How to make Teochew casserole porridge?

There are all kinds of delicious food in Chaoshan, which is very popular among foodies. Chaoshan casserole porridge is a local delicacy in Chaoshan. It tastes good and has high nutritional value. Many foodies want to learn how to make Chaoshan casserole porridge so that they can make it at home anytime and anywhere. The method of Chaozhou casserole porridge is relatively simple and easy to learn. How is Chaozhou casserole porridge made? Let’s take a look at it next.

1. Dishes Features

Chaozhou clay pot congee is a famous Han Chinese delicacy with good color, aroma and taste, belonging to the Cantonese cuisine. Teochew porridge is divided into two types: Teochew soaked porridge and Teochew casserole porridge. Because Chaozhou is a coastal area, there is an abundance of seafood. Even when cooking porridge, seafood is used as the raw material. By adding the unique ingredients of Chaozhou cuisine, the style is unique and popular everywhere.

II. Introduction

Chaozhou clay pot porridge is a salty and fragrant porridge cooked in a special clay pot. Porridge is the main ingredient, and the side ingredients generally include river and seafood, poultry, snakes, frogs, turtles, etc. This porridge is a new industry that has emerged in recent years (after 2000 AD). Chaozhou clay pot porridge first appeared in Shenzhen and is now spread throughout the Pearl River Delta region, with Shenzhen Shenzhou Snacks Training Center being the number one brand. According to incomplete statistics, there are currently thousands of shops specializing in Chaozhou clay pot porridge.

Guangdong's "Chaozhou Porridge" has always been quite famous. Chaozhou people not only attach great importance to eating porridge, but also like to add more water when cooking rice. It is said that after the rice is heated, the rice grains are scooped out and the rice soup is left. This rice soup can be used as a drink after the meal or for other purposes, continuing the good habit of being frugal and nutritious. The cooking time of Chaozhou porridge is usually about 20 minutes, and it is divided into two categories: white porridge and salty porridge. The biggest benefit for home use is that cooking is simple and quick. Now, let’s learn more about Teochew porridge while cooking it.

3. Method

Teochew salty porridge is divided into two types: Teochew soaked porridge and Teochew casserole porridge. Because Chaozhou is a coastal area, there is an abundance of seafood. Even when cooking porridge, seafood is used as the raw material. By adding the unique ingredients of Chaozhou cuisine, the style is unique and popular everywhere. Paozhou is a type of porridge cooked with rice, such as oyster meat porridge, abalone meat porridge, and other porridge, usually with more than two ingredients. As the name suggests, the porridge is cooked in a clay pot with raw rice over an open fire. When the porridge is 70% cooked, add the raw materials and other ingredients and cook until it is done. Classic porridge dishes include casserole raw fish porridge, casserole shrimp porridge, casserole crab roe porridge, etc. Here, the chef introduces two representative salty porridges and the recipes of their unique ingredients.

4. Oyster and Minced Pork Porridge

Ingredients: fresh oysters, minced pork, rice.

Preparation: Cook the rice first. After the rice is cooked, use the soup to make porridge. Add oysters and minced meat and cook over an open flame for about 20 minutes.

Key points: Add the minced meat first, then the oysters. When you see the oysters swell up, turn off the heat. Congee cannot be kept for a long time, and it is made upon order in restaurants. If left for too long, the oysters will be overcooked and the rice will absorb water and become soft, diluting the freshness.

5. Claypot Shrimp Porridge

Ingredients: fresh shrimps, special ingredients, rice, 400 grams of shrimps, fragrant rice, vermicelli, coriander, green onions, and winter vegetables.

Ingredients: Shredded ginger, diced celery, shredded mushrooms, fried minced garlic, fried square fish, fried shallot oil, fish sauce and Tianjin winter vegetables.

Seasoning: peanut oil, salt, shredded ginger, garlic, soybean paste

Preparation: Prepare the ingredients first, then use a clay pot to cook a pot of porridge over an open fire. When the porridge has gelatinous texture, that is, when it is 70% cooked, add the shrimps and special ingredients, and cook for another 5-6 minutes.

(1) Wash the rice and put it into the pot. After washing the rice, drain the water, add two spoons of peanut oil and mix it with the rice (raw rice is easier to cook after mixing with oil and is less likely to stick to the pan). While the rice is cooking, add a little shredded ginger, garlic cloves, and preserved vegetables.

(2) Wash the shrimps. If the shrimp is too big to be seasoned, cut it from the back and remove the shrimp's whiskers. There is no need to remove the shrimp head, just wash it whole (add a little salt when washing the shrimp).

(3) Add the shrimp. When the rice is almost cooked, add the shrimp and cook together. (Pay attention to the heat, it is best to cook slowly over low heat. Use a high-quality clay pot.)

(4) Remove from heat. Cook the shrimp for about 20 minutes before removing from the heat. Add a little coriander and green onion before serving. The whole process takes about 50 minutes.

(5) Summary. There are generally two ways to make porridge: boiling and stewing. Cooking means first boiling it over high heat, then switching to low heat to cook until the porridge soup is thick. Stewing means heating it over high fire until it boils, then pouring it into a covered wooden barrel, closing the lid tightly, and stewing it for about 2 hours. It is characterized by a strong aroma. Most of the time we cook food in our daily life.

6. Key points: The main thing is to be able to have all the ingredients. The fried garlic, fried scallion oil and fried square fish among the ingredients must be made by yourself before cooking the porridge. The garlic, scallions and square fish (also called "earth fish") must be diced and fried. The scallion oil should be kept in the frying pan. The hardest thing to find at home is fish sauce, which is a specialty of the Chaozhou area. It requires filtering out the fish oil from fresh fish and cooking it, so it is difficult to make at home. The chef suggested using regular table salt instead.

(1) Do not choose shrimps that are too big. If they are too big, the meat will not be tender or sweet (old shrimps are naturally not tender).

(2) It is best to use Northeastern rice and add a little glutinous rice (note that the rice must be mixed with oil before putting it into the pot).

(3) Remember: stir while cooking, if you don’t want to break the bottom of the pot, haha.

(4) If time permits, the rice to be used for porridge can be soaked in clean water for 5 to 6 hours.

(5) It is best to prepare a dish of soybean paste when eating porridge, so that the shrimp can be dipped in it for seasoning.