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How to cook casserole porridge

Boil porridge: put the soaked rice into a casserole, add enough water, boil over high heat and turn to low heat to boil slowly. Stir from time to time to prevent the pot from sticking. Boil until the rice is full and the porridge soup is thick.

Preparation: soak the rice for 1 hour in advance to fully absorb moisture. Cut the pork or chicken into thin slices, shell and thread the shrimp, soak the mushrooms and soak the scallops in warm water. Boil porridge: put the soaked rice into a casserole, add enough water, and boil the rice over medium and medium heat until soft.

Wash the rice into a casserole, add water, shredded carrots, sliced ginger and shrimp head, cover and bring to a boil over medium heat, then simmer over low heat for 10 minutes (about 5 minutes later, open the cover and open the rice grains at the bottom to avoid sticking the pot). 2: open the lid and add the shrimps, vegetables and salt. Cover the pot and cook for another 2 minutes.

The practice of porridge: first deal with the ingredients; cook a pot of Rice Congee in a casserole over open fire. When the porridge is gelatinous, that is, medium well, add sea shrimp and ingredients, then boil for 5 minutes and 6 minutes, Chaozhou casserole porridge can be. Cooking skills: mainly to match the ingredients.

You can always trust the Chaoshan seafood casserole cooked by the Chaoshan people.

1. Seasoning: salt, chicken essence, pepper, soy sauce, peanut oil, etc. Steps: drain the soaked rice, put it into a casserole, add an appropriate amount of water (the amount of water is about twice that of rice), bring to a boil. After the water boils, skim off the foam, turn to low heat and cook slowly. Stir from time to time during the period to prevent the porridge from pasting the pot.

2. The operation steps of Chaoshan seafood casserole porridge are as follows: material preparation: sea cucumber, dried scallops, shrimp, rice, spring onions, ginger, garlic, salt, pepper, etc. Wash the rice and then soak it in water for 30 minutes. Remove the shrimp to the head, open the edge, remove the intestines, wash and set aside; do not throw the shrimp head.

3. Chaoshan casserole porridge is mainly characterized by delicate taste and delicious taste. The rice grains of the casserole porridge are delicate and soft, the seafood and meat taste delicious, and the vegetables are full of fragrance. In addition, Chaoshan casserole porridge also has the characteristics of rich nutrition and easy digestion, so it is a healthy and delicious food.

4. Seafood casserole porridge: 300g of sea crab (2), 250g of sea shrimp, 300g of rice, 50g of ginger, 2 spring onions, 1 teaspoon of pepper (5g), 1 teaspoon of salt (5g), wash off the lungs, heart and back shell and cut into small pieces; wash the sea shrimp, but do not remove the head and skin; cut the old ginger into small pieces.

5. Chaoshan seafood porridge, also known as Chaozhou casserole porridge, is a traditional delicacy in Chaoshan area of Guangdong Province. It is famous for its unique taste, rich nutritional value and unique cooking technology.

How to make a pot of authentic casserole porridge?

1. First of all, material selection is the key. Authentic Chaoshan casserole porridge usually uses short-grain rice unique to Chaozhou area, which is full-grained and the porridge tastes dense. If there is no Chaozhou rice, you can choose Thai fragrant rice or Japanese short-grain rice instead. Next is to soak the rice.

2. Boil porridge: put the soaked rice and enough water into a casserole and simmer over low heat after boiling. Stir from time to time during the period to prevent the porridge from pasting the pot. According to the type of rice and personal preference to adjust the amount of water, generally speaking, the ratio of porridge water to rice is between 8:1 and 10:1.

3. Put it into the pan: sprinkle it with chopped onions or coriander, and a pot of delicious casserole porridge will be finished. Pay attention to the good heat preservation of casseroles, pay attention to the heat when cooking porridge, and avoid pasting the pot at the bottom of porridge. The longer the porridge is cooked, the softer and waxy it tastes, but we should also pay attention to the replenishment of water to prevent it from being boiled dry.

4. The practice of porridge: first deal with the ingredients; cook a pot of Rice Congee in a casserole over open fire. When the porridge is gelatinous, that is, medium well, put in the sea shrimp and ingredients, then boil for 5 minutes and 6 minutes, Chaozhou casserole porridge can be. Cooking skills: mainly to match the ingredients.

5, out of the pot: finally, pour the cooked Chaoshan casserole porridge into the bowl, sprinkle with chopped onions, coriander and other embellishments, and the hot Chaoshan casserole porridge is finished. Although the production process of Chaoshan casserole porridge is more tedious, each process is to ensure the best taste and taste of the porridge.