Chaoshan casserole porridge(gan zhi pin de mei wei chao shan sha guo zhou )

Chaoshan casserole porridge

Introduction:

"Chaoshan casserole porridge is a traditional famous dish of Han nationality in Chaoshan area of Guangdong Province. It is very delicious and has a faint fragrance. It's salty and fragrant congee cooked in a special casserole. Porridge is the main ingredient, ingredients are generally River seafood, birds, snakes, frogs, turtles and so on. I remember when I was a child, my mother often cooked salty porridge. Because she didn't buy fresh shrimp, she used dried squid, scallops and shrimps to cook

Production steps:

Step 1: soak scallops in water for half an hour and wash them. Put them into a casserole with boiling water and cook them for 10 minutes.

Step 2: squid can be softened and cut into silk or cut flowers, but since I was a child, I have seen my mother cut like this. Of course, it must be cut vertically.

Step 3: soak the shrimps in soft water, remove the shell and wash them.

Step 4: soak Lentinus edodes in soft water and cut into shreds.

Step 5: cook scallops for 10 minutes and put in the washed rice. I chose northeast pearl rice.

Step 6: put all the dry goods together.

Step 7: chop the green onion and coriander and prepare.

Step 8: cook rice and dry goods for 15 minutes, then add fresh meat.

Step 9: add the meat, cook for 10 minutes, turn off the heat, add salt, coriander and scallion.

Step 10: fresh spray. This is only enough for two people in our family! Ha.

Materials required:

Rice: right amount

Scallops: right amount

Shrimp: right amount

Dried squid: moderate

Lentinus edodes: right amount

Salt: right amount

Coriander: moderate

Scallion: right amount

Note: when cooking porridge, pay attention to three details: first, although save time, but cooking Chaoshan porridge does not save manpower at all. Regardless of the white porridge and salty porridge, they must be cooked in a large fire. Therefore, the chef must always cook and stir with a spoon to accompany the porridge to "mature". 2、 It's very important to choose rice. Generally, you should choose new rice produced in spring or early June. The "fat rice" with heavy gum is the best choice. I usually use northeast pearl rice. 3、 As mentioned above, almost all Chaozhou salty porridge is served with seafood, but in fact, no matter what seafood is served, pork is also a necessary material for salty porridge. Because pork can improve the taste of seafood.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Gan Zhi Pin De Mei Wei Chao Shan Sha Guo Zhou