Food: I let you eat noodles, you become a chef?

Chapter 109: A pot of colorful and fragrant casserole seafood porridge is complete!!

Casserole porridge is best made with newly marketed pearl rice, which has more rice milk, which will be more viscous and taste better.

Long before Liu Chuan went out to buy seafood, he had already soaked the rice.

Because the longer the rice is soaked in water, the better the porridge will taste.

Yaozhu also needs to be soaked in cold water.

Like the shrimp skin used to make seaweed soup, soaking the Yaozhu cannot be made with hot water to avoid the umami substances in it being volatilized.

Then Liu Chuan began to process the crab and the jiwei shrimp that Zhang Shuqun had just cleaned, remove the head and tail of the jiwei shrimp, pick out the shrimp line, cut it from the middle, and connect the tails to make an open-sided shrimp.

The shrimp head is left on the side.

I’ll use the shrimp oil for frying later.

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

And regardless of whether you want to put shrimp oil, green onion oil is also essential.

In this way, the porridge boiled out will be more fragrant.

Of course, the most important thing in casserole seafood porridge is that the seafood should be absolutely fresh, and once the dead shrimp is used, the taste will be greatly reduced.

Not only does it not become sweet, but it also has a lingering fishy smell.

After cleaning up the jiwei shrimp, Liu Chuan cleaned up the crab again.

If only before.

Liu Chuan is completely helpless with these seafood.

It’s okay to let him eat.

If he is asked to clean up, he really has no way to start.

But now with skills, picking up crabs is simpler.

First 660 inserted scissors into the crab’s mouth.

After the crabs are dead, they start cleaning.

When cleaning, it is best to use a clean toothbrush, carefully wash the base of the leg and other parts, and thoroughly clean up the dirt on it.

Then lift the soft shell on the belly of the crab and clean up all the internal organs.

After the cleaned crab is cut and divided into crab shells, crab legs and crab tongs.

The rice is almost soaked.

Liu Chuan fished out the rice, controlled the water, and poured it into the basin.

Scoop a spoonful of peanut oil into it and mix the rice and oil well.

This is done to prevent sticking to the pan.

After adding oil, it can also prevent overflowing.

Next, it’s time to start boiling shrimp oil.

Adding shrimp oil can make the porridge taste better.

It is also very simple to boil shrimp oil.

It is to pour a little peanut oil into the pan and add a little lard.

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

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

The casserole where the porridge is cooked must be wiped clean, especially outside, without any moisture.

Because casseroles are the most taboo to be hot and cold.

When there is moisture outside, turn on the fire and boil, and the casserole is easy to fry.

Then put the rice in the pot and add water.

The ratio of water to rice in casserole porridge and seafood porridge is almost ten to one.

Because the whole process of boiling needs to be burned violently, add more water to prevent the phenomenon of paste pot.

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

The fire boiled, and then Liu Chuan put the soaked Yao Zhu in.

The Yao pillar is put for freshness.

Put Yaozhu in the pot just after the rice, so that when you wait to eat, the rice soup is full of the umami of Yaozhu.

When the pot was boiled, Liu Chuan began to hold the spoon and began to stir the pot non-stop.

And the most difficult part of casserole porridge seafood porridge is to keep stirring the pot.

It is different from porridge that simmers slowly.

Casserole porridge seafood porridge should 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 challenging process.

However, Liu Chuan has systematic blessings.

There is nothing to be afraid of at all.

Although the whole porridge cooking process is less than half an hour, the sweat and hard work paid are really not much less than other porridges.

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

Pulling the pulp is to constantly scoop the rice out before pouring it back when stirring the pan.

After such friction and collision, the rice milk in the rice is easier to produce, and the boiled rice porridge is more viscous.

In addition to pulling pulp.

You can also add some glutinous rice, so that after boiling, there is also a sticky taste, and when Liu Chuan was boiling, Li Yingjie walked in.

Sister Li Ying: “Xiaochuan! Your grandmother has a bad stomach, and this casserole seafood porridge is good until it just blooms. I’m afraid that her stomach can’t bear it, do you want to stay up a little longer before serving it out. ”

Liu Chuan smiled and said, “It’s okay!” Grandma eats those soft and rotten foods all day, which is not conducive to Grandma’s stomach. Proper stimulation of the stomach can improve the motility of the stomach. And it’s not eaten every day, occasionally half a time, it doesn’t matter. You didn’t see, when I said making casserole seafood porridge just now, my grandmother’s eyes were shining. ”

Sister Li Ying heard Liu Chuan’s words.

It seems to make some sense.

After watching Liu Chuan’s porridge for a while, he walked out of the kitchen.

After simmering for almost twenty minutes, the rice porridge in the casserole has become very sticky.

And the rice grains are gradually blooming, but they are not yet soft and rotten.

Liu Chuan turned off the heat and poured the minced pork belly and ginger shredded into it.

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

Then stir twice and add the crab.

Simmer for two minutes.

Pour the dried shrimp into it.

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

Then simmer for another two minutes, pour in the chopped parsley, chopped chives and coriander, add a spoonful of salt, stir a little, turn off the heat and remove from the pan.

And after putting the coriander chives and celery in it, cover the pot.

In this way, when the casserole is brought to the table, it will be lifted, so that the strong umami in the casserole will come out.

And if it’s a little stuffy for a while, it will also allow the flavors to blend with each other.

A pot of colorful and fragrant casserole seafood porridge is complete.

Zhang Shuqun smelled the fragrance and couldn’t help but say: “This smell is delicious.” It is more than ten times more fragrant than the casserole seafood porridge sold outside, and it is a completely different feeling. ”

As a chef, Yi Yong gave a very pertinent evaluation: “It is indeed very fragrant. ”

Liu Chuan said with a smile: “Sister Qun, Xiaoyi, wash your hands and eat first.” Let’s eat this casserole seafood porridge, spicy beef hooves, and marinated flavor at noon, okay? ”

Because some people are just not interested in porridge.

Even if it is fragrant and delicious.

It is also not cold.

So they eat whatever they want.

If you don’t like it, you can eat something else.

Zhang Shuqun nodded and nodded very quickly: “Yes, yes, thank you boss.” ”

She feels so happy to work in such a working environment.

Yi Yong also had no opinion and accepted it gladly.

When they bring out their food.

Liu Chuan put some pickles and kimchi that he had just bought in the market on a small plate.

How can you eat casserole seafood porridge without porridge side dishes.

Wu Caiyin saw that Liu Chuan did not come out, and greeted with concern: “Xiaochuan, what are you still busy with?” Come out and eat together! ”