Food starts with noodles

But many of the rules here are added by the troublemakers themselves, and have nothing to do with the original porridge.

The earliest seafood porridge should be porridge made by boatmen in Chaoshan area.

In the past, they lived in poverty. In order to save food, fishermen who went fishing at sea would cook a pot of porridge on the fishing boat.

When the porridge is almost ready, the freshly caught seafood will be thrown in. It doesn’t matter what kind of seafood you add, you can add whatever you catch, and then sprinkle with storable winter vegetables, which is a pot of seafood porridge.

However, until now, there are more and more rules for casserole seafood porridge, and the practice has also borrowed some techniques from Cantonese raw porridge.

For example, soaked rice should be mixed with peanut oil before cooking, which is a typical Cantonese practice.

As a discipline of cooking, we have always learned from and integrated with each other, and there is nothing to say about this.

Experts in literature always say that there are a lot of articles in the world. In fact, the same is true in the cooking industry.

Only by merging and colliding with each other will there be new delicacies.

Xu Zhuo lamented while soaking the rice.

Chaoshan casserole porridge is best to use the newly-launched pearl rice. This kind of rice has more rice milk, which will be thicker and taste better when boiled.

The longer the washed rice is soaked in water, the better the porridge will be.

After soaking the rice, Xu Zhuo rode to the vegetable market to buy some parsley, coriander, chives and a small piece of pork belly.

It is also an ingredient in casserole.

Especially pork belly is essential.

All casserole porridge, no matter what kind of food, needs minced pork to be delicious.

Next, Xu Zhuo soaked the scallops in cold water.

Just like the shrimp skins for seaweed soup, hot water should not be used for soaking scallops, so as to prevent the umami substances inside from being volatilized.

Next, Xu Zhuo started to clean up the crabs and prawns.

The head and tail of Jiwei shrimp are removed, the shrimp line is picked, cut from the middle, and the tails are connected to make open-sided shrimp.

Keep the prawn heads aside for frying the prawn oil later.

If you want porridge to taste good, it is essential to add some shrimp oil.

And no matter you want to put shrimp oil, scallion oil is also essential.

The porridge made in this way will be more delicious.

Of course, these are just icing on the cake. If seafood porridge is to taste good, the most important thing is that the seafood must be absolutely fresh. Once dead shrimp are used, the taste will be greatly reduced.

Not only will it not become fresh and sweet, but there is also a lingering fishy smell.

After tidying up the prawns, Xu Zhuo cleaned up the crabs.

To put it aside, Boss Xu is completely helpless with these seafood.

It's okay to let him eat, but if you let him clean up, he really can't do anything.

But now with skills, it becomes easy to clean up crabs.

First use scissors to insert along the crab's mouth, and start cleaning after the crab dies.

When cleaning, it is best to use a clean toothbrush to carefully scrub the legs and other parts to thoroughly clean up the dirt on them.

Then lift off the soft shell on the crab's stomach and clean out all the internal organs.

The cleaned crab is cut open and divided into several parts: crab shell, crab legs and crab claws.

After everything is done, the rice is almost soaked.

Xu Zhuo chopped up the winter vegetables Sun Panpan sent and soaked them in water.

This stuff is very salty, and it's not homemade, so it's best to soak it in water before using it.

Just as Xu Zhuo soaked the chopped winter vegetables, Zhou Wen suddenly walked in with her mobile phone in hand.

"Your family wants to watch you make seafood porridge casserole, so I started a live broadcast, so that everyone can see your craftsmanship, and I also earn some pocket money."

Xu Zhuo didn't mind, he was used to someone holding a camera to take pictures of him while cooking.

First fish out the rice, control the water, and then pour it into the basin.

Xu Zhuo took a spoonful of peanut oil and poured it in, and mixed the rice and oil well.

The purpose of this is to prevent sticking to the pan.

After adding oil, it also prevents the pan from overflowing.

Chapter 150 Nutritionist?

Next, start to boil the shrimp oil.

This step is actually optional, but if you add shrimp oil, the taste of the porridge will be better.

It is an icing on the cake operation.

It is very simple to boil shrimp oil. Pour a little peanut oil into the pot and add a little lard.

Then put the shrimp heads in and cook slowly for about ten minutes, remove the shrimp heads and throw them away, the oil in the pot is shrimp oil.

After cooking the shrimp oil, it's time to cook the porridge.

Wipe the cleaned casserole first, especially the outside, without any moisture.

Because the casserole is most taboo to be hot and cold, if there are water drops on the outside, the casserole is easy to explode.

Then put the rice in the pot and add water.

The ratio of water to rice in Chaoshan porridge is about ten to one, because the whole process of cooking requires a high fire, so more water should be added to prevent the phenomenon of sticking.

In addition, you need to constantly stir the pot, and you can't be lazy for a moment.

The fire boiled, and then Xu Zhuo put the soaked scallops into it.

The purpose of adding scallops is to enhance the freshness, so you can put them in earlier, for example, just put the rice in the pot, so that when you eat it, the rice soup is full of scallops.

Of course, you can also put it last.

In that case, although the rice soup does not have much taste, the scallops are very delicious.

This is all about personal preference, there are no hard and fast rules.

In fact, there is no saying that home cooking is authentic or not. You can cook whatever you want, and the one you like is the best.

Only those high-end dishes are very particular about the method and rules, such as Buddha jumping over the wall and boiled cabbage, both of which are known for their cumbersomeness.

Moreover, the method is relatively simple, and the steps and processes are almost fixed.

A slight change may affect the quality of the finished dish.

When the pot boiled, Xu Zhuo began to stir the pot non-stop with a spoon.

The difficulty of making Chaoshan porridge is also here. Unlike other porridge cooked slowly over low heat, Chaoshan porridge needs to be cooked on an open fire throughout the process, and it has to be stirred constantly, otherwise the bottom of the pot will be mushy.

This is a very demanding process.

But this is also the reason why Chaoshan’s porridge is delicious. Although the whole process of cooking porridge takes only half an hour, the sweat and hard work are not much less than other porridge products.

When stirring the pot with a spoon, you also need to pull the slurry.

Pulling pulp is a characteristic of Chaoshan porridge. The specific method is to continuously scoop out the rice and pour it back when stirring the pot.

After such friction and collision, the rice milk in the rice is easier to produce.

The boiled rice porridge is also thicker.

In addition to pulling the pulp, the way to make the porridge thicker is to add some glutinous rice when cooking, so that it will also have a sticky taste after cooking.

While Xu Zhuo was cooking, a man in his thirties came in. Seeing Xu Zhuo making porridge, he asked curiously, "Is your seafood alive? Chaoshan porridge is very particular about the ingredients. It is fresh, but the porridge made from it is very unpalatable.”

"I've already prepared the meals, but the old lady insisted on trying your porridge casserole, and even dragged me over."

"I said that you are a person with strong cooking skills, and you are very talented. Everything is delicious. I remember you don't make pasta? You can also cook porridge?"

"The old lady has a bad stomach. This kind of seafood porridge is forbidden."

"When I was at home, I made porridge for her, and I used a pressure cooker to press it so that it was easy to digest. Like Chaoshan, the rice is boiled until it has just bloomed. The old lady can't eat it, because her stomach can't bear it. "

Xu Zhuo looked at him and asked curiously, "Are you a nutritionist?"

The man nodded: "Yes, I am a senior nutritionist, and I have more experience in cooking."

Xu Zhuo smiled: "You can't just pay attention to nutrition and forget the original function of food. Besides, the more you let the old lady eat soft and rotten food, the weaker her digestion ability will be."

"Properly stimulating the stomach can improve the motility of the stomach."

"You don't know this kind of common sense, do you?"

"Besides, the old lady doesn't eat it every day. You can't keep asking for nutrition. If she's hungry, cook for her. The human body is not as fragile as you think."

"My grandma is over 70, and now she can eat a big bowl of braised pork without any problems, and there is nothing wrong with her body."

The nutritionist definitely couldn't listen to it, and held back for a long time before saying: "You are lying, there is no such thing in nutrition."

Zhou Wen was still broadcasting live at the moment, and his words immediately aroused discussions among netizens.

"Fuck, it's fallacious if it's not written in the book? I really want to know if this great god was also fed strictly according to what was written in the book when he was a child."

"Every fool knows that it is better to have no books than to believe in books. Where is this nutritionist? Isn't it too unreliable?"

"The nutrition major passed by, and said that it is not necessary to strictly follow the book, the suitable one is the best. Strictly follow the content in the book, isn't this the way to keep in good health?"

"Suddenly I remembered the health master who passed away at the age of 59... If he didn't follow the regimen, he probably wouldn't have a problem living to eighty or ninety."

All kinds of bullet screens flew up, which made Zhou Wen very happy.

Xu Zhuo was still cooking, so he didn't have time to chat with the nutritionist right now.

I will ask him later if he has ever eaten spicy hot pot.

Various nutritionists will list spicy hot pot as an unhealthy diet, but they eat it more happily than one in private.

I don't know if this nutritionist is the same.

He said no, but actually ate more than anyone else.

After simmering for about 10 minutes, the rice porridge in the casserole has become very viscous, and the rice grains are gradually blooming, but they are not soft and rotten.

Xu Zhuo turned down the heat and poured the minced pork belly and shredded ginger into it.

Then stir twice and add the crabs.

After simmering for 2 minutes, pour in the dried shrimps.

Then pour in the fried shrimp oil and soaked winter vegetables.

Then cook for another 2 minutes, pour in the chopped parsley, shallots and parsley, stir it, then turn off the heat and leave the pot.

There is a rule in casserole porridge. After putting coriander, chives and chopped celery, it is best to cover the pot.

Wait until the casserole is brought to the dining table before opening it, so that the strong umami taste in the casserole will be released.

And it's a little stuffy for a while, and the flavors will blend together.

Outside, at some point, Wei Junming went to Sun Lisong's to get some pickles, and with the pickles from the store, he made five or six small dishes.

It has the flavor of a small dish of porridge in the Chaoshan area.

Sun Panpan's grandma was full of joy when she saw it: "It's not bad, it tastes delicious when you smell it. Panpan, get me a bowl quickly. This is the taste of my hometown that I haven't tasted for many years."

The nutritionist of the old lady stood aside, just about to remind the old lady, but was stopped by Xu Zhuo.

"Try it too, it tastes good."

There is no goat's trotter today, otherwise Xu Zhuo would have dragged this nutritionist into the water...

Chapter 151 See Also Random Task