Next, start boiling the shrimp oil.

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

It's the icing on the cake.

Boiling shrimp fat is very simple, pour a little peanut oil into the pan and add a little lard.

Then put the shrimp head in and boil it slowly for about ten minutes, take out the shrimp head and throw it away, and the oil in the pot is shrimp oil.

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

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

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

Then put the rice in the pot and add water.

The ratio of water to rice in Chaoshan porridge is almost ten to one, because the whole process of boiling needs to be burned on a high fire, so more water should be added to prevent the phenomenon of pasting the pot.

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

The fire boiled, and then Xu Zhuo put the soft conpoy into it.

The purpose of putting the conpoy is to improve the freshness, you can put it early, for example, put the rice just out of the pot, so that when you eat it, the rice soup is full of the umami of the conpoy.

Of course, you can also put it last.

In that case, the rice soup doesn't taste much, but the scallops are very delicious.

It's all a matter of personal preference, and there are no hard and fast rules.

In fact, there is no such thing as authentic home-cooked food, you can do what you want, and what you like is the best.

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

And the approach is relatively simple, and the steps and processes are almost all set.

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

When the pot was boiling, Xu Zhuo began to hold the spoon and began to stir the pot constantly.

The difficulty of Chaoshan porridge is also here, unlike the porridge that is boiled slowly in other places, Chaoshan's porridge must use an open flame throughout the whole process, and it must be stirred constantly, otherwise the bottom of the pot will be pasted.

It's a very hard work.

However, the reason why Chaoshan's porridge is delicious is also here, although the whole process of boiling porridge is still half an hour, but the sweat and hard work paid is really not much less than other porridge products.

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

Pulp pulling is a characteristic of Chaoshan porridge practice, and the specific method is to constantly scoop out the rice before pouring it back when stirring the pot.

After such friction and collision, the rice milk in the rice is more likely to be produced.

The rice porridge is also more viscous.

In addition to pulling the pulp, the way to make the porridge more viscous is to add some glutinous rice when boiling, so that after boiling, it also has a sticky taste.

When Xu Zhuo was boiling, a man in his thirties walked in, saw Xu Zhuo boiling porridge, and asked curiously: "Is your seafood alive?" Chaoshan porridge is very particular about ingredients, the ingredients are not fresh, and the porridge boiled out is very unpalatable. ”

"I've already cooked the meal, but the old lady has to come and try the casserole porridge you made, and she brought me along. ”

"Say you're a very good cook, and you're very talented, and you can do everything deliciously. I remember you don't make pasta, and you can make porridge too?"

"The old lady has a bad stomach, and this kind of seafood porridge or something is forbidden to drink. ”

"When I cook porridge for her at home, I use a pressure cooker to press it, so that it is easy to digest, like Chaoshan, the old lady can't eat the rice until it has just bloomed, 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 will be." ”

"Proper stimulation of the stomach and intestines can improve the motility of the intestines and stomach. ”

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

"Besides, the old lady doesn't eat every day, you can't always take the set of nutritional requirements, she will make some for her when she is hungry, the human body is not as fragile as you think. ”

"My grandmother is over 70 years old, and now she can eat a big bowl of braised pork if she has nothing to do, and she doesn't see anything wrong with her body. ”

The dietitian definitely didn't listen, and he held back for a long time before saying: "You are a crooked reason, and there is no such thing in nutrition." ”

At this time, Zhou Wen was still live broadcasting, and his words immediately aroused discussion among netizens.

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

"Fools know that it is better to believe in books than to have no books, where is this nutritionist? It's too unreliable, right?"

"Passing by the nutrition major, it means that there is no need to strictly follow the book in this regard, the suitable one is the best, and strictly follow the content of the book, isn't this the set of health preservation?"

"I suddenly remembered the health master who died at the age of 59...... If he doesn't follow the regimen of health, it is estimated that it will not be a problem to live to eighty or ninety. ”

All kinds of barrages flew up, and Zhou Wen was straight to watch.

Xu Zhuo was still boiling, and he didn't care about chatting with this nutritionist at this time.

I'll ask him later if he's ever eaten spicy hot pot.

All kinds of dietitians will list spicy hot pot as an unhealthy diet, but they secretly eat one more happily than the other.

I don't know if this dietitian is like that.

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

After boiling for about 20 minutes, the rice porridge in the casserole has become very sticky, and the rice grains are gradually blooming, but they are not yet soft.

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

Then stir twice and add the crabs.

After boiling for two minutes, pour in the dried shrimp.

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

Then simmer for another two minutes, pour in the chopped parsley, chives and coriander, stir, turn off the heat and remove from the pan.

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

Wait until the casserole is brought to the table and then open it, so that the thick umami in the casserole will come out.

And if it's a little stuffy for a while, the flavors will blend with each other.

Outside, Wei Junming didn't know when he went to Sun Lisong's to get some pickles, plus the pickles in the store, and made five or six small plates.

There is quite a kind of Chaoshan area with porridge and small dish flavor.

Sun Panpan's grandmother was full of joy when she saw it: "Not bad, this taste is delicious when you smell it." Panpan, give me a bowl quickly, this is the taste of my hometown that I haven't tasted for many years. ”

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

"You can taste it too, it tastes good. ”

There are no sheep's hooves today, otherwise Xu Zhuo would have to pull this nutritionist into the water......