Ingredients for porridge cooking:
500g of Ya fish, 250g of chicken neck bone, 3g of cooked chicken 1 00g, 3g of ginger slices, 100g of cooked pork belly, 3g of garlic slices, 50g of cooked pork tongue, 0g of onion10g, 50g of cooked pork heart, 2g of monosodium glutamate, 50g of cooked ham and 50g of pepper/kloc-0. Aroma aquatica15g, milk soup 2000g, tofu150g, chicken oil10g.
The practice of porridge:
1. Marinate the clean fish with 3 grams of Sichuan salt and 0/5 grams of Shaoxing wine/kloc-0, put the chicken neck bone on the bottom of the casserole, then put the fish on the chicken bone, and cut the onion into horse ears;
2. Cut chicken, pig's tongue, heart, belly and tofu into strips 1 .5cm thick and 4cm long, slice ham, put it into a casserole with ginger, garlic, onion, dried shrimps, fragrant mushrooms, pepper, Sichuan salt and Shaoxing wine, then add milk soup, put it on high fire and boil it, then skim off the floating foam.
3. Slice the fish fillets with water, drain the water, and put them into a casserole (the pot is cooked porridge). After 2-3 minutes, put the casserole in a plate, pour in the chicken oil, add monosodium glutamate and Chaozhou casserole porridge.
Cooking skills:
1. The dosage of main and auxiliary materials should be properly matched.
2. The heat and cooking time should be well controlled. After sitting, the casserole still keeps boiling, giving people a sense of movement.
Flavor characteristics:
1. yayu, an important edible fish in the snail river and Dadu river systems of Sichuan, is also known as Jiayu. It was called point C fish in ancient times. It has the characteristics of more meat, less thorns and tender quality, and is the best raw material for fresh fish cooking in Sichuan.
2. Du Fu, a great poet in the Tang Dynasty, said: "Fish knows the origin of point C is beautiful, and wine does not need to be drunk." He praised the beauty of elegant fish. Ya 'an City, Sichuan Province has Yayu Restaurant. Ya 'an has a history of eating customs, paying attention to nutrition, stressing health, and liking the original juice, so it cooks vegetables in casserole. The casseroles used are all baked with "white clay" in Rongjing County. This casserole is delicious and keeps warm.
3. "Ya Fish in Casserole" is salty and savory, and it is often used in banquets to end with "Taiwan drama". In recent years, it has been changed to the first dish of the banquet for the eater. After sitting in the casserole, it still keeps boiling, fresh and fragrant, the fish is tender and the soup is fresh, and the nutrition is rich, which makes the eater linger on Yucheng Ya 'an for life and unforgettable.
Practice 2 of Chaozhou casserole porridge
Ingredients for porridge cooking:
Glutinous rice150g, (chongxun) Pu fresh oyster 500g, water-soaked mushroom 20g, tender ginger 50g, refined salt 5g, monosodium glutamate 5g, pepper 5g, fried chopped green onion, celery powder 5g, garlic paste and Chinese liquor 50g, and pork bone soup1000g.
The practice of porridge:
1. Wash oysters, scoop them up and drain them, cut mushrooms into rice grains, cut tender ginger into filaments and soak them in clear water, soak glutinous rice in clear water for 2 hours, then wash them, and put them in a steamer to steam through the rice cores for later use;
2. Put the pot on a strong fire. When the pork bone soup is 80% hot, put the glutinous rice into the pot and boil it, then stir it a little to avoid sticking to the pot.
3. When the rice heart is cooked, add fresh oysters, mushrooms, salt and monosodium glutamate to adjust the taste, then take the pot and put it into a bowl. Sprinkle pepper, celery powder, fried chopped green onion, garlic paste, white wine and Chaozhou casserole porridge when eating.
20 minutes in wok with Chaozhou porridge (photo)
Chaozhou porridge in Guangdong has always been quite famous. chaozhou people not only attaches importance to eating porridge, but also likes to put more water when cooking. It is said that after a hot meal, rice grains are picked up to leave rice soup, which can be used as a drink after meals or for other purposes, continuing the good habit of saving money and stressing nutrition. According to Xu Huaqiang, executive chef of Baifu Restaurant, Chaozhou porridge usually takes about 20 minutes to cook, which is divided into two categories: rice congee and salty porridge. One of the biggest benefits for home is that it is simple and fast to cook. Now, let's learn more about Chaozhou porridge while cooking.
Chaozhou rice congee
Unlike rice congee, Guangzhou, the whole process of cooking porridge with fire, which is thick and hard-grained, 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 cook it all the time.
Side dishes: radish (made into preserved vegetables) and mustard (made into pickles).
Practice:
1, first wash the radish and mustard, and cook it with hot water (commonly known as "flying water").
2, with 100? 7, and pickling for 2-3 days.
3. Dry in a ventilated place.
Key points: It can only be made on dry and sunny days, preferably in early winter. But you can also buy a big jar in Chaozhou 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 to cook porridge, but without side dishes, rice congee will be eclipsed.
Chaozhou salty porridge
Salty porridge's unique ingredients
Chaozhou salty porridge is subdivided into two types: Chaozhou soaked porridge and Chaozhou casserole porridge. Because Chaozhou is a coastal area, it is rich in seafood. Even when cooking porridge, seafood is used as raw material. With the unique ingredients of Chaozhou cuisine, its style is unique and popular everywhere.
Soaking porridge is porridge boiled with white rice, such as minced oyster porridge, minced abalone porridge, soaked porridge, etc., and usually more than two kinds of materials are used.
Chaozhou casserole porridge was popular in Guangzhou for a while, and there are still many casserole porridge specialty stores. As the name suggests, porridge is cooked with casserole and uncooked rice. When the porridge is seven-ripe, put the raw materials and add ingredients to cook it. Classic porridge includes raw fish porridge in casserole, shrimp porridge in casserole and crab porridge in casserole.
Here, the master introduced two representative salty porridge and the formula of unique ingredients.
First, oyster minced pork porridge
Main ingredients: fresh oyster, minced pork and rice.
Practice: Cook the rice first, then soak it in soup to make porridge, and cook the oyster and minced meat for about 20 minutes.
Key points: mince the meat first, then the oyster. When you see the oyster bulging, you have to stop the fire. You can't keep porridge for a long time, and all restaurants are ready to cook. If you leave it for a long time, the oysters will be overcooked, and the rice will also absorb water and soften, diluting the umami flavor.
Second, casserole shrimp porridge
Main materials: fresh shrimp, unique ingredients and rice.
Ingredients: shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce and Tianjin winter vegetables.
Practice: First make ingredients, then cook a pot of rice congee with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and unique ingredients, and then cook for 5-6 minutes.
Key points: the main thing is to be able to match the ingredients. In the ingredients, fried minced 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 Chaozhou. It is difficult to filter out fish oil and cook it with fresh fish, but it is difficult to make it at home. The master suggested using ordinary salt instead.
Shifujiao road
After reading the cooking method taught by the master, you may be a little puzzled: why didn't you mark the weight? It was only after the interview that the reporter discovered that Chaozhou porridge has another advantage: the weight collocation is more casual, and it is also good for banquet guests in lazy people's homes. There is no need to count the number of visitors, how many people come, and how much material to eat.
The master finally reminded us of three details when cooking porridge:
First, although it saves time, it does not save manpower at all. No matter in salty porridge, rice congee, you have to 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, it is very important to choose rice. Generally, it is necessary to choose new rice produced in spring or early June, and the "fat rice" with heavy gum is the best choice.
As mentioned above, almost all seafood is served in Chaozhou and salty porridge, but in fact, no matter what seafood is served, minced meat is also an essential material for salty porridge. Because minced meat can add flavor to seafood.
Practice 3 of Chaozhou casserole porridge
Ingredients for porridge cooking:
Rice, fresh shrimp, shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce and Tianjin winter vegetables.
The practice of porridge:
1. Deal with the ingredients first;
2. Cook a pot of rice congee with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and ingredients, and cook for 5-6 minutes to make Chaozhou casserole porridge. [eating zone]
Cooking skills:
Mainly can complete 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.