Chaoshan Seafood Casserole Congee
by Hailanlan
Favorite
6
Difficulty
Hard
Time
15m
Serving
2
Chaoshan casserole porridge, mainly seafood, is a traditional specialty in the Chaoshan area of Guangdong Province.
This pot of seafood porridge is learned from the master, step by step, and it is the best delicacy learned so far. This porridge is cooked in a casserole, raw rice, and an open fire. When the porridge is mature, add the ingredients and cook it. The casserole uses Kunbo casserole, which is not afraid of dry boiling and rapid cold. After using it, I don’t want to use another casserole anymore. Learn from the chef to make delicious [Chaoshan seafood porridge]: Let’s cook a pot of steaming casserole porridge.
In fact, you can drink it whether it is cold or not, because it is so delicious, especially when it is made at home, it is more cost-effective than outside. The ingredients are also genuine.
I bought the swimming crabs in the supermarket near my home. It’s not too big, but it’s enough to adjust the freshness. I didn’t buy the abalone. I wanted to use razor clams instead. I thought I had to spit sand and wait. I was really impatient. put. Winter vegetables, this is really hard to buy in the north. The master said it’s OK if you don’t let it go. Then I will ignore it. Don’t think that many things will be discounted without the taste. It’s definitely not. Look at my ingredients. , It's hard to think about it. If you want to be more authentic, you can prepare the ingredients more fully.
Generally, porridge will stick to the bottom. If you use a casserole, the stick will be even worse. The trick is to add a few drops of oil after boiling the water and stir. This is very important. To make the rice cooked quickly, soak it in advance. If you want to taste softer and more glutinous, it is good to add less glutinous rice.
The seafood can be processed in time when the porridge is cooked. It is best to use live shrimps and crabs to correct the taste. "
This pot of seafood porridge is learned from the master, step by step, and it is the best delicacy learned so far. This porridge is cooked in a casserole, raw rice, and an open fire. When the porridge is mature, add the ingredients and cook it. The casserole uses Kunbo casserole, which is not afraid of dry boiling and rapid cold. After using it, I don’t want to use another casserole anymore. Learn from the chef to make delicious [Chaoshan seafood porridge]: Let’s cook a pot of steaming casserole porridge.
In fact, you can drink it whether it is cold or not, because it is so delicious, especially when it is made at home, it is more cost-effective than outside. The ingredients are also genuine.
I bought the swimming crabs in the supermarket near my home. It’s not too big, but it’s enough to adjust the freshness. I didn’t buy the abalone. I wanted to use razor clams instead. I thought I had to spit sand and wait. I was really impatient. put. Winter vegetables, this is really hard to buy in the north. The master said it’s OK if you don’t let it go. Then I will ignore it. Don’t think that many things will be discounted without the taste. It’s definitely not. Look at my ingredients. , It's hard to think about it. If you want to be more authentic, you can prepare the ingredients more fully.
Generally, porridge will stick to the bottom. If you use a casserole, the stick will be even worse. The trick is to add a few drops of oil after boiling the water and stir. This is very important. To make the rice cooked quickly, soak it in advance. If you want to taste softer and more glutinous, it is good to add less glutinous rice.
The seafood can be processed in time when the porridge is cooked. It is best to use live shrimps and crabs to correct the taste. "
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