Bubble congee is congee cooked with white rice, such as oyster meat congee, abalone meat congee, and Shihui bubble congee, usually with more than two kinds of ingredients.
Chaosiu congee was popular in Guangzhou for a while, and there are still a lot of congee stores specializing in congee in casserole. Congee, as its name suggests, with a casserole, raw rice, open-flame congee, congee seven mature, put the raw materials in the addition of ingredients to cook into. Classic congee products are casserole raw fish congee, casserole sea shrimp congee, casserole crab congee and so on.
Here, the chef introduces two representative savory congees and the recipes for the unique ingredients.
Minced oyster and pork congee main ingredients: fresh oysters, minced pork, rice.
Practice: Cook the rice first, after the rice is cooked, use the soup to make congee, even oysters and minced pork can be boiled on an 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, oysters 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.
Practice: first make the ingredients, and then use a casserole pot over open fire to make a pot of white porridge, when the porridge is gelatinous, that is, when it is already seven mature, put in the sea shrimp as well as the unique ingredients, and then points: the main thing is to be able to match the ingredients. The main thing is to be able to make all 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 cut into pieces and deep-fried, and the scallion oil should be preserved from the frying pan and the oil. 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.
Master teach the way
Watched the master teach the cooking method, we may be a little puzzled: how are not labeled portions? This is the reporter in the interview only after the Teochew congee found 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, to how many people, under how much material.
Pot boiling 5-6 minutes can be. Point: The main thing is to be able to match all the ingredients. In the ingredients of fried garlic, fried scallion oil, fried square fish should be made before cooking congee, garlic, scallion, square fish (also called "earth fish") cut granules deep-fried, scallion oil to frying pot of scallion and oil to be kept. 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.
Master teach the way
Watched the master teach the cooking method, we may be a little puzzled: how are not labeled portions? This is the reporter in the interview only after the Teochew porridge has another advantage: the portion with a more casual, used 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.