Seafood porridge practice

Seafood porridge is actually a very famous banquet porridge in Taiwan Province Province. It is not only rich in ingredients, super-high in nutritional value, particularly attractive and mellow in color and fragrance, but also particularly delicious in taste. No wonder it won so many people's popularity. However, talking about the practice of seafood porridge is really dazzling. Almost every city has many different versions, and even everyone has different practices. Let's input it.

Authentic seafood porridge-the practice of nutrition upgrading-features: attractive color, rich nutrition, delicious taste, simple method, and quick success at a glance.

Ingredients: rice 100g, 8 fresh shrimps, squid 1 each.

Ingredients: 30g peas, 30g sweet corn kernels, ginger 1 slice.

Seasoning: water, white pepper, salt.

-Start making-

①: First, put the rice into a small bowl, add enough water to soak for 30 minutes, peel and slice the ginger, and wash the peas and sweet corn kernels for later use.

②: Cut off the head of the fresh shrimp, remove the shell and shrimp line, wash and drain, plate, gut the squid, peel off the black film, wash and drain, cut into rings, plate, add 3 slices of ginger to the fresh shrimp and squid respectively, stir with 1 teaspoon of white pepper, and marinate for 10 minute.

③: Take out the pot, wash the soaked rice, put it into the pot, add 800g water to boil, cover the pot, and simmer 15min. When the porridge is semi-sticky, add pickled shrimps, squid, peas and sweet corn kernels, without pickled ginger slices. Add the remaining ginger slices, stir well, cover the pot and boil again.

④ After cooking, add proper amount of salt and mix well. Authentic seafood porridge is on the table

Such an authentic seafood porridge with rich fragrance, attractive color, delicious taste and rich nutrition is ready. Does it look appetizing?

The "solution" of content summary

1. Why should rice be soaked for 30 minutes first?

This principle is similar to the principle of making soybean milk. To make soybean milk, soak soybeans first, and the same is true for cooking porridge. The hardness of rice is higher than that of soybean. If it is stewed directly, it will take a long time to cook until it is soft and thorough. Therefore, it is best to soak rice for 30 minutes before cooking porridge, so it will be easier to cook after eating enough water.

2. Why should fresh shrimp and squid be pickled with ginger slices and white pepper first? Why not add cooking wine?

Because porridge is the main food here, supplemented by seafood, the smell of marinade such as seafood in porridge must not be too strong, so as not to usurp the host's role. Therefore, the deodorization and pickling of fresh shrimp and squid here will be more special. If the flavoring wine is directly selected to remove the fishy smell and enhance the fragrance, the cooking wine will not remove the fishy smell if it is added less, and the flavor will be heavy if it is added more, which will affect the fragrance of the porridge itself. So here we will use the combination of pepper and ginger.

3. Why do you want to cook porridge until it is semi-viscous, and then seafood and side dishes?

As mentioned earlier, because the hardness of rice itself is relatively high and the cooking time is relatively long, the heat resistance of seafood itself is not better than that of rice when cooking porridge with seafood. Therefore, when cooking seafood porridge, the rice should be cooked separately until the rice is slightly rotten and the porridge is semi-viscous, and then the seafood is added, so that the flavor and umami are mixed more evenly and thoroughly.

4. Why are side dishes cooked with seafood?

Because the side dishes selected here are peas and sweet corn kernels, which are also easy to cook, and the heat resistance is similar to that of seafood, and in order to ensure that the fragrance and taste of all ingredients can be evenly integrated into porridge, it is best to cook the side dishes here with seafood.

5. Why do you want to add salt at last?

The principle of this step is the same as most stews, just like you want to add salt at the end of the stew. Why? That's because salt itself is very permeable. Adding salt too early will lead to the dehydration and contraction of seafood and side dishes in advance, which will lead to the inability to stew seafood and side dishes well. Therefore, the seafood porridge stewed in the back will have a light fragrance, and the fishy smell will stay in the meat, which is a great failure. So be sure to add salt in the end.

Main points of seafood porridge production:

(1) When cooking seafood porridge, it is best to use rice cooked at home. The porridge cooked with this rice is thick and mellow.

(2) When curing fresh shrimp and squid, don't add salt, otherwise, the meat quality of fresh shrimp and squid will precipitate out in advance, resulting in tight meat quality, which will seriously affect the umami taste and nutrient precipitation in subsequent stews.

(3) When cooking seafood porridge, shrimp and squid meat can release more flavor enhancing substances, so it is not necessary to add flavor enhancing seasonings such as monosodium glutamate and chicken essence when cooking this seafood porridge, but a little less can be added to avoid affecting the original flavor of seafood.