Main Ingredients:

Fresh sea shrimp, unique ingredients, rice

Accessories:

Shredded ginger, celery, shredded mushrooms, fried minced garlic, deep-fried square fish, deep-fried scallion oil, fish sauce, and Tianjin winter vegetables

Practice:

Make the ingredients first, and then use the casserole pot over open fire to cook a pot of white congee, to be congee with gelatin When it's gelatinous, i.e. when it's already 70% mature, put in the sea prawns as well as the unique toppings and boil for another 5-6 minutes.

The main point:

The main thing is to be able to get all the ingredients. Among the toppings, fried garlic, fried scallion oil and fried square fish should be made by yourself before cooking the congee. Garlic, scallion, square fish (also called "big earth fish") should be diced and deep-fried, and the scallion oil should be preserved from the frying pan and the oil. The most difficult to find at home is the fish sauce, which is a specialty of the Hainan region, to use fresh fish to filter out the fish oil, cooking, to be made at home is difficult. The master suggests using regular table salt instead.

2, Hainan white congee

White congee with Guangzhou is very different, the whole process of boiling congee with high heat, boiled congee water thick, rice hard porridge, seemingly "cold rice congee", in fact, are freshly cooked up fresh to eat. Cooking method is simple, but must be accompanied by Teochew savory dishes, recipes to eat, in Teochew local, there are more snacks accompanied by.

Main ingredient:

Five pounds of water and one pound of rice.

Practice:

The water is rolled and then the rice is put down, and it is always boiled over high heat.

Side dish ingredients:

Daikon radish (made into preserved vegetables), large mustard greens (made into pickles).

Practice:

1, first wash the radish, mustard greens, with hot water slightly boiled (that is, commonly known as "flying water").

2. Mix radish, mustard greens and salt in the ratio of 100:7 and marinate for 2-3 days.

3. Dry in the sun in a ventilated place.

Points to note:

You can only make it on a dry, sunny day, preferably early winter. But you can also buy a big jar back in Hainan for backup. The difference between preserved vegetables and salted vegetables is that salted vegetables will be even water pickling, salty and light but flavorful; preserved vegetables to remove the water to pickle, eat dry and salty.

Review: This is a typical "sister child greater than the master of the mother-in-law" congee, do the vegetables spend more time than the time to cook the congee, but without the vegetables, the white congee will be eclipsed.

Hainan salty congee is subdivided into two kinds: Hainan bubble porridge and Chaozhou casserole porridge. Because the Hainan region is a coastal area of the place, so seafood is abundant, even when cooking congee with seafood as raw materials, in the addition of Hainanese cuisine unique ingredients, unique style, in all parts of the world are quite popular.

Bubble congee is a congee cooked with white rice to soak, such as oysters and minced pork congee, abalone and minced pork congee, Shihui bubble congee, etc., usually with more than two kinds of ingredients.

Lastly, I'd like to give a reminder that there are three details to keep in mind when making congee:

One, although it saves time, making Hainanese congee doesn't save labor at all. Whether it is white congee salt congee, the whole process of cooking over an open fire, so the person in charge of the kitchen must have been cooking with a spoon while stirring, accompanied by the pot of congee slowly "mature".

Second, the selection of rice is very important, generally to be selected from the spring or early June of the new rice, gelatinous heavier "fat boy rice" is the best choice.

Three, mentioned above, Hainan salty congee almost all under the seafood, but in fact, no matter what seafood, minced meat is also a necessary ingredient of salty congee. Because minced meat can give seafood flavor.