Chaoshan casserole congee practice and ingredients are as follows:

Ingredients: small elephant trunk mussels, chicken powder, ginger, pepper, salt, dried scallops, winter vegetables, lettuce, cilantro, lean pork forelegs, oil, southern ginger powder.

Practice steps

1, all kinds of materials. Soak dried scallops for 1.5~2 hours in advance. At the same time the raw rice washed and soaked for about half an hour, soak the dried scallop soup poured into the casserole and then add water to boil the rice to join the cooking over medium heat, and more stirring to prevent sticking to the pot, the ratio of water and rice is about 4 pounds of water with 1 pound of rice. Normal boiling water under the rice is not sticky, but more stirring and stirring as well.

3, under the rice boil after adding dried scallops, continue to cook over medium-low heat until the rice is cooked. porridge when we come to deal with the small mussels, from the center to cut it and then the nose of the membrane to tear off the viscera should also get rid of, kill good clean so.

5, cooking porridge more attention not to let the porridge boil out. When the congee is cooked, you can add small mussels and ginger, mix well, you can flavor. Mix well and add salt and ground ginger, ground ginger is not necessary if you do not have under. Add pepper, chicken powder, oil, winter vegetables, and pork slices and mix well.

Chaoshan Casserole Congee

Chaoshan Casserole Congee, also known as "Chiu Chow Casserole Congee", is a traditional specialty of the Chaoshan region of Guangdong Province. The main ingredients are prawns, rice, glutinous rice, cilantro, scallions and so on. It has a delicious flavor and a light fragrance.