The practice of thick porridge, the practice of thick porridge and fish porridge

Take an appropriate amount of rice. Cook the porridge first.

Add water to taste. Bring to a boil over medium-low heat, then turn to low heat, stirring the bottom of the pot to prevent sticking.

At this time, the protagonist appears, and this is Akumi. Like not like a little squid! It is already cooked fish, and it can be eaten directly, and it has a very strong and fragrant seawater flavor.

Pull out the head and cut the rest into two pieces, don't cut the roe too small so that it doesn't fall out. Prepare an appropriate amount of meat slices in addition.

Chop the coriander stalks and pick the leaves.

In about 15 minutes, the porridge soup has turned white and thickened, and the rice grains are crystal clear.

Put in the thick mi first, then the meat slices.

The heat can be slightly increased, add the chopped coriander stalks when it is about to roll, and turn off the heat immediately after rolling.

Add a pinch of salt and white pepper to taste, sprinkle with coriander leaves, and serve.

This method is relatively simple, first of all, after boiling the white rice into porridge, and then preparing some ingredients, such ingredients are mixed thoroughly, and then some condiments and garnishes can be added.

When doing so, the nutrition is more complete.

And the way you go is to put the water in the pot. Then pour the flour into the pan and stir until it is reached. Pay attention to the corners. When the paste is cooked, it's done.

If you want to make thick porridge, you can add more ingredients in it and boil it slowly, until the rice blooms, it will make the porridge thicker.

Hello, this is to boil water and put rice, the porridge that comes out of this way is very good, and then put the ingredients, it is more delicious.

What about honey, though? You can boil the rice porridge thicker and add too many nutrients, for example, your favorite grinding lily, or white fungus, and you can make the week very tasty. In the same way, you can also add some peas, which can make Zhou Na more encountered.

This porridge recipe is skillful, first of all, you must choose fresh ingredients, and then pay attention to the heat when cooking and boiling to achieve a more delicious effect.

It's the way we throw it away, and it's usually all thrown together, and then we just sell water and stew it.

What you do after that is to put this all in this, put more water, and boil it inside, which this girl should be.

But this is not the recipe for porridge, it is very simple, it can be opened, there is a lot of food on it to operate, or guided.

Now the post-obsessed thing, its approach is still very simple, we can still check it better on the Internet, or can bring better use to everyone.

For this question, ask an American expert to ask him, and he will tell you how to do it? You can also search on the Internet, there should be various ways to make porridge on the Internet, just ask.

First wash the rice, then add the corresponding condiments and put it in the pressure cooker to boil the juice.

The practice of eating fish porridge introduces the cuisine and efficacy in detail: high-quality staple food, qi and blood double tonic recipes, deficiency and body nourishing recipes, and postpartum conditioning recipes.

Taste: salty and umami Process: boiled.

Ingredients for making fish porridge:

Ingredients: 50 grams of japonica rice, 200 grams of eel.

Seasoning: 3 grams of ginger, 3 grams of salt, 5 grams of green onions.

Teach you how to make fish porridge and how to make fish porridge to be delicious.

1.Wash the japonica rice, put it in the pot, add an appropriate amount of water, and bring to a boil;

2.Wash the fish, remove the scales and internal organs, and remove the bones;

3.Crush the fish and mix it into the porridge;

4.Add a little salt, monosodium glutamate, green onion and ginger to the porridge and cook it to make fish porridge.

Use a casserole, raw rice open flame porridge, when the porridge is seven ripe, put the raw materials in the addition of ingredients to cook, the classic porridge products are casserole raw fish porridge, casserole shrimp porridge, casserole paste crab porridge and so on.

Ingredients for shrimp porridge.

Main ingredients: fresh shrimp, unique ingredients, rice.

Ingredients: shredded ginger, chopped celery, shredded shiitake mushrooms, fried minced garlic, fried square fish, fried scallion oil, fish sauce and Tianjin winter vegetables.

The method is to make the ingredients first, and then use the casserole to cook a pot of white porridge, when the porridge has gelatin, that is, when it is already seven ripe, put in the shrimp and unique ingredients, and then boil for 5 6 minutes.

1) Wash the rice in the pot: After the rice is washed, remove the water, put two spoons of peanut oil, and mix well with the rice (raw rice is easier to cook after mixing with oil, and it is not easy to stick to the pan). While the rice is in the pot, add a little shredded ginger, garlic cloves, and winter vegetables.

2) Wash the shrimp: If it is too big and not easy to taste, cut it from the back of the shrimp, and remove the beard of the shrimp, without removing the shrimp head, the whole shrimp can be (you can put a little salt when washing the shrimp).

3) Put shrimp: When the rice is about to boil and bloom, you can put the shrimp and cook it together. (Pay attention to the heat, it is best to simmer slowly.) It's a high-quality casserole. ）

4) Remove from the pot: Cook the shrimp for about 20 minutes before removing. Add a little coriander and chives before cooking. The whole process takes about 50 minutes.

5) Summary: There are generally two ways to make porridge: boiling and stewing. Boiling, that is, boiling over high heat until boiling, and then changing to the method of boiling over low heat until the porridge soup is thick.

Stewing refers to heating with a strong fire until boiling, that is, pouring it into a wooden barrel with a lid, which has the characteristics of strong fragrance. Most of our lives are boiled. [2]

The main point is to be able to mix the ingredients. Garlic, green onions, and square fish (also called "earth fish") are cut into cubes and fried, and the scallion oil should retain the green onion and oil in the fryer. The most difficult thing to find at home is fish sauce, which is a specialty of the Teochew region, and it is difficult to make it at home by filtering out the fish oil and cooking it with fresh fish.

The chef suggested replacing it with ordinary table salt.

Teochew white porridge. Introduction: The whole process of cooking porridge over high heat, boiled into porridge with thick water and hard rice grains, looks like "cold rice porridge", but in fact, it is freshly cooked and eaten. The cooking method is simple, but it must be eaten with Teochew pickles and recipes, and there are more snacks to accompany it in Teochew locality.

The production process. Main Material:

Five catties of water and one catty of rice.

Method: After the water is boiled, add the rice, and cook it over high heat.

Ingredients for side dishes. Radish (made into preserved cabbage), large mustard greens (made into pickles).

Method: 1. Wash the radish and mustard greens first, and cook them slightly in hot water (commonly known as "flying water").

2. Mix the amount of radish, mustard greens and salt in the ratio of 100 7 and marinate for 2-3 days.

3. Dry in a ventilated place.

The main point should only be made on a dry, sunny day, preferably in early winter. However, you can also buy a big tank in Chaozhou and come back for later use. The difference between preserved cabbage and pickles is that pickles will be pickled with water, and the salty taste is light but flavorful; The preserved cabbage should be pickled by removing the water, and it tastes dry and salty.

Squid porridge.

The Chaoshan people call the fresh squid "Xianmi", while the thick mi is the pickled squid. Squid porridge, the most important thing is to make sure that the squid is chewy. The stall owner cuts the squid into strips, drizzles with hot porridge, and sprinkles with fried dough sticks and preserved vegetables.

Light and light, especially delicious. The rice is soaked in oil and salt first, it will be easy to cook soft, and the oil will volatilize during the cooking process, and it will not be greasy; The dried squid is very fragrant and is also good for soup.

The contents of "thick porridge": thick rice, fresh shrimp, oysters, salted shrimp.

Houmi is the octopus in Chaoshan dialect.

Ingredients: Seasoning.

Octopus 70g glutinous rice 1 cup Jujube 50g water 8 cups salt [production process].

1) Put the octopus in a clay pot and cook it in 8 cups of water.

2) Put the soaked glutinous rice and jujube with knife patterns.

3) Initially boil over strong heat, turn down the heat when boiling, and boil for about 30 minutes and season with salt.

4) When serving in a bowl, do not hold octopus and jujubes, only serve porridge and sprinkle with sugar.

One of Guangdong's famous traditional snacks: the family recipe of boat porridge! Nutritious and delicious.

100 grams of raw japonica rice, 100 grams of squid (fresh), 300 grams of pork belly.

Excipients: 25 grams of dried scallops, 50 grams of pork rinds, 50 grams of indica rice flour (rice noodles), 50 grams of peanut kernels (raw), 1 fried dough stick.

2 grams of seasoning salt, 1 gram of monosodium glutamate, 3 grams of green onions, 3 grams of ginger, 5 grams of soy sauce, 5 grams of lard (refined), 3 grams of alkali.

Steps: 1. Remove the old tendons from the scallops, soak them in warm water and sprinkle them into pieces;

2. Soak the squid in alkaline water, rinse it thoroughly after it is thorough, cut it into thin strips, and put it in boiling water and scald;

3. Soak the pork skin in cold water, rinse it, cut it into shreds, and put it in a pot of boiling water to boil;

4. Scrub the pork belly clean;

5. Roast duck cut into small pieces;

6. Remove the peanut kernels, put them in boiling salt water and roll them over, remove them and dry them;

7. Put it in a slow-rolling oil pan, remove and drain the oil when it is golden brown;

8. Rice noodles are fried in boiling oil until fragrant;

9. Wash the japonica rice, soak it in cold water for half an hour, then remove it and drain it;

10. Add an appropriate amount of cold water to the pot and bring it to a boil over a strong fire first;

11. Add japonica rice, scallops and pork belly, wait for boiling, change to low heat and cook until the porridge is formed, season with salt and monosodium glutamate;

12. Put the rest of the ingredients into a large bowl, flush into the porridge, then add lard, soy sauce and ginger (shredded) and mix well.

In terms of food, if you want to know whether it is delicious or not, you can only get results if you taste it yourself. Because people's tastes are different, the evaluation is also different, and it is difficult to get the right answer in other people's mouths, so you can only taste it yourself.

Ingredients: 500 grams of mung bean sprouts, a handful of leeks, a small piece of tenderloin, salt and vinegar to make 1Finely cut the meat into thin strips, add a spoonful of light soy sauce, a few drops of cooking wine and a pinch of starch. Grasp and marinate for about 10 minutes. Pick and wash the leeks and cut them into sections.

2.Cleaning of bean sprouts: Wash the mung bean sprouts twice with water. Blanch for one minute. Soak the blanched bean sprouts in cold water. Drain and remove.

3.Put oil in the pan, and stir-fry the marinated meat in the hot oil. Wait for the shredded meat to change color slightly, and add the blanched bean sprouts. Stir-fry over high heat and add a little vinegar. Stir-fry well. Add the leeks and salt to taste, stir-fry a few times and then remove from the pan.

Ingredients for thick rice soup:

Ingredients: 100 grams of rice.

Excipients: 1500 ml of water.

Preparation of fragrant and glutinous thick rice soup:

1.100 grams of fresh, high-quality rice;

2.It is best to soak for an hour, pour 100 grams of rice, 1500 ml of water into the pressure cooker. Bring to a boil on high heat and simmer over low heat for 15 minutes. The electric pressure cooker can be adjusted to the porridge setting.

Cooking skills: 1. The porridge boiled with raw water has a fragrant and glutinous and smooth taste, while the boiling water is different;

2. Millet, purple rice, etc. can also be used, and can also be mixed and boiled with the growth and development of children;

3. When using the usual pot to cook rice soup, be sure to prevent the rice soup from overflowing, and also prevent the pot from sticking. When the rice porridge is cooked until it is sticky, stir it from time to time with a spoon. Therefore, it is recommended to use an electric pressure cooker or pressure cooker, and an electric pressure cooker is the best choice, which is time-saving and relatively safe.

4. Choosing fresh and high-quality rice is the first step to make a good rice soup;

5. Use clean raw water to boil, do not use boiling water;

6. The ratio of rice to water is the key. Generally 100 grams of rice, 1500 ml of water;

7. It is best to use a pressure cooker or electric pressure cooker to boil, which saves time and trouble and will not make the rice soup lose nutrients. To do this, pour the rice and water into a pressure cooker, bring to a boil over high heat, and simmer over low heat for 15 minutes. The electric pressure cooker can be adjusted to the porridge setting.

8. Use a normal pot to boil. Add an extra 300 ml of water, bring to a boil over high heat, turn to low heat and boil slowly, and the rice porridge will be ready after about 40 minutes.

Efficacy: Rice soup is a layer of porridge oil that floats on top of porridge when cooking porridge with various rice types such as rice, millet, and purple rice, which is the essence of porridge. Thick rice soup is rich in carbohydrates, vitamins B1 and B2, phosphorus, iron, inorganic salts and other nutrients.

Rice soup has a sweet and flat taste, which has the effect of benefiting qi, nourishing yin and moisturizing dryness. It is beneficial to the child's development and health, and is suitable as a complementary food in addition to the child's breast milk or cow's milk.

Peanuts, purple rice, red bean porridge.

Ingredients: Peanuts, purple rice, red beans, and yams.

Method: 1. Soak peanuts, purple rice, and red beans for half a day in advance; Peel the yam and cut it into cubes.

2. Sit in a pot of water, pour all the ingredients into the pot after the water boils, stir a few times, turn to low heat and cook slowly after the pot boils.

3. When the beans and yams are cooked, it is almost done, and you have to stir it a few times in the middle, which can make the soup more messy; I like to cook it for 40 minutes. If you like sweetness, you can add some brown sugar.

Hawthorn porridge. Ingredients:

Hawthorn 30 40 grams, japonica rice.

100 grams, granulated sugar.

10 grams, 8 black dates, 8 cups of water

Method: 1. Wash and drain the japonica rice, and rinse the hawthorn and black dates slightly.

2. Add 8 cups of water to the pot and boil, add hawthorn, black dates, and japonica rice to boil until boiling, stir slightly, change to medium-low heat and boil for 30 minutes, add sugar and boil.

Crab porridge. Ingredients:

Crab, rice, salt, pepper.

Shredded green onions. Method:

1. Brush the crab clean, cut it in half, and remove the gills and stomach of the crab.

2. Wash the rice and put both the crab and rice into the pressure cooker.

on your Mac, add an appropriate amount of purified water.

3. Cover the lid, cook on high heat until gas, then turn to low heat and cook for 10 minutes, then turn off the heat.

4. After natural deflation, open the lid, add salt, white pepper, and sprinkle with shredded green onions.