When it comes to seafood congee, Chaoshan casserole seafood congee is more well-known, fresh seafood killed now do, made out of the congee is not only fresh, and the congee aroma is strong. Casserole congee focus on the manipulation of fire, cooking congee must be used to go red, so that the rice and water can be sufficiently combined into one "congee", so that the cooking down the congee is considered thick, silky smooth. This article explains the practice of casserole porridge is suitable for both commercial and home production, detailed please look down. Rice selection and advance preparation process - making casserole congee will not be applied to the general rice to make, the use of spring round-grained polished rice, and then with organic rice so that the mix and cook down the congee is more likely to rise collagen fiber, rice aroma is more intense. Also before cooking congee cleaned up the rice to be early with cooking oil marinade, the purpose of this is to reduce the time period of porridge, and at the same time add oil marinade can make the porridge out of more silky smooth, stronger flavor.

Selected accessories -- Guangdong Chaoshan seafood congee in addition to adding seafood, seasoning will continue to add winter vegetables, that is also one of the tricks of Guangdong Chaoshan casserole congee, winter vegetables have a unique aroma, is that all the seasonings can not be replaced, and add winter vegetables can also reduce the fishy taste of the efficacy of the match to do so! The seafood porridge is more delicious.

Cooking seafood congee in the process of entering the cold water must be added once enough, the ratio of rice and water: 1:18, but also in the case of cooking if the congee is thickened can be part of the inside of the rice fish up to reduce the consistency of the congee mortar. Guangdong Chaoshan casserole congee focus on the fire, the congee must let the congee was rolled over the situation, small rice particles and water enough to mix, cook down the congee to become fragrant, more soft, stronger flavor, if the fire congee, congee and water for the separation of out of the actual effect of the mellow.

Do seafood congee add a small amount of lean pork can make the flavor of the congee stronger, the case of porridge put into the crab shells early can make the congee more bottom flavor. The best way to make commercial casserole congee is to use round-grained rice and organic rice mix and make, if it is a home production and there is no two kinds of rice have to say that it is proposed to use organic rice can be. Congee is the most frequently taken in the most meals a day, a bowl of delicious seafood congee can let you experience to get a different taste, seafood congee want to do the flavor is good, the fire and the production process is very important process, learn to do good cooking method hurry to try to do it.