. It turned out to be Chaoshan porridge, which is different from Guangzhou's practice: boil the special soup before putting rice, or put some cooked seafood such as crabs, and then put other seafood such as shrimp after boiling, so that the rice grains will not rot and can be eaten after three or five minutes, which is not afraid of scalding and tastes very fresh and sweet.