2. Slice the fish and marinate it with a little salt and pepper for a while.
3. Wash mushrooms, remove pedicels and cut into pieces.
4. Wash celery and cut into dices.
5. After the rice is cooked until soft and rotten, add the mushroom slices.
6. Add fish fillets and shredded ginger, stir fry, cook until the porridge boils, and cook for another 5 minutes.
7. Pour in celery powder and cook for a while. Finally, add a little salt and mix well.
skill
1, ordinary fish are ok, and it is best to choose fish with fewer fishbones.
Slice the fish as thin as possible, which is easy to cook and tastes good.
3. If you use soaked dried mushrooms, the water soaked by mushrooms can be used to cook porridge, which tastes more fragrant.
4. See other porridge tips here: a bowl of rice porridge.
5. When cooking porridge, boil the water and pour the cooked rice instead of cooking the water and rice together. In this way, the temperature inside and outside the rice grain is different, and there will be many tiny cracks on the surface of the rice grain, which are easy to bloom and ooze starch. When starch is constantly dissolved in water, porridge will become sticky.
6. You can cook porridge once more and prepare more porridge. Vegetables, meatballs, shrimps and other fresh materials can be used as porridge materials, so that you can taste different tastes of raw porridge.
7, to choose fresh fish, fish should be thin. When giving it to children, you must pay special attention to the small thorns on the fish.
8. When cooking rice porridge, there will be overflow. In order to prevent rice soup from overflowing, you can add 5 or 6 drops of salad oil to the pot during the porridge cooking.