In fish home cooking recipes, we all like delicious food. As we all know, there are many kinds of delicious food, and according to different regions, the same kind of delicious food also has different practices and flavors. The following is a compilation of fish home cooking recipes.

Fish home cooking cookbook 1 1, fish with saliva

raw material

A silver carp, two spoonfuls of starch, about half a dozen fried peanuts, two spoonfuls of cooked white sesame seeds, a small piece of ginger, a garlic, five chives, two spoonfuls of lobster sauce, three spoonfuls of cooking wine, two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of sugar, one or two red peppers, two spoonfuls of pepper oil, a proper amount of salt and monosodium glutamate, and one spoonful of sesame oil.

working methods

1. Wash the fish, cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop fried peanuts, lobster sauce, onion, garlic and ginger.

2. Heat the oil in the pot to 60% heat, and pour in lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.

4. Put oil on the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.

5. Take out the drained oil and put it in a bowl.

6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.

7. Stir well.

2. Fish in white sauce

raw material

Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably not peanut oil) and cooking wine.

working methods

1. Buy carp and cut it into fillets.

2. Sizing the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fish fillets and cook them (until they are 80% cooked), and then take them out immediately. Pot, there is no water.

4. Heat a lot of oil and add some dried red pepper and pepper (according to personal taste). When the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.

Boiled fish eaten in restaurants usually have a lot of soybean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. If you eat it at home, bean sprouts can be avoided.

6. When the oil just pours, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the utensils for cooking fish must be bigger.

note:

1, don't cook fish with too much water, just put the fillets in, and if it doesn't pass, just do it. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking the fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will destroy the umami taste of fish.

4, I think, pepper and pepper are fragrant, so it's best to fry them and pour the oil.

3. Fried fish

raw material

African crucian carp, green garlic, ginger slices, garlic. Wash the fish, and add two garlic in the fish belly (the garlic should be patted open).

working methods

Stir-fry in a frying pan and add a little ginger and garlic. After copying the incense, put the washed fish in the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. It explodes until the skin of the fish turns golden, and then the fragrance floats out.

At this time, put the fish on one side of the pot and you can see that there is still a little oil at the bottom of the pot. Pour the washed and cut green garlic stalks into the pot and stir fry a few times. Then put the fish and green garlic together, add salt, monosodium glutamate and a few photographed garlic, add a little soy sauce and stir-fry for a few times, then add water to cook (be careful not to add too much water and not to use too much fire). When the soup thickens, add a little green garlic tail. Stir-fry and you can go out of the pot.

4.steamed fish in the sea

raw material

Fresh fish 1, ginger slices 25g, mushrooms 25g, yellow wine15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper.

working methods

1, scrape fish scales and gills, and wash them orally;

2. Put the fish in a plate, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, add yellow wine, sugar, refined salt, monosodium glutamate and pepper, mix them together, put them on mandarin fish, steam them on high fire for about 15 minutes, and then sprinkle with sesame oil.

5.four treasures cod

raw material

Small cod, edamame kernels, mushrooms, winter bamboo shoots, cooked corn kernels, salt, white sugar, oyster sauce, soy sauce, pickled pepper powder, cooking wine, minced onion, ginger and garlic, water starch and a little egg white.

working methods

1. Wash cod, throw it away, remove fish bones and take it out.

2. Cut the fish into 1 cm square grains.

3, fish with cooking wine, soy sauce, egg white and starch sizing, curing 10 minutes.

4. Heat the oil in a wok, add the fish pieces, and fry them with medium heat. When frying, gently break up the fish pieces with chopsticks to avoid adhesion.

5, fry until the fish is golden and cooked, remove and drain for later use.

6. Mushrooms and winter bamboo shoots are cut into grains the same size as fish.

7. Pour the water into the pot and boil it. Cook mushrooms, winter bamboo shoots, corn kernels and edamame kernels in water.

8. Pour the oil into the wok, add the onion, ginger, minced garlic and pickled pepper and stir-fry until fragrant.

9. Pour a little roasted mushroom water, then add sugar, soy sauce, oyster sauce and salt and mix well.

10, thicken the soup with water starch.

1 1. Pour in roasted new mushrooms, corn kernels, winter bamboo shoots and soybean kernels.

12 and then pour in the fried diced fish and stir quickly and evenly. Tip: The ingredients can be changed freely according to your own preferences, and the amount of seasoning can also be added according to your own tastes.

6. Sweet and sour fish

raw material

Fish 1, cooking oil, tomato sauce, cooking wine, salt, monosodium glutamate, pepper, white vinegar, sugar and salt.

working methods

1. Seasoning fish with cooking wine and household seasonings (salt, monosodium glutamate and pepper), and then washing with water, the fish will still maintain its original taste. Drain and fry in oil pan until crisp.

2, the amount of oil should be relatively large, otherwise the fish will easily fry. Then pour tomato sauce and white vinegar, sugar and a little salt on the fried fish.

3. A sweet and red sweet and sour fish can be served. The taste of sweet and sour fish is characterized by sweetness and acidity, light fish flavor, strong hook juice flavor and no original flavor of fish.

note:

Fish can be carp, grass carp and snakehead.

Sweet and sour fish is very particular about fencing. When cooking sweet and sour fish at home, you only need to make a deeper knife and open a few more knives, so you don't have to pay too much attention to fencing.

7. Braised fish

raw material

Fish 1, cooking oil, a little soy sauce, a little vinegar, onion and ginger.

working methods

1, kill the slaughtered fish with a flower knife.

2, the knife method of braised fish is vertical cutting, and the fish is massive. Fry it in the oil pan first, it doesn't need much oil. Add onion and ginger and stir-fry until fragrant.

3. Then season the broth (chicken bone soup or ribs soup) in the pot, and then add the soy sauce.

When the water temperature in the pot rises, add a small amount of vinegar (vinegar is very important and essential. Not only has the function of softening fishbone, but also has the effect of removing fishy smell.

5. The burning time is generally about five minutes. After cooking, only part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger.

note:

Generally speaking, there are many kinds of fish that can be used for braising, such as carp, grass carp, crucian carp and tilapia.

Braised fish is tender, smooth and fragrant, which is suitable for any crowd.

8. Fish with Chinese sauerkraut

raw material

1 fish, a little salt, a little monosodium glutamate, 50g corn starch, 200g sauerkraut, cooking oil, ginger and garlic.

working methods

1, clean the fish, boneless, slice, then mix the fillets with salt and monosodium glutamate, and then size them with corn starch. Then wash the sauerkraut clean. (Note: Sauerkraut is sold in big supermarkets).

2, put a small amount of oil in the pot, first stir-fry ginger and garlic, then stir-fry sauerkraut, and then add broth. Boil the sauerkraut for two minutes to adjust the taste, and then put the fish in the pot for two minutes.

note:

Friends who like Sichuan food can also put some peppers in it.

9. Pepper slices

raw material

Fish (herring, grass carp, carp, fish), Flammulina velutipes (sliced green bamboo shoots), dried pepper and pepper.

working methods

1. Marinated fish fillets: Slice the fish, add salt, soy sauce, chicken essence, starch and an egg, and marinate for 15-30 minutes.

2. Making the base material: blanch the Flammulina velutipes (green bamboo shoots), take them out and put them in a soup bowl (fish-sized basin).

3, hot fish fillets: put in clear soup, add salt, shredded ginger, chicken essence to taste. When the soup boils, add the marinated fish fillets. Nine ripe lotus seed soup and Flammulina velutipes (green bamboo shoots) are put into the soup bowl.

4. Seasoning: put the oil in the pot, add the dried pepper when it is slightly hot, stir fry a few times (you can't drag it, otherwise the dried pepper will turn black and the color will be bad), then add the pepper and stir fry a few times (you can't drag it, otherwise the pepper will become bitter and taste bad).

5, from the pot: pour the seasoning into the fish fillets. Serve.

10, scallion fish

raw material

A bass, about a catty, can be washed and peeled; Peel ginger and cut into pieces; Onions, finely chopped, semi-small; Soy sauce, yellow wine, vinegar, soy sauce, refined salt, monosodium glutamate.

working methods

1. First, steam the bass with several parallel cuts, not too deep. Turn over and sprinkle rice wine, salt and monosodium glutamate evenly on the fish. Put ginger in the opening of the fish, let it lie flat on the plate, and then steam it in the pot. Don't have too much water in the pot, just about 20-30 minutes.

2. Come on; Fish's eyes are almost steamed when they protrude. At this time, there will be some juice on the plate, pour out some, sprinkle with onions, add appropriate amount of soy sauce and vinegar to pour out the remaining water in the pot, heat the oil, and the oil and gas will rise, and pour the oil evenly on the fish.

1 1, sweet and sour crispy fish

raw material

Fresh fish1000g, vegetable oil 70g, soy sauce 45ml, cooking wine 20ml, vinegar 50ml, pepper 2.5g, salt 6g, monosodium glutamate 2g, sugar100g, chopped green onion10g, ginger rice 5g and mashed garlic/kloc-0.

working methods

1. Remove scales and gills from the fish, clean them, pat them into peony knives on both sides, marinate them with onion, ginger (crushed), salt, cooking wine and pepper, then remove the onion and ginger and pat them with water starch.

2. When the oil is 70% hot, fry the fish in the pot and take it out. When the oil is heated to 80% heat, fry the fish again until crisp and plate it.

3. Leave the bottom oil in the pot and add chopped green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar. After the juice is boiled, thicken it, pour it into the boiling oil, and pour the juice evenly over the fish.

12 Fish Head with Chopped Pepper

raw material

Fresh fat fish head (also called male fish and bighead carp), chopped pepper, ginger, monosodium glutamate (or chicken essence), cooking oil, steamed fish and soy sauce, soy sauce.

working methods

1. Cut open the fish head, remove the gills, wash, drain and put it on a plate.

2. Sprinkle chopped peppers evenly on the surface of the fish head (depending on the taste).

3. Add ginger, salt (a small amount, because there is a lot of salt in chopped pepper), monosodium glutamate, steamed fish black bean oil, cooking oil and a small amount of water.

4. Put the fish dish in a cold steamer (avoid high pressure and hot pot), and steam for 8- 10 minutes after high steaming.

5, from the pot, pour a tablespoon of soy sauce and decorate with shallots.

13 hotpot fish

raw material

Fresh grass carp (about1.500g) or silver carp (2000g), hot pot bottom material 300g, Pixian watercress 200g, pickled pepper powder 250g, pickled ginger1.50g, dried chili festival1.5g, dried chili festival/. 40g of crisp soybean, 20g of chicken essence, 5g of monosodium glutamate15g, 20g of white wine, proper amount of salt, 8g of white sugar, 0g of cooking wine100g (or half a bottle of beer), 60g of dried fine bean powder and 800g of salad oil.

working methods

1. Clean the fish after slaughter, remove two clean pieces of meat, remove abdominal spines, and cut into tile-shaped chunks with a thickness of about 2 cm by oblique knife method; Chop the fishbone into large pieces, chop the fish head into 4-6 pieces, add a little salt and white wine for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice sauerkraut and cut onion into 6 cm segments.

2. Put the pot on a strong fire, pour in the oil and heat it to 60%. First, add garlic slices and peppers to stir fry until fragrant, then add Pixian watercress, pickled peppers, pickled ginger, lobster sauce and ginger to stir fry until fragrant, and then put fish bones and fillets into the pot respectively;

After the surface of the fish fillet is solidified, add1500g of clean water, then add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into the chafing dish basin, and finally sprinkle with crispy soybeans to serve. The fish was soaked in a dry oil pan. Dry rape is made of dried Chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, chopped green onion, coriander powder and hot pot soup.

14 sweet and sour mandarin fish

raw material

200 grams of mandarin fish; 2 grams of cooking wine; Pine nuts10g; A little pepper; 10g tomato sauce; 500 grams of vegetable oil; 40g of wet starch (actual dosage 50g); Appropriate amount of salt; Vinegar 15g.

working methods

1. Siniperca chuatsi scales, gills, fins, viscera, leather coat on the head, wash, chop off the head, spread out and pat flat. Cut off the bones on the back of the fish with a knife (don't cut the belly of the fish), leaving a backbone of about 1 rain at the tail. After the Siniperca chuatsi is boned, the skin of the fish is spread down and cut into flower knives with an oblique knife. The depth of the knife can reach 4/5 of the meat. Don't cut the skin of the fish, make a hole in the fish tail and pull the fish tail out of the knife edge.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and spread evenly.

3. When the wok is on fire, pour the vegetable oil into it and heat the oil to 70% heat. Dip mandarin fish in a little starch and fry in the oil pan for a few minutes, then dip the fish head in starch and fry in the oil pan until golden brown. Take it out, put the side with the flower knife in the fish dish and put it on the fish head.

4. Put the pine nuts in the oil pan, cook them, take them out and put them in a small bowl.

5. Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce and vinegar to boil, thicken with wet starch, add a little hot oil and push evenly, pour it on the fish and sprinkle with pine nuts.

15 beer fish

raw material

Live fish (tender meat is better), green and red peppers, tomatoes; Salt, cooking wine, peanut oil, beer, soy sauce, soy sauce, oyster sauce, onion ginger, chicken essence, monosodium glutamate.

working methods

1, fish washed to remove five internal organs, tomatoes and green peppers washed and cut into pieces;

2. Sit in the pot and light the fire, pour the oil and heat it, then add the fish and fry it;

3. Then light the fire in the pot, pour in the oil, add the fried fish, add the onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, and stew for 5 minutes. After boiling, add tomatoes and sesame oil.

16, Yuanyang Yuzao

raw material

200g clean fish, cucumber 1 00g, cooking wine10g, refined salt1g, 3 egg whites, 20g dry corn flour, a little flour, a little monascus powder and 500g peanut oil (about 30g).

working methods

1. Cut the cleaned fish into thin slices with a thickness of 3 minutes, cut into rectangular strips with a length of 1 inch and a width of 3 minutes, put them in a bowl, add a little cooking wine and refined salt, and marinate for about 5 minutes. Cut the cucumber into small pieces.

2. Put the egg white into the plate and lift it with chopsticks. The egg white looks like white foam. Then, add corn flour, mix well into Korean flour, put it into two bowls, add red rice flour into one bowl, and mix well to turn red.

3. Sit in a wok, inject 500 grams of peanut oil and heat it to 40% heat. First of all, dip the fish sticks in a layer of flour, and then divide them into two parts: one is wrapped in Korean sauce, cooked in a wok and taken out by warm frying, and the oil is controlled; The other fish stick is wrapped in Korean sauce containing monascus powder, fried in warm oil in a sake pot, and then the oil is taken out.

4. Put cucumber slices in the middle of the disc in the shape of fish spine, and put red and white fish strips on both sides, that is, the shapes of mandarin ducks, fish and dates.

Fish home cooking recipe 2 1, the corresponding method of each fish.

(1) barbecue

Fish with more fat are suitable for barbecue, such as eel and saury, which can produce unique aroma and flavor. Before roasting, you can put it in a ventilated place to dry the fish skin, which will make it easier to roast again. Pay attention to the heat when grilled fish, and try not to burn it. Squeeze a little lemon juice on the fish when eating, it will taste better.

② Braised in brown sauce

Most fish can be braised in soy sauce. Braised fish is suitable for both fishy and light fish. The former conceals the fishy smell by braising in soy sauce, while the latter cooks according to consumers' tastes. In addition, fish with poor freshness can also choose braised. But carp, silver carp, silver carp, grass carp and hairtail have better flavor after stewing.

③ Slow stew

Monopterus albus, snakehead, crucian carp, cod, etc. It tastes delicious and the meat is relatively tight, so it is suitable for stewing. Misgurnus anguillicaudatus may carry parasites, so stew is safer. When stewing fish, you can add a few pieces of tofu, which is not only delicious, but also complementary to amino acids. Vitamin D in fish can promote the absorption of calcium in tofu.

④ make soup

Delicious fish soup is the most expensive, and the fish used to make soup include large yellow croaker, mandarin fish and crucian carp. Siniperca chuatsi and crucian carp are freshwater fish with tender meat, high nutritional value and high soup yield, which are especially suitable for patients, the elderly and parturients. It's best to fry the crucian carp in oil before making soup, otherwise the skin of the fish will break easily. In addition, you can add some white radish to taste.

⑤ steaming

High-end fish are most suitable for steaming, such as mandarin fish, shad and perch. This kind of fish is delicious and tender. Steaming can keep the original flavor of fish. Heat is the key to steaming fish. Like many steamed vegetables, the water in the pot must be boiled before putting the fish in the pot.

Six, frying

Many fish are fried before cooking, such as braising in soy sauce and making soup. Before frying the fish, you can put a thin layer of salt on the fish, marinate the small fish for 5 minutes, and marinate the big fish for about 10 minutes, so that the skin will not be broken when frying the fish again. In addition, wiping the bottom of the pot with ginger after the pot is hot and releasing the fish after the oil is hot can also prevent the skin from breaking or falling off when frying the fish.

Seven, raw food

It is best to choose marine fish for raw food, because there are generally fewer parasites. However, not all marine fish can be eaten raw. It is best to choose tuna, red snapper and salmon, which are characterized by good color, smell and taste. You can dip mustard and soy sauce when eating. Need to be reminded that raw fish must be fresh and safe.

2. Tips for cooking fish

Steamed fish in boiling water. When steaming fish, first boil the water in the pot, and then steam the fish, avoiding steaming with cold water. Because when the fish suddenly encounters high temperature, the external tissue solidifies, which can lock the fresh juice inside. It is best to sprinkle some chicken oil or lard on the fish before steaming, which can make the fish more tender. It can also be sealed with plastic wrap to prevent the loss of fresh flavor of fish or to dilute the taste of fish with boiling water.

Remove the fishy smell and put the ginger later. When cooking fish, some people like to put ginger and fish in the pot, thinking that this can remove the fishy smell. Actually, it is not. Putting ginger too early will make the fish leach out of protein, which will hinder the deodorization effect of ginger. You can cook the fish in the pot for a while, and then put the ginger after the protein is solidified; When frying, you can also cook a small amount of vinegar and cooking wine, which can remove fishy smell to relieve boredom and increase fragrance. If there is still fishy smell, sprinkle some minced garlic before cooking, which is very effective, especially when cooking fish frozen for a long time.

Anti-sticking pan for frying fish. You can put oil in a hot pot and sprinkle some salt, or you can clean the pot and wipe it with ginger. You can also heat the pan to a higher oil temperature and then add the fish. When the fish encounters high oil temperature, the skin of the fish will harden immediately and will not stick to the pot, and then fry the fish thoroughly with a small fire.

Cook fish to prevent meat from breaking. Before cooking braised fish, fry or fry the fish in a pot with a lot of oil and high oil temperature. Don't have too much soup when cooking fish. Generally speaking, water never catches fish. Do not turn the fish over. In the cooking process, pour the soup on the fish with a spoon, so that even if the fish is delicious, it can keep its original shape.

Boil frozen fish with milk. When cooking fish in the refrigerator for a long time, you can put some fresh milk in the soup to increase the flavor of the fish. After the fish is taken out of the refrigerator, it is best to thaw naturally, or it can be thawed in a container with a little salt. The purpose is that protein in frozen fish will solidify slowly when it meets salt, so as to prevent liquid loss and loss of nutrition.

3. How to deodorize fish?

1 Wash the fish with warm water twice after it is cut off. But be sure to remember that it is warm water and never use hot water.

Soak the fish in a basin, then add pepper, star anise and ginger to the water. You can choose to pour a little vinegar or cooking wine to eliminate the smell.

Chop off the fish head with a knife, and you can see a meat similar to a rope head from the cross section. You can pull out the fishing line by hand, which can reduce the fishy smell of the fish.

When washing fish, be sure to clean the internal organs of the fish, which will remove a lot of fishy smell.

7 red wine deodorization method: first cut the fish open and marinate it with red wine. Tannin and aroma in wine can remove fishy smell.

8 orange peel deodorization method: when cooking fish, put a little orange peel to deodorize.

9 milk deodorization method: when stewing fish, put milk in the pot, which can not only remove the fishy smell, but also make the fish soft and delicious. When frying fish, soak the fish in milk for a while, which will remove the fishy smell and increase the umami flavor.

How to make fish tofu delicious?

Ingredients: 30g of fish, 20g of yam, 0g of corn starch 1 0g, egg white1piece, and half a lemon.

Exercise:

Step 1

Perch absorbs the surface moisture with kitchen paper, holds the fish tail with one hand, then scrapes it to the other end with a knife, and scrapes off the fish and removes the skin by repeatedly scraping the meat. It's best to scrape surimi with a smaller knife. This big knife is inconvenient to use, and it is easy to scrape the fishbone in. Second step

Carefully touch the scraped surimi with your hands to check whether there are missing fishbones hidden in it, so as not to hurt your baby when eating. The bass here had better choose the belly, so it will be much more convenient to sting. Usually, fish is for babies. Try to choose fish with less fishbones and tender meat, such as cod, salmon, grass carp and bighead carp.

Chop the processed surimi with a knife until it becomes fine.

Third step

Lemon slices.

Cover the surface of perch mud with lemon slices and marinate for 15 minutes to remove fishy smell. Lemon helps to remove the fishy smell of fish. If there is no lemon, you can also use shredded ginger to deodorize it, and then choose it when making fish balls.

Fourth step

Wash, peel and cut yam into small pieces. Steam 15 minutes until the yam is completely cooked.

Mash the steamed yam in a bowl.

Step five

Continue to add corn starch and egg white. Egg whites can make meat more tender and smooth. If the baby is allergic to egg white, you can add appropriate amount of water and stir until it is sticky and not easy to fall off.

Prepare a square mold, brush a thin layer of oil on the bottom and around it, and spread silicone oil paper on the bottom to facilitate demoulding.

Step 6

Pour in the fish sauce, compact it with a small spoon, and preferably smooth it.

Cover with a layer of high-temperature resistant plastic wrap or inverted flat plate to prevent the influence of water vapor. Punch holes evenly around the plastic wrap with a toothpick.

Step 7

Put cold water on the pot and steam over high fire 15 minutes.

After a little cooling, the mold is inverted and demoulded, and divided into small pieces with a knife. This is the finished fish tofu. In fact, it can be cut into small pieces for the baby to eat.

Step 8

Brush a little oil in the pot and add fish tofu. Fry until one side is slightly yellow, turn it over with chopsticks, continue to fry until both sides are slightly yellow, and then take out the pot.

You can make more at a time, seal and freeze for 5-7 days, and eat as soon as possible.

Step 9

Usually, when preparing complementary food for your baby, cook a vegetable noodle or a vegetable rice porridge, and add fish and tofu to it to make a nutritious meal!