Casserole Porridge

The proportion of water added depends on the needs. The reference values ​​in professional cooking books are as follows:

To cook thick (full) porridge: add 5 times the amount of water as rice;

Seven-tenths thick porridge: add 7 times the amount of water as rice;

For a 50% thick porridge, you need to add 10 times the amount of water as rice.

For porridge that is one-third thick, you need to add 20 times as much water as rice.

If you are cooking porridge with leftover rice, the ratio is about 1 bowl of rice to 4 bowls of water. (Quoted from Lai Lai's blog)

Master the heat of cooking porridge. After the rice and water in the pot are boiled over high heat, quickly turn to low heat and cook slowly over low heat.

Stir constantly to make it thick. There is a saying that goes "There is no trick to cooking porridge, stir it 36 ​​times", which means stirring the porridge constantly when cooking.

Add ingredients in order. When cooking, pay attention to the order in which the ingredients are added. Put the slow-cooking ingredients first, and the easy-cooking ingredients later. Cook until all the ingredients are cooked thoroughly. The purity of the porridge will not be affected and will not be mixed.

Make good use of the heat preservation properties of clay pots. Clay pots are the best tool for cooking porridge. Since clay pots are most afraid of changes in temperature, when cooking porridge, remember to heat the pot on low heat first, and then turn to medium heat to gradually heat it after the clay pot is fully heated. If you need to add water during cooking, you can only add warm water, and before putting the clay pot on the fire, you must fully wipe off the moisture outside the pot to prevent it from bursting. When the porridge is cooked, you can turn off the heat in advance and cover it. When the porridge is served, open the lid and the aroma will overflow.

In addition to freely pairing your favorite seafood, Teochew porridge also likes to add other ingredients to increase the fragrance and flavor of the porridge, such as dried radish, sweet potato leaves, coriander, green onions, celery, etc., and then use fish sauce to adjust the flavor, which is extremely fresh and fragrant.

The culture of porridge is so broad, and making a pot of good porridge is a testament to one's cooking skills. I still have to cook it slowly!

I didn’t cook this porridge according to the above method. I didn’t use broth and I used leftover rice. But I tried my best to follow the above principles and cooked a pot of thick and fragrant porridge. Isn’t this another gorgeous transformation of leftover rice?