Chaoshan seafood casserole porridge

Overview

Chaoshan casserole porridge, mainly seafood, is a traditional specialty of Chaoshan area in Guangdong Province. I learned this pot of seafood porridge from a master, carefully step by step, and it is the most delicious dish I have learned so far. This porridge should be cooked in a casserole with uncooked rice over an open fire. When the porridge is mature, add the raw materials and add ingredients to cook it. The casserole used is the Kunbo casserole, which is not afraid of dry cooking and quick cooling. After using it, I never want to use other casseroles again. Let’s learn from the chef to make delicious [Chaoshan Seafood Porridge]: Let’s cook a steaming pot of casserole porridge together. You can drink it whether it’s cold or not, because it’s so delicious, especially making it at home is much more cost-effective than outside, and the ingredients are genuine. I bought swimming crabs at the supermarket near my home. They were not big, but they were enough for seasoning. I didn’t buy any abalone, so I wanted to use razor clams instead. I thought I would have to spit out the sand and wait, so I was impatient, so I didn’t put them away. Winter vegetables, this is really hard to buy in the north. If the master says it’s okay, I’ll ignore it. Don’t think that many things are discounted without the taste. It’s definitely not the case. Look at the ingredients I use. It’s hard to imagine. If you want to be more authentic, you can prepare the ingredients more fully. Generally, the bottom of the porridge will be mushy. If you use a casserole, it may be even more mushy. The trick is to boil the water, put the rice in it, add a few drops of oil, and stir. This is very important. To cook the rice quickly, it is necessary to soak it in advance. If you want the texture to be softer and glutinous, it is also good to add less glutinous rice. Seafood can be processed in time when cooking porridge. It is best to use live shrimps and crabs to improve the taste.

Tags

• staple food
• porridge
• home cooking
• children
• old man
• autumn recipes
• chaoshan cuisine
• lunch
• famous dishes
• glutinous rice
• ground parsley
• haimi
• rice wine
• sesame oil
• shell column
• shiitake mushrooms
• thai fragrant rice
• ginger
• pepper
• salt
• shrimp
• swimming crab
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Soak fragrant rice and glutinous rice for 3 hours in advance.

   

3. 3 Pour enough water into the casserole according to the amount of rice.

   

4. 4 Place the casserole over an open flame and bring the water in the pot to a boil.

   

5. 5 After the water boils, add soaked rice.

   

6. 6 Stir with a spoon to prevent sticking to the pan.

   

7. 7 Add vegetable oil, keep it boiling, adjust the flame to medium-low heat, don't forget to stir it from time to time, it will take about 20 minutes to cook.

   

8. 8 Process the ingredients, slice the mushrooms, shred the ginger, soak the sea rice, and clean the clams.

   

9. 9 .Take off the lid of the crab, remove the inedible lungs, heart, etc., and then cut it into eight pieces.

   

10. 10 Cut off the shrimp's whiskers, feet, and line. You can cut the shrimp slices in half as you wish.

    

11. 11 Add the ingredients from step 8.

    

12. 12 Add rice wine.

    

13. 13 After the rice blooms, turn to low heat.

    

14. 14 After the crabs are cooked, add the shrimps and cook briefly.

    

15. 15 Add salt and pepper.

    

16. 16 Add the chopped parsley and drizzle with sesame oil.