1, the person in charge of the kitchen must always use a spoon to stir while cooking.

2, boiled congee is generally selected from the spring or early June of the new rice, gelatinous heavier "fat boy rice" is the best choice.

3, no matter what seafood, minced meat is also a necessary ingredient of savory congee, because minced meat can give seafood flavor.

4, because the casserole insulation effect is good, should be careful not to burn during consumption.

Pot congee practice

1, oyster minced pork congee

Materials: fresh oysters, minced pork, rice.

Practice: first cook rice, rice cooked with soup soaked into congee, even oysters, minced pork on the open fire can be boiled 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.

2, casserole sea shrimp congee

Ingredients: fresh sea shrimp, unique ingredients, rice, shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, winter vegetables.

How to do: first make the ingredients, then cook a pot of white porridge in a casserole dish on an open fire, when the porridge is gelatinous, i.e. when it is already 70% matured, put in the sea prawns as well as the unique toppings, and then cook for another 5-6 minutes.

Points to note: ingredients in the fried garlic, fried scallion oil, fried square fish should be made before cooking congee, garlic, scallions, square fish (also known as "big earth fish") cut granules fried, scallion oil to frying pot of scallions and oil should be kept.

3, casserole raw fish congee

Materials: 150 grams of rice, 200 grams of fish, ginger, pepper, scallions, oil, salt, cornstarch.

Practice: ① rice washed into a large dish, pour the appropriate amount of drinking water soak one night; ② rice into the casserole, add 6 times the drinking water, cover the lid, high heat after boiling to medium-low heat, the lid with a toothpick or chopsticks to leave a gap to avoid porridge overflow; ③ waiting for porridge, fish washed, sliced, salt, oil, soy sauce, ginger and stirred; ④ porridge simmering for 30 minutes or so, the rice grain bloomed, the porridge is not a good idea, but it's a great idea. minutes or so, the rice blossomed, the porridge has been cooked, stir with a spoon to avoid sticking to the bottom of the pot; ⑤ change to high heat, cut the fish slices, put the porridge, with a spoon quickly stirred, so that the fish slices do not lump; ⑥ fish slices are very fast cooked, turn off the heat, put the parsley, salt into the stir evenly can be.

4, casserole crab congee

Ingredients: cooked crab, rice, ginger, a little green onion, two pots, dried scallops, white pepper, salt.

Practice: ① dry shellfish soak, ginger finely shredded, crab pieces; ② casserole rice, water filled, add dry shellfish, boil to medium-low heat; ③ turn to medium-low heat for about seven or eight minutes, put the crab pieces, ginger, boil to low heat, cover the pot on the twenty minutes; ④ salt, a small spoon of two pots of head, a little monosodium glutamate (MSG), look at the ratio of water and rice can be the best time to turn off the fire, put the white pepper, chopped scallions, that is! The first thing you need to do is to put a little bit of salt on the rice.

The above is what I share today, I hope it can help you.