The most authentic way to make Chaoshan casserole porridge

Many people like to drink porridge, especially in cold weather, drinking a bowl of hot porridge makes them feel particularly warm and happy. Drinking porridge also has many benefits, such as being easy to digest, preventing colds, preventing constipation, regulating the stomach and intestines, and prolonging life. There are many ways to cook porridge, such as seafood porridge, Huangshan porridge, Chaoshan casserole porridge, crab roe porridge, etc. Because porridge is relatively hot, you must be careful when drinking it.

Chaoshan casserole porridge recipe

1 Prepare all the ingredients. Cut off the shrimp claws and whiskers of the shrimps, cut the ginger into shreds and soak it in clean water, cut the preserved radish into pea-sized cubes, soak the rice in clean water for at least half an hour, and soak the dried shrimp in warm water for the same time. Put 2500 ml of clean water in the casserole at one time and turn on the heat to heat.

2 Cook over medium heat until the water boils, then pour in the soaked rice and stir constantly with a spoon. From this point on, stay in the pot and cook for about 10 minutes without covering the pot. When the rice grains start to expand, add the preserved radish and dried shrimps, continue stirring, and cook for 6 minutes. Add the shredded ginger and shrimp and cook for 5 minutes. Taste the food before turning off the heat. If it’s bland, add an appropriate amount of salt. I didn’t add any salt because the preserved radish and dried shrimps are both salty, so the porridge tasted just right?

How to make Chaoshan casserole porridge

1. Wash the pearl rice and leave it for half an hour to allow it to expand and cook faster. Why do we use pearl rice? Because it has full grains. Soak the scallops, tear them into pieces and set aside. Wash the crab roe, remove the gills and cut into pieces.

2. Remove the shrimp heads and cut them into two pieces from the back. Do not throw away the shrimp heads. Remove the roots and keep the shrimp oil.

3. Add water for 4 people into the casserole and bring to a boil. Add rice and a spoonful of peanut butter and stir.

Why do we need to add 4 people's worth of water for 3 people? Because water will evaporate during the cooking process. In order to prevent the porridge from being too thick in the middle, the water will become clear after adding water. Therefore, you need to add enough at one time. If it feels too thick later in the cooking, you can add a small amount of boiling water. Peanut butter is added to increase the flavor.

4. After it is boiled, add the preserved vegetables and shredded scallops in advance to cook out the salty and fresh taste. Stir up and down constantly during the process to prevent the porridge from overflowing. At the same time, it can make the porridge thicker. Stir the bottom from time to time to prevent sticking to the pot.

5. After about 20 minutes, take out some rice grains and check. If the rice grains become transparent and cracked, it means they are cooked.

6. Add crab roe and ginger slices, boil for two or three minutes before adding shrimps. Shrimp will cook faster, so just boil.

Note: Do not stir the crab roe immediately after putting it in, as the roe will disperse. Instead, let it solidify for a while and then gently stir the bottom to prevent sticking to the pot. Add a little salt (the winter vegetables are already salty), pepper, drizzle with shrimp oil, and finally sprinkle with celery and coriander before serving.