Chinese Food
Chaozhou seafood porridge
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In Guangdong for a long time, I used to ask my colleagues to go to Chaozhou to have cold porridge after work in the middle of the night. I watched the boss do it when I was free. I did it when I went home. It was good.
Cooking ingredients
Cooking Steps
Step1:Wash the diced mushrooms and soak in a little water. Do not use too much water.
Step2:Wang Zhihe has peanut butter in sesame paste. It's just a secret recipe to make porridge more fragrant. White pepper seafood porridge is a must.
Step3:Breadcrumb crab. I use two Jin this time. There are five people in my family. So I use a lot of it.
Step4:Chop the crab. Smash the crab inlay with the back of the knife. Take off all the cream on the crab cover. Remove the lung and mouthparts. Using pressure cooker to choose sweet and glutinous food for porridg
Step5:Pour all the porridge into the casserole. Pour the mushrooms and the water of the scallops together. Pour in the crabs. Add a spoonful of sesame paste. A little pepper. Boil for 5 minutes, then add the shredded ginger, celery. Roll twice. Add the coriander before starting the pot
Step6:Finished product. It's better if it's seasoned with super congee and soybean paste. I like salt and pepper on the table with strong tast
Cooking tips:There are many ways to make the bottom of porridge. Generally speaking, the shopkeeper will ask you whether the raw rice is cooked or not; the raw rice is ground in a field casserole, which needs to wait for half an hour; for the cooked bottom of porridge, people generally suggest that you use preserved eggs and washed rice and add some sesame oil to the bottom of porridge; you can see my new cooking methods and skills.
