Guangdong people are famous for their love of congee, and the congee they make is very rich and varied. And Chaoshan seafood casserole congee, congee bottom grain refreshing, porridge water smooth and soft, seafood fresh and delicious, its unique flavor in the past few years prevailed for a while. Below I have organized some of the Teochew shrimp and crab congee practice for you.
Teochew shrimp and crab congee practice steps
crab uncovered crab cover, cut in half, remove gills and internal organs; pincers cut down to the pincer tip, wash shrimp head, open the back of the intestines; demolition of shrimp, crab, into the small amount of salt and cooking wine mixed well, marinated for 10 minutes ginger shredded; coriander finely chopped rice washed, soaked in clean water for 30 minutes. Strain the water, add two spoons of peanut oil mix (raw rice mixed with oil is easy to cook, and is not easy to stick to the pot) casserole into the rice and water (water is best to add enough water at once, the ratio of rice to water is about 1:6), large fire boil and then turn to small fire to cook to the rice blossom, then turn to medium heat, add ginger, crab, cook for 5 minutes into the shrimp, turn to small fire, cook for 5 minutes, the porridge thickened, turn off the fire and add the end of the cilantro and stir to be
Cheese Shrimp Congee
Cheese Shrimp Congee1, after the net rice, do not forget to soak for another 30 minutes, the rice grains fully absorb the water, in order to boil a soft and thick porridge.
2, to cook the porridge thick appropriate, the most important thing is to master the amount of water, according to personal preference and different varieties of porridge, can be divided into full porridge, thick porridge and thin porridge. The proportion of rice and water are: full porridge = 1 cup of rice + 8 cups of water; thick porridge = 1 cup of rice + 10 cups of water; thin porridge = 1 cup of rice + 13 cups of water.
3, available broth porridge. The soup made from pork bones, flavorful and rich, it is very suitable for with meat into the porridge; like lighter taste, you can use chicken breast bone to simmer the soup, light aroma is very suitable for making seafood porridge. Broth practice is: pork bones into a pot of cold water to boil, scalding blood, fish out and wash. In a separate pot, pour in water and bring to a boil, then add the pork bones, turn to low heat and simmer for 1 hour, turn off the heat, fish out the pork bones, and let it cool. After filtering, it will become soup. Use it to cook porridge, natural flavor.
4, when cooking congee, the rice grains and cold water together into the pot to boil, in order to allow the rice grains to fully absorb the water, cooked out of the congee will be more fragrant and soft. Otherwise, the rice grains are harder, the porridge is not thick.
5, the pot of . Rice and water, first boil with a strong fire, to quickly turn to a small fire, pay attention not to let the porridge juice overflow, and then slowly cover the lid. The trick is to cover the lid do not all cover tightly, with a small fire slow cooking that is.
6, there is a saying that "porridge is not clever, thirty-six under the stir", is to illustrate the importance of stirring the porridge. Cooking congee is divided into two stages: the first stage of boiling fire, be sure to use a hand spoon constantly stirring, the heat between the rice grains to release, the porridge will not be cooked paste, but also to avoid the grains of rice sticking to the pot; but in the second stage of the transfer to a small fire when simmering slowly, should reduce the stirring, so as not to stir the rice grains, so that the whole pot of porridge becomes too thick.
7. When cooking, pay attention to the order of adding materials, slowly cooked materials first, easy to cook the materials after the release, so that all the materials cooked through, the purity of the porridge juice will not be affected, and will not be confused.
8, can keep warm the casserole, is the best porridge tool. Because the casserole is most afraid of changes in heat and cold, so when cooking porridge, we should remember to open a small fire first hot pot, wait for the casserole is hot, and then turn to medium heat and gradually increase the temperature. If you want to add water in the cooking, you can only add warm water, and the casserole on the fire before, to fully dry the water outside the pot to avoid bursting.
9, eating porridge, it is best to prepare a dish of soy sauce, can be dipped in shrimp seasoning.