Recipe for authentic Chaoshan casserole porridge

How to taste Chaoshan seafood porridge

1. Wash the scallops with clean water and soak them in warm water for 2 hours. Do not throw away the soaking water. Soak Chaoshan pickles in light salt water for half an hour and cut into small pieces. Wash the rice and soak it in water for half an hour. Thaw the Arctic fish naturally, rinse it with clean water and set aside. Wash the celery and cut into 5 mm long pellets.

2. Pour the water in which the scallops have been soaked into the pot, and then add more water. After the water boils, cook for 3 minutes. Take out the scallops (do not pour away the water used to cook the scallops), grind them through a mesh (it will be more delicious when cooking porridge). Pour the soaked rice into the water used to cook the scallops and cook over medium-low heat for 10 minutes. Then pour in the dried beets and Teochew pickles and continue cooking for 10 minutes. Finally, add the chopped celery and northern lights.

Cooking Tips

1. This porridge was made by Tian Jie, a guest on 7 Whole Foods in Beijing last night. After trying it, I thought it was delicious. With her permission, I made a copy at home and sent it out to share with you today. In future programs, if there is anything delicious, I will make detailed recipes at home with the consent of the Cai Cai host and share the resources with everyone.

2. I bought the scallops in the dry cargo container of Carrefour. They are too expensive. I only bought more than 30 scallops for more than 10 yuan. But there is no way, this is the irreplaceable essence of this porridge. Fresh porridge can save money, but the taste will also be compromised.

3. Chaoshan kimchi is a type of Chaoshan kimchi. Hey, don't think I'm talking nonsense. If I didn’t, someone would definitely ask me what Chaoshan pickles are. This bag of pickles was given by Tian Jie. It is said that she got it at the wholesale market in the eastern suburbs. 90 cents a bag.

4. When using pickles as vegetables, you must first remove the saltiness of the pickles and soak them in light salt water. Compared to soaking them in clean water, the salt in them precipitates more easily, which can greatly shorten the soaking time.

5. Wild Arctic shrimps are deep-sea shrimps that live in pure and pollution-free waters. After being fished out, it was processed within half an hour and frozen in the boat. It can be eaten directly after thawing and has a slightly sweet taste. Therefore, when kneading, place it in the porridge at the bottom of the pot. Do not heat it for too long, otherwise the shrimp will become hard and affect the taste.

6. When Tian Jie made it yesterday, she used fresh prawns, but, I think the cost was too high. Buying that scallop already makes my hands shake. The Northern Lights are relatively cheap.