Main ingredients: fresh oysters, minced pork, rice.

Practice: cook rice first, after the rice is cooked, use the soup to make congee, even oysters, minced pork and cook on open fire for about 20 minutes.

Points: first under the minced meat, and then under the oyster, see the oyster bulge, you can close the fire. Bubble congee can not be put for a long time, restaurants are ready to do. Put a long time, the oyster soaked overcooked, rice will absorb water and become soft, diluted the fresh flavor.

Shrimp congee in casserole

Main ingredients: fresh shrimp, unique ingredients, rice.

Toppings: shredded ginger, diced celery, shredded mushrooms, fried minced garlic, fried square fish, fried scallion oil, fish sauce and Tianjin winter vegetables.

How to do it: Make the ingredients first, then make a pot of white porridge in a casserole over an open fire. When the porridge is gelatinous, i.e., when it is already 70% mature, put in the sea prawns as well as the unique toppings, and cook for another 5-6 minutes.

The main point: the main thing is to be able to match the ingredients. Among the ingredients, fried garlic, fried scallion oil and fried square fish should be made before cooking the congee. Garlic, scallion, square fish (also called "big earth fish") should be diced and deep-fried, and the scallion oil should be preserved from the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty of the Chaozhou region, and it is difficult to make it at home by filtering out the fish oil from fresh fish and cooking it. The master suggests using regular table salt instead.

The master finally gave us another wake-up call, boil congee pay attention to three details:

One, although the time to save, but boil Chiu Chow congee is not at all save labor. Whether it is white congee or salty congee, it is necessary to cook the whole process with an open fire, so the person in charge of the kitchen must always use a spoon to cook while stirring, accompanied by the pot of congee slowly "mature"

2, the selection of rice is very important, generally to select the new rice produced in the spring or early June, the gum is heavier, "Fatty rice" is the best choice. "It's a good choice.

Three, mentioned above, Teochew savory congee almost all under the seafood, but in fact, no matter what seafood under the minced meat is also a necessary ingredient of savory congee. Because minced meat can give seafood flavor. Chaozhou casserole congee practice a

Cooking porridge ingredients:

Ya fish a 500 grams, 250 grams of chicken neck bone, 100 grams of cooked chicken, ginger 3 grams of cooked pork belly l00 grams of garlic 3 grams of cooked tongue 50 grams of green onion 10 grams of cooked pig heart 50 grams of monosodium glutamate (MSG) 2 grams of cooked ham 50 grams of pepper 1 grams of pepper 10 grams of shrimp, 6 grams of salt, 100 grams of squid, 100 grams of water hair. Shaoxing wine 50 grams, 15 grams of mushrooms, 2000 grams of milk soup, 150 grams of tofu, 10 grams of chicken oil.

Porridge practice:

1. net elegant fish with 3 grams of Sichuan salt, 15 grams of Shaoxing wine marinade, the chicken neck bone pad in the bottom of the casserole, and then put the fish on top of the chicken bone, green onions cut into horse ear shape;

2. chicken, pork tongue, heart, belly, tofu cut into 1.5 cm thick, 4 cm long strips, the ham sliced into thin slices, along with ginger, garlic, green onions, shrimp, mushroom, pepper, Sichuan salt, pepper, and then cut into thin slices, together with ginger, garlic, green onions, shrimp, mushrooms, pepper. Szechuan salt, shaoxing wine, into the fish casserole, and then add milk soup, placed on a high fire after boiling, skimmed off the foam, moved to a micro-fire for 1 hour;

3. will be on the hair on the fish sliced into thin slices, drained, down into the casserole (the pot is already cooked congee), 2-3 minutes after the casserole dish, dripping into the chicken oil, add monosodium glutamate, Chiu Chow casserole porridge that is complete.

Cooking tips:

1. The amount of main and auxiliary ingredients should be properly proportioned.

2. The fire and cooking time should be mastered. The casserole remains boiling after the seat, giving a sense of movement.

Flavor characteristics:

1. Yafu, an important food fish for the Sichuan snail river, Dadu river system, scientific name Qikou belly cracked fish, also known as Jia fish. Anciently known as the C cave fish. There are more meat, less thorns, the quality of tender features, for the Sichuan fish cooking raw materials in the best of them.

2. Tang Dynasty poet Du Fu poem: "fish know C cave from the beauty, wine memory PI tube do not have to deal with", praised the beauty of Ya fish. Ya'an City, Sichuan with Ya fish restaurant. Ya'an historical food customs, pay attention to nutrition, health care, like the original juice and flavor, so the casserole cooking dishes. The casserole used, all to Rongjing County "white good mud" baking and become. To this casserole hate system Ya fish, flavorful, good insulation.

3. "Casserole fish" for the savory flavor type, used for feasts often to "press the stage" last appearance. In recent years, changed to the feast of the first course of dedication to eaters. Into the casserole after the seat is still kept boiling in the form of fresh incense, fish tender soup fresh, nutritious, so that diners on the rainy city of Ya'an to stay for life, unforgettable.

Chaosu casserole congee practice two

Cooking congee ingredients:

150 grams of glutinous rice, (insect seeking) Po fresh oysters 500 grams, 20 grams of mushrooms, 50 grams of young ginger, 5 grams of salt, 5 grams of monosodium glutamate, 5 grams of pepper, fried green onions, celery, garlic, white wine, moderate, 1000 grams of pork bone soup.

Porridge practice:

1. oyster wash up drained, the mushrooms cut into rice-like, tender ginger cut into thin strips and soaked in water, glutinous rice soaked in water for 2 hours after rinsing, put into a steamer to steam through the heart of the rice, to be used;

2. pot on a high flame, under the pork bone soup burned to eighty hot, put into the glutinous rice boil, and then slightly stirring, so as not to be sticky in the pot of the dough;

3. to be the heart of the rice;

3. p>3. To be cooked to the heart of the rice, add fresh oysters, mushrooms, salt, monosodium glutamate seasoning, you can get up the pot into the bowl, eat when sprinkled with pepper, celery, fried onions, garlic, white wine, Chaozhou casserole porridge is complete.

Teochew casserole congee practice three

Cooking porridge ingredients:

Rice, fresh sea shrimp, ginger, celery, mushrooms, fried garlic, fried square fish, fried scallion oil, fish sauce and Tianjin winter vegetables.

Congee practice:

1. first deal with the ingredients;

2. with a casserole pot over an open fire to make a pot of white porridge, when the porridge has a gelatinous, that is, when it is already 70% mature, put in the sea prawns, as well as ingredients, and then boiled and boiled for another 5-6 minutes, Teochew casserole congee can be. [Eat Zone]

Cooking tips:

The main thing is to be able to match the ingredients. Ingredients in the fried garlic, fried onion oil, fried square fish are to cook porridge before making their own, garlic, green onions, square fish (also known as "earth fish") cut granules deep-fried, green onion oil to the frying pan of green onions and oil to be retained

Raw rolled fish congee Ingredients: 100 grams of sliced fish, 100 grams of round-grained rice, cooked oil, refined salt, monosodium glutamate sesame oil, shredded ginger, green onions, Cilantro, pepper each appropriate amount. Practice: remove scales and thorns of fish, wash and cut into thin slices for use. Casserole with water 1000 ml, boil over high heat, put the cleaned round-grained rice into the pot to cook into a porridge, when cooked, put the fish slices into a little boil, add seasonings and stir well that is to become. Serve warm for breakfast and dinner. Characteristics: Suitable for middle-aged and elderly people with weak spleen and stomach, insufficient qi and blood, tiredness and less food, lack of appetite, indigestion. Fish is rich in nutrients and easy to be digested and absorbed by the human body, with brain-healthy and intellectual, lowering blood lipids, anti-atherosclerosis, anti-thrombosis, alleviate aging and other functions. Middle-aged and elderly people eat more fish is good for health, fish congee beneficial year-round service. Rolling eel porridge

Raw materials: eel 500 grams, 150 grams of round-grained rice, chopped green onions, ginger, cooking wine, pepper, soy sauce, sugar, a small amount of cooked lard, water;

Practice: 1. eel into a pot of boiling water, add a pinch of salt, cover the lid of the pot, to be scalded eel and open the mouth, fished into the cool water rushed to lukewarm, and then put on the countertop, with the thumb and index finger clamp the head of the fish, with a small bamboo knife from the back of the fish into the head to the tail, cut open, remove the eel meat, remove the internal organs, rinse, cut into eel silk. Japonica rice rinsed clean. 2. take the casserole on the fire, put the lard hot, under the eel silk stirred through ! That's how it's done!