Dried scallop and chestnut lean meat porridge with crispy dried scallop

Dried scallop and chestnut lean meat porridge with crispy dried scallop

Introduction:

"A bowl of good congee cooked to Kung Fu is light but not too light. It can make you warm up immediately from hand to foot, from mouth to stomach. In fact, porridge cooking is very simple to say, but it's not easy to say, and it's a bit particular. A bowl of good porridge, to achieve "water and rice blend", that is to say, rice has basically lost the original granular, but in the form of a flocculent rice flower. At the same time, there is no obvious water in the porridge, water and rice are integrated, you have me, I have you. To achieve this, there are actually a few tips. The first is to soak the rice for a period of time before cooking porridge, and add some oil to the rice grains when soaking; the second is to cook porridge with boiling water; the third is to pay attention to the use of wenwuhuo. (1) marinate the rice with some water and oil for more than half an hour in advance, which can make the rice fully expand and open, and at the same time wrap a layer of oil evenly on the outside. In this way, when porridge is cooked at the back, the rice grains are easier to blossom. The congee will be better in viscosity, gloss and taste. I've added some salt here. I want to add some base flavor, or add it later. For oil, you can use sesame oil or vegetable oil. I've also seen lard. 2. Water should be boiled before putting rice grains. The advantages of this method are: first, it is not easy to paste the bottom when cooking porridge; second, the porridge tastes more crisp; third, it takes less time. If you wash the rice in advance, drain the water, freeze it in the freezer and cook it again, the time will be shorter. ③ turn the high heat to boil, and then turn the low heat to cook it slowly. At the same time, stir it in the same direction from time to time. We should all know the reason for the conversion of big and small fires, so let's not talk about it. Mixing in one direction can make the rice grains more evenly heated, which makes the porridge more plump and crispy. (today's "Yao Zhu chestnut lean meat porridge" is prepared with rice porridge as the base and some scallops. In addition, some lean meat and seasonal chestnuts are added to increase the flavor and taste. The best part of this porridge lies in the small amount of "dried scallop crispy silk" added at the end. Crisp dry Beth, golden yellow color, looks very appetite. Crispy taste with the smooth and delicate bottom of porridge, very good impact contrast

Production steps:

Step 1: prepare rice, chestnuts, edible oil and salt;

Step 2: clean the rice. When washing rice, pay attention not to knead, as long as gently move the rice along a direction, wash and drain water;

Step 3: add salt and edible oil 1 to the rice. Here I use olive oil. After mixing well, add water which is basically equal to the rice and soak for more than 30 minutes;

Step 4: prepare lean meat, chives, ginger and scallops;

Step 5: clean the scallops, pour in cooking wine 1, and soak until the scallops are swollen;

Step 6: peel the chestnuts and break them into small pieces;

Step 7: clean the lean meat, cut into small cubes, and add the peeled and sliced shredded ginger;

Step 8: add black pepper, salt 2, corn starch and oil 2 to the lean diced meat, grasp well by hand, and marinate for standby;

Step 9: add water to the casserole, bring to a boil, pour the pickled rice into the casserole, and stir it gently with a spoon;

Step 10: after boiling over high heat, continue to cook without covering for about 20 minutes until the rice grains expand and are no longer transparent;

Step 11: take half or 2 / 3 of the scallops and put them into the porridge;

Step 12: put in the broken chestnuts, boil them over high heat, turn to low heat, cover them and continue to cook, stir them occasionally in the middle to prevent bottom formation;

Step 13: in the process of porridge cooking, we deal with the remaining scallops: take out the soaked scallops and tear them into shreds. Cut a few more shredded ginger;

Step 14: put a little oil in the non stick pan and stir fry shredded ginger;

Step 15: take out the shredded ginger, pour the dried scallop into the pot, stir fry evenly and fry slowly over low heat;

Step 16: deep fry until the dry Beth turns golden, all the water evaporates, and many big bubbles emerge in the pot. Turn off the fire;

Step 17: sprinkle a little salt and pepper when it's cool, and serve;

Step 18: about 40 minutes to an hour later, the porridge has been cooked very thick, basically no rice grains can be seen;

Step 19: put the marinated meat foam into the pot, stir it gently with chopsticks, and turn off the fire immediately when the minced meat changes color;

Step 20: taste the taste, add some salt according to your taste, and sprinkle with scallion;

Step 21: put it in a bowl, put some dried and crisp Beth on it, and you can eat it.

Materials required:

Rice: 100g (northeast rice is better)

Scallops: about 15

Lean meat: moderate

Chestnut: moderate

Chives: a little

Jiang: a little

Shimizu: enough (my ratio is 1:10)

Cooking oil: a little (crisp fried dry BESS) 3

Salt: a little (2)

Cooking wine: a little (for soaking scallops) 1

Black pepper: a little

Corn starch: a little

Salt and pepper: a little

Note: 1. Don't knead the rice, just stir it gently for a few times. Excessive washing will lead to nutrition loss. In addition, the round northeast rice is more viscous and the porridge is thicker; 2. If you are not in a hurry, you can add oil and salt to the rice on the first night, and then freeze it in the refrigerator until it is hard, which will shorten the flowering time of the rice; 3. The time of putting chestnuts is adjusted according to the size of the chestnuts, and the time of putting small chestnuts can be a little later. I think if the chestnuts are steamed and then added to the cooked porridge, the flavor of chestnuts will be more intense; 4. The more shredded the dried scallops are, the better. The soaked scallops are easy to crush, and then they need to be fried slowly over low heat. When they are golden and bubbling, the fire will be turned off; 5. I used organic black pork this time, so I didn't scald them in advance. If you don't feel at ease, you can blanch the meat, and then cut the dice to marinate; 6. After boiling to a relatively thick, you should stir it from time to time to prevent the bottom from sticking; 7. Turn off the fire immediately after the meat changes color, and the remaining temperature of the porridge will heat the meat until it is fully cooked, so that the cooked meat will feel very tender; 8. Finally, if you add celery powder, the taste will be better!

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: other