1. Shrimp porridge in casserole

Main materials:

Fresh shrimp, unique ingredients and rice

Ingredients:

Shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried scallion oil, fish sauce and Tianjin winter vegetables

Practice:

Make ingredients first, then use them.

key point:

the main thing is to be able to prepare all the ingredients. In the ingredients, fried garlic, fried onion oil and fried square fish should be made by themselves before cooking porridge. Garlic, onion and square fish (also called "earth fish") should be diced and fried, and onion oil should keep the onion and oil in the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty in Hainan. It is difficult to filter out fish oil with fresh fish and cook it at home. The master suggested using ordinary salt instead.

2. rice congee, Hainan

What is completely different from rice congee, Guangzhou, is that porridge is cooked with big fire all the time, and it 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.

main material:

five Jin of water and one Jin of rice.

Practice:

After the water boils, put the rice in, and always cook it in a big fire.

Side dishes:

Radish (made into preserved vegetables) and mustard (made into pickles).

Practice:

1. Wash turnips and mustard greens first and cook them in hot water (commonly known as "flying water").

2. Mix the proportion of radish, mustard and salt at 1∶7, and marinate for 2-3 days.

3. Dry in a ventilated place.

key point:

it can only be made on dry and sunny days, preferably in early winter. But you can also buy a big jar in Hainan for later use. The difference between preserved vegetables and pickles is that pickles will be pickled with water, and the salty taste is light but tasty; Preserved 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 congee will be eclipsed.

salty porridge in Hainan is subdivided into two types: Hainan soaked porridge and Chaozhou casserole porridge. Because Hainan is a coastal area, it is rich in seafood. Even when cooking porridge, seafood is used as raw material. With the unique ingredients of Hainan cuisine, it has a unique style and is very popular everywhere.

Soaked porridge is porridge boiled with white rice, such as minced oyster porridge, minced abalone porridge, soaked porridge, etc. Usually, more than two kinds of materials are used.

Last but not least, pay attention to three details when cooking porridge:

First, although it saves time, cooking Hainan porridge does not save manpower at all. No matter in salty porridge, rice congee, you must cook with an open fire all the time, so the cook must always cook and stir with a spoon, and accompany this pot of porridge to "mature" slowly.

second, rice selection is very important. Generally, new rice produced in spring or early June should be selected, and "fat rice" with heavy gum is the best choice.

Third, as mentioned above, almost all seafood is served in salty porridge, Hainan, but in fact, no matter what seafood is served, minced meat is also an essential ingredient for salty porridge. Because minced meat can add flavor to seafood.