In southern Fujian, in addition to fragrant salty rice, there is also salty porridge on an equal footing, which is also deeply loved by everyone. Haogan porridge in Xiamen, duck porridge in Quanzhou, etc., These all belong to the salty porridge in southern Fujian, which is also called salty porridge. In southern Fujian, especially in the Shishi area, there are many meals of porridge a day, but two meals of dry rice are relatively rare. <br />Salted porridge is also similar to salty dry rice. The ingredients can be matched according to one's preferences. However, the difference is that most of the ingredients of salty dry rice are dry goods, while most of the salty porridge uses fresh raw ingredients.
Among the "Shandong Cuisine", there is an affordable, delicious and inexpensive dish called "Guotuantofu". Don't underestimate just a piece of tofu. There are many ways to make it, such as "crab pot collapsed tofu","crab yellow pot collapsed tofu","three delicacies pot collapsed tofu", etc., which can make dozens of kinds of pot collapsed tofu. <br />It is said to be delicious and inexpensive, but in fact, those Shandong cuisine masters have long divided it into three or six grades. Once you put crab roe in it, it will become more expensive. Rich people can eat this, but the cheapest one is ordinary pot ta tofu. There is nothing in it except tofu and eggs. Of course, it is much cheaper. This takes care of those who have no money. Chefs don't offend customers from all walks of life. They can get whatever they want, haha! <br />Most of the traditional "pot collapse tofu" are "crab pot collapse tofu". Many fancy pot collapse tofu are rare, and this dish brand is not seen in ordinary restaurants. <br />Today, I use the best scallops from Shandong to make a "scallop pot tofu". This dish is of middle quality. It is neither very expensive, but it is also very classy. The specific practices are as follows;
