Dashan shared the following three kinds of Chaoshan porridge by looking for information, for reference only!

First, the practice of authentic Chaoshan casserole porridge

1, pearl rice, wash for half an hour, let it swell and cook quickly. Pearl rice is used because it is full of particles. After scallops are soaked, shred, wash and chop.

2. Cut the shrimp head in half from the back. Don't throw the shrimp head, remove the roots and keep the fried shrimp oil.

3. Boil the casserole with water for 4 people, add rice and a spoonful of peanut butter and stir. Why do you want to put four people's water for three people? Because water evaporates during cooking. In order to prevent the porridge from becoming clear after adding water halfway, you should add enough at one time. If it really feels too strong after cooking, you can add a little boiling water and peanut butter to add flavor. )

4. After opening, put the winter vegetables and dried Beth in advance to cook the salty taste. Keep stirring up and down on the way to prevent the porridge water from overflowing, and at the same time thicken the porridge water, and stir the bottom from time to time to prevent the pot from being burnt.

5, 20 minutes or so, take out a little rice to see. If the rice grains become transparent and have cracks, it means they are ripe.

6. Add the cream crab and ginger slices, cook for two or three minutes and then add the shrimp. Shrimp is cooked quickly, just boil it. Note: Don't stir the cream crab immediately after putting it in, the cream will scatter. Put it in and let it solidify, then gently stir the bottom to prevent it from pasting. Add a little salt (winter dishes are salty), pepper, sprinkle with shrimp oil, and finally sprinkle with celery and coriander.

Precautions:

1, to cook a pot of white rice porridge, the delicious porridge rice should be soaked in water first, and don't forget to soak it for another 30 minutes after washing the rice. The rice grains can fully absorb water before cooking soft and thick porridge.

2, master the heat of porridge, porridge needs mood, urgency, impetuousness and rudeness. Carefully pour the rice into the pot, first boil it with high fire, and the rice grains in the pot will swing between ripples with the spray, and then simmer slowly.

3. Keep stirring to thicken it. There is a saying called "Cooking porridge is a coincidence, 36 measures are the best", which is intended to explain the importance of stirring to cooking porridge. Stir slowly with a spoon when cooking. At this time, the porridge soup will thicken bit by bit, and the rice fragrance will penetrate out bit by bit.

Second, eel scallop porridge (1 person)

1. Slaughter 2-3 live eels and wash 4-5 scallops.

2. Spoon about 300g of soaked pearl rice into a casserole, add a spoonful of bone soup and half a spoonful of ginger and garlic water, simmer for about 15min until the rice is almost cooked, add 5g of fried mushrooms, 5g of fried garlic, 8g of sesame peanut butter and 5g of Puning bean paste (mixed with sand tea paste at a ratio of 2: 1) and simmer for a while, then add them.

Technical key:

1, Puning bean paste is salty enough, so you don't need to add salt when seasoning.

Don't leave people when cooking porridge. Stir with a spoon while cooking. When the soup is to be cooked, scoop a spoonful of rice soup with a spoon and put it on the edge of the casserole. After the porridge water thickens and the noodle soup falls, pour the rice soup in the spoon into the pot.

3. The cooking time of casserole porridge is very important. It is best to cook it slowly with a small fire, so that the trace elements in casserole can fully penetrate into porridge, and rice oil and rice flavor can slowly escape, making porridge sticky and slippery.

4, eels and scallops are very mature, and finally you can eat them with a little stirring to avoid being too soft and rotten.

Third, seafood porridge.

Ingredients: rice, shrimp, cream crab.

Ingredients: winter vegetables, shallots, coriander and shredded ginger.

Seasoning: sesame oil, salt, fish sauce and white pepper.

Exercise:

1, processing ingredients: after washing rice, soak it in clear water for about 1 hour, then drain the water, add some sesame oil, mix well and marinate; Cut the tentacles and shrimp line of fresh shrimp, and then cut a knife at the back; Wash the cream crab, open the crab shell, remove the crab cheeks, and cut the crab body into four parts.

2. Cooking porridge bottom: put salty rice into a casserole, add appropriate amount of water, cover the lid and boil over high fire. Stir with a spoon to avoid sticking to the bottom.

3. Seafood: When the rice grains become soft and are about to bloom, the bottom of the porridge begins to get sticky. Add fresh shrimp, cream crab pieces, winter vegetables and shredded ginger and cook until the shrimp and crab pieces turn red and cooked. Turn off the heat.

4. Seasoning treatment: Sprinkle chives and chopped parsley before cooking, and then add appropriate amount of salt, fish sauce and white pepper to taste.

abstract

1, rice is pre-soaked to absorb enough water, so it is easy to cook soft; And marinating with sesame oil is to make the porridge bottom more fragrant and slippery.

2. Winter vegetables are a kind of pickles. It is a condiment pickled with dried cabbage, salt and garlic. It is often used to season soup and porridge in Chaoshan area.

3. If you want to cook the Cantonese version of raw porridge, you should cook the rice for a long time until the flowers are thick and become a smooth rice porridge bottom, and then add seafood. When seasoning, remove the winter vegetables and fish sauce and add salt and white pepper.

Casserole porridge, for Chaoshan people, there is no such thing as a replica. ...

This thing belongs to the basic skills of Chaoshan people. At home, it is generally not called casserole porridge, but fragrant (Chaoshan dialect: Pang) rice and the like. ...

Why? Because we are not so particular at home, we have to use casserole ... Sometimes we can use ordinary stainless steel pot to cook it. You insist on calling the porridge in stainless steel pot casserole porridge, which is really a bit inconsistent.

So, if you plan to recreate Chaoshan casserole porridge, please remember that the pot is not the key, but the seasoning is.

The origin of casserole porridge

Many people think that Chaoshan casserole porridge is so famous that it has a history of hundreds of thousands of years and was invented by Chaoshan famous chefs.

But I let you down. I didn't.

In many classic Chaozhou dishes in the past, there was actually no casserole porridge. At least when I was very young, there was no popular casserole porridge in Chaoshan. Instead, there are some ground crab paste cooked in nightingale shops, or some surimi frog paste cooked by roadside stalls.

This kind of "rice" is generally called fragrant rice or salty rice in Chaoshan, and the pot used is not necessarily casserole. It is more likely that a single serving will be cooked for you in a copper pot or aluminum pot.

The practice is also very simple, that is, when the rice is cooked until it has just blossomed and still has an obvious granular taste, quickly add the ingredients, let the ingredients cook quickly in the thick starch soup, and keep the juicy taste of the ingredients, and then finally add fish sauce, winter vegetables, coriander, white pepper and other seasonings, and there will never be a long stew.

On the contrary, when I grew up, I came to Guangzhou to study and found that many shops were hung with signs of "Chaoshan casserole porridge". I was even a little confused at the time. After living in Chaoshan for decades, is this happening?

Later, I ate it several times and found that it was similar to "Mi Xiang" and the seasoning was similar. The only difference is that the cooker has become a casserole.

And why is there such a change?

This is probably related to the fact that Guangzhou locals like to cook old porridge in casserole, such as all kinds of boat porridge, preserved egg lean porridge and porridge in Guangfu breakfast.

However, this kind of reference only draws on "form" and does not copy "God".

The rice in Chaoshan is very different from the porridge in Guangfu. Comparing the above two pictures, you will also find that the "rice" in Chaoshan is distinct, while the "porridge" in Guangfu is actually a bit mushy.

Therefore, although Chaoshan casserole porridge draws lessons from "casserole" utensils, it is basically like Chaoshan "rice" in terms of temperature, taste of rice grains and seasoning, which is why I said earlier that Chaoshan casserole porridge is not a casserole, but a seasoning.

As for the ingredients, Chaoshan casserole porridge is not very particular. Besides the classic shrimp and crab porridge, you can also cook frog porridge, elephant clam porridge, Bai Bei porridge, cream crab porridge and so on.

As long as you can find suitable and fresh ingredients, you can actually make Chaoshan casserole porridge, because the "fragrant glutinous rice" of Chaoshan itself may be due to the fishermen's diet at sea. After all, you can eat at sea and do whatever you catch at sea. There is no special stress.

To sum up, Chaoshan casserole porridge and casserole are not important, as long as the ingredients are fresh, the key is seasoning!

Then how to make Chaoshan casserole porridge for the soul to taste! ?

Come on, go to the text!

Take shrimp and crab casserole porridge as an example

Taking shrimp and crab porridge as an example, this paper discusses how to reproduce a classic Chaoshan casserole porridge, from the treatment of ingredients to the mastery of heat, and finally seasoning.

Learning this is basically all-inclusive, and you can change any other ingredients in the future, and the practice is similar.

(1) Food preparation: about 4-5 people.

Cream crab: 2-3, each about 200g-250g.

Shrimp: half a catty

Pearl rice: 2 meters a cup.

Scallop: 20g

Lentinus edodes: 4~5

Shredded ginger, coriander and winter vegetables: several kinds, adjusted according to your own preferences, among which there are too many winter vegetables, 15g or so.

A few drops of essence fish sauce (no? I suggest you buy a bottle)

(2) Specific practices:

Seafood ingredients such as shrimps and crabs need to be cleaned with water first. If it's some shellfish, it's recommended to keep it in clear water for half a day and spit out all the sediment ~ ~ and then! Buy a live one!

Soak mushrooms and scallops in warm water respectively.

After pearl rice is washed, it should be soaked in warm water for half an hour, which will make the rice grains taste better when cooked into porridge.

In the process of soaking hair, you can take time to deal with shrimps and crabs.

Many people don't know how to deal with crabs. Let's teach you a simple way to hang crabs. Turn them over first, find a sharp weapon like scissors or chopsticks at the tip of the back cover of the crab, insert it, meditate 10 second, and probably die.

Why? Because this is the crab's heart, if you prick it, you will die.

How to judge whether the crab is dead? When the crab legs spread out, it means that it is dead.

Then untie the crab and prepare to share it ... ...

First, cut off the back cover of the crab. The joint of the back cover is crab intestines. Remember to clean up. If you don't wash it, it may have a faint chrysanthemum fragrance.

Cut off all the toes ... actually, it's okay not to cut them, but there is no meat. I feel dirty, so I cut them directly.

Open the crab shell and take out the crab cheeks, crab hearts and crab stomachs. The crab heart is extremely cold and must be removed.

Crab cheeks are easy to find. Just remove the things in the two places shown in the picture.

The crab's stomach needs to be searched. The easiest way is to insert the crab's belly into the position shown in the picture with scissors or tweezers, then clamp it and pull it out. What comes out is the crab's stomach.

Crab heart is a small piece in the middle of crab gill, which can be removed.

The crab is cut in half, and it looks like this after being divided into stones.

You can cut the big one in half and then cut it in half.

As scavengers, crabs are poor and often eat dirt. It is suggested to take an abandoned toothbrush and brush the crab, but you can obviously feel that a lot of dirt has been brushed off. But be careful not to wash the crab paste away.

Some students have been caught by crabs, and their psychological shadow area is very large. Just in case, you can also cut off two pliers before dismembering the body.

Don't hold the pliers when cutting. Although it is dead, the pliers will still pinch when cutting out the reflection. It still hurts a little when you pinch it. Don't ask me how I know.

Next, deal with the shrimp, cut the gun from the shrimp head, then open the shrimp and go to the shrimp line.

Sprinkle a little salt or fish sauce on the shrimps and crabs and marinate them slightly. Even if the shrimp and crab are basically processed.

After processing the shrimps and crabs, continue to cut the ingredients.

Crabs are cold, so you need to cut shredded ginger to get rid of the cold, so you should also cut shredded ginger, then slice the soaked mushrooms and cut some celery, parsley and winter vegetables for later use.

Next, start cooking porridge. Casseroles are suitable for cooking porridge because they are heated evenly and are not easy to paste. You'd better have a casserole at home. If not, you don't have to force it. You can also choose an enamel pot made of cast iron, because cast iron is also heated evenly.

Water needs to be added at one time, boiled over high fire, and soaked rice and a little peanut oil are added. Peanut oil can reduce the foam overflow of porridge water. When cooking porridge, you need to stir it from time to time to avoid pasting the bottom.

When the rice blooms, turn to medium heat, add scallops, crabs, shredded ginger and mushrooms, and cook for about 5 minutes. Shrimp is easy to overcook, so don't eat it yet.

Turn off the heat again, add shrimp and chopped winter vegetables, and cook for another 5 minutes. Turn off the heating.

At this time, the porridge water is thicker. Finally, add chopped parsley and celery, and add some fish sauce of the soul to taste. This casserole porridge is ready.

Does Mr. Crab suddenly feel warm when he still looks at you with a bowl in his hand?

Regarding seasonings, some people will use one or more seasonings such as pepper and soy sauce. Actually, it depends on personal preference. As long as the taste you like is authentic, you don't have to be too formal. I like to use fish sauce myself. It tastes unique, rare and sweet.

As for the soup base, you can also use sparerib soup first, and then cook porridge with sparerib soup, so that porridge will be more fragrant. But I bought too many shrimps and crabs today, so I stopped eating ribs.

In addition, in the process of cooking porridge, there may be a problem that the porridge is too thick. If you need to add water halfway, be sure to heat the water and remember not to add cold water.

Step summary

Many people like to eat Chaozhou casserole porridge, which is delicious. Porridge is the main ingredient, and everything else is the ingredient. It belongs to Cantonese cuisine and is very popular in the south. Not only southerners, but also many people in the east, west, north and south like to eat Chaoshan casserole porridge. Chaoshan casserole porridge can be added with different accessories according to different needs, such as ribs, shrimp, crab, eel, coriander and so on. With a small dish of bean paste, it is simply mouth watering!

Casserole can keep food warm and delicious for a long time. The key to porridge is porridge, which has distinct particles and chewiness. Whether the porridge bottom is good or not affects the taste of the whole pot of porridge, so we should choose the rice suitable for porridge, and generally choose the best pearl rice. When cooking porridge, rice should be soaked in water first. Soak the washed rice for 30 minutes, and the rice grains can fully absorb water before cooking soft porridge. .

1. Pour the rice into the casserole, and add appropriate amount of water (try to put the broth). Of course, you have to put more porridge, such as a small casserole, half a cup of rice, and the water should be 80% full, otherwise it will overflow easily and cook over high fire. (Boil thick porridge: you need to add 5 times as much water as rice; Seven-point thick porridge: you need to add 7 times of rice water; Five-point thick porridge needs to add 10 times the water of rice; Three-point thick porridge needs 20 times as much water as rice. )

2. While cooking, stir with chopsticks. After the water boils, you can reduce the heat, drop a few drops of sesame oil (in order to prevent the porridge water from overflowing and enhance the flavor, you can add other cooking oil without sesame oil), cover the lid and prepare the ingredients.

3. Ingredients: seafood can be shrimp, crab, flower shell, etc., and auxiliary materials can be frog, fish, chicken, beef, fish fillets, etc. Preserved eggs, lean meat, pork liver sausage, whatever meat you like, as long as you think it's ok.

4. Seasoning: shredded ginger, onion, salt, chicken essence, etc.

5. Cook the porridge for about 20 minutes, open the lid, and see that the rice is boiled. Switch to medium heat and stir with chopsticks, so that the rice will be more sticky and slippery (this step is the key. Stir for a minute or two, and the porridge is almost ready. Just put down the ingredients and stir while cooking.

When the ingredients are cooked, put down shredded ginger, shredded onion and chicken essence, mix well and turn off the heat. Cover, porridge on the table, open the lid, the fragrance is overflowing.