Casserole porridge, the method is slightly different.

Put the rice into a clay pot and add water to boil. When the rice blooms a little, add ingredients and seasonings. In the past, the most commonly eaten ones were shrimp, frog, eel, etc. In the authentic Chaozhou way, some chopped

Teochew dried radish and diced taro.

Cook for another twenty to thirty minutes. Before serving, put a small bowl of minced coriander into the pot. Stir it with a large spoon and put it into bowls to taste.

To make raw porridge, you need to cook the porridge first, then set up a small casserole, ladle in the porridge, bring it to a boil, and then add the ingredients and seasonings. Usually, some ingredients that are easy to cook and do not need to be cooked for too long are added, or some ingredients that are already cooked.

of semi-finished products.

I especially miss the Liwan Tingzai porridge at Congee Village, which features shredded egg skin, roasted duck and crispy peanuts.

Let’s talk about the specific method: /bbs/dispbbs.asp?boardid=26&id=2179&star=1&page=1Materials with pictures and processes: rice (one and a half measuring cups), hairy crabs (female is best, kiki uses a male)

One mother).

Ingredients: shredded ginger, olive oil (the same as ordinary salad oil), clear cooking wine, salt, stock essence or a little MSG.

1. Wash the rice first, put it in a casserole, and boil it with hot water. Add enough water. It is best not to add water halfway.

In porridge restaurants, rice is usually soaked for several hours so that it cooks easily.

After boiling, simmer over low heat for about half an hour.

2. Put the shredded ginger and chopped crab into the pot. If you are not afraid of trouble, you can pick out the crab meat and put it in. This will make it easier to eat. Kiki is obviously afraid of trouble... but Kiki puts the meat in the crab claws.

Pick them out carefully.

3. Add a spoonful of olive oil.

4. Add a little clear cooking wine. Kiki thinks this can remove some of the fishy smell of crab. I don’t know if it is added in the porridge restaurant.

5. Cook on low heat for another half an hour. Add a small spoonful of salt. Be careful when adding salt. I don’t know if it is because the porridge absorbs the salt. A small spoonful of porridge in a pot will feel quite salty.

If you feel it is necessary, add some stock essence or MSG.

Okay, it’s time to start ^_^.

Ours is flower crab porridge. The difference is: put some raw oil first, then throw in the raw crab, so as to remove the fishy smell. If you are really afraid of the fishy smell, add some shredded ginger.

In fact, whether it is fishy or not is purely a personal feeling. Some people will always put wine when marinating pork.

Chaozhou white porridge is completely different from Guangzhou white porridge. The porridge is cooked over high heat throughout the process, resulting in a porridge with thick water and hard rice grains. It looks like "cold rice porridge", but in fact it is freshly cooked and eaten.

The cooking method is simple, but it must be eaten with Chaozhou pickles and recipes. In Chaozhou, there are more snacks to accompany it.

Main ingredients: five pounds of water and one pound of rice.

Method: Add the rice after the water boils, and continue to cook over high heat.

Ingredients for side dishes: radish (made into preserved vegetables), mustard greens (made into pickles).

Method: 1. First wash the radish and mustard greens, and lightly boil them in hot water (commonly known as "flying water").

2. Mix radish, mustard greens and salt in a ratio of 100:7 and marinate for 2-3 days.

3. Dry in a ventilated place.

Key points: You can only make it on a dry, sunny day, preferably in early winter.

However, you can also buy a large jar in Chaozhou and bring it back for later use.

The difference between preserved vegetables and pickles is that pickles are pickled with water, so the salty taste is light but tasty; preserved vegetables are pickled with the water removed, so they taste dry and salty.

Comments: This is a typical porridge that "the girl is older than the hostess". It takes longer to make the side dishes than to cook the porridge, but without the side dishes, the white porridge will be eclipsed.

Teochew salty porridge Teochew salty porridge is subdivided into two types: Teochew soaked porridge and Teochew casserole porridge.

Because the Chaozhou area is a coastal area, it is rich in seafood. Even when cooking porridge, seafood is used as the raw material. The unique ingredients of Chaozhou cuisine are added to create a unique style and is popular everywhere.

Soaked porridge is porridge cooked with white rice, such as minced oyster meat porridge, minced abalone meat porridge, Shihui soaked porridge, etc. Usually more than two kinds of ingredients are used.

Chaozhou casserole porridge was very popular in Guangzhou, and there are still many casserole porridge specialty stores.

As the name suggests, porridge is cooked in a casserole with uncooked rice over an open fire. When the porridge is ripe, add the raw materials and add ingredients to cook it.

Classic porridge products include casserole raw fish porridge, casserole sea shrimp porridge, casserole crab porridge, etc.

Here, the chef introduces two representative salty porridges and the recipes of unique ingredients.

Oyster Minced Pork Porridge Main ingredients: fresh oysters, minced pork, rice.

Method: Cook the rice first. After the rice is cooked, use the soup to make porridge. Add the oysters and minced meat and simmer over an open fire for about 20 minutes.

Key points: Add the minced meat first, then the oysters. When you see the oysters swell, you can stop the heat.

Don’t let the porridge sit for a long time. In restaurants, it is cooked to order.

If left for a long time, the oysters will be overcooked and the rice will absorb water and become soft, diluting the delicious flavor.

Casserole Sea Shrimp Porridge Main ingredients: fresh sea shrimp, unique ingredients, rice.