Ingredients for porridge:
500g of duck fish, 250g of chicken neck bone, 3g of cooked chicken 1 00g, 3g of ginger slices, 3g of cooked pork belly100g, 3g of garlic slices, 50g of cooked pig tongue, 50g of onion10g, 50g of cooked pig heart, 2g of monosodium glutamate, 50g of cooked ham and pepper.
The practice of porridge:
1. Jingya fish is marinated with 3g Sichuan salt and15g Shaoxing wine, the chicken neck bone is placed at the bottom of the casserole, then the fish is placed on the chicken bone, and the onion is cut into horse ears;
2. Cut chicken, pig's tongue, pig's heart, pig's belly and tofu into strips with a thickness of/kloc-0.5cm and a length of 4cm, slice ham, put it into a casserole with fish together with ginger, garlic, onion, dried shrimps, shredded mushrooms, pepper, Sichuan salt and Shaoxing wine, then add milk soup, boil it on high fire, and skim it off.
3. Slice the fish fillets with water, drain the water and put them in a casserole (the pot is cooked porridge). After 2-3 minutes, put the casserole into the plate, pour the chicken oil, and add monosodium glutamate and Chaozhou casserole porridge.
Cooking skills:
1. The dosage of main and auxiliary materials should be properly matched.
2. Heat and cooking time should be well controlled. After sitting, the casserole still keeps boiling, giving people a sense of movement.
Flavor characteristics:
1. Yayu is an important edible fish in the Wojiang and Dadu rivers of Sichuan. Its scientific name is Schizothorax fish, also known as Jiayu. It was called point C fish in ancient times. It has the characteristics of more meat, less thorns and tender quality, and is the best raw material for cooking fresh fish in Sichuan.
2. Du Fu, a great poet in Tang Dynasty, said: "Fish knows the origin of point C, so you don't have to drink wine." He praised the beauty of elegant fish. There is Yayu Restaurant in Ya 'an City, Sichuan Province. Ya 'an has a history of eating customs, pays attention to nutrition, stresses health and likes original flavor, so it cooks vegetables in casserole. The casseroles used are all made of "white clay" from Jingrong County. This casserole is delicious and warm.
3. "Ya Fish in Casserole" is salty and delicious, and is often used for banquets ending with "Taiwan Opera". In recent years, it has been changed to the first course of eaters' banquets. After sitting in the casserole, it still keeps boiling, fresh and fragrant, fish is tender and soup is fresh, and it is rich in nutrition, which makes the eater linger on Yucheng Ya 'an for life.
Practice of Chaozhou casserole porridge II
Ingredients for porridge:
Glutinous rice150g, fresh oysters 500g, water-soaked mushrooms 20g, tender ginger 50g, refined salt 5g, monosodium glutamate 5g, pepper 5g, stir-fried chopped green onion and celery 5g, garlic paste and white wine 50g, and pork bone soup1000g.
The practice of porridge:
1. Wash the oysters, drain the water, cut the mushrooms into rice grains, cut the tender ginger into filaments and soak it in clear water, soak the glutinous rice in clear water for 2 hours, then wash it, and put it in a steamer to steam through the rice core for later use;
2. Put the pot on a strong fire. When the pork bone soup is 80% hot, put the glutinous rice into the pot and boil it, then stir it a little to avoid sticking to the pot.
3. After the rice heart is cooked, add fresh oysters, mushrooms, salt and monosodium glutamate to adjust the taste, then take the pot and put it in a bowl. Sprinkle pepper, celery powder, fried chopped green onion, garlic paste, white wine and Chaozhou casserole porridge when eating.
Chaozhou porridge into the pot for 20 minutes (photo)
Chaozhou porridge in Guangdong has always been famous. Chaozhou people not only pays attention to eating porridge, but also likes to put more water when cooking porridge. It is said that after a hot meal, rice grains are picked up to leave rice soup, which can be used as a drink after meals or for other purposes, continuing the good habit of saving money and emphasizing nutrition. According to Xu Huaqiang, executive chef of Baifu Restaurant, Chaozhou porridge usually takes about 20 minutes to cook. Chaozhou porridge is divided into rice porridge and salty porridge porridge. For families, one of the greatest benefits is that cooking is simple and fast. Now, let's learn more about Chaozhou porridge while cooking it.
Chaozhou mizhou
Different from rice porridge, the whole process of cooking porridge with fire in Guangzhou looks like "cold rice porridge", but it is actually freshly cooked and eaten. The cooking method is simple, but it must be accompanied by Chaozhou pickles and recipes. In Chaozhou, there are more snacks.
Ingredients: five Jin of water and one Jin of rice.
Practice: After the water is boiled, put the rice in and cook it all the time.
Side dishes: radish (made into pickles) and mustard (made into pickles).
Exercise:
1. First, wash the radish and mustard and cook them with hot water (commonly known as "flying water").
2. Use 100? 7. Marinate for 2-3 days.
3. Dry in a ventilated place.
Important: It can only be made in dry and sunny days, preferably in early winter. But you can also buy a big jar in Chaozhou. The difference between pickles and pickles is that pickles will be pickled with water, which is salty but tasty; Pickled vegetables should be preserved by removing water, which makes them dry and salty.
Comments: This is a typical porridge, and it takes longer to cook side dishes than porridge, but without side dishes, rice porridge will be eclipsed.
Chaozhou salty porridge
The unique composition of salty porridge.
Chaozhou salty porridge is subdivided into Chaozhou bubble porridge and Chaozhou casserole porridge. Because Chaozhou is a coastal area, it is rich in seafood. Even when cooking porridge, seafood is used as raw material. Because of its unique ingredients and unique style, Chaozhou cuisine is very popular all over the world.
Soaked porridge is porridge boiled with white rice, such as shredded porridge with oyster sauce, shredded porridge with abalone and soaked porridge. , usually using more than two kinds of materials.
Chaozhou casserole porridge was all the rage in Guangzhou, and there are still many casserole porridge franchise stores. As the name implies, porridge is cooked with casserole and raw rice. When the porridge is seven-cooked, add the raw materials and add the ingredients to cook it. Classic porridge includes casserole raw fish porridge, casserole shrimp porridge and casserole crab porridge.
Here, the master introduced two representative salty porridge and unique ingredients.
First of all, oyster minced meat porridge
Ingredients: fresh oysters, minced pork and rice.
Practice: Cook the rice first, then soak it in the soup to make porridge, and cook the oysters and minced meat for about 20 minutes.
Point: Chop the meat first, then the oysters. When you see the oyster bulging, you must stop firing. You can't keep porridge for a long time, all restaurants are ready to cook. If left for a long time, oysters will be overcooked, and rice will absorb water to soften and dilute the umami flavor.
Second, casserole shrimp porridge
Main ingredients: fresh shrimp, unique ingredients and rice.
Ingredients: shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.
Practice: first make the ingredients, and then cook a pot of rice porridge with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and unique ingredients and cook for 5-6 minutes.
Key points: the main thing is to be able to match the ingredients. Among the ingredients, fried minced garlic, fried onion oil and fried square fish should be cooked by themselves before cooking porridge. Garlic, onions and square fish (also known as "earth fish") should be diced and fried, and onion oil should keep onions and oil in the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty of Chaozhou. It is difficult to filter out fish oil and cook it with fresh fish, but it is difficult to make it at home. The master suggested using ordinary salt instead.
Shifujiao road
After reading the cooking methods taught by the master, you may be a little confused: why didn't you mark the weight? After the interview, the reporter found that Chaozhou porridge has another advantage: the weight collocation is more casual, which is also good for the banquet guests in the lazy family. You don't need to count the number of visitors, how many people came and how much materials you ate.
The master finally reminded us of three details when cooking porridge:
First of all, although it saves time, it doesn't save manpower at all. No matter in salty porridge or rice porridge, you must always cook with an open flame, so the chef must always cook and stir with a spoon, and accompany this pot of porridge to "mature" slowly.
Second, choosing rice is very important. Generally, you should choose new rice produced in spring or early June, and "fat rice" with heavy gum is the best choice.
As mentioned above, almost all seafood is served in Chaozhou and salty porridge, but in fact, no matter what seafood is served, minced meat is also an indispensable material in salty porridge. Because minced meat can add flavor to seafood.
Practice of Chaozhou casserole porridge 3
Ingredients for porridge:
Rice, shrimp, shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce and Tianjin winter vegetables.
The practice of porridge:
1. Treat the ingredients first;
2. Cook a pot of rice porridge with a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and ingredients and cook for 5-6 minutes to make Chaozhou casserole porridge. [Dining area]
Cooking skills:
The main thing is to be able to match all the ingredients. Among the ingredients, fried garlic, fried onion oil and fried square fish should be cooked by themselves before cooking porridge. Garlic, onions and square fish (also known as "earth fish") should be diced and fried, and onion oil should keep onions and oil in the frying pan.