Speaking of seafood porridge, the seafood porridge made by Chaoshan casserole is more famous. Nowadays, fresh seafood is slaughtered and made. The porridge is not only fresh, but also full of fragrance. Casserole porridge pays attention to the control of heat, porridge must be popular, so that rice and water can be fully combined into "porridge", and the porridge cooked in that way can be considered thick and silky. The casserole porridge explained in this article is suitable for both enterprises and families. Please read it carefully. The process of rice selection and preparation in advance-casserole porridge will not be made with ordinary rice. It is easier to produce collagen fibers by cooking porridge with spring japonica rice and organic rice, and the aroma of rice is stronger. Also, the rice cleaned before cooking porridge should be marinated with edible oil in advance, in order to reduce the time of cooking porridge, and adding oil to marinate can make the cooked porridge smoother and more delicious.

Choice of accessories-Guangdong Chaoshan seafood porridge will continue to add winter vegetables in addition to seafood, which is also one of the tips of Guangdong Chaoshan casserole porridge. Winter vegetables have a unique fragrance, which can't be replaced by all seasonings, and adding winter vegetables can also reduce the fishy smell, so seafood porridge made with them is more delicious.

In the process of cooking seafood porridge, you must add enough cold water at one time, and the ratio of rice to clear water is: 1: 18. Also, in the case of cooking porridge, if the porridge becomes thick, you can scoop up part of the rice inside to reduce the mortar consistency of the porridge. Guangdong Chaoshan casserole porridge pays attention to the heat, and it must be turned over when cooking. Only when millet is fully mixed with water can the cooked porridge become fragrant, softer and stronger. If you cook porridge with slow fire, porridge and water are separated, and the actual effect of mellow can not be achieved.

Adding a small amount of lean pork particles to seafood porridge can make the porridge taste stronger, and adding crab shells to porridge early can make the porridge taste better. It is best to mix japonica rice and organic rice to make casserole porridge. If there are no two kinds of rice in home cooking, it is recommended to use organic rice. Porridge is the most commonly eaten porridge in three meals a day. A bowl of delicious seafood porridge can make you feel a different taste. If seafood porridge wants to be delicious, the boiling temperature and production technology are very important processes. Learn the above cooking methods and try to do it as fast as possible.