Main materials:

Fresh shrimp, unique ingredients, rice

Composition:

Shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.

Exercise:

Make the ingredients first, 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:

Mainly can complete 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 hardest thing to find at home is fish sauce, which is a specialty of Hainan. It is difficult for fresh fish to filter out fish oil and cook it at home. The master suggested using ordinary salt instead.

2. Hainan rice porridge

Different from rice porridge, the whole process of cooking porridge with fire in Guangzhou is thick and hard, which looks like "cold rice porridge", but it is actually delicious just cooked. The cooking method is simple, but it must be accompanied by Chaozhou pickles and recipes. There are more snacks in Chaozhou.

Main materials:

Five kilos of water and one kilo of rice.

Exercise:

After the water boils, add the rice and cook it all the time.

Side dishes:

Radish (pickles) and mustard (pickles).

Exercise:

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:

It can only be made in dry and sunny days, preferably in early winter. But you can also buy a big jar in Hainan. 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.

Salty porridge in Hainan is subdivided into two types: Hainan paomo porridge and Chaozhou casserole porridge. Because Hainan is a coastal area, it is rich in seafood. Even if porridge is cooked, seafood is used as raw material. Coupled with the unique ingredients of Hainan cuisine, it has a unique style and is very popular everywhere.

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.

Finally, when cooking porridge, pay attention to three details:

First, although it saves time, it doesn't 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 salty porridge and Hainan, but in fact, no matter what seafood, minced meat is also an indispensable material in salty porridge. Because minced meat can add flavor to seafood.