The practice of Chaoshan casserole porridge 1
1 Prepare all the ingredients, cut off the shrimp gun and whiskers, shred the ginger and soak it in clear water, cut the pickled vegetables into diced peas, soak the rice in clear water for at least half an hour, soak the dried seaweed in warm water for the same time, put 2500ml of clear water into the casserole at one time and heat it with fire.
2. When the water boils, pour in the soaked rice and keep stirring with a spoon. From then on, people never leave the pot, and the pot boils for about 10 minutes. When the rice bursts and swells, add pickles and dried seaweed, stir constantly and cook for 6 minutes, add ginger and shrimp and cook for 5 minutes. Taste it before turning off the fire. If it is light, you can add some salt. I don't add salt to this quantity. Pickled vegetables and dried seaweed are salty, so porridge tastes just right?
Practice 2 of Chaoshan casserole porridge
1, pearl rice, wash for half an hour, let it swell and cook quickly. Why should we use pearl rice? Because it's full of particles. After scallops are soaked, shred, wash and chop.
2. Cut the shrimp head in half from the back. Don't drop the shrimp head, remove the roots and keep the fried shrimp oil.
3. Boil the casserole with water for 4 people, add rice and a spoonful of peanut butter and stir.
Why do you want three people to put four people's water? Because water evaporates during cooking. In order to prevent the porridge from becoming clear after adding water halfway, you should add enough at one time. If it really feels too strong after cooking, you can add a little boiling water and peanut butter to add flavor.
4. After opening, put the winter vegetables and dried Beth in advance to cook the salty taste. Keep stirring up and down on the way to prevent the porridge water from overflowing, and at the same time thicken the porridge water, and stir the bottom from time to time to prevent the pot from being burnt.
5, 20 minutes or so, take out a little rice to see. If the rice grains become transparent and have cracks, it means they are ripe.
6. Add the cream crab and ginger slices, cook for two or three minutes and then add the shrimp. Shrimp is cooked quickly, just boil it.
Note: Don't stir the cream crab immediately after putting it in, the cream will scatter. Put it in and let it solidify, then gently stir the bottom to prevent it from pasting. Add a little salt (winter dishes are salty), pepper, sprinkle with shrimp oil, and finally sprinkle with celery and coriander.