Composition:

Japonica rice150g, mustard100g, whitebait 50g and salt 2g.

Exercise:

1. Wash the japonica rice, soak it in cold water, then put it in a pot, add an appropriate amount of broth, boil it with high fire, and finally cook it slowly with low fire.

2. Wash and cut the mustard heart, and blanch it for later use.

3. Wash whitebait for later use.

4. After the porridge is cooked, add whitebait and mustard powder, cook for a while, then add salt to taste, and serve.

Second, fish head tofu soup

Composition:

600g silver carp head, 400g tofu (South), 75g winter bamboo shoots, 25g mushrooms (fresh), 20g green garlic, 30g peanut oil, bean paste15g ginger10g sugar, and cooking wine10g.

Exercise:

1. Wash the head of silver carp, scale it, gouge out 2 knives near the back of the head, then wrap it in bean paste and marinate it with soy sauce. Wash, slice and steam the winter bamboo shoots, wash and cut the green garlic, and wash and cut the ginger.

2. Cut the tofu into pieces with a length of 4 cm and a thickness of 1cm, put it in a boiling water pot for a while, and finally remove the beany smell and take it out.

3. Put the net pot on medium fire, pour in peanut oil and burn it to 80% heat. Fry the front end of the fish head in a pot until it turns yellow, decant the remaining oil, then cook the wine, add sugar and soy sauce, and simmer slightly.

Turn the fish head over, then scoop in about 750g of soup, add tofu slices, cooked bamboo shoots, mushrooms and Jiang Mo, boil and stew for about 5 minutes, then stew for about 2 minutes, skim off the floating foam, add green garlic, salt and monosodium glutamate to taste, and take out.