When it comes to Chaoshan casserole congee, I'm sure most Cantonese people are familiar with it. There are a lot of snacks in the night market, but the casserole congee alone takes up a whole street. On my side, casserole congee business is red-hot at eight or nine o'clock in the evening. Some people bring three or five friends to the casserole congee store after work, order a casserole congee stir-fry, chatting while waiting for the congee on the table. After eating hot porridge, it seems that the fatigue of the whole day is dissipated. Drinking congee can nourish the stomach and nourish the face. It does not increase the burden on the digestive system and does not lead to obesity. There are many ways to cook porridge with ingredients. Different grains can be mixed with vegetables, meat, seafood and fruits. Coastal areas usually prefer to use seafood as an ingredient and then add local ingredients in a unique style.

Ingredients: 150 ml of pearl rice (northeastern rice), half a catty of South American white prawns, clams (squid whiskers or squid rings are fine), dried scallops (you can replace them with dried seaweed), parsley (diced), cilantro (diced), ginger (chopped), and 1 tablespoon of peanut butter

Wash the rice and soak it for half an hour, drain it, and mix it with the oil.

Place in a casserole dish and fill with water until about eight minutes full.

Add the ginger and scallops and bring to the boil over high heat.

Stir carefully while cooking to avoid mush.

Season with winter vegetables and peanut butter.

Open the backs of the fresh shrimp, remove the shrimp filaments and set aside. Don't choose too big shrimp for spot prawns. Shrimp that are too large are not tender or sweet.

Add the shrimp to the casserole and cook for another 10 minutes.

The clams are pre-spit and washed, then boiled in cold water until open and fished out and set aside.

Add the clams to the casserole and cook for a further 5 minutes.

Season with ? tsp salt, ? tsp sugar and pepper.

Add the parsley and chervil before removing from the heat.

Tips:

1. It's best to use pearl rice in the northeast, where the grains are round, full and thick.

2. Using soup instead of water can make the porridge more delicious.

3. The hardest thing to find at home is fish sauce, which is a specialty of Chaoshan, and if it is not available on the market, it is recommended to replace it with table salt.

4. As the saying goes, "Cooking porridge is not a coincidence. Thirty-six miles to stir." . When cooking casserole porridge, pay special attention to the process of stirring.

Thank you all.