(1) hipsters are not fresh but don't eat. Similarly, Chaozhou porridge pays the most attention to the word "fresh"! And it is represented by meat.
1. Most of the meat selected is aquatic products: shrimp, eel, water chicken (frog), raw fish, cream crab or pheasant with little fat, water duck, etc. Among them, the first four kinds are the most commonly used Chaozhou porridge, which is easy to boil and can best express lightness and freshness.
2. The choice of accessories, add when cooking porridge. Dried radish (Jieyang Xinheng and Chaozhou Raoping are the best), scallops, mushrooms and young ginger. Everything except scallops should be cut into filaments.
3. Rice, there is a kind of rice specially used for porridge, which is more expensive, almost four yuan a catty. I forgot the specific name. You can ask at the rice shop. The porridge is thick and fragrant, and the porridge is smooth and delicious.
Let's cook scallops with high fire. You can add a little fresh soy sauce in the middle, and then add meat, accessories and seasonings when it is about eight ripe. When the meat is almost cooked, add ginger to remove the fishy smell. Generally, you can't put too much, which varies from person to person.
5. Spray some white pepper, sprinkle some sesame oil, add green coriander and make a pot of porridge.
Note: in order to ensure freshness, the meat is sliced and finally put in.
Porridge must be cooked slowly to be delicious. . . It is best to prepare porridge when it is cooked.
(2) When the water boils, it only takes about 20 minutes to sow rice instead of an hour or two. It takes less than half an hour to bury the material, and the delicious casserole porridge can be served.
Ingredients: 3 red crabs, 2 shrimps, 5 fresh squid, lean meat 1, coriander 1.
About: 5-6 bowls.
(3) If you want to taste good, you must cook the soup first. The specific steps are as follows:
1。 Wash the white rice, soak it for half an hour, take it out and put it in the broth. After boiling over high fire, turn it to low heat and make rice porridge.
2。 At the same time, wash the ingredients you want to add to the porridge (such as frog, eel, etc.). ), add soy sauce, starch and rice wine and marinate for 5- 10 minutes, depending on personal taste.
3。 After the rice porridge is boiled, you can add ingredients, then add soy sauce, monosodium glutamate, pepper and sprinkle with chopped green onion.
(4)
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 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 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.
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.
Please adopt it. Thank you.