How to make Chaoshan casserole porridge delicious?

Speaking of Chaoshan casserole porridge, I believe most Cantonese people are familiar with it. There are many snacks in the night market, but casserole porridge alone takes up a whole street. On my side, the casserole porridge business is booming at eight or nine in the evening. Some people take three or five friends to the casserole porridge shop after work, order a casserole porridge and a few small stir-fry dishes, and eat and talk after the porridge is served. It seems that the fatigue of the whole day has dissipated.

Actually, you don't have to go out to eat casserole porridge As long as you master the production process and production details, you can also make delicious Chaoshan casserole porridge at home. The production process seems not difficult, and many people can remember it after reading it. But if you don't pay attention to some production details, the taste of casserole porridge will be greatly reduced. The following is the practice of casserole porridge, and interested friends can learn it.

Make casserole porridge

Ingredients: pearl rice, fresh shrimp, cream crab, scallop, winter vegetables, celery, coriander, ginger, pepper and peanut butter.

Processing: after washing the rice, soak it in clear water for half an hour to make the rice swell, and the time for cooking porridge will be greatly shortened, so that the rice grains can fully absorb water and cook into soft and thick porridge; Shredded scallops after soaking, fresh shrimps with their heads and backs removed, washed and cut cheeks with cream crabs, washed and cut winter vegetables into small pieces, sliced ginger, chopped celery and chopped coriander.

Production: When cooking porridge, you should put more water for one person (for example, three people should put four people's water), because some water will evaporate when cooking porridge. Put enough water to boil, add rice and a spoonful of peanut butter. The purpose of putting peanut butter is to add flavor. After boiling, add winter vegetables and dried Bess in advance to make it salty. Keep stirring up and down on the way to prevent the porridge from overflowing, and at the same time thicken the porridge from time to time.

Cook for about 20 minutes to see if the rice is cooked. If the rice bursts, it means it is cooked. At this time, add the cream crab and fresh shrimp. If you put the cream crab down, you can stir it for a while. If you put it down, the cream will spread. Add cream crab and shrimp, bring to a boil, add a little salt and pepper, sprinkle with proper amount of peanut oil or sesame oil, sprinkle with celery and coriander, and stir well. Then you can cook.