The Chaoshan casserole congee is also different from those of other places. Although, the casserole dish used in Chaoshan casserole congee is imported from Cantonese cuisine. Originally, Chaoshan congee was cooked in the traditional "foot bowl" (also known as "sand bowl"), then shallow pots, light iron pots and stainless steel pots were used, and finally the Chaoshan chefs found that the casserole pots used in Cantonese cuisine were more ventilated and did not easily flow out when boiling, which made them suitable for porridge, and facilitated the cooking of the congee. It is suitable for cooking congee and is convenient for cooking Chaoshan casserole congee.
Secret
In addition to the Chaoshan white congee, Chaoshan congee is also made with seafood such as crab and shrimp, or meat such as pigeon and pork, so that "freshness" is the main ingredient. The well-cooked Chaoshan casserole congee is warm and delicious, with the right proportion of water and rice, sticky but not thick, rice or rice, water or water, each with its own splendor.
So what is the best Chaoshan porridge to eat in summer? Zhang Shumao told reporters, now this season food sweet potato porridge, papaya porridge, lily of the valley congee is the most appropriate. The sweet potato washed and peeled, cut into small pieces, rice, *** with the same into the pot to cook. A bowl of sweet potato porridge, with some home made pickles or a dish of black olives, the flavor is endless. Of course, the sweet potato porridge should be eaten while hot, cold easily cause acidity, for cold stomach should not eat more. Of course, you can usually put millet, red beans, mung beans, buckwheat and other brown rice in the Chaoshan white porridge to increase the nutritional value of the white porridge.
However, cooking congee is a technical job, and cooking Chaoshan congee is even more of a learning process. As the Chaoshan region is near the sea, the daily life intake of seafood is high, which may also lead to high uric acid when the taste buds are satisfied. Therefore, it is recommended to cook congee with alkaline water (nowadays there are machines that can separate the alkaline water from tap water) to neutralize the excess acidity in the body. It is best to use a casserole dish to cook over a moderate heat, followed by a pressure cooker, which produces a rice-scented Chaoshan congee.
Many Chaoshan people study and work outside, and every morning they eat some fried noodles, bread and so on, with a cup of soy milk or milk. However, for a long time but feel full of stomach, can not help but miss the "white porridge with pickles" days. In recent years, most of the Chao-style banquets will be eaten after the main course with a small bowl of white rice per person, accompanied by a variety of salty dishes. This move has a warm belly, soothe the stomach, relieve the effects of alcohol.