Materials
Local crucian carp about 500G, white radish about 400-500G, patchouli 1 zhang, cilantro a zhang, ginger, scallops, oil, sesame oil, cooking wine, salt, rice
Practice
1. local crucian carp killed and washed clean and wiped on the salt, add a little cooking wine, ginger marinade for a while.
2. Cilantro soaked in salt water for 5-10 minutes Scrape off the root of the mud, patchouli washed, white radish washed and cut into pieces.
3. rice washed and cleaned add a little salt and oil marinated, and then prepare a few slices of ginger, dried scallops hot water soak for a few moments.
4. dried scallops and ginger with the right amount of water to boil and pour into the rice and carrots and cook over high heat until the rice burst open, radish transparent state.
5. Add crucian carp and patchouli to change the slow fire simmering flavor (about 15-20 minutes) and then add the cilantro to cook for a few minutes after adding the right amount of salt and a little sesame oil to taste.
Silverfish Congee
Ingredients
Ingredients 1 cup of white rice, 75 grams of silverfish, 1 handful of amaranth (about 150 grams) Seasoning 8 cups of water, 1 teaspoon of salt, a pinch of pepper
Practice
1. Wash the rice, soak it in 8 cups of water for 20 minutes, then transfer it to the stove to boil it, and then change to a low heat to simmer the congee.
2, small silverfish washed, drained, amaranth removed hard stalks, washed, cut small sections, to be added to the rice grains when soft and rotten with cooking, and add salt to taste, a cooked that is out of the fire, sprinkled with pepper and then sheng out to eat.
Congee notes
1, small silverfish have fresh and scalded two kinds. The fresh ones are seasonal, while the scalded and salted ones are readily available, are not too salty, and can be used after being washed in water.
2. Amaranth is easy to brown when cooked, and small silverfish is easy to cook, so don't cook it for too long.
Mackerel congee
Materials
Main ingredient: 100 grams of round-grained rice,
Auxiliary ingredients: 225 grams of mackerel, 37 grams of leeks,
Seasoning: 15 grams of cooking wine, 5 grams of salt, 1 gram of pepper
Methods
1. Mackerel cleaned, the meat is picked off and sliced;
2. Big bone into the Wine (15 grams), water moderate simmering broth, 20 minutes after the removal of fishing;
3. white rice washed, put into the broth with a low fire porridge;
4. leek washed, cut a small section;
5. to be soft when the rice grains, put into the fish slices with the cooking, and add salt to taste;
6. and then put into the leeks, a cooked that is out of the fire to sheng out, when serving with a little pepper to be able to
This is the first time I've ever seen a leek.
Mushroom and fish congee
Materials
150 grams of rice, 100 grams of fish, 4 fresh mushrooms, 50 grams of celery, 2 grams of ginger, salt and pepper
Practice
1, wash the rice, soak for a while, put it in a pot, add about 8 times the amount of water to cook congee
2, the fish cut into thin slices, put a little salt and pepper. Marinate for a while
3, wash the mushrooms, cut into slices
4, wash the celery, cut into dices
5, rice until soft, add the mushroom slices
6, then add the fish slices, ginger, stirring, and cook until the porridge boils, and then boil for 5 minutes
7, pour in the chopped celery, and cook for a few minutes. Add a pinch of salt and mix well
Tips:
1, general fish can be, it is best to choose the fish with fewer spines
2, fish slices try to slice thinner, easy to cook and taste good
3, if you use the soaked dried shiitake mushrooms, soaking mushrooms can be used to cook the porridge, the flavor is more fragrant
3, if you use dried mushrooms, soaking mushrooms can be used to cook the porridge, the flavor is more fragrant
4, if you use dried mushrooms, soaking mushrooms can be used for the porridge.