Specially in the cold winter, nothing is to eat a hot pot can not be solved. Usually eat spicy flavor although delicious, eat more but easy to fire long acne. Shunde people in Guangdong Province, the opposite way, invented a delicious nourishing and not hot porridge hot pot, the most suitable for people who love hot pot and afraid of acne.
The so-called congee base, that is, the rice grains are carefully simmered until the fusion of water, leaving only the nutrients and aroma of the rice grains to achieve the state of "rice is not rice, only take the essence of the rice", to take this rice congee as the base of the hot pot soup, the viscous aroma of the rice for the pot of food wrapped in a thick layer of "pulp", this layer of thick, rich and nourishing, but also not hot, not hot.
The process of making congee hot pot is actually very simple, even for kitchen whites, come and see how it's done.
Congee Hot Pot
Materials
100 grams of rice, water, 1/2 teaspoon of salt, 1/2 teaspoon of oil, 5 grams of shredded ginger, slices of fish, shrimp, clams and other kinds of seafood, meatballs, mushroom and other kinds of mushrooms, greens, oil, steamed fish drum oil.
Steps:
1. rice washed and drained slowly mashed, add a small amount of cooking oil, salt marinade for 30 minutes;
2. marinated rice with water in the pot in the Chinese fire slow cooking for about an hour to simmer to "water and rice together" (often stirring to prevent staining of the pot);
3. porridge simmered. After the congee is finished, choose a clearer congee soup (also known as rice soup) and put it into a small hot pot to serve as the base soup for the hot pot. Add the dried scallops and boil it over high heat, then add seafood ingredients such as crabs, shrimps, clams, etc., and the congee hot pot will be finished, and then add the various kinds of shabu-shabu dishes you like.
4. Dipping sauces: oil, oil from the steamed fish, water, in the proportion of 1:3:1, with crushed millet peppercorns and chopped scallions.
All kinds of ingredients thrown into the pot, cooked to just good when fishing, the original flavor of the ingredients plus the fragrance of the rice porridge, the most soft and sticky. With congee water hot pot, there are many benefits. First, not afraid of fire; second is not afraid of greasy; third is the congee water so that the meat flavor more prominent. On a cold weekend at home, cook such a light and nourishing hot pot.
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