Cooking porridge, delicious fish and chip porridge.
Ingredients: a bowl of rice (fresh or cold), three ounces of pomfret (or pomfret), one tablespoon of winter vegetables, three mushrooms, two celery slices, and one earthfish.
Ingredients: Seasoning: two bowls or proper amount of soup, a little Gu Yue powder, half a teaspoon of fish sauce and proper amount of salt.
How to do it: 1, wash the winter vegetables and dry the water.
2. Soak the mushrooms, remove the feet, drain the water and cut into thick silk.
3. Wash the fish, wipe dry the water, cut it into thick slices with skin (cut the fish maw into thick pieces), and add a little Gu Yue powder to catch it evenly. Put the fish in boiling water and cook it until it is half cooked, so as to remove the fishy smell.
4, the earth fish peeled and boned, cut the fish into small pieces, put down warm oil and fry it in slow fire.
5, put the seasoning into the pot, add the mushrooms and boil, and fish. After the fish is cooked, add winter vegetables, celery and several small pieces of earth fish and roll them, and then put them in a bowl and serve.
Preparation materials for delicious cooking of fish porridge: rice 1 bowl, fish fillets 150g. Wash the rice and soak it in water for 30 minutes. Wash and drain the fish fillets, add appropriate amount of salt and grab them evenly until the surface is sticky and slippery. Add shredded ginger, cooking wine and pepper, mix well and marinate15min.
Practice 1:
1, preparation materials: rice 1 bowl, fish fillets 150g.
2. Wash the rice and soak it in water for 30 minutes.
3. Wash and drain the fish fillets, add appropriate amount of salt and grab them evenly until the surface is sticky and slippery.
4. Add shredded ginger, cooking wine and pepper, mix well and marinate15min.
5. Add a proper amount of water to the pot, bring it to a boil, and add half a tablespoon of cooking oil.
6. Put the soaked rice into the fire and boil it, then turn to low heat and cook for 40 minutes until the porridge is thick.
7. Open the fire and put the marinated fish slices into the pot.
8, quickly break up, stir the porridge while breaking up the fish fillets, add the right amount of salt, cook for about 2 minutes and turn off the heat.
9. Add chopped green onion and sesame oil, and stir it slightly when eating, so that chopped green onion, sesame oil and porridge can be combined.
Practice 2
1, remove bones and spines from fish (generally speaking, it is better to choose fish without spines), cut the fish into slices 5 cm long and 3 cm wide, put them in a bowl, taste them with soy sauce and cooking wine, and mix well with water and soybean powder.
2. Wash the green garlic and celery, and cut them into 6-5 cm long segments and blocks respectively.
3. Heat the oil in the pot, dry the peppers and prickly ash, fry them into brown red (don't fry them, take the outstanding fragrance as the degree), remove them and chop them up.
4. Add green garlic and celery to the crude oil in the pot, stir-fry until it is broken and put on the plate.
5, the oil in the pot is hot, put the watercress in Pixian County, stir-fry red, and add soup (moderate amount, too much is light; Too little bean powder is easy to drop, and the soup is sticky. Cook it slightly, remove the bean paste residue, put the green garlic, Chinese cabbage and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn it thoroughly, and fish it into a deep dish or lotus leaf bowl.
6. Pour the fish slices into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is wide open, the sliced meat will age easily. Gently spread it with chopsticks, pour it into the dish or bowl of the assembly material when it is cooked, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it have a stronger spicy flavor.
Practice 3
1, cook the white rice porridge first, and the porridge should be sticky and waxy.
2. Stir repeatedly with an egg beater to break the rice grains.
3, ginger minced, carrots shredded
4, shredded carrots and Jiang Mo into the pot and cook for about 3 minutes.
5. Slices are cut into small pieces with a thickness of about 4-5 mm with an oblique knife.
6. Add appropriate amount of pepper, salt and a little white vinegar and marinate for 5 minutes. Adding a little white vinegar can better remove fishy smell and make the fish more tender.
7. Add a little salt and pepper to the porridge.
8. Add marinated fish fillets and cook for 2-3 minutes.
9, finally a few pieces of green vegetables.
Practice 4
1, kill the local crucian carp, wash it, put on salt, add a little cooking wine and ginger for a while.
2. Soak coriander in salt water for 5- 10 minutes, scrape off the mud chips at the roots, wash agastache, and wash white radish and cut into sections.
3. Wash the rice, marinate it with a little salt and oil, and then prepare a few pieces of ginger and scallops to soak in hot water for a while.
4. Add appropriate amount of water to scallops and ginger slices, then pour rice and white radish into the fire and cook until the rice bursts and the radish is transparent.
5. Add Carassius auratus and Pogostemon Pogostemonis to simmer for about 15-20 minutes, then add coriander and cook for a few minutes, then add some salt and a little sesame oil to taste.
Take fish porridge 1, rice with 15-20 times of water, and add a handful of glutinous rice if you want to make something famous, so the porridge will be very glutinous and thick;
2. Heat the pressure cooker to SAIC and simmer for 20 minutes. Almost the rice can blossom. When the pressure valve is deflated, take off the lid, immediately ignite and boil it again. Add two slices of ginger, one spoonful of cooking wine, one spoonful of sugar and salt, and a little monosodium glutamate.
3. Add the hairtail washed and cut into small pieces, cook for one minute and turn off the heat. Add chopped green onion and a spoonful of cooked lard to increase the aroma.
With tips for making fish porridge 1, it is best to soak rice in advance, and burn it thicker and faster;
2. Boil it again after feeding, and don't stir it too much, otherwise the porridge will become paste and the fish will be fragile;
3, it is recommended to take the fattest middle part of hairtail, and the thorns will be less, but you should pay attention when giving it to children;
4. If it is quick-frozen hairtail, it is recommended to add a little milk, which not only enhances the taste but also removes the fishy smell. This is a small coup.