Chaozhou style casserole porridge
Reports of the use of "gutter oil" in restaurants have been overwhelming, which has made me, a person who always likes to go out in search of delicious food, begin to restrain myself. I have always liked Chaoshan cuisine, especially seafood casserole porridge. If I don't want to eat or have nothing to eat, I will go to eat casserole porridge, even if I have to wait for a seat. If you eat too much, you probably know how to cook it. It's very simple. I made this at home today.
Recipe Recommendations
- rice a measuring cup
- prawns half a catty
- frog 5 rats
- celery 150 grams
- red dates 2 capsules
- winter vegetables appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- fish sauce appropriate amount
- sugar appropriate amount
- chicken powder appropriate amount
- salty and fresh
- casserole
- ten minutes
- ordinary
Steps for Chaozhou style casserole porridge
1
Wash the prawns, remove the shrimp lines, whiskers, etc., cut them off from the back, and use cooking wine to taste them for later use.
2
Wash and chop the frog, add ginger slices, and mix with cooking wine, sugar, oil, and chicken powder to mix well for later use.
3
Wash the celery and dice it, remove the red dates and slice it, and cut the green onions into sections.
4
Take 2/3 of the rice, boil it into rice (also make it with leftovers), and pour it into a casserole.
5
Take the remaining rice and put it into a blender, run it for 10 seconds, and beat it into rice paste.
6
Pour in the rice paste, amplify the casserole with water, cover and cook for 7 or 8 minutes.
7
During this period, open the lid and stir to prevent sticking to the pan or overflowing.
8
Pour in all the marinated ingredients, open the lid and stir, and cook for 7 or 8 minutes.
9
Before taking out the pan, add the spring onion and coriander, add a few drops of fish sauce, and finish.