Guangdong "Chaozhou congee" has always been quite famous, the Chaozhou people not only value eating congee, but also like to put more water even when cooking rice, it is said that after the rice is hot to fish up the rice grains to leave the rice soup, which can be used as an after-dinner drink or for other purposes, the continuation of the good habits of compact saving and nutrition. According to Pak Fook Restaurant Executive Chef Xu Huaqiang, Chaozhou congee cooking time is usually about 20 minutes, divided into two categories: white congee and savory congee. One of the biggest benefits for homeowners is the simplicity and speed of cooking. Now, let's get to know more about Chaozhou congee as we cook it. Chaozhou white congee is very different from Guangzhou white congee, the whole process of boiling congee with high heat, boiled into the congee water thick, hard rice congee, seems to be "cold rice congee", but in fact, are freshly cooked and freshly eaten. Cooking method is simple, but must be accompanied by Teochew savory dishes, recipes to eat, in the local Teochew, there are more snacks accompanied by on. Main ingredients: five pounds of water a catty of rice. Practice: the water rolled and then under the rice, has been boiled with high heat. Side dishes: radish (made into preserved vegetables), large mustard greens (made into pickles). Practice: 1, first turnip, mustard, wash clean, with hot water slightly boiled (that is, commonly known as "flying water"). 2, 100:7, with a small amount of water, and then add the rice. 2. Mix the radish, mustard and salt in the ratio of 100:7 and pickle for 2-3 days. 3. Dry in the sun in a ventilated place. Points to note: Only choose a dry, sunny day to make this, preferably early winter. But you can also buy a big jar back in Chaozhou for spare. The difference between preserved vegetables and pickled vegetables is that pickled vegetables will be pickled with water, which has a light but savory taste, while preserved vegetables will be pickled with water removed, which tastes dry and salty. Comment: This is a typical "sister over master" congee, the time spent on making the side dishes is longer than the time spent on cooking the congee, but without the side dishes, the white congee will be overshadowed.　Chiu Chow savory congee is subdivided into two types: Chiu Chow bubble congee and Chiu Chow casserole congee. Because the Chaozhou area is a coastal place, it is rich in seafood, and even the congee is cooked with seafood as the raw material, and in adding the unique ingredients of Chaozhou cuisine, the style is unique and popular all over the world. Bubble congee is congee cooked with white rice, such as oyster meat congee, abalone meat congee, Shihui bubble congee, etc., usually with more than two kinds of ingredients. Teochew casserole congee was popular in Guangzhou for a while, and there are still a lot of casserole congee specialized stores. Congee, as its name suggests, is made in a casserole dish with raw rice over an open fire, and when the congee is seven years old, the ingredients are put into the casserole and cooked with toppings. Classic congee products include casserole congee with raw fish, casserole congee with prawns, casserole congee with crab, and so on. Here, the chef introduces two representative savory congee, as well as the recipe of unique ingredients. Sea shrimp congee in casserole Main ingredients: fresh sea shrimp, unique ingredients, rice. Ingredients: shredded ginger, diced celery, shredded mushrooms, fried minced garlic, fried square fish, fried scallion oil, fish sauce and Tianjin winter vegetables. Directions: Make the ingredients first, then cook a pot of white porridge in a casserole over open fire. When the porridge is gelatinous, i.e. when it is already 70% cooked, add the prawns and 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 toppings, fried garlic, fried scallion oil and fried square fish should be made before cooking the congee. Garlic, scallion, square fish (also known as "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 taught the way Looked at the master taught the cooking method, we may be a little puzzled: how are not labeled portions to? This is the reporter in the interview only after the Teochew porridge has another advantage: the portion with a more casual, for lazy people home banquets is also good, do not have to calculate the number of guests, how many people to come, how much material under. The master finally gave us a wake-up call, porridge, pay attention to three details: First, although time-saving, but boiled Chaozhou congee does not save labor. Whether white congee salty congee, are to cook the whole open fire, so the person in charge of the kitchen must have been cooking with a spoon while stirring, accompanied by the pot of congee slowly "mature". Second, the selection of rice is very important, generally should be selected from the spring or early June of the new rice, gelatinous heavier "fat boy rice" is the best choice. Third, as mentioned above, almost all of the salty congee in Chaozhou under the seafood, but in fact, no matter what seafood, minced meat is also a necessary ingredient of salty congee. Because minced meat can give seafood flavor.