The casserole
By VicentaLakin
The cuisine is a traditional Chinese name in Guangdong province. It is beautiful, and it has a slight fragrance. It's salty congee made from the casserole. Porridge is the main ingredient, and the ingredients usually include river and seafood, poultry, snakes, frogs, turtles, etc. When I was a kid, my mom used to cook the porridge because I didn't buy fresh shrimp, so I cooked it with dried squid, dried beers, shrimp, etc。
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- simple
Steps for The casserole
1
After half an hour, the dry beak is washed and placed in a boiled casserole, which is boiled for 10 minutes by fire。
2
Squids can cut silks or cut flowers, but since I was a kid, I've seen my mom cut them like this, of course。
3
Shrimp bubbles to wash their shells。
4
The mushrooms are softly washed and lacerated。
5
The dry bee is cooked in 10 minutes and put in clean rice. I chose northeast pearly。
6
Put it together in all the dry stuff。
7
Onions and fragrance cut。
8
Rice and dry goods will be boiled with fresh meat in 15 minutes。
9
Ten minutes after the meat is added, the fire is shut down and salt, spices and onions are transferred。
10
Fresh spray. This is enough for two people in our family。The casserole Make Tips
Pay attention to these three details when making porridge:
1. Although it saves time, making Chaoshan porridge requires absolutely no less labor. Whether it is plain porridge or savory porridge, it must be boiled over high heat throughout the process. Therefore, the cook must constantly stir it with a spoon, accompanying the pot of porridge as it slowly "matures".
2. Selecting the rice is very important. Generally, one should choose new rice harvested in the spring or early June. The "Fat Son Rice" (a glutinous variety) is an excellent choice. I usually use Northeast Pearl Rice.
3. As mentioned above, Chaoshan savory porridge almost always includes seafood. However, regardless of what seafood is used, pork is an essential ingredient because pork enhances the flavor of the seafood.