As far as casserole porridge is concerned, shrimp and crab meat dishes and rice porridge are cooked together, not too much, but almost delicious. From the appearance, this pot of porridge is lively and fragrant, with full crab claws, butter crab paste, prawns and coriander powder tumbling in the bubbling porridge soup. Put down your tongue.
The first reason why Chaoshan casserole porridge is so delicious is rice. Chaoshan people cook porridge on weekdays. They like to use short fat rice (also called pearl rice and japonica rice) and add water to boil it until it blooms, that is, the rice is just cooked. Turn off the fire, let the remaining temperature cook the porridge and precipitate the rice oil. Cooking porridge is no coincidence. Thirty-six times stirring is also one of the skills to make Chaozhou porridge.
When the porridge is ripe in July and August, all kinds of seafood and meat should be added to refresh it. The most classic one must be shrimp. Crab. On weekdays, if two or three of us eat it, we will have a catty of nine-section shrimp and a cream crab (about a catty of six Liang), which is fresh and tender, and the sweetness is absolutely sufficient.
After shrimp, crab and rice porridge "touched" together, the rice soup was gradually dyed pale yellow by crab paste, and the umami flavor was also integrated into every grain of rice. At this time, pour in coriander and winter vegetables, stir well with a big spoon, and then rub your hands to eat.