Chaoshan casserole congee practice: rice into the casserole pot with water to boil, cook to the rice a little bit of blossoming time, into the ingredients, seasonings, more common sand shrimp, chicken, eel, etc., authentic Chaoshan casserole congee, will also be put some chopped Chiu Chow radish, cut pieces of taro, and then cook for 20 to 30 minutes, put a small bowl of coriander before the pot, a big spoon to stir, you can be divided into bowls to taste. The following [eat zone] for you to give a few examples and then detail the practice of Chaoshan casserole congee.

Chaoshan casserole congee cooking ingredients: a 500 grams of fish, chicken neck bone 250 grams, 100 grams of cooked chicken, 3 grams of ginger, cooked pork belly l00 grams of garlic 3 grams of cooked pig tongue 50 grams of green onions 10 grams of cooked pig heart 50 grams of monosodium glutamate (MSG) 2 grams of cooked ham 50 grams of pepper 1 grams of hairy shrimp 10 grams of salt 6 grams of water, 100 grams of water squid, 50 grams of Shaoxing wine, watery mushrooms 15 grams, 2000 grams of milk soup, 150 grams of tofu, 10 grams of chicken oil. Chaoshan casserole congee practice: 1. will net elegant fish with Sichuan salt 3 grams, 15 grams of Shaoxing wine marinade, chicken neck bone cushion in the bottom of the casserole, and then put the fish on the chicken bone, green onions cut into horse ear shape; 2. chicken, pork tongue, heart, belly, tofu cut into 1.5 cm thick, 4 cm long strip, ham cut into thin slices, together with ginger, garlic, green onions, shrimp, mushrooms, pepper, Sichuan salt, Shaoxing wine, put into the fish in the casserole, then add milk soup, set on high heat. Then add the milk soup, set on a high fire after boiling, skimmed off the floating foam, moved to a micro-fire for 1 hour; 3. will be sliced into thin slices of fish, drained, into the casserole (the pot is already cooked porridge), 2-3 minutes, the casserole dish, dripping into the chicken oil, plus monosodium glutamate, Chaoshan casserole porridge that is complete. Teochew casserole congee cooking skills: 1. the amount of main and auxiliary ingredients should be appropriate proportion. 2. the fire and cooking time should be mastered. After being served, the congee will remain boiling in the casserole, which will give people a sense of movement. Chaoshan casserole congee flavor characteristics: 1. Ya fish, for the Sichuan snail river, Dadu River system of an important food fish, the scientific name of the Qikou belly cracked fish, also known as Jia fish. Anciently known as C cave fish. There are more meat, less spiny, tender features, for the Sichuan fish cooking raw materials in the top quality. 2. Tang Dynasty poet Du Fu poem: "fish know the C cave from the United States, wine memory PI do not have to deal with", praised the beauty of Ya fish. Ya'an City, Sichuan with Ya fish restaurant. Ya'an historical food customs, pay attention to nutrition, health care, like the original juice and flavor, so the casserole cooking dishes. The casserole used, all to Rongjing County "white good mud" baking and become. With this kind of casserole hate to make elegant fish, taste delicious, heat preservation is good. 3. "Casserole elegant fish" for the salty and fresh flavor type, used for the feast is often to "press the stage show" last appearance. In recent years, it has been changed into the first dish of the feast to offer diners. After the seat casserole is still kept boiling in the form of fresh incense, tender fish soup fresh, nutritious, so that diners on the rainy city of Ya'an to stay for life, unforgettable. Chaoshan casserole porridge cooking skills: the main thing is to be able to match the ingredients. Ingredients in the fried garlic, fried scallion oil, fried square fish should be made before cooking congee, garlic, scallions, square fish (also known as "earth fish") cut granules deep-fried, scallion oil to frying pot of scallions and oil to be retained. Ingredients: shrimp and crab, green onions, ginger, oil. Practice: 1, shrimp and crab, must be alive! Must drop, so that fresh and sweet; 2, rice,; 3, crab navel; 4, crab cut in half 5, crab gills; 6, shrimp head; 7, shrimp open back to the intestine; 8, the material is ready, cut a large piece of ginger, thinly sliced, standby; 9, the rice into the casserole to start cooking (rice does not need to soak, washed and cooked directly); this is a set of charts under the porridge 10, rice into the pot on high heat to cook, adjusted to medium heat, 5 minutes after the Put in the crab; 11, medium-low heat cook 20 minutes to put ginger; 12, 25 minutes to put shrimp; 13, put the shrimp and then put a tablespoon of oil,; 14, stirring, three minutes, turn off the fire. Cooked; 15, the finished product if you put some small onions cut scallions on the better, we do not have, do not put