Chaoshan casserole porridge refers to the use of casserole, raw rice and fire porridge, when the porridge is ripe, put the raw materials and ingredients to cook. Classic congee has casserole casserole porridge, casserole shrimp porridge, casserole crab porridge and so on.
1, Taomi under the pot. After the rice is scoured, go to the water, put two spoonfuls of peanut oil, and mix well with the rice (the rice is easier to cook after mixing with the oil, and it is not easy to stick the pan).
Rice and water should be boiled until they are boiled. When cooking, stir constantly to prevent sticking.
When you are ready to cook until 7 is ripe, put the pork chop, clams, winter vegetables and ginger into the casserole and cook together. After 5 minutes, you can start the pan. Add some salt, celery and parsley to the sauce before seasoning.
Fresh clams, shiny and white and smooth.
Eat casserole porridge, it is best to have a fried peanuts to send porridge, porridge soft and sweet and peanuts are crisp and salty.
1, the clam porridge is best to choose fresh pearl oysters, do not choose dried clams, so that the casserole porridge cooked only has the sweet taste of clams. 2, fresh enamel, shiny and white and smooth. 3, the clams are easy to cook, so you should cook the porridge until it is almost the same time, do not cook for too long.