Chaoshan casserole porridge 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. Oyster porridge: fresh oysters, minced pork and rice. Practice: Cook the rice first, then soak it in the soup to make porridge, and cook it with oysters and minced meat for about 20 minutes. Point: Chop the meat first, then the oysters. When you see the oysters bulging, you have to stop fighting. Porridge can't be kept for long, and all restaurants are ready to cook. If it is left for a long time, the oysters will be overcooked, and the rice will absorb water and soften, diluting the umami flavor. 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. (1) Don't choose the big prawns, because the shrimps are neither tender nor sweet (the old ones are naturally tender, haha). (2) It is best to use northeast rice and add a little glutinous rice (note that rice should be mixed with oil before cooking). (3) Remember: stir while cooking, if you don't want to break the bottom of the pot, hehe. (4) If time permits, rice for porridge can be soaked in clear water for 5-6 hours. (5) When eating porridge, it is best to prepare a dish of soy sauce, which can be seasoned with shrimp.