Food made from different water tastes different. Some water can give full play to the nutritional components of ingredients, and the glutinous nature of porridge reaches the extreme, such as ancient glacier springs. If you are interested, you can try this water. Sometimes it is necessary to be nice to yourself.

The method of Chaozhou casserole porridge 1

Ingredients for porridge:

500g duck fish, 250g chicken neck bone, 3g cooked chicken 1 00g ginger slices, 3g cooked pork belly100g garlic slices, 50g cooked pig tongue, 50g onion10g cooked pig heart, 2g monosodium glutamate, 50g cooked ham and pepper.

The practice of porridge:

1. Marinate jingya fish with 3g Sichuan salt and15g Shaoxing wine, put the chicken neck bone at the bottom of the casserole, then put the fish on the chicken bone, and cut the onion into horse ears;

2. Cut chicken, pig tongue, pig heart, pig belly and tofu into strips with a thickness of 1.5cm and a length of 4cm, slice ham, put it in a casserole with fish together with ginger, garlic, onion, shrimp skin, mushrooms, pepper, Sichuan salt and Shaoxing wine, add milk soup, put it on a big fire to boil, skim off the floating foam, and then put it in a casserole with fish.

3. Slice the fish fillets with water, drain the water and put them in a casserole (the pot is cooked porridge). After 2-3 minutes, put the casserole into the plate, pour the chicken oil, and add monosodium glutamate and Chaozhou casserole porridge.

Cooking skills:

1. The dosage of main and auxiliary materials should be properly matched.

2. Heat and cooking time should be well controlled. After sitting, the casserole still keeps boiling, giving people a sense of movement.

Flavor characteristics:

1. Yayu is an important edible fish in the Wojiang and Dadu rivers of Sichuan. Its scientific name is Schizothorax fish, also known as Jiayu. In ancient times, I ordered some C fish. It has the characteristics of more meat, less thorns and tender quality, and is the best raw material for cooking fresh fish in Sichuan.

2. Du Fu, a great poet in Tang Dynasty, said: "Fish knows the origin of point C, so you don't have to get drunk." He praised the beauty of elegant fish. There is Yayu Restaurant in Ya 'an City, Sichuan Province. Ya 'an has a history of eating customs, pays attention to nutrition, stresses hygiene and likes the original flavor, so it uses casserole to stir-fry dishes. The casseroles used are all made of "white clay" from Jingrong County. This casserole is delicious and warm.

3. "Duck and Fish in Casserole" is salty and delicious, and is often used for banquets ending with "Taiwan Opera". In recent years, it has been changed to the first course of diners' banquet. After sitting in the casserole, it still keeps boiling, fresh and fragrant, the fish is tender and the soup is fresh, and the nutrition is rich, which makes the foodies linger on Yucheng Ya 'an for life.

Practice of Chaozhou casserole porridge II

Ingredients for porridge:

Glutinous rice150g, oysters 500g, water-soaked mushrooms 20g, tender ginger 50g, refined salt 5g, monosodium glutamate 5g, pepper 5g, stir-fried chopped green onion and celery 5g, garlic paste and white wine 50g, and pork bone soup1000g.

The practice of porridge:

1. Wash oysters, scoop them up and drain them, cut mushrooms into rice grains, cut tender ginger into filaments and soak them in clear water, soak glutinous rice in clear water for 2 hours, then wash them, and put them in a steamer to steam the rice grains thoroughly for later use;

2. Put the pot on a strong fire. When the pork bone soup is 80% hot, put the glutinous rice into the pot and boil it, then stir it a little to avoid sticking to the pot.

3. After the rice is cooked, add fresh oysters, mushrooms, salt and monosodium glutamate to taste, and then put it in a bowl. Sprinkle pepper, celery powder, fried chopped green onion, garlic paste, white wine and Chaozhou casserole porridge when eating.

Practice of Chaozhou casserole porridge 3

Ingredients for porridge:

Rice, shrimp, shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.

The practice of porridge:

1. Treat the ingredients first;

2. Cook a pot of rice porridge with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and ingredients and cook for 5-6 minutes to make Chaozhou casserole porridge.

Cooking skills:

Mainly can complete the ingredients. Stir-fried garlic, onion oil and fried square fish in the ingredients should be cooked by themselves before cooking porridge. Garlic, onion and square fish (also called "native fish") should be diced and fried, and onion oil should be left in the frying pan.