Glutinous rice porridge(ting zai zhou )

Glutinous rice porridge

Introduction:

"Congee is a famous snack in Guangzhou. It is said that authentic congee should be made on boats floating on the river, and even must be eaten in boats. Hence the name of congee. Fresh shrimp, fish fillets, scallions, shredded eggs, jellyfish, peanuts, floating skin and fried dough sticks are used as raw materials for the congee. The method of cooking congee is also the same as that of rolling congee and scalding congee materials. The congee can be boiled immediately and tasted later. Its characteristics are that the bottom of the porridge is soft and rotten, the porridge tastes fresh and sweet, and it has the advantages of many materials, crisp, soft and smooth. "

Production steps:

Step 1: slicing raw fish, slicing pork tripe, slicing floating skin, slicing ginger.

Step 2: add water and bring to a boil. Add shredded ginger, pork tripe, floating skin and pearl rice.

Step 3: cook over low heat for 30 minutes, add in the yaozhu.

Step 4: add shredded meat and fillets.

Step 5: add seasoning.

Materials required:

Yaozhu: 50g

Pork tripe: 100g

Pearl rice: 400g

Lean meat: 150g

Float: 100g

Fried peanuts: right amount

Scallion: 15g

Fried dough sticks: 1

Ginger: 5g

Coriander: 15g

Salt: 5g

MSG: 1g

Pepper: 1g

Chicken powder: 5g

Sesame oil: 2G

Note: porridge should be put into the pot according to the characteristics of the ingredients, and the fried peanuts and fried dough sticks must be eaten as soon as possible to avoid losing the taste after soaking too long.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Ting Zai Zhou