How to make a pot of authentic casserole porridge?

Chaozhou casserole congee practice one

Cooking porridge ingredients:

Ya fish a 500 grams, 250 grams of chicken neck bone, 100 grams of cooked chicken, 3 grams of ginger, l00 grams of cooked pork belly, 3 grams of garlic, 50 grams of cooked pig tongue, 10 grams of green onions, 50 grams of cooked pig heart, 2 grams of monosodium glutamate (MSG), 50 grams of cooked ham, 1 gram of pepper, 10 grams of shuihaifa shrimp, 6 grams of Sichuan salt, shuihaifa squid 100 grams, 50 grams of wine, 15 grams of mushrooms, 2000 grams of milk soup, 150 grams of tofu, 10 grams of chicken oil.

Porridge practice:

1. net elegant fish with 3 grams of Sichuan salt, 15 grams of Shaoxing wine marinade, the chicken neck bone pad in the bottom of the casserole, and then put the fish on top of the chicken bone, green onions cut into horse ear shape;

2. chicken, pork tongue, heart, belly, tofu cut into 1.5 cm thick, 4 cm long strips, the ham sliced into thin slices, along with ginger, garlic, green onions, shrimp, mushroom, pepper, Sichuan salt, pepper, and then cut into thin slices, together with ginger, garlic, green onions, shrimp, mushrooms, pepper. Szechuan salt, shaoxing wine, into the fish casserole, and then add milk soup, placed on a high flame after boiling, skimmed off the froth, moved to a micro-fire for 1 hour;

3. will be on the hair of the fish sliced into thin slices, drained, down into the casserole (the pot is boiled congee), 2-3 minutes after the casserole dish, dripping into the chicken oil, plus monosodium glutamate, Chaozhou casserole congee that is complete.

Chaosu casserole congee practice two

Cooking congee ingredients:

150 grams of glutinous rice, (worm seeking) Po fresh oysters 500 grams, 20 grams of mushrooms, 50 grams of young ginger, 5 grams of refined salt, 5 grams of monosodium glutamate, 5 grams of pepper, fried green onions, celery, moderate amount, garlic, white wine, moderate amount, 1000 grams of pork bone soup.

Porridge practice:

1. oyster wash up drained, the mushrooms cut into rice-like, tender ginger cut into thin strips and soaked in water, glutinous rice soaked in water for 2 hours after rinsing, put into a steamer to steam through the heart of the rice, to be used;

2. pot on a high flame, under the pork bone soup burned to eighty hot, put into the glutinous rice boil, and then slightly stirring, so as not to be sticky in the pot of the dough;

3. to be the heart of the rice;

3. p>3. To be cooked to the heart of the rice, add fresh oysters, mushrooms, salt, monosodium glutamate seasoning, you can start the pot into the bowl, when eating sprinkled with pepper, celery, fried shallots, garlic, white wine, Chaozhou casserole congee is ready.　A, oyster meat porridge

Main ingredients: fresh oysters, minced pork, rice.

Practice: first cook rice, rice cooked with soup soaked into congee, even oysters, minced pork and open-fire cooking for about 20 minutes.

Points: first under the minced meat, then under the oysters, oysters bulging, 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.

Two, casserole sea shrimp congee

Main ingredients: fresh sea 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 make: first make the ingredients, then boil a pot of white porridge in a casserole dish on an open flame, when the porridge is gelatinous, i.e., when it is already 70% mature, put in the prawns as well as the unique ingredients, and then boil it 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 have to be made by yourself before cooking the congee. Garlic, scallion, square fish (also known as 'big earth fish') should be diced and deep-fried, and the scallion oil should be preserved from the frying pan and the oil. The most difficult thing to find at home is fish sauce, which is a specialty of the Chaozhou region. It has to be made from fresh fish by straining out the fish oil and boiling it, which makes it difficult to make at home. The master suggests using regular table salt instead.

The master teaches the way

We have seen the master teach the way to cook, we may be a little puzzled: how come there is no marking out the portion? This is the reporter in the interview after only found Chaozhou congee has another advantage: the portion with more casual, used in 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 chef finally gave us a reminder to pay attention to three details when making congee:

One, although it saves time, but it doesn't save manpower to make Chiu Chow congee. Whether it's white congee or salty congee, it has to be cooked over an open fire, so the person in charge of the kitchen must always use a spoon to stir the congee as it cooks, accompanying it as it slowly 'matures'.

Two, the selection of rice is very important, generally should be selected from the spring or the first half of June of the new rice, gelatinous heavier "fat boy rice" is the best choice.

Third, as mentioned above, almost all of the salty congee in Chiu Chow is served with seafood, but in fact, no matter what kind of seafood is served, minced meat is also a necessary ingredient for the congee. Because minced meat can give seafood flavor.

Teochew casserole congee recipe three

Cooking porridge ingredients:

Rice, fresh shrimp, shredded ginger, celery, shredded mushrooms, deep-fried garlic, deep-fried square fish, deep-fried scallion oil, fish sauce and Tianjin winter vegetables.

Congee practice:

1. first deal with the ingredients;

2. with a casserole pot over an open fire to make a pot of white porridge, when the porridge has a gelatinous, that is, when it is already 70% mature, put in the sea prawns, as well as ingredients, and then boiled and boiled for another 5-6 minutes, Teochew casserole congee can be. [Eat Zone]

Cooking tips:

The main thing is to be able to match the ingredients. Ingredients in the fried garlic, fried scallion oil, fried square fish should be made before cooking congee, garlic, scallions, square fish (also known as "big earth fish") cut granules deep-fried, scallion oil to frying pot to keep the onion and oil.