If you are a housewife, you should know how to make casserole porridge. Different places have different taste needs, so the method of making casserole porridge is different. So, here are three most popular methods, hoping to help you.

First, the practice of casserole porridge

(1) Wash rice and put it in the pot: after washing rice, remove the water, put two spoonfuls of peanut oil and mix well with the rice (uncooked rice is easier to cook after being mixed with oil and not easy to stick to the pot). After the rice is cooked, add a little shredded ginger, garlic cloves and winter vegetables.

(2) Wash the shrimp: if it is too big and tasteless, cut it off from the back of the shrimp and remove the beard of the shrimp, instead of removing the head of the shrimp, whole the shrimp (you can put a little salt when washing the shrimp).

(3) Put the shrimp: when the rice is ripe and blooms, put the shrimp and cook it together. (pay attention to the heat, it is best to stew slowly. It's in an exquisite casserole. )

(4) Out of the pot: The shrimp can be out of the pot after being boiled for about 20 minutes. Add a little coriander and chives before cooking. The whole process takes about 50 minutes.

(5) Summary: There are generally two ways to cook porridge: boiling and stewing. Cook, that is, cook with high fire until it boils, and then cook with low fire until the porridge soup is thick. Braised in brown sauce refers to boiling heat, that is, pouring it into a wooden bucket with a lid, which is rich in flavor. We use cooking in most of our lives.

Second, the practice of casserole porridge

1. Cut off the shrimp gun, shrimp whiskers and shrimp feet, cut the shrimp in half, and wash the sandbags and shrimp sausages.

2. Wash and dice dried radish, dice celery stalks and shred ginger.

3. Pour the leftover rice into the casserole, add 4 times the water of the rice, boil it over medium heat, and cook it over low heat until the rice grains bloom and the porridge begins to thicken.

4. Pour in the radish, stir and continue to cook for 2 minutes.

5. Add shredded ginger and stir for half a minute.

6. Pour in the fresh shrimp and stir until the shrimp changes color.

7. Sprinkle celery.

8. 1 tbsp sesame oil, turn off the heat, and use the waste heat of the casserole to stir evenly.

9. It took almost 20 minutes to cook this pot of porridge with leftovers, mainly by cooking the porridge thick first, and a bowl of leftovers can also make a pot of delicious porridge.

Third, Chaoshan seafood casserole porridge practice

1, the consistency of raw rice porridge should not be too thick. Generally, the ratio of rice to water in our porridge is 1: 10, which means that a small bowl of rice is basically the same as ten bowls of water. This amount is just right for five people in our family; The practice of snacks

2. After the rice is drained, put two spoonfuls of peanut oil and mix well with the rice (raw rice is easier to cook after being mixed with oil, and it is not easy to stick to the pot);

3. Soak Yaozhu in a little water for a while, then put it in the pot with uncooked rice and shredded ginger, and add water to boil.

4. After boiling, adjust the medium heat, constantly stir the rice with a spoon, and don't let it stick to the bottom of the pot;

Chaoshan seafood casserole porridge practice daquan 2

5. Cut off the shrimps, open the back and pump off the mud intestines, and put a little salt when washing the shrimps; Chop the hind leg meat into minced meat for later use, wash the sea cucumber to remove the inner fascia, and slice the mushrooms for later use;

6, 7, open the lid, porridge for 25 minutes on medium heat. When the porridge is gelatinous and sticky, all ingredients except sea cucumber can be added and stirred.

Boil for 5 minutes, then add sea cucumber and cook;

8. Cook until the rice grains bloom and thicken. After the seafood is cooked, add salt and chicken essence to taste, sprinkle with coriander and turn off the heat. The porridge is very hot, let it cool for a while, don't worry.