After washing the rice, you can soak it in water for 20-30 minutes, and then put it into the casserole together with the water. The amount of water is about 250 grams of rice to 2.5 liters of water. If the water is not enough, you can add more later. Put two spoons of peanut oil and mix it with the rice (the raw rice Chaoshan casserole porridge is easier to cook after being mixed with oil and less likely to stick to the pan), add shredded ginger and cook over an open fire. When the casserole porridge boils and the rice grains bloom, add the prawns. You can add soy sauce and salt at this time. Turn down the heat just enough to see the bubbles rolling. Let it simmer slowly for about 20 minutes. When the casserole porridge is cooked until it becomes gelatinous, we can put the winter vegetables and celery (cut into granules) into the casserole. Cook for another 2 minutes and then serve. Lift the pot. The edges of the casserole are relatively hot, so be careful when picking up the pot by wrapping the ears with a towel. At the same time, put the coriander into the casserole porridge. The coriander can be cut into small pieces.

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Master Cong shares

In fact, there is no method, let alone a recipe?

Porridge is very important to Chaoshan people. Two of the three meals a day are porridge. Porridge, Chaoshan people pronounce it as 'mi'. Seriously speaking, Chaozhou rice is neither porridge nor porridge. It is somewhere in between. The rice is boiled until it just blooms. Turn off the heat and simmer for a while. When you open the lid, you will see the rice. It's rice, and the soup is soup, but when you stir it up, the rice soup is slightly mixed together, and you can chew the rice grains when you drink it.

For Chaoshan people, minced rice is versatile. It is probably extremely tasteless. Because it is tasteless, it will highlight the deliciousness of the ingredients paired with minced rice. As for the minced rice with ingredients added, there is a general name called "xiang min". Strictly speaking, casserole porridge is also a kind of fragrant rice, but it is made in a casserole, so it is also called casserole porridge.

For the Teochew rice cooked in a casserole, do not turn off the heat. Instead, turn up the heat just right, add fresh shrimps, slaughtered swimming crabs, oysters, salt, bring to a boil over high heat, then cover and serve. When the lid is opened, You can see that the porridge is still rolling, just add finely chopped celery and coriander, and a pot of casserole seafood porridge is ready.