Milling rice slurry

Soak rice in clear water for 2 hours, wash it, scoop it up, add clear water and grind it into thick slurry.

Shrimp farm

Put the shrimp in a small gauze bag, seal it, put it in a pot, add water and boil it over medium heat to make shrimp soup.

Auxiliary materials:

Soak your hair dry and wash it clean; Removing impurities from dried clove fish; Soak mushrooms, wash and cut into strips; Wash onion and garlic, cut into sections and stir-fry in oil pan.

Paste-making: Add1000g of clean water to the cauldron. When the fire is heated to 70%, spread a circle of peanut oil evenly on the inside of the cauldron, then pour a bowl of rice paste (about 800g) around the cauldron from left to right, cover the lid tightly, and uncover it later. After the rice paste on the cauldron is cooked, roll it up and shovel it into the hot pot with a spatula. At this time, add 500 grams of water to the pot, and pour the rice slurry around several times according to this method. Add shrimp bran, shrimp oil and other auxiliary materials into the pot, cook together, adjust the taste, and serve in bowls.

The finished product is white, fresh and tender, and has a strong Fujian fisherman flavor.

Youxi's approach:

Ingredients:1000g of good rice.

Materials: pork bone 1500g, laver 25g, shrimp skin 25g, dried clam 50g and lean meat 250g. 150g leek.

Seasoning: soy sauce 50g, refined salt 15g, wine 100g, pepper 5g, scallion oil 100g (chopped and fried), and cooked peanut oil 50g.

Manufacturing process:

1. Wash the rice, soak it in clear water for one night (the rice can be ground into rice slurry after soaking for a long time), then take it out and drain it, add about 1500g of water to grind it into slurry, and stir it evenly.

2. Put the pig bones into a clear water pot and boil them into bone soup of about 3000 grams.

3. Put the dried shrimps and clams into the bone soup, and cook for one hour with low heat, so that they can be eaten.

4. Wash and shred laver and chop leek. Dice lean meat for later use.

5. Heat a cauldron (about 60 cm in diameter), cover the prepared Tonga 1 times water, remove the lid after boiling, apply a layer of peanut oil on the side of the cauldron, pour the rice slurry into the side of the cauldron with a bowl, cover the lid for about half a minute, remove the lid and shovel the cooked rice slurry slices into the soup, add some soup and water to cover and boil, and complete the rice slurry as described above. When cooking the pulp for the last time, shovel it in, add dried shrimps, dried clams (originally cooked and scooped up), laver, lean meat and leek, boil it and put it in the pot, then add soy sauce, refined salt, monosodium glutamate, old wine, pepper and scallion oil.

Ingredients: rice flour 100g, pork belly 1 piece, appropriate amount of shrimp skin, appropriate amount of vegetables and 2 mushrooms.

Accessories: water 170 ml, broth, oil, salt, chicken essence.

Pot-side exercise

1. Wash and shred mushrooms, vegetables and pork belly.

2. Mix glutinous rice with water.

3. Heat a spoonful of rice paste in a non-stick pan and roll aside over medium heat (this process does not use oil).

4. Put it on the shelf and stack it together.

5. Heat the pan and drain the oil. Stir-fry pork belly first, add vegetables and mushrooms and stir-fry for a while, then add stock.

6. Add step 4 after boiling.

7. After boiling, season with shrimp skin, salt and chicken essence, and the delicious pot edge is ready.