Chinese Food
Chaoshan seafood casserole porridge
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The most authentic casserole porridge is based on seafood. When the porridge is cooked to the right time (about 7 minutes), fresh seafood is put into the porridge. This cooking method can make the seafood taste melt into the porridge water. At the same time, the seafood is kept tender and smooth. The taste is delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the rice and soak it in water for 30 minute
Step2:Remove the head, open the side, remove the intestines and wash the shrimp. Do not throw the head.
Step3:Drain the surface water with kitchen paper. Put oil in the pot. Fry the shrimp head. Drain the shrimp oil.
Step4:Rinse scallops, tear them up, dice sea cucumber, shred ginger, cut parsley or parsley into small pieces, and cut shallot into small pieces
Step5:Soak the rice. Add water to the casserole. Turn to medium low heat after boiling. Cook slowly for 20 minutes
Step6:During this period, boil the rice until it blooms. Add the scallops. Add the shrimp oil. 45 spoon according to your preference. Then add the ginger.
Step7:Add prawns and sea cucumber 57 minutes before turning off the heat. Add salt and pepper. Sprinkle with chopped shallot and celery.
Step8:Porridge with sea cucumber and shrimp in casserole is finished.
Cooking tips:1. Casserole. The casserole is the best porridge cooking tool, because the casserole has good ventilation, uniform heat transfer and slow heat dissipation. The casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way. The relatively balanced environment temperature is conducive to the mutual penetration of water molecules and food, and can release the taste of food to the maximum extent. 2. Pearl rice. Casserole porridge generally needs to choose the best pearl rice to cook in order to make it clear. It's soft, sticky and fragrant. The fat rice with heavy gum is the best choice. 3. Soak the rice for 30 minutes. After washing the rice, soak it for another 30 minutes. The rice grains fully absorb the water. Only in this way can we cook the soft and thick congee. 4. It's good to cook rice porridge in cold water. When cooking porridge, rice grains and cold water should be put into the pot to boil. Only in this way can rice grains fully absorb water. The porridge cooked will be more fragrant and soft. Otherwise, the rice is hard and the porridge is not thick. (it is generally stressed that rice in hot water is mainly afraid of sticking to the pot) there are skills in making delicious dishes.
