Seafood congee" is actually a particularly famous feast congee in Taiwan, not only the ingredients with rich, nutritious value is super high, in the color and aroma is also particularly attractive mellow, in the flavor is particularly delicious, no wonder it can be so popular, but to talk about seafood congee practice, it is really confusing, almost every city will have multiple different versions, and even everyone, the practice is not the same. There are a number of different versions, and even each person, the practice is not the same, the following into everyone's favorite Lin Dajun teaching time

Authentic seafood congee - nutritional upgrading practices - Features: attractive color, nutrient-rich, delicious flavor, The practice is simple, a look will be.

The main ingredients: 100 grams of rice, 8 fresh shrimp, squid 1

The ingredients: 30 grams of peas, 30 grams of sweet corn kernels, 1 small piece of ginger

Seasoning: water, white pepper, salt in moderation

-- start making -

①: First, put the rice into a small bowl, add enough water without soaking for 30 minutes, ginger peeled and sliced, peas and sweet corn kernels washed, standby.

②: cut off the head of fresh shrimp without, peeling shrimp line, rinse and drain the plate, the squid to remove the viscera stripped of the black membrane, rinse and drain the cut circle, plate, respectively, to the fresh shrimp and squid are added to the ginger 3 slices of white pepper 1 tsp. mix well, are marinated for 10 minutes, standby.

③: pot, will soak the rice rinsed into the pot, add 800 grams of water to boil over high heat, close the lid, turn the heat to simmer for 15 minutes, cook to the porridge half-thickness state, under the marinated shrimp, squid, peas, sweet corn kernels, pickled ginger, do not, will be the rest of the ginger to join, mix well, close the lid and bring to a boil again, keep the boiling state to cook for 2 minutes, and then turn to a small fire! Simmer for 15 minutes, leaving the lid on throughout.

④: after cooking, add the right amount of salt and stir well, authentic seafood porridge is ready.

Such a rich flavor, attractive color, delicious and nutritious authentic seafood congee is ready, look is not very appetizing it?

Summary of the content of the "answer"

1, why soak the rice for 30 minutes?

The principle and the principle of soybean milk is almost the same, soybean milk we have to soak soybeans, and porridge is the same reason, the hardness of the rice is higher than soybeans, if it will be directly stewed, it takes a long time to cook the soft boiled, therefore, the rice in the porridge before cooking is best to soak for 30 minutes at a time as a good, so that after eating enough water after the rice and then stewing will be easier to cook soft boiled. It is easy to cook soft and rotten.

2, why fresh shrimp and squid are first marinated with ginger and white pepper? Why not add wine?

Here because the main congee as the main, seafood as a supplement, so the congee within the fishy seafood itself and other marinade flavor must not be too strong, so as not to overpower the main, so here the fresh shrimp and squid itself to taste the marinade work will be more special, if you choose to add wine to fishy aroma, wine add less fishy can not be added, add more and heavy taste, will affect the congee itself, the aroma of the congee. Therefore, here instead of pepper and ginger collocation, pay attention to pepper to use the flavor of light white pepper, so as to ensure that the seafood can be perfectly deodorized, but will not affect its own flavor, so this step is the most important marinade.

3. Why do I need to cook the congee until it's semi-thick before adding the seafood and side dishes?

As I said before, due to the high hardness of rice, cooking is more time-consuming, so in the seafood porridge with seafood, seafood itself is not at all heat-resistant than rice, so when cooking seafood porridge must be the first to cook a separate soft rice, rice and porridge half-thickness state, and then under the seafood, so that the 2 can be very well together with the pot, and the flavor and freshness mixing of the The two can be cooked together well, and the flavor and freshness of the mixture of more uniform and thorough.

4. Why are the side dishes and seafood cooked together?

Because the side dishes are peas and sweet corn kernels, which are also easy to cook and have similar heat resistance to seafood, and to ensure that all the flavors and aromas of the ingredients are evenly blended into the congee, the side dishes should be simmered together with the seafood.

5, why salt should be added last?

The principle of this step and most of the stew seasoning principle is the same, just like everyone stew bone broth should be the last to add salt is the same, why? That's because the salt itself is very strong penetration, too early to add to the soup will lead to seafood and side dishes in advance to eat salt and dehydration shrinkage, resulting in seafood and side dishes can not be very good to continue to stew out of the fresh flavor and nutrients, so the back of the stewed out of the seafood porridge flavor will be light, and fishy taste will remain in the meat, a very big failure, so the salt must be the last to be added.

Seafood congee production points:

(1) cooking seafood congee, it is best to use the home cooking rice can be, so that the rice boiled out of the congee is both thick and mellow.

(2) marinated shrimp and squid, be sure not to add salt, or shrimp and squid meat will be salted out of the water ahead of time and lead to the meat firm, seriously affecting the subsequent stew when the flavor and nutritional precipitation.

(3) Cooking seafood porridge, shrimp and squid meat itself can release more fresh material, so cook this seafood porridge do not need to add MSG, chicken essence and other fresh seasoning, really want to add a little less, to avoid affecting the original seafood flavor.