Raw porridge is cooked in rice porridge first, then a small casserole is made, scooped into rice porridge, boiled, and then the ingredients and seasonings are put in. Generally put some ingredients that are easy to cook and don't need to be cooked for too long, or some cooked semi-finished products.
I especially miss Zhoujiazhuang's Liwan boat porridge, shredded chicken and egg skin, roast duck and crispy peanuts.
Ingredients: rice (one and a half cups), hairy crabs (it is best to use a female, and Qiqi uses a male and a female).
Ingredients: shredded ginger, olive oil (like common salad oil), cooking wine, salt, broth essence or monosodium glutamate.
1. Wash the rice first, put it in a casserole and cook it in hot water. Put enough water, it is best not to add water halfway. In porridge shops, rice usually takes several hours to soak, which makes it easy to cook. After boiling, simmer for about half an hour.
2. Put the shredded ginger and the cut crab into the pot. If you don't bother, you can pick out the crab meat and put it in. It's very convenient to eat. Kiki was obviously afraid of trouble ... but Kiki carefully picked out the meat from the crab claws.
3. Put a spoonful of olive oil.
4. Put some cooking wine. Kiki thinks it can remove the fishy smell of crabs. I wonder if it can be put in the porridge shop.
5. Cook on low heat for another half an hour, and add a spoonful of salt. Be careful when you put salt. I don't know if it's because the porridge absorbs the salty taste. Put a small spoon in a pot of porridge, it feels quite salty. If you think it is necessary to add broth essence or monosodium glutamate. All right, we can get started.
This is crab porridge. The difference is that we put some raw oil first, and then throw the raw crabs in, which will smell fishy. If you are really afraid of fishy smell, put some ginger.
Actually Chaozhou 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.
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, 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: 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 "younger sister is older than the master" porridge. Cooking side dishes takes longer than cooking porridge, but without side dishes, rice porridge is eclipsed.
Chaozhou 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.
Oyster minced meat porridge
Ingredients: 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.
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, 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 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.
Surrounded by fried peanuts, dried radish, Puning bean paste, chopped celery, coriander and sour cabbage, casserole porridge was brought up like the moon and put in a pot with a big belly, and it smelled a strange smell from a distance. There are many treasures in it. I rescued the cream crab, meat crab, lobster, abalone, frog, eel, fresh cuttlefish, fresh squid, eel, sand white, flower shrimp and sand shrimp one by one and put them in a bowl. The porridge is a little thinner than that in Guangzhou, and the rice grains are one by one, and the rice fragrance runs straight in. Consult the master is Chaoshan porridge, which is different from Guangzhou's practice: boil the special soup and put the rice, or put some cooked seafood such as crabs, and then put other seafood such as shrimp after boiling, so that the rice grains will not rot and can be eaten after three or five minutes, which is not afraid of scalding and tastes very fresh and sweet.
Not fishy is purely a personal feeling. Some people put wine in bacon.