Making method of seafood marmite porridge

Abstract

The present invention relates to the technical field of food, and particularly discloses a seafood marmite porridge production method, which comprises: soaking a cleaned soup material with clear water, changing the water during the process, and soaking to remove the water; putting the soaked soup base into a marmite, adding cold water to completely submerge the soup base, adding ginger slices and yellow wine, and boiling with big fire; putting the blanched soup base into a marmite, adding hot water to submerge bones, and putting ginger blocks, scallion knots and yellow rice wine; boiling with big fire, turning to small fire, covering and decocting; fishing out bones and impurities, and filtering the soup to obtain clear soup-stock; heating an earthen pot, adding lard for padding the bottom, pouring the rice into the lard, and stir-frying until the rice grains wrapped with the lard are slightly transparent; mixing the clear soup-stock with rice, adding edible salt, keeping a slight boiling state, and performing slight boiling; the rice is continuously stirred in the boiling process; adding crushed dried scallops, shredded ginger and preserved vegetables, cooking until the taste is achieved, and then sequentially putting seasonal seafood and cooking with medium fire; and adding ingredients. The seafood marmite porridge prepared by the invention is delicious in taste and good in mouth feel, and can supplement various nutrients.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a method for making seafood casserole porridge. Background Art

[0002] Porridge holds an indispensable historical place in the rich history of culinary culture. As early as the Yi Zhou Shu (Book of the Later Zhou Dynasty), there's a record that "Huangdi first cooked grain into porridge." Every household and every individual enjoys porridge; this is an undeniable fact. It's precisely because of this social foundation that the Chinese culinary market, featuring porridge as its specialty, has shown such strong vitality. The most famous in China is Chaozhou's clay pot porridge. Authentic Chaoshan clay pot porridge is a traditional Chinese delicacy, prepared in advance. The porridge base is thick, salty, and fragrant, with plump rice grains. Made primarily from seafood and rice, Chaoshan clay pot porridge is exceptionally delicious, with a light, fresh aroma. Traditional Chaoshan clay pot porridge emphasizes a sticky, yet not thick, texture that reflects the graininess of the rice.

[0003] Fishing has been a tradition in coastal areas since ancient times. Seafood is rich in nutrients such as protein, trace elements, and unsaturated fatty acids, which can enhance immunity and provide nutritional support. Seafood porridge made with seafood can achieve this nutritional goal. However, traditional seafood porridge is difficult to prepare and has a strong fishy smell, resulting in a less delicious and less palatable taste, making it difficult to meet people's diverse needs. Therefore, further improvements to the existing technology are necessary. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method for making seafood casserole porridge in response to the defects existing in the above-mentioned prior art. The seafood casserole porridge made by the production method has a delicious taste, good taste, and can supplement various nutrients.

[0005] In order to solve the above technical problems, the technical solution of the present invention is: A method for preparing seafood casserole porridge comprises the following steps: Step S1: soaking to remove the fishy smell, soaking the cleaned soup stock in clean water, changing the water halfway to soak out the blood; Step S2: blanch the soup stock, put it into a casserole, add cold water to completely cover the soup stock, add ginger slices and rice wine, and boil over high heat; Step S3: Simmer the soup over low heat. Place the blanched soup ingredients in a casserole, add hot water to cover the bones, and add ginger, scallions, and rice wine. Bring to a boil over high heat, then reduce to low heat, cover, and simmer. Step S4: Filter and finish, remove bones and impurities, and filter the soup to obtain a clear broth; Step S5: Sauté lard until fragrant, heat a casserole, add lard to the bottom, pour rice into the lard and stir-fry until the rice grains are slightly translucent; Step S6: Cook the porridge base by mixing the clear broth with rice, adding edible salt, and keeping it in a slightly boiling state; Step S7: Stir thoroughly and keep stirring the rice during the cooking process; Step S8: Add the main ingredients to the pot, add chopped scallops, shredded ginger, and preserved vegetables, cook until the flavor is released, then add seasonal seafood in turn and cook over medium heat; Step S9: seasoning and adding ingredients to obtain seafood casserole porridge.

[0006] Preferably, in step S1, the soaking time in clean water is 1 hour, and the water is changed twice.

[0007] Preferably, in step S2, the boiling time over high heat is 5 minutes, and after boiling, the soup is taken out and rinsed with warm water.

[0008] Preferably, in step S3, the hot water submerges the bones by 5 cm, the covered boiling time is 4 hours, and the water temperature is above 95°C.

[0009] Preferably, in step S4, the soup is filtered using a fine sieve or gauze.

[0010] Preferably, in step S5, the lard is added before the casserole is heated, and the stir-frying time is 1 minute.

[0011] Preferably, in step S6, the ratio of rice to clear broth is 1:8, the slightly boiling temperature is above 90°C, and the time is 15 minutes.

[0012] Preferably, before step S7, only 1 / 3 of the rice is retained in the casserole, and the rest is fished out.

[0013] Preferably, in step S8, the cooking time is 2 minutes, and the cooking time on medium heat is 3-5 minutes.

[0014] Preferably, in step S9, the ingredients include soybean paste, peanut butter and coriander.

[0015] By adopting the above technical scheme, the present invention provides a method for making seafood casserole porridge. The method for making seafood casserole porridge comprises the following steps in sequence: soaking to remove fishy smell, blanching to make it clear, simmering the soup over a low fire, filtering to finish the cooking, sautéing lard, boiling the porridge base, fully stirring, adding the main ingredients into the pot and adding seasoning. The prepared seafood casserole porridge can solve the problem of strong fishy smell, has a delicious taste and good mouthfeel, has the effects of enhancing immunity and supplementing nutrition, and has the advantages of being easy and quick to prepare. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1The present invention is a flow chart of a method for making seafood casserole porridge. DETAILED DESCRIPTION

[0017] The following is a further description of specific embodiments of the present invention in conjunction with the accompanying drawings. It should be noted that the description of these embodiments is intended to facilitate understanding of the present invention and does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

[0018] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like to indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0019] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "plurality" means at least two, such as two, three, etc., unless otherwise specifically defined.

[0020] like Figure 1 As shown in the flowchart of a method for making seafood casserole porridge of the present invention, the method for making seafood casserole porridge comprises the following steps: Step S1: soaking to remove the fishy smell: soak the pork shank and old hen (including chicken bones and chicken) in clean water for 1 hour, changing the water twice in the middle to remove the blood water; Step S2: Blanch the pork bones and chicken in water. Add cold water to completely cover the pork bones and chicken. Add 3 slices of ginger and 1 tablespoon of rice wine. Bring to a boil over high heat, skim off any foam, and continue boiling for 5 minutes. Remove the chicken bones and rinse with warm water. Step S3: Simmer the soup over low heat. Place the blanched bones in a casserole, add 3L of hot water (or enough to cover the bones by about 5cm), add ginger, scallions, and 1 tablespoon of rice wine, bring to a boil over high heat, then reduce heat, cover and simmer (keep the water temperature above 95°C). This usually takes about 4 hours. Step S4: Filter and finish, remove bones and impurities, and filter the soup with a fine sieve or gauze to obtain a clear broth; Step S5: Sauté lard until fragrant. Heat a casserole and add 2 tablespoons of lard as a base (lard is more fragrant than vegetable oil and should be cooked in advance). Add the lard before the casserole is heated. Wash and drain the rice, pour it into the lard and stir-fry for 1 minute until the rice is slightly translucent. Step S6: Cook the porridge base, add hot broth at a ratio of 1:8 between rice and water, bring to a boil over high heat, then reduce the heat, add half a spoonful of salt, and cook at a slight boil (above 90°C) for 15 minutes; Step S7: Stir thoroughly, leaving only 1 / 3 of the rice in the pot and removing the rest. Stir constantly during the cooking process to prevent the rice from sticking to the bottom (there is a saying that goes, "There is no trick to cooking porridge; stir it 36 times"); Step S8: Add the main ingredients to the pot, add chopped scallops, shredded ginger, and preserved vegetables, and cook for 2 minutes to release the flavor. Then add seasonal seafood (such as crab pieces and shrimp bodies) in turn and cook over medium heat for 3 minutes. Generally speaking, seafood can be cooked in 3-5 minutes. Step S9, adding seasoning, such as Puning bean paste, peanut butter, coriander, etc., to increase the layering of the porridge to obtain seafood casserole porridge.

[0021] Understandably, the above ingredients are in the following proportions: 150g rice, 10 fresh shrimps, 1 crab roe, 100g squid, 5 dried scallops (i.e. scallops). The crab roe needs to be chopped into pieces, and the dried scallops need to be soaked and shredded in advance.

[0022] It can be understood that the present invention has a reasonable design and a unique structure. The seafood casserole porridge produced by the present invention can solve the problem of strong fishy smell, has a delicious taste and good mouthfeel, has the effects of enhancing immunity and supplementing nutrition, and has the advantages of being easy and quick to prepare.

[0023] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It is apparent to those skilled in the art that various changes, modifications, substitutions, and variations to these embodiments may be made without departing from the principles and spirit of the present invention, and these changes and modifications still fall within the scope of protection of the present invention.

Claims

1. A method for making seafood casserole porridge, characterized by: The following steps are involved: Step S1: soaking to remove the fishy smell, soaking the cleaned soup stock in clean water, changing the water halfway to soak out the blood; Step S2: blanch the soup stock, put it into a casserole, add cold water to completely cover the soup stock, add ginger slices and rice wine, and boil over high heat; Step S3: Simmer the soup over low heat. Place the blanched soup ingredients in a casserole, add hot water to cover the bones, and add ginger, scallions, and rice wine. Bring to a boil over high heat, then reduce to low heat, cover, and simmer. Step S4: Filter and finish, remove bones and impurities, and filter the soup to obtain a clear broth; Step S5: Sauté lard until fragrant, heat a casserole, add lard to the bottom, pour rice into the lard and stir-fry until the rice grains are slightly translucent; Step S6: Cook the porridge base by mixing the clear broth with rice, adding edible salt, and keeping it in a slightly boiling state; Step S7: Stir thoroughly and keep stirring the rice during the cooking process; Step S8: Add the main ingredients to the pot, add chopped scallops, shredded ginger, and preserved vegetables, cook until the flavor is released, then add seasonal seafood in turn and cook over medium heat; Step S9: seasoning and adding ingredients to obtain seafood casserole porridge.

2. The method for making seafood casserole porridge according to claim 1, characterized in that: In step S1, the soaking time in clean water is 1 hour, and the water is changed twice.

3. The method for making seafood casserole porridge according to claim 2, characterized in that: In step S2, the boiling time is 5 minutes over high heat. After boiling, the soup is taken out and rinsed with warm water.

4. The method for making seafood casserole congee according to claim 1, wherein: In step S3, the hot water submerges the bones by 5 cm, the covered cooking time is 4 hours, and the water temperature is above 95°C.

5. The method for making seafood casserole congee according to claim 1, characterized in that: In step S4, the soup is filtered using a fine sieve or gauze.

6. The method for making seafood casserole congee according to claim 1, characterized in that: In step S5, the lard is added before the casserole is heated, and the stir-frying time is 1 minute.

7. The method for making seafood casserole congee according to claim 1, characterized in that: In step S6, the ratio of rice to clear broth is 1:8, the slightly boiling temperature is above 90°C, and the time is 15 minutes.

8. The method for making seafood casserole congee according to claim 1, characterized in that: Before step S7, only 1 / 3 of the rice is retained in the casserole, and the rest is fished out.

9. The method for making seafood casserole congee according to claim 1, characterized in that: In step S8, the cooking time is 2 minutes, and the cooking time on medium heat is 3-5 minutes.

10. The method for making seafood casserole congee according to claim 1, characterized in that: In step S9, the ingredients include soybean paste, peanut butter and coriander.

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