Materials?

Rice 1/2 cups

Spinless fish fillets, scallops, cooking wine, salt, white pepper, celery, starch, ginger, all in moderation.

Preparation method of delicious and nutritious sashimi porridge

Preparation materials: My casserole is about 1.6L, which is just suitable for 2-3 people. Clean scallop, add water and two slices of ginger, cover with plastic wrap, steam in water for 30-45 minutes, and naturally cool for later use; Wash fragrant rice, add a little salt and oil and mix well, and let it stand for about 20 minutes; Marinate fish fillets with salt, cooking wine, white pepper, starch and shredded ginger, and add an egg white to make them more tender. I put all this work in the refrigerator the night before, so that it will be quick the next morning.

Cooking porridge: add a little scallop water to the casserole, put two chopsticks, and then cover the lid so that it won't overflow. Porridge is almost cooked with scallops on low and medium heat, and the fish slices are cooked one by one. Add celery powder to the fillets and season with salt and white pepper before cooking. Don't add it if you don't like it.

skill

Salt is added to fragrant rice to make it easier to boil and bloom, and cooking oil is added to enhance fragrance. Any oil will do, except that peanut oil is too strong. I use Basha fish for fish fillets. A bag of 300g can be cooked twice. Scallops had better be soaked in advance. Of course, you can also cook them directly in rice. I've never tried it. I prefer to add the rhizome to celery. It's no problem to add a little more. Leaves turn yellow easily in hot porridge, and their value is not good. I personally like the taste of white pepper. If there is no celery and white pepper in this porridge, then. . . I haven't tried anyway. Finally, don't worry about cooking porridge. You can't cook a pot of porridge at once.