Materials?

Rice 1/2 cups

Spinless fish fillets, scallops, cooking wine, salt, white pepper, celery, starch, ginger, right amount.

Preparation method of delicious and nutritious raw rolled fish porridge

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

Cooking porridge: add a little scallop water to the casserole, put two chopsticks on it, and then cover the lid so that it won't overflow. Porridge is almost cooked with scallops on low heat, and fish fillets are cooked piece by piece. Add celery powder to fish 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 edible oil is added to enhance the flavor. Any oil will do, except that peanut oil is too strong. I use Basha fish as fillets, and a bag of 300 grams 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. A little more. No problem. 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 quickly.