1, 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 dishes Practice: first prepare the ingredients, and then cook a pot of rice porridge with an open fire in a casserole. When the porridge is gelatinous, that is, seven-ripe, add shrimp and unique ingredients. 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 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. The difference between Hainan's rice porridge and Guangzhou's rice porridge is that the porridge has always been cooked by fire, 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). Practice: 1, first wash radish and mustard, and cook it 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 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, I remind everyone to pay attention to three details when cooking porridge: First, although it saves time, cooking Hainan porridge does not 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.