Chaozhou shrimp porridge
By JosueTrantow
Chaoshan casserole porridge mostly uses seafood as raw materials, paying attention to the original flavor of the ingredients, mainly light and fresh, highlighting the freshness of the ingredients.
Recipe Recommendations
- Pearl rice appropriate amount
- shrimp appropriate amount
- pork appropriate amount
- celery appropriate amount
- winter vegetables appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- fish sauce appropriate amount
Steps for Chaozhou shrimp porridge
1
Soak the pearl rice in advance. Prepare various ingredients.
2
Take a toothpick and cross it across the tail of the shrimp, pick up the sausage paste and pull it out.
3
Cut off the spikes of the shrimp head, cut them again, pick off the impurities inside and wash them.
4
Cut the shrimp body into sections according to sections, retaining the shell. The pork is fat and thin, and chopped into minced meat. Cut ginger into ginger rice, dice celery, wash the winter vegetables a little before chopping.
5
Boil the rice over high heat, take a spoon and stir the bottom a few times to prevent sticking.
6
Boil the rice and cook for about 12 minutes (it will be easy to cook after soaking). Add the minced meat first. After the meat is cooked, add other ingredients, and then add fish sauce, monosodium glutamate and pepper. Dip it into soy sauce when eating.Chaozhou shrimp porridge Make Tips
Congee is best cooked with pearl rice. Nowadays, most of them are artificially farmed shrimps. Generally, when cooking porridge, it is best to peel off the heads of the shrimps, and it is necessary to remove the intestines. This time we used wild sea shrimps. The number was not large, so we could still use them after processing the shrimp heads. Cooking with shells can preserve the delicious flavor of shrimp.