Chaozhou porridge in Guangdong has always been quite famous. Chaozhou people not only pays attention to eating porridge, but also likes to put more water when cooking. It is said that after a hot meal, pick up the rice grains and leave rice soup, which can be used as a drink after meals or for other purposes, continuing the good habit of saving money and stressing nutrition. According to Xu Huaqiang, executive chef of Baifu Restaurant, Chaozhou porridge usually takes about 20 minutes to cook, and it is divided into two categories: rice porridge and salty porridge. One of the biggest benefits for home is that cooking is simple and fast. Now, let's learn more about Chaozhou porridge while cooking. Chaozhou rice porridge is completely different from Guangzhou rice porridge. The whole process of cooking porridge on fire is like "cold rice porridge". In fact, they are all cooked and eaten now. The cooking method is simple, but it must be accompanied by Chaozhou pickles and recipes. There are more snacks in Chaozhou. Ingredients: five kilos of water and one kilo of rice. Practice: After the water is boiled, put the rice in and cook it all the time. Side dishes: radish (made into pickles) and mustard (made into pickles). Practice: 1, first wash radish and mustard and cook with hot water (commonly known as "flying water"). 2. Mix radish, mustard and salt according to the ratio of 100: 7 and marinate for 2-3 days. 3. Dry in a ventilated place. Key points: You can only do it on dry and sunny days, preferably in early winter. But you can also buy a big jar in Chaozhou. The difference between preserved vegetables and pickles is that pickles will be pickled with water, which is salty but tasty; Pickled vegetables should be preserved by removing water, which will make them dry and salty. Comments: This is a typical "younger sister is older than the master" porridge. Cooking side dishes takes longer than cooking porridge, but without side dishes, rice porridge is eclipsed. Chaozhou salty porridge is subdivided into Chaozhou paomo porridge and Chaozhou casserole porridge. Because Chaozhou is a coastal area, it is rich in seafood. Even if porridge is cooked, seafood is used as raw material. Due to the unique ingredients of Chaozhou cuisine, its style is unique and it is popular all over the country. Paomo is porridge boiled with white rice, such as dried oyster porridge, shredded abalone porridge and paomo porridge. , usually using more than two kinds of materials. 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. 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. When you see 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. Finally, the master reminded us to pay attention to three details when cooking porridge: First, although it saves time, it does not 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.