Seeing this problem, the first thing that comes to mind is Chaoshan casserole porridge. Casserole porridge is a traditional dish, most famous in Chaoshan, with a light taste. Porridge is cooked in a casserole and raw rice with an open flame. When the porridge is cooked to seven minutes, add raw fish, fresh shrimp, crab, salted pig bones and other materials to cook. Take the pot again, pour in rock sugar, add a spoonful of water, add a proper amount of vegetable oil, and then stir fry over low heat. In this process, you can see that the rock sugar melts slowly and the color changes from light to dark. Turn off the fire when the rock sugar turns amber.

Add appropriate amount of hot water, stir and start cooking. Heat a large casserole, add a little oil, stir-fry garlic, ginger, dried onion and sand ginger, then add coriander stalks and fish heads, spread them out as far as possible to avoid stacking together, then cook a proper amount of brandy (or carve wine) and pour it from the side of the casserole, then quickly cover it, at this time, put the bacon into the pot. Bacon must be washed off the oil slick and bacon. Because of the special material, the food in the wax casserole is not easy to touch the bottom of the pot. The high-quality casserole conducts heat quickly and can fully retain the delicious food. You can cook porridge, stew, braised chicken or clay pot rice. My favorite is to use casserole balls, which can be well played, penetrate into rice and increase aroma.

Friends who like fragrant rice, stir the seeds evenly and the sugar will be fried. Because of the special material of casserole, this kind of kitchenware has slow heat conduction and breathable adsorption, so the cooking technology of casserole is very flexible-it can be cooked directly in casserole and in one pot; You can first use other cookers to make raw materials into semi-finished products, and then transfer these semi-finished products into casserole "stew" system; You can also cook the dishes first and then serve them in a hot casserole. The characteristics of uniform heat transfer at the root make it perform well in stewing, and the food is not easy to touch the bottom of the pot, which can fully preserve the delicacy of the food. The noodle soup and tofu are fresh vegetables.