What I look forward to most every day is having late-night snacks with friends after get off work.

A pot of fresh and sweet casserole porridge, half a dozen sizzling charcoal-grilled oysters, and a plate of stir-fried vegetables with minced garlic. What more can I ask for on such a good time?

As for the casserole porridge, the shrimp and crab meat dishes are cooked with the rice porridge. There is not too much cooking, but it is so delicious that you can almost eat it. Judging from the appearance, this pot of porridge is lively and fragrant, with plump crab claws and buttery crab paste.

, prawn roe, minced coriander, tumbling in the gulu~gulu bubbling porridge soup.

Tongue falling off.

The reason why Chaoshan casserole porridge is so delicious lies in the rice.

Chaoshan people cook porridge on weekdays. They like to use short and fat fat rice (also called pearl rice and japonica rice), add water and cook it until it "blooms", that is, the rice grains are just cooked. Then turn off the heat and let the remaining heat cook the porridge thoroughly.

Rice oil precipitates.

There is no skill in cooking porridge. Stirring thirty-six times is also one of the techniques for cooking Teochew porridge.

When the porridge base is 70 to 80% cooked, various seafood and meats are added to make it fresher. The most classic ones must be shrimps and crabs.

On weekdays, if there are two or three of us eating, we will eat a pound of nine-section shrimps and a crab (about one pound and six taels), which are fresh and fresh, and the sweetness is definitely full.

After the shrimps and crabs are "entangled" with the white porridge, the rice soup is gradually dyed slightly yellow by the crab paste, and the umami flavor is integrated into each rice grain. At this time, pour in the coriander and winter vegetables, mix well with a large spoon, and then rub it

Hands are ready to eat.