How to make fish fillet porridge is not fishy, what fish is the best fish to make fish fillet porrid

As long as the fish is marinated in the process of making it, and the marinating method is very correct, then the fish fillet porridge will not have any fishy smell.

You can recommend a method here for everyone: pay attention to the thickness when cooking porridge, not too thick, when adding fish fillets, the heating time can not be too long, too long fish fillets, easy to age, affect the taste, put the porridge in the pot to boil, add condiments and mix thoroughly, and then put the fish fillets into the stirring evenly, after maturity, out of the pot, put in a bowl, sprinkle a little green onion, ginger shreds, and drizzle a little sesame oil, so that the fish is not fishy.

How to make fish fillet porridge:

1. Wash and cut the lettuce, put the fish fillets into a bowl, add salt, ginger slices, chicken powder, stir in cooking oil and marinate for half an hour.

2. Add water to the pot, add the soaked rice, add lettuce and fish fillets after cooking, and stir well.

3. After cooking for 10 minutes, add chopped green onion and coriander. Coriander can also remove the fishy smell.

Fish fillet porridge is suitable for middle-aged and elderly people with weak spleen and stomach, lack of qi and blood, fatigue and lack of food, loss of appetite, indigestion, etc. Fish meat is nutritious and easy to be digested and absorbed by the human body, and has the functions of strengthening the brain, reducing blood lipids, anti-arteriosclerosis, anti-thrombosis, and alleviating aging. Middle-aged and elderly people eat more fish for health, and fish fillet porridge is beneficial for year-round consumption.

Raw rolled fish fillet porridge.

The operation is simple, fast and easy to use, and the key is to not lose one of the bowls"Fresh"The fish is tender and delicious, and the porridge is sweet and delicious.

Difficulty: Easy.

Taste: Fresh. Ingredients. 50 g lettuce.

50 g fillet.

100 g of watery rice.

3g chopped green onions. Ginger slices to taste.

2 g salt. 2 grams of chicken broth powder.

Cooking oil to taste.

Method. 1 Cut the washed lettuce into small pieces and set aside.

2 Place the fish fillets in a bowl and add the salt, ginger slices and chicken broth mix.

3 Pour in cooking oil, mix well and marinate for half an hour.

4 Prepare the rice cooker and pour in the soaked rice.

5 Pour in an appropriate amount of water.

6 Close the lid and press down"features"key, to"Rice porridge"State.

7 Cook for 2 hours, when the rice is ready, press down"Cancellation"Key.

8 Open the lid, add the lettuce and fish fillets in turn, and stir well.

9 Close the lid and adjust to"Rice porridge"state, simmer for another 5 minutes.

10 When the time is up, press"Cancellation"Key.

11 Add the prepared chopped green onion and stir for a moment.

12 Remove the cooked porridge and put it in a bowl.

Relevant common sense. Relevant common sense.

Lettuce contains carotene, antioxidants, B vitamins, vitamin E, vitamin C and other ingredients, which have the effects of promoting digestion, clearing heat and detoxifying. Rice is rich in rice furfurosterol, proanthocyanidins and other ingredients, which have a strong whitening effect, and can replenish the lack of moisture in the skin, making the skin smooth and delicate, full of elasticity; Fish has twice as much protein as pork, and it is a high-quality protein with a high absorption rate in the body.

The practice of fish porridge in Guangzhou.

Cantonese fish bone fillet porridge method.

The practice of sashimi porridge is homemade.

What fish is used in the preparation of fish porridge.

Guangdong raw fish porridge method.

A lot of seafood is used to cook porridge, of course, fish is no exception, fish fillet porridge is a very delicious porridge, so what kind of fish should be used to make fish fillet porridge? How to get rid of the fishy smell of fish fillet porridge? Let's take a look at it!

What fish is the best fish to make fish fillet porridge If you want to make fish fillet porridge, it is best to choose grass carp, because grass carp ginseng is not very much, and it is easy to remove the spines, the meat of grass carp is relatively thick, delicious, and not very expensive, which is most suitable for making fish fillet porridge at home. Wash the grass carp first, then wipe the water dry with a cloth, carefully remove all the fish bones, remove the fish bones, use a flat knife, and then slice all the fish meat diagonally, it is best to stir it with egg white, and so on will be more delicious. When cooking porridge, put the fish in it and you're good to go.

How to remove the fishy smell of fish porridge Fish porridge is a kind of meal that people love, which is nutritious, easy to digest and absorb, suitable for all ages, which can not only cleanse the stomach and intestines, but also nourish the skin and strengthen the body. As long as it is cooked properly, there is no fishy smell.

Features: thick and glutinous and slippery, unique flavor, delicious and delicious Description: Raw materials: 250 grams of rice porridge; 200 grams of black fish fillet; 5 grams of shredded ginger; salt, monosodium glutamate, a pinch of pepper; a pinch of chopped green onion; A pinch of sesame oil.

Seasoning: 1Pay attention to the thickness when cooking porridge, not too thick. 2.When adding fish fillets, the heating time should not be too long, as the fish fillets, which are easy to age and affect the taste.

Preparation: Put the porridge in a pot and boil, add condiments and mix thoroughly, then put the fish fillets in and stir well, remove from the pot when ripe, and serve in a bowl. Sprinkle a little chopped green onion and ginger on top, and drizzle with a little sesame oil

1. Cut the black fish from the back, slice a piece of meat, cut the fish skin down into fillets, try to cut it as thin as possible.

2. Add shredded ginger, a little cooking wine, salt, black pepper and a little oil to the fish fillet, mix well and set aside.

3. Wash the rice, add a few drops of oil, boil the water in the clay pot (the ratio of rice to water is three to one), put the rice in, boil, turn off the heat after ten minutes, and simmer for half an hour.

4. Bring to a boil again, when it is viscous, add the fish fillet, quickly spread it, cook for four or five minutes, and add salt to taste.

Preparation of porridge with preserved eggs and fish fillets Ingredients: 150 grams of rice; 300 grams of grass carp meat; 2 preserved eggs; a pinch of ginger; 1 sprig of coriander.

Seasoning: 5 grams of cooking oil; pepper to taste; 1 tsp (3 g) of refined salt; 1 2 tsp (g) sugar

Method:1Wash the rice and mix well with a small amount of oil; Peel and crush 1 preserved egg, add a little oil and mix well with rice grains, peel the other preserved egg and cut it into small pieces; Ginger washed and shredded; Wash the parsley and cut into sections;

2.Cut the grass carp into thin slices after bonelessness, add shredded ginger and fine salt, sugar and pepper and mix well;

3.Put the rice in a porridge pot, add water and bring to a boil, then turn to medium heat and cook for about 30 minutes;

4.After the porridge is boiled, add the grass carp fillet and preserved egg pieces and cook slightly;

5.Finally, add salt and pepper to taste, sprinkle with shredded ginger and coriander.

Characteristics: unique flavor, salty and umami delicious.

Fish porridge is a nutritious and delicious soup porridge. But due to the fishy smell of the fish itself, many people get confused when cooking fish porridge. Here are a few tips for making fish porridge to make it delicious and non-fishy.

1.Choose fresh fish.

Choosing fresh fish is the key to making delicious fish porridge. If stale fish is used, it will not only make the fish porridge fishier during cooking, but it will also affect its taste and quality.

2.Soak in water in advance.

Before cooking the fish porridge, soak the fish in lightly salted water to heal and swell, and then remove the scales and gills, which will reduce the fishy smell of the fish.

3.Add ginger, shallots, and garlic.

When cooking fish porridge, it can be paired with some other spices such as ginger, onions, garlic, etc. to bring out the umami taste. Ginger can reduce the fishy smell of fish, green onion can enhance the flavor of fish porridge, and garlic is rich in antibacterial ingredients, which can sterilize and deodorize.

4.Bring to a simmer.

When cooking fish porridge, you need to cook it slowly over low heat until the rice and fish are well cooked, so as to preserve the freshness of the fish as much as possible.

5.Stir regularly.

In the process of cooking fish porridge, stir from time to time to prevent the fish from sticking to the bottom or edge of the pot, so that the fish flavor can be more evenly distributed to the fish porridge.

Overall, making a delicious fish porridge requires not only fresh fish, but also the use of correct cooking techniques and some seasonings to lighten the fishy smell and enhance the flavor of the fish. As long as the above methods are followed, the cooked fish porridge must be fragrant but not fishy, nutritious and delicious.

Wash the raw fish and separate the bones from the fillets.

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Ginger shredded. <>

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Chop the garlic into minced garlic.

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Parsley cut into sections. <>

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Heat the oil in a pan and fry the fish head, bones, ginger and garlic until golden brown.

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Cook the fish bones together with the rice until golden brown and cook in a casserole for 60 minutes.

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Add the sashimi and cook for 3 minutes, turning off the heat.

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Add salt to taste, parsley and you're done!

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Fish fillet porridge preparation steps.

Step 1<>

Fillet sliced ginger shredded with the best tender ginger.

Step 2: Put soy sauce and oil and salt Don't put salt.

Step 3<>

After the white porridge is boiled, put the ginger shreds and fish slices into it, and then put salt and chicken essence to boil, and then turn off the heat.

Step 4<>

Finally, put the green onions in the bowl and add a little white pepper to it.

Ingredients: 250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

How to make:1Cut the fish into thin slices 5 cm long and 3 cm wide, put it in a bowl, mix it with soy sauce and cooking wine, and mix it with bean flour.

2.Wash the green garlic and celery and cut them into centimeter-long segments and cubes.

3.Heat the oil in the pot with dried chili peppers and peppercorns, fry them until brown and red (do not fry them, they should be excellent for fragrant flavor), remove and chop finely.

4.Add green garlic and celery in the pot, fry until it is broken and put on a plate. 5.

The oil in the pot is hot, the Pixian bean paste is fried, fried to the red, and the soup is added (to an appropriate amount, too much will be light; Too little soybean flour is easy to fall, the soup is viscous) boil slightly, remove the bean paste residue, put the green garlic, cabbage, and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, burn through the flavor, and put it into a deep dish or lotus leaf bowl.

6.Pour the fish slices into a slightly open pot of stock (the soup should be slightly open. If the soup is not boiled, the soybean flour will fall off; The soup is wide open, and the meat slices are easy to age).

Gently spread it with chopsticks, pour it into the plate or bowl of the assembly material just when it is cooked, sprinkle with dried chili pepper and peppercorns, and then pour boiling oil to make it have a stronger spicy fragrance.

The essence of the fish fillet porridge is that when the white porridge is boiling, put the sashimi in it, cook it until it is cooked, turn off the heat, and serve the fillet porridge to enjoy. The boiled fish fillet porridge is smooth and thick, without fishy smell, and the fish meat is tender and smooth, dipped in soy sauce or sand tea sauce, which is so delicious

First of all, buy fresh fish to cook it so that it will not be fishy, and prefer fish with fewer bones, such as grass carp, black fish, and sea bass. Secondly, add an appropriate amount of oil during the cooking process, the oil can make the porridge fresh and bright, and it is not easy to pounce out. When the white porridge is boiling in the pot, put the sashimi directly into the boiling porridge pot and cook until cooked.

When it's so hot that you don't want to eat, it's a great idea to have a bowl of fish fillet porridge.

Fish fillet porridge is often ordered when drinking morning tea, I also think about it myself, the method is, wash the glutinous rice that has been refrigerated overnight, add an appropriate amount of water to boil for 15 minutes, and then turn off the fire and simmer for 1 hour, at this time the porridge is already very thick, process the fish fillet, slice, put salt, marinate in cooking wine for 20 minutes, and then boil the porridge on high heat, put the fish fillets and green beans, and simmer for 10 minutes after burning. Pay attention to stirring during this process, because the porridge is thicker and easy to paste the bottom.

Wash the back meat of the grass carp and cut it obliquely into a burn, and each slice should be cut off together with the fish skin In this way, the porridge will not be scattered, a little egg white, pepper, a few drops of peanut oil, corn starch and marinate for 15 minutes; Add shredded ginger to a bowl of white porridge and boil in a casserole or milk pot for 2 minutes, then add salt to adjust the taste;Then put the marinated fish fillets into the porridge with chopsticks, do not turn it, and simmer for one minute before turning off the heat and removing it from the pot;

Food needed for oyster mushroom and scallop porridge.

150 grams of rice, 100 grams of fish, 4 fresh shiitake mushrooms, 50 grams of lettuce, 2 grams of ginger, salt and white pepper.

Practice writing. 1. Clean the rice, soak it for a while, put it in a pot, and add about 8 times the water to boil the porridge.

2. Cut the fish into slices and marinate with a small amount of salt and white pepper for a while.

3. Clean the oyster mushrooms, remove the stems, and cut into slices.

4. Clean the lettuce and cut it into cubes.

5. After the rice is boiled until crispy, add the oyster mushroom slices.

6. Add the fish and ginger slices, stir together, cook until the porridge boils, and cook for another 5 minutes.

7. Pour in the minced lettuce and cook for a while. Finally, add a small amount of salt and stir well.

Raw green scallop porridge.

Raw materials. Main ingredients: 100 grams of stem rice, 200 grams of herring, condiments: 5 grams of shallots, 3 grams of ginger, 4 grams of salt, 2 grams of chicken essence, 5 grams of cooking oil, 2 grams of sesame oil.

Practice. 1.Clean the herring to take the meat, control the moisture, and cut it into slices;

2.Please put the fish meat into a bowl, add an appropriate amount of salt, chicken essence, cooked cooking oil and stir to marinate slightly;

3.Clean the stems, soak them in cold water for 30 minutes, scoop them up, and control the moisture;

4.Add about 1000ml of cold water to the pot, add the stem rice, first boil on the stove, and then change to a simmer;

5.When the porridge is about to be ready, put in the fish;

6.Wait for boiling, then add chicken essence, salt seasoning, sprinkle ginger slices, green onion shreds, and pour sesame oil.