Ingredients for porridge:
500g duck fish, 250g chicken neck bone, 3g cooked chicken 1 00g ginger slices, 3g cooked pork belly100g garlic slices, 50g cooked pig tongue, 50g onion10g cooked pig heart, 2g monosodium glutamate, 50g cooked ham and pepper.
The practice of porridge:
1. Marinate jingya fish with 3g Sichuan salt and15g Shaoxing wine, put the chicken neck bone at the bottom of the casserole, then put the fish on the chicken bone, and cut the onion into horse ears;
2. Cut chicken, pig tongue, pig heart, pig belly and tofu into strips with a thickness of 1.5cm and a length of 4cm, slice ham, put it in a casserole with fish together with ginger, garlic, onion, shrimp skin, mushrooms, pepper, Sichuan salt and Shaoxing wine, add milk soup, put it on a big fire to boil, skim off the floating foam, and then put it in a casserole with fish.
3. Slice the fish fillets with water, drain the water and put them in a casserole (the pot is cooked porridge). After 2-3 minutes, put the casserole into the plate, pour the chicken oil, and add monosodium glutamate and Chaozhou casserole porridge.
Practice of Chaozhou casserole porridge II
Ingredients for porridge:
Glutinous rice150g, oysters 500g, water-soaked mushrooms 20g, tender ginger 50g, refined salt 5g, monosodium glutamate 5g, pepper 5g, stir-fried chopped green onion and celery 5g, garlic paste and white wine 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 the rice grains thoroughly 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. After the rice is cooked, add fresh oysters, mushrooms, salt and monosodium glutamate to taste, and then put it in a bowl. Sprinkle pepper, celery powder, fried chopped green onion, garlic paste, white wine and Chaozhou casserole porridge when eating. First of all, oyster minced meat porridge
Ingredients: fresh oysters, minced pork and rice.
Practice: Cook rice first, then soak it in soup to make porridge, and cook oysters and minced meat for about 20 minutes.
Point: Chop the meat first, then the oysters. When you see the oysters bulging, you have to stop fighting. Porridge can't be kept for long, and all restaurants are ready to cook. If it is left for a long time, the oysters will be overcooked, and the rice will absorb water and soften, diluting the umami flavor.
Second, casserole shrimp porridge
Ingredients: fresh shrimp, unique ingredients, rice.
Ingredients: shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.
Practice: first make the ingredients, and then cook a pot of rice porridge 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 cook for another 5-6 minutes.
Key points: the main thing is to be able to match the ingredients. Among the ingredients, fried minced garlic, fried onion oil and fried square fish should be cooked by themselves before cooking porridge. Garlic, onion and square fish (also called "native fish") should be diced and fried, and onion oil should be left in the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty of Chaozhou. It is difficult to filter out fish oil and cook it with fresh fish, but it is difficult to cook it at home. The master suggested using ordinary salt instead.
Shifujiao road
After reading the cooking methods taught by the master, you may be a little confused: why not mark the weight? After the interview, the reporter found that Chaozhou porridge has another advantage: the weight collocation is more casual, and it is also good for the banquet guests in the lazy family. There is no need to count the number of visitors, how many people came and how much food they ate.
The master finally reminded us of three details of cooking porridge:
First, although it saves time, it doesn't save manpower at all. No matter in salty porridge, you should always cook rice porridge with an open flame, so the chef must always cook and stir it with a spoon, and accompany this pot of porridge to "mature" slowly.
Second, choosing rice is very important. Generally, you should choose new rice produced in spring or early June, and "fat rice" with heavy gum is the best choice.
As mentioned above, almost all seafood is from Chaoshan salty porridge, but in fact, no matter what seafood, minced meat is also an indispensable material for salty porridge. Because minced meat can add flavor to seafood.
Practice of Chaozhou casserole porridge 3
Ingredients for porridge:
Rice, shrimp, shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.
The practice of porridge:
1. Treat the ingredients first;
2. Cook a pot of rice porridge 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. [Dining area]
Cooking skills:
Mainly can complete the ingredients. Stir-fried garlic, onion oil and fried square fish in the ingredients should be cooked by themselves before cooking porridge. Garlic, onion and square fish (also called "native fish") should be diced and fried, and onion oil should be left in the frying pan.