A lot of seafood used to cook porridge flavor is very but, of course, fish is no exception, fish congee is very delicious porridge, then fish congee should be used what fish to do the best? Fish porridge how to go fishy flavor? Here we come together to introduce it!

Fish congee with what fish to do the best

If you want to do fish congee, it is best to choose grass carp, because grass carp ingested in this is not a lot, and it is easy to remove the thorns, the grass carp meat is thicker, flavorful, and is not very expensive, the most suitable for fish congee in the family. First wash the grass carp, and then use a cloth to dry the water, carefully remove all the fish spines, fish bones should also be removed, with a flat knife, and then all the fish meat slanting slice down, it is best to bring with egg whites stirred, and so on will be more fresh and tasty. When cooking porridge, put the fish in it.

How to get rid of fishy fish congee

Fish congee, is a favorite meal, rich in nutrients, easy to digest and absorb, young and old savory, can clean the stomach and intestines, but also nourishing and healthy, strong body. As long as the cooking method, there is no fishy flavor.

Characteristics: thick sticky slippery, distinctive flavor, fresh and delicious Description: raw materials: 250 grams of rice; 200 grams of blackened fish fillets; 5 grams of ginger; salt, monosodium glutamate, a little pepper; a little green onion; a little sesame oil.

Seasoning: 1. When cooking porridge, pay attention to the thickness, not too thick. 2. When adding fish slices, the heating time can not be too long, too long fish slices are easy to old, affecting the taste.

Preparation: Put the porridge in a pot to boil, add seasonings to mix well, and then put the fish fillets into the mix, ripe out of the pot, served in a bowl. Above sprinkled with a few green onions, ginger, dripping a little sesame oil that is,

Fish congee practices recommended rolling fish congee practices

Raw materials: blackfish (other fish can also be), rice

practices:

1, blackfish from the spine cut a knife, slice off a piece of meat to the fish skin side down into a slice of fish, try to cut a little thinner.

2, fish fillets with ginger, a little cooking wine, salt, black pepper, a little oil and mix well.

3, rice scrubbed, add a few drops of oil, casserole water boiling (rice and water ratio is three to one), put the rice in, boiled, ten minutes after the fire, smothered for half an hour.

4, and then boil, cook sticky, add the fish slices, quickly paddle, cook four or five minutes, add salt to taste can be.

Ingredients: 150 grams of rice; 300 grams of carp meat; 2 eggs; ginger a little; cilantro 1

Seasoning: 5 grams of cooking oil; pepper; 1 tsp of refined salt (3 grams); 1/2 tsp of sugar (1.5 grams)

Methods:

1. Wash the rice, mix it well with a little oil; Peel the skin off 1 egg and rub it, and add a little oil. Rubbed, add a little oil and rice mix, another skinned egg peeled and cut into small pieces; ginger washed and shredded; cilantro washed and cut into segments;

2. Grass carp boneless and cut into thin slices, add shredded ginger and salt, sugar, pepper and mix well;

3. Put the rice into the congee pot, add water and boil, and then turn the heat to medium to cook for about 30 minutes;

4. To be simmered into the congee is good after the slices of grass carp, skin egg pieces

5. Finally, add salt and pepper to taste, sprinkle ginger and cilantro can be.

Characteristics: unique flavor, salty and delicious.

Tips: Grass carp meat cooking time should not be too long, in order to prevent the fillets cooked broken.