Raw congee is made by cooking white congee first, then setting up a small casserole dish, ladling in the congee, bringing it to a boil, and then putting in the toppings and garnishes, usually those that are easy to cook and don't need to be cooked for too long, or some half-cooked, half-finished products.
I especially miss Congee House's Liwan congee, with shredded egg skin, roast duck and crispy peanuts
Ingredients: rice (one and a half cups), hairy crabs (preferably female, kiki uses one male and one female).
Applications: ginger, olive oil (the same as regular salad oil), clear cooking wine, salt, a little stock extract or monosodium glutamate.
1, first wash the rice, put it in a casserole, cook it with hot water, put enough water, it is best not to add water halfway. Porridge stores usually have to soak the rice for a few hours, so that it is easy to cook. After boiling, cook on low heat for about half an hour.
2, put the ginger, dismantled crab into the pot, if you are not afraid of trouble can be put in the crab meat out of the pick, so that it is convenient to eat it, kiki is obviously afraid of trouble ...... but kiki crab pincers inside the meat carefully picked out.
3, put a spoonful of olive oil.
4, put a little wine, kiki think this can remove some of the fishy flavor of the crab, I do not know porridge Zhuang inside put.
5, small fire and cook for another half an hour, put a small spoon of salt, put salt, be careful, I do not know whether it is because the porridge especially absorb salt, a pot of congee put a small spoon feel quite salty. If you feel the need to add some soup essence or monosodium glutamate. The first thing you need to do is to make sure that you have the right amount of water in the right place.
We are the flower crab porridge, the difference is: first put some raw oil, and then throw the raw crab, so that the fishy, really afraid of fishy, and then put some ginger good.
In fact, the fishy is purely a personal feeling, someone pickled pork must put wine.
Chaosu white congee
With Guangzhou white congee is very different, the whole process of boiling congee with high heat, boiled into the congee water, thick, hard porridge, seemingly "cold rice congee", in fact, are freshly cooked up fresh to eat. Cooking method is simple, but must be accompanied by Teochew savory dishes, recipes to eat, in Teochew local, there are more snacks accompanied by.
Main ingredient: five pounds of water and one catty of rice.
Practice: the water rolled and then under the rice, always boiled with high heat.
Side dishes: radish (made into preserved vegetables), large mustard greens (made into pickles).
Practice:
1, the first radish, mustard, washed, slightly boiled in hot water (that is, commonly known as "flying water").
2. Mix the radish and mustard greens with salt in the ratio of 100:7 and marinate for 2-3 days.
3. Dry in the sun in a ventilated place.
The key point: You can only choose a dry and sunny day to make it, preferably early winter. But you can also buy a big jar back in Chaozhou for backup. The difference between preserved vegetables and pickled vegetables is that pickled vegetables will be pickled with water, which has a light but flavorful salty taste; preserved vegetables will be pickled with water removed, which tastes dry and salty.
Review: This is a typical congee of the "sister" over the "master", it takes longer to make the side dishes than to cook the congee, but without the side dishes, the congee will be overshadowed.
Teochew congee
Teochew congee is subdivided into two kinds of congee: Teochew bubble congee and Teochew congee in a casserole. Because the Chaozhou area is a coastal place, so seafood is abundant, even when cooking congee with seafood as raw materials, in the addition of the unique ingredients of the Chaozhou cuisine, the style is unique, and it is quite popular in all parts of the world.
Bubble congee is congee cooked with white rice, such as oyster meat congee, abalone meat congee, and Shihui bubble congee, usually with more than two kinds of ingredients.
Chaosiu congee was popular in Guangzhou for a while, and there are still a lot of congee stores specializing in congee in casserole. Congee, as its name suggests, with a casserole, raw rice, open-flame congee, congee seven mature, put the raw materials in the addition of ingredients to cook into. Classic congee products are casserole raw fish congee, casserole sea shrimp congee, casserole crab congee and so on.
Here, the chef introduces two representative savory congees and the recipes for the unique ingredients.
Minced pork porridge with oysters
Main ingredients: fresh oysters, minced pork, rice.
How to do: cook rice first, after the rice is cooked, use the soup to make congee, even oysters and minced pork can be boiled on open fire for about 20 minutes.
Points: first under the minced meat, and then under the oyster, see the oyster bulge, you can close the fire. Bubble congee can not be put for a long time, restaurants are ready to do. Put a long time, oysters soaked overcooked, rice will absorb water and become soft, diluted the fresh flavor.
Shrimp congee in casserole
Main ingredients: fresh shrimp, unique ingredients, rice.
Toppings: shredded ginger, diced celery, shredded mushrooms, fried minced garlic, fried square fish, fried scallion oil, fish sauce and Tianjin winter vegetables.
How to do it: make the ingredients first, then make a pot of white porridge in a casserole dish on an open fire. When the porridge is gelatinous, i.e., when it is already 70% mature, put in the sea prawns as well as the unique toppings, and cook for another 5-6 minutes.
The main point: the main thing is to be able to match the ingredients. Among the ingredients, fried garlic, fried scallion oil and fried square fish should be made before cooking the congee. Garlic, scallion, square fish (also called "big earth fish") should be diced and deep-fried, and the scallion oil should be preserved from the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty of the Chaozhou region, and it is difficult to make it at home by filtering out the fish oil from fresh fish and cooking it. The master suggests using regular table salt instead.
Master teach the way
Watched the master teach the cooking method, we may be a little puzzled: how are not labeled portions? This is the reporter in the interview only after the Teochew congee found another advantage: the portion with a more casual, for lazy people home banquets is also good, do not have to calculate the number of guests, how many people to come, how much material under the.
The master finally gave us a wake-up call, boil congee pay attention to three details:
One, although save time, but boil Chaozhou congee does not save manpower. Whether it is white congee or salty congee, it is necessary to cook the whole process with open fire, so the person in charge of the kitchen must always use a spoon to cook while stirring, accompanied by the pot of congee slowly "mature".
Second, the selection of rice is very important, generally to be selected from the spring or early June of the new rice, gelatinous heavier "fat boy rice" is the best choice.
Three, as mentioned above, almost all of the salty congee in Chaozhou seafood, but in fact, no matter what seafood, minced meat is a necessary ingredient of salty congee. Because minced meat can give seafood flavor.
In the fried peanuts, dried radish, Puning bean paste, chopped celery, cilantro, sour cabbage under the cluster, casserole congee star-crossed up, with a big belly casserole, far from the nose to smell the fragrance. Inside the treasure is really a lot, I one by one to the cream crab, meat crab, lobster, abalone, chicken, eel, fresh cuttlefish, fresh squid, white eel, sand white, flower shrimp, sand shrimp, etc. rescued up, put into the bowl. Congee slightly thinner than the Guangzhou congee, rice is also a grain of rice, rice aroma straight away, ask the master turned out to be the congee of Chaoshan and Guangzhou's practice is different: rice is in the special broth rolled open before putting, you can also put some of the seafood that can withstand the cooking such as crabs, to be rolled open again to put other seafood such as shrimp, so that the rice grains do not rot, and then covered with a lid for three to five minutes after the not afraid of scalding on the food, the texture is very fresh and sweet