How to Make Blackfish Japonica Rice Porridge
How to Make Blackfish Japonica Rice Porridge, when it comes to Blackfish Japonica Rice Porridge, I believe that everyone should not be unfamiliar with it. Blackfish round-grained rice porridge is a nutritious, sweet-tasting home-cooked delicious dish that many friends like to eat. Below I share with you the practice of blackfish round-grained rice porridge, there is a need for `friends hurry to collect it.
Blackfish Japonica Rice Porridge Practice 1 Blackfish Japonica Rice Porridge Practice I, raw materials Blackfish a Japonica Rice 150G Ginger scallion white pepper chicken broth Salt Fragrant oil II, practice
1, the first ginger slices into julienne, scallions cut into scallions spare
2, blackfish clean, remove the head, with a clean towel over the fish body pressure, the other hand to take the knife to the fish and fish bones separate
3, and then slice down the fish for the skin and meat separate, with the hand pressure on the skin of the fish at one end of the knife sticking to the skin all the time forward,
4, the slices down the Fish cut into thin slices
5, round-grained rice clean, soaked in water for half an hour in advance. Then open a large fire boil, turn slow fire simmer for half an hour. After the porridge boiled halfway with a rice spoon interval stir a few times
6, add salt, white pepper and chicken seasoning
7, add the fish slices slide a few times, fish color immediately after the fire
8, sheng out of the porridge, sprinkled with chopped scallions and ginger on the top, drizzled with sesame oil can be?
Blackfish Japonica Rice Porridge Practice 2 Blackfish Porridge Practice I. Materials Blackfish, rice, green onion, garlic, salt, cooking wine, white pepper, oil, dipping water, ginger. 2, practice 1, green onion green cut scallions, white onion white cut scallion section, ginger shredded ginger, garlic cut garlic. 2, black fish with bones cut thin slices, put a spoonful of oil. 3, moderate amount of cooking wine. 4, a little salt. 5, a moderate amount of white pepper. 6, shredded ginger, mix well, marinate under. 7, rice with a moderate amount of water, put half a spoonful of oil. 8, cover the pot with a lid and cook on high heat (I use a pressure cooker on high heat for 7 or 8 minutes, then open the lid and stew until the porridge is thick). 9, porridge cooked to thick can be (do not use the pressure cooker, anyway, is to cook the porridge to thick on the good). 10, under the fish fillets. 11, the rest of the ginger and scallion white section (green onion green not put ha, put early color is not good). 12, moderate salt seasoning. 13, white pepper. 14, stewed 5-8 minutes, the fish cooked, the whole flavor. 15, before leaving the pot sprinkled with chopped green onions, garlic flowers.