Please tell me how to make authentic Teochew casserole porridge

Casserole porridge, the method is slightly different. Put the rice into a clay pot and add water to boil. When the rice blooms a little, add ingredients and seasonings. In the past, the most commonly eaten ones were shrimp, frog, eel, etc. In the authentic Chaozhou way, some chopped Teochew dried radish and diced taro. Cook for another twenty to thirty minutes. Before serving, put a small bowl of coriander powder in. Stir it with a large spoon and put it into bowls to taste.

To make raw porridge, you need to cook the porridge first, then set up a small casserole, ladle in the porridge, bring it to a boil, and then add the ingredients and condiments, usually some that are easy to cook and do not need to be cooked for too long. Ingredients, or some cooked semi-finished products.

I especially miss the Liwan Tingzai porridge at Congee Village, which has shredded egg skin, roasted duck and crispy peanuts.

Ingredients: rice (one and a half measuring cups), hairy crabs (female is best, Kiki uses one male and one female).

Ingredients: shredded ginger, olive oil (the same as ordinary salad oil), clear cooking wine, salt, stock essence or a little MSG.

1. Wash the rice first, put it in a casserole, and boil it with hot water. There should be enough water. It is best not to add water in the middle. In porridge restaurants, rice is usually soaked for several hours so that it cooks easily. After boiling, simmer over low heat for about half an hour.

2. Put the shredded ginger and chopped crab into the pot. If you are not afraid of trouble, you can pick out the crab meat and put it in. This will make it easier to eat. Kiki is obviously afraid of trouble...but Kiki carefully picked out the meat from the crab claws.

3. Add a spoonful of olive oil.

4. Add a little clear cooking wine. Kiki thinks this can remove some of the fishy smell of crab. I don’t know if it is added in the porridge restaurant.

5. Cook on low heat for another half an hour. Add a small spoonful of salt. Be careful when adding salt. I don’t know if it is because the porridge absorbs the salty taste. Putting a small spoonful of porridge in a pot of porridge feels quite salty. Tasty. If you feel it is necessary, add some stock essence or MSG. Okay, it’s time to start ^_^.

This is flower crab porridge. The difference is: put some raw oil first, then throw in the raw crab, so as to remove the fishy smell. If you are really afraid of the fishy smell, add some shredded ginger.

In fact, the fishy Teochew white porridge

It is completely different from Guangzhou white porridge in that the porridge is cooked over high heat throughout the process, resulting in a porridge with thick water and hard rice grains, which looks like "cold rice porridge". In fact, they are all cooked fresh and eaten fresh. The cooking method is simple, but it must be eaten with Chaozhou pickles and recipes. In Chaozhou, there are more snacks to accompany it.

Main ingredients: five pounds of water and one pound of rice.

Method: Add the rice after the water boils, and continue to cook over high heat.

Ingredients for side dishes: radish (made into preserved vegetables), mustard greens (made into pickles).

Method:

1. First wash the radish and mustard greens, and lightly boil them in hot water (commonly known as "flying water").

2. Mix radish, mustard greens and salt in a ratio of 100:7 and marinate for 2-3 days.

3. Dry in a ventilated place.

Key points: It can only be made on a dry and sunny day, preferably in early winter. However, you can also buy a large jar in Chaozhou and bring it back for later use. The difference between preserved vegetables and pickles is that pickles are pickled with water in them, making them taste bland but tasty; preserved vegetables are pickled with the water removed, so they taste dry and salty.

Comments: This is a typical porridge of "the younger sister is older than the hostess". It takes longer to make the side dishes than to cook the porridge, but without the side dishes, the white porridge will be eclipsed.

Chaozhou salty porridge

Chaozhou salty porridge is subdivided into two types: Chaozhou soaked porridge and Chaozhou casserole porridge. Because the Chaozhou area is a coastal area, it is rich in seafood. Even when cooking porridge, seafood is used as raw materials. The unique ingredients of Chaozhou cuisine are added to create a unique style and is popular everywhere.

Soaked porridge is porridge cooked with white rice, such as minced oyster meat porridge, minced abalone meat porridge, Shihui soaked porridge, etc. Usually more than two kinds of ingredients are used.

Chaozhou casserole porridge was very popular in Guangzhou, and there are still many casserole porridge specialty stores. As the name suggests, porridge is cooked in a casserole with uncooked rice over an open fire. When the porridge is ripe, add the raw materials and add ingredients to cook it. Classic porridge products include casserole raw fish porridge, casserole sea shrimp porridge, casserole crab porridge, etc.

Here, the chef introduces two representative salty porridges and the recipes of unique ingredients.

Oyster minced meat porridge

Main ingredients: fresh oysters, minced pork, rice.

Method: Cook the rice first. After the rice is cooked, use the soup to make porridge. Add the oysters and minced meat and simmer over an open fire for about 20 minutes.

Key points: Add the minced meat first, then the oysters. When you see the oysters bulging, you can stop the heat. Don’t let the porridge sit for a long time. In restaurants, it is cooked to order. If left for a long time, the oysters will be overcooked and the rice will absorb water and become soft, diluting the delicious flavor.

Casserole shrimp porridge

Main ingredients: fresh shrimp, unique ingredients, rice.

Ingredients: shredded ginger, celery cubes, shredded mushrooms, fried garlic, fried square fish, fried scallion oil, fish sauce and Tianjin winter vegetables.

Method: Make the ingredients first, then cook a pot of white porridge in a casserole over an open fire. When the porridge becomes gelatinous, that is, when it is seven years old, add the shrimp and unique ingredients, and cook for 5 seconds. -6 minutes is enough.

Key points: The main thing is to be able to prepare all the ingredients. Among the ingredients, fried garlic, fried scallion oil, and fried square fish must be made by yourself before cooking the porridge. Garlic, onions, and square fish (also called "earth fish") are cut into pieces and fried. Keep the oil. The hardest thing to find at home is fish sauce, which is a specialty of the Chaozhou area. It requires filtering out fish oil from fresh fish and cooking it, so it is difficult to make at home. The chef suggested using regular table salt instead.

The master teaches the way

After seeing the cooking method taught by the master, you may be a little confused: why are the weights not marked? It was only after the interview that the reporter discovered that Teochew porridge has another advantage: the portions are relatively casual, and it is also good for entertaining guests at home. There is no need to calculate the number of guests, how many people are coming, and how much ingredients to prepare.

The chef finally reminded us to pay attention to three details when cooking porridge:

1. Although it saves time, cooking Teochew porridge does not save labor at all. Whether it is white porridge or salty porridge, it must be cooked over an open fire throughout the entire process, so the cook must always use a spoon to stir while cooking, so that the porridge can slowly "mature".

2. Rice selection is very important. Generally, new rice produced in spring or early June should be selected. "Fat rice" with heavier gum is the best choice.

3. As mentioned above, seafood is almost always served in Chaozhou salty porridge, but in fact, no matter what kind of seafood is served, minced meat is also an essential ingredient for salty porridge. Because minced meat can enhance the flavor of seafood.

Surrounded by fried peanuts, dried radish, Puning bean paste, chopped celery, coriander, and pickled cabbage, the casserole porridge was brought up like stars holding the moon, and was served in a big-bellied casserole. I can smell the fragrant fragrance from afar. There are so many treasures inside. I rescued crabs, meat crabs, lobsters, abalone, frogs, eels, fresh cuttlefish, fresh squid, white eels, sand shrimps, flower shrimps, sand shrimps, etc. one by one and put them into the bowl. inside. The porridge is slightly thinner than the porridge in Guangzhou, and the rice grains are also one-by-one. The rice fragrance is straight away. I asked the chef to find out that the porridge in Chaoshan is different from the porridge in Guangzhou: the rice is put in after the special soup is boiled. You can also put some rice into it. Boil seafood such as crabs. After boiling again, add other seafood such as shrimps, so that the rice grains will not rot. Then cover the lid for three to five minutes and then you can eat it without fear of being burned. The taste is very fresh and sweet

The lack of fishiness is purely a personal feeling. Anyone who marinates pork must put wine in it