Ingredients for porridge:
500g duck fish, 250g chicken neck bone, 3g cooked chicken 1 00g ginger slices, 3g cooked pork belly100g garlic slices, 50g cooked pig tongue, 50g onion10g cooked pig heart, 2g monosodium glutamate, 50g cooked ham and pepper.
The practice of porridge:
1. Marinate jingya fish with 3g Sichuan salt and15g Shaoxing wine, put the chicken neck bone at the bottom of the casserole, then put the fish on the chicken bone, and cut the onion into horse ears;
2. Cut chicken, pig tongue, pig heart, pig belly and tofu into strips with a thickness of 1.5cm and a length of 4cm, slice ham, put it in a casserole with fish together with ginger, garlic, onion, shrimp skin, mushrooms, pepper, Sichuan salt and Shaoxing wine, add milk soup, put it on a big fire to boil, skim off the floating foam, and then put it in a casserole with fish.
3. Slice the fish fillets with water, drain the water and put them in a casserole (the pot is cooked porridge). After 2-3 minutes, put the casserole into the plate, pour the chicken oil, and add monosodium glutamate and Chaozhou casserole porridge.
Cooking skills:
1. The dosage of main and auxiliary materials should be properly matched.
2. Heat and cooking time should be well controlled. After sitting, the casserole still keeps boiling, giving people a sense of movement.
Flavor characteristics:
1. Yayu is an important edible fish in the Wojiang and Dadu rivers of Sichuan. Its scientific name is Schizothorax fish, also known as Jiayu. In ancient times, I ordered some C fish. It has the characteristics of more meat, less thorns and tender quality, and is the best raw material for cooking fresh fish in Sichuan.
2. Du Fu, a great poet in Tang Dynasty, said: "Fish knows the origin of point C, so you don't have to get drunk." He praised the beauty of elegant fish. There is Yayu Restaurant in Ya 'an City, Sichuan Province. Ya 'an has a history of eating customs, pays attention to nutrition, stresses hygiene and likes the original flavor, so it uses casserole to stir-fry dishes. The casseroles used are all made of "white clay" from Jingrong County. This casserole is delicious and warm.
3. "Duck and Fish in Casserole" is salty and delicious, and is often used for banquets ending with "Taiwan Opera". In recent years, it has been changed to the first course of diners' banquet. After sitting in the casserole, it still keeps boiling, fresh and fragrant, the fish is tender and the soup is fresh, and the nutrition is rich, which makes the foodies miss Yu Cheng Ya 'an for life and unforgettable.
Practice of Chaozhou casserole porridge II
Ingredients for porridge:
Glutinous rice150g, oysters 500g, water-soaked mushrooms 20g, tender ginger 50g, refined salt 5g, monosodium glutamate 5g, pepper 5g, stir-fried chopped green onion and celery 5g, garlic paste and white wine 50g, and pork bone soup1000g.
The practice of porridge:
1. Wash oysters, scoop them up and drain them, cut mushrooms into rice grains, cut tender ginger into filaments and soak them in clear water, soak glutinous rice in clear water for 2 hours, then wash them, and put them in a steamer to steam the rice grains thoroughly for later use;
2. Put the pot on a strong fire. When the pork bone soup is 80% hot, put the glutinous rice into the pot and boil it, then stir it a little to avoid sticking to the pot.
3. After the rice is cooked, add fresh oysters, mushrooms, salt and monosodium glutamate to taste, and then put it in a bowl. Sprinkle pepper, celery powder, fried chopped green onion, garlic paste, white wine and Chaozhou casserole porridge when eating.
Chaozhou porridge is cooked in a pot for 20 minutes (photo)
Chaozhou porridge in Guangdong has always been quite famous. Chaozhou people not only pays attention to eating porridge, but also likes to put more water when cooking. It is said that after a hot meal, pick up the rice grains and leave rice soup, which can be used as a drink after meals or for other purposes, continuing the good habit of saving money and stressing nutrition. According to Xu Huaqiang, executive chef of Baifu Restaurant, Chaozhou porridge usually takes about 20 minutes to cook, and it is divided into two categories: rice porridge and salty porridge. One of the biggest benefits for home is that cooking is simple and fast. Now, let's learn more about Chaozhou porridge while cooking.
Chaozhou mizhou
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 cooked and eaten now. The cooking method is simple, but it must be accompanied by Chaozhou pickles and recipes. There are more snacks in Chaozhou.
Ingredients: five kilos of water and one kilo of rice.
Practice: After the water is boiled, put the rice in and cook it all the time.
Side dishes: radish (made into pickles) and mustard (made into pickles).
Exercise:
1. Wash radish and mustard firstly and cook with hot water (commonly known as "flying water").
2. Use 100? 7. Marinate for 2-3 days.
3. Dry in a ventilated place.
Key points: You can only do it on dry and sunny days, preferably in early winter. But you can also buy a big jar in Chaozhou. 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 porridge. It takes longer to cook side dishes than porridge, but without side dishes, rice porridge will be eclipsed.
Chaozhou salty porridge
The unique composition of salty 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.
First of all, oyster minced meat porridge
Ingredients: fresh oysters, minced pork and rice.
Practice: Cook rice first, then soak it in soup to make porridge, and cook 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.
Second, 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. Among the ingredients, fried minced garlic, fried onion oil and fried square fish 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.
Shifujiao road
After reading the cooking methods taught by the master, you may be a little confused: why not mark the weight? After the interview, the reporter found that Chaozhou porridge has another advantage: the weight collocation is more casual, and it is also good for the banquet guests in the lazy family. There is no need to count the number of visitors, how many people came and how much food they ate.
The master finally reminded us of three details of cooking porridge:
First, although it saves time, it doesn't save manpower at all. No matter in salty porridge, you should always cook rice porridge with an open flame, so the chef must always cook and stir it 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, and "fat rice" with heavy gum is the best choice.
As mentioned above, almost all seafood is from Chaoshan salty porridge, but in fact, no matter what seafood, minced meat is also an indispensable material for salty porridge. Because minced meat can add flavor to seafood.
Practice of Chaozhou casserole porridge 3
Ingredients for porridge:
Rice, shrimp, shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.
The practice of porridge:
1. Treat the ingredients first;
2. 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 ingredients and cook for 5-6 minutes to make Chaozhou casserole porridge. [Dining area]
Cooking skills:
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.