Ingredients ?
2 flower crabs, 400g
shrimp 400g
3 scallops, 500g
1 pork spare ribs, 300g
2 sachets of winter vegetables
2 stalks of parsley
2 stalks of coriander
2 stalks of spring onion
How to make seafood congee (Teochew casserole congee) ?
Cut the ribs into small pieces
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Add to the casserole, and 5-6 big bowls of water together with the pot, the water boils and then turn to low heat, keep the water slightly boiling on it, big fire pot will boil the water dry, and then add the water is not good.
The bigger the casserole, the better, the less likely to overflow when making congee.
The ratio of rice and water is 1:5 or 1:6, if you like thick, put less water, but thin Chaoshan seafood congee taste more authentic.
How much rice? How much water?
The casserole congee street at the junction of Guangzhou Avenue and Zhongshan Yi Road, the stalls that charge by the head of the person, a person can probably sheng four bowls, the average person is enough. Taking into account the boil pork rib soup base and porridge cooking water will evaporate part, according to a person to put five bowls of water, half a bowl to most of the bowl of soaked rice is almost enough.
Don't add rice right away if you think it's too thin when you first put it down. The congee will thicken when the rice grains expand, and you'll have to add more water, which won't be good. It is better to add more water than more rice.
Chaoshan porridge is very thin!
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Rice is washed and soaked in water.
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Wash the winter vegetables and soak them in water.
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Cut the crabs in half, so that they will not flaunt their power, but obediently listen to people. Use a toothbrush to clean the surface of the crab, especially near the pincers and legs, remove the gills, and the crab is packed away.
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The crab shell (back) has no meat, so put it into the casserole with the ribs first.
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Break open the Yuan Shell, remove the shell and internal organs.
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Under running water, gently brush the edges of the Yuanbei with a toothbrush to remove the black dirt. Then slice the dollar shells into two pieces so that the meat won't be too thick to affect the texture.
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Subtract the shrimp head, tail, and cut from the back to remove the threads.
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Packed shrimp, packing shrimp is the most time-consuming step.
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Dice the parsley into small pieces.
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Chopped winter vegetables
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Shredded green onions, cilantro cut into small segments
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Materials are all packed up, the spare ribs have been boiled for more than half an hour. The soup base of the ribs is ready.
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Rice also fully absorbed water, added to the casserole, open the maximum fire to start boiling porridge.
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Add a tablespoon of peanut oil, can reduce the foam overflow.
Keep stirring the porridge water with a spoon to keep the rice from sticking to the pot and to reduce foam overflow.
Keep stirring, when the rice grains are about to bloom, add crab, shrimp and scallop in turn, one or two minutes apart each time, because the shell thickness is not the same, the cooking time is not the same, and the scallop is ready when cooked for one or two minutes in the hot porridge.
When you add the crab, add the winter vegetables, shredded ginger.
When you add the scallops, add the diced celery.
After adding the scallops, add two tablespoons of milk so that the soup is thick and white, and also vaguely creamy.
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Finally, seasoning, two small tablespoons of salt, half a tablespoon of soy sauce.
Just those two seasonings will do, really!
No pepper, no chicken essence, no MSG, no sesame oil, no oil consumption, the more seasoning you put in, the more it adds to and detracts from the fresh, sweet flavor of the seafood.
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Finally add chopped green onion, cilantro.
A pot of fresh seafood congee is ready, share it with your family!
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Tips
The winter vegetables are the root of the unique flavor of Chaoshan casserole congee, and the difference between the other congee flavors and tastes lies in this. Do you want to put winter vegetables? If you do, it's Chaoshan casserole congee, if you don't, it's other casserole congee, that's the difference.
If you don't have winter vegetables, you can substitute sweet garlic that is completely softened and turned dark brown, and chopped into sweet garlic, which also works well.
Science:
Teochew winter vegetables are a Teochew condiment made from pickled Chinese cabbage and garlic. Its pickling method is to cut the core petals of Chinese cabbage into slices, dry them in the sun until half-dry, and then pickle them with salt and garlic. Its main function is to be used as a seasoning for Chiu Chow dishes, Chiu Chow snacks and soup foods.
Earlier, Chaoshan winter vegetables were all trafficked from Tianjin, and during the Anti-Japanese War, Lianyang Fair Curd Factory in Chenghai County hired Tianjin technicians to start producing winter vegetables. Since then, Beijing and Tianjin cabbage (also known as winter vegetables) was also introduced into Chaoshan planting. Chaoshan winter vegetables are still produced in the area of Lianyang, and is famous for its flavor, and every year there is a considerable amount of sales to all parts of the world.