Here, the master introduced two representative salty porridge and the unique ingredients.
Pork congee with minced oyster
Main materials: fresh oyster, minced pork and rice.
Practice: Cook the rice first, then soak it in soup to make porridge, and cook it with oyster and minced meat in an open fire for about 2 minutes.
key point: chop the minced meat first, and then chop the oyster. When the oyster bulges, you need 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.
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 the 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 7% mature, add the sea shrimp and unique ingredients, and then cook for 5-6 minutes.
key point: the main thing is to be able to prepare all 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. 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.
The master teaches the way
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 to pay attention to three details when cooking porridge:
First, although it saves time, cooking Chaozhou porridge does not save manpower at all. No matter in salty porridge, rice congee, you must 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, rice selection is very important. Generally, new rice produced in spring or early June should be selected, and "fat rice" with heavy gum is the best choice.
Third, 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 ingredient for salty porridge. Because minced meat can add flavor to seafood.
Surrounded by fried peanuts, dried radish, Puning bean paste, chopped celery, coriander and sour cabbage, casserole porridge was brought up like a moon, and it was packed in a pot with a big belly, and it smelled strange fragrance from a distance. There are a lot of treasures in it. I rescued the cream crab, meat crab, lobster, abalone, frog, eel, fresh cuttlefish, fresh squid, eel, sand white, flower shrimp and sand shrimp one by one and put them in the bowl. The porridge is slightly thinner than that in Guangzhou, and the rice grains are also grains, and the rice smells straight. Please consult the master that it is Chaoshan porridge, which is different from Guangzhou's practice: the rice is put after the special soup is boiled away, or some boiled seafood such as crabs can be put, and other seafood such as shrimps can be put after it is boiled away again, so that the rice grains will not rot, and then you can eat it after covering the lid for three or five minutes, which is very fresh and sweet.