How to make fish porridge delicious, how to make fish porridge delicious

If you want to make fish porridge delicious, you should pay attention to the following points:

1. Fish porridge should choose sea fish without thorns or fewer spines, freshwater fish with thick fat and some will have an earthy smell, and saltwater fish taste delicious, the meat is tender but not greasy, and it is very suitable for making porridge.

2. The water in the fish meat is large, try to make it as big as possible when cutting it, and it is not easy to break after frying. The fish is very tender, and it is also to remove the fishy smell when cooking porridge in advance.

4. Put salt and other seasonings before the porridge is ready, so that the porridge can fully absorb the umami of the fish, and the amount of salt is less, and the fish porridge will be more delicious.

You can make abalone porridge.

Ingredients: 1 abalone, 50 grams of rice, 200 grams of broth, 5 grams of dried shrimp, 6 quail eggs, 3 shrimps.

Step 1: Cut 1 abalone into strips, shredded ginger, chopped green onion, and baby cabbage.

Step 2: Pour rice into the pot, add water, bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

Step 3: Add the stock, shredded ginger, dried shrimp, cooking wine, salt, quail eggs.

Step 4: Add the shrimp, abalone and simmer for 2 minutes.

Step 5: Pour in the baby cabbage, chopped green onions.

Step 6: Cook for 30 minutes, and the abalone porridge is ready.

Take fish fillet porridge, for example.

Ingredients: 50 grams of green vegetables, 300 grams of grass carp, 200 grams of rice.

Excipients: 5 grams of shredded ginger, 10 grams of coriander, 3 grams of salt, 5 grams of sesame oil.

1. Prepare the ginger shreds, cut the greens into sections, and chop the coriander.

2. Grass carp slices are defeated.

3. Pour in the rice, bring to a boil over high heat, turn to low heat and cook for 30 minutes.

4. Pour in the ginger shreds, add the fish and the lead salt.

5. Pour in the keyssen greens, coriander and sesame oil, and continue to cook for 3 minutes.

6. Fish fillet porridge finished picture.

Two ways to cook fish porridge.

Method 1 is used for small fish or fish with many spines, such as crucian carp:

1. Put the fish in a claypot fish bag, this bell bag is sold in the supermarket, if there is no bag, you can wrap it in clean gauze, add two slices of ginger;

2. Cook an orange in the water round swim for an hour, and when the taste of the fish comes out, scoop up the fish;

3. Add the soaked rice and cook for half an hour, and finally add the green onion and salt to eat;

Method 2 is used for large, meaty fish. For example, grass carp:

1. Lift out the bones of the fish and cut the meat into slices. Bring water to a boil;

2. Put the soaked rice in and cook for half an hour, when the porridge is cooked, add the cut fish fillet;

3. Add a little shredded ginger, add another two or three minutes, and finally add chopped green onions and salt to taste.

It is better to cook porridge with grass carp

Ingredients: 1 grass carp, appropriate amount of peanuts, half a spoon of cooking wine, appropriate amount of corn starch, 2g of shredded ginger, a little sesame oil, appropriate amount of cabbage leaves, appropriate amount of salt;

Steps:1After the fish is cleaned, the bones of the fish are removed and the fish is slipped into thin fillets. Wash all slices thoroughly with water and set aside.

2.Add a little cooking wine, add a little salt, chicken powder, and a little starch, stir thoroughly and marinate for about ten minutes.

3.Cut the ginger into thin strips and mince the green onion for later use.

4.After the white porridge and peanuts are boiled, add the shredded ginger and cook for about five minutes, then add the marinated fish fillets and stir gently, then add a little salt, sesame oil, and young cabbage leaves, and cook for two minutes.

Nutritional value of grass carp:

1.Rich in protein, with the ability to maintain potassium and sodium balance; Eliminates edema. Lowers blood pressure, which is beneficial for growth and development.

2.Rich in phosphorus, it has the ability to build bones and teeth, promote growth and repair of body organs, provide energy and vitality, and participate in the regulation of acid-base balance.

3.Rich in copper, copper is an indispensable micronutrient for human health, which has an important impact on the development and function of blood, central nervous system and immune system, hair, ** and bones.

4.Grass carp is rich in unsaturated fatty acids, which are beneficial to blood circulation and are a good food for cardiovascular patients.

Tilapia, whitebait, cod.

Herring, catfish, yellow croaker.

1. Tilapia is edible to the general population. Suitable for all ages, about 100 grams each time. Tilapia is delicious, the meat is delicate, there are few bone spurs, there are no small intermuscular spines, whether it is braised or steamed, the taste is good.

In addition, it can also be made into whole fish, fish fillet, fish ball, steamed, boiled, fried, baked, made into soup or microwaved.

<>2. The oil extracted from cod liver is an important vitamin D**. The milky white flesh of cod is lean and delicious, and the firmness of the meat depends on the freshness and size of the cod. Cod has a good protective effect on the cardiovascular and cerebrovascular system, among which steamed cod is light and refreshing, simple and easy to make, and has the effect of invigorating blood and relieving pain.

3. Cod liver can be used to extract cod liver oil (oil content 20 40%), which is rich in vitamin A and vitamin D. Cod liver oil has an inhibitory effect on Mycobacterium tuberculosis, and its concentration of 1/100,000 of unsaturated acid can prevent the bacteria from multiplying. Liver oil also destroys the bacteria present in infectious trauma.

Ingredients: 100g glutinous rice, 50g rice, 100g fish fillet, 2 coriander.

Excipients: appropriate amount of oil, appropriate amount of shredded ginger, appropriate amount of cooking wine, appropriate amount of cornstarch, appropriate amount of white pepper, appropriate amount of salt.

Preparation of raw rolled fish fillet porridge.

1. Mix glutinous rice and rice 2:1.

2. Wash the rice, add a little salt and olive oil and mix well.

3. Add an appropriate amount of salt, starch, cooking wine and pepper to the fish fillet, mix evenly and marinate.

4. Bring the water to a boil in the pot and put the prepared rice into it to cook.

5. Bring to a boil over high heat, turn to low heat, and boil until thick.

6. Put in the marinated fish fillets one by one and cook.

7. Add salt and white pepper to taste.

8. When the color of the fish fillets turns white, turn off the heat and add the coriander.

9. In this way, the "fish fillet porridge" is cooked.

Herring porridge.

1. Ingredients: Ingredients: 100 grams of japonica rice, auxiliary materials: 225 grams of herring, 37 grams of leeks, seasoning: 15 grams of cooking wine, 5 grams of salt, 1 gram of pepper.

Second, the practice. 1.Wash the herring, remove the meat and slice it;

2.Put the large bones into cooking wine (15 grams) and an appropriate amount of water to boil the broth, remove it after 20 minutes;

3.Wash the white rice, put it in the broth and cook the porridge over low heat;

4.Wash the leeks and cut them into small pieces;

5.When the rice grains are soft and rotten, add the fish fillets and cook together, and add salt to taste;

6.Then put in the leeks, turn off the heat as soon as they are cooked, and add a little pepper when eating.

3. Finished product display:

I think that in terms of fish selection, it is generally suitable to use wild crucian carp to make porridge, and the rice of the porridge is also very particular, especially the best pearl rice pot.

The practice of ginger jujube crucian carp porridge is detailed in detail Cuisine and efficacy: boutique staple food.

Taste: salty and umami Process: Ingredients for boiling ginger jujube crucian carp porridge: Ingredients: 100 grams of japonica rice, 250 grams of crucian carp.

Excipients: jujube (dry) 20 grams.

Seasoning: 5 grams of ginger, 2 grams of salt, 5 grams of green onion white, 10 grams of cooking wine, 1 gram of monosodium glutamate, teach you how to make ginger jujube crucian carp porridge, how to make ginger jujube crucian carp porridge to be delicious 1Wash and soak the japonica rice, remove it and drain it for later use;

2.Wash and pit the jujubes; Wash and slice the ginger;

3.Slaughter the crucian carp, wash and cut into pieces, and put it in a pot;

4.Add cooking wine, ginger slices and an appropriate amount of cold water to the pot, boil until extremely rotten, remove the fish bones, and strain it through a sieve;

5.Add about 1000ml of water to the pot, add japonica rice and red dates, and boil over high heat first;

6.Then cook over low heat until the rice soup is thick, add crucian carp meat, add salt and monosodium glutamate to adjust the taste, and cook for a while. Tip - Food Restraint:

Japonica rice: Tang 6 1 Meng Xu: "Japonica rice should not be eaten with horses, and tumors will occur." Don't eat with the ears of the cang, it's heart-wrenching. ”

Qing 6 1 Wang Yuying: "Although the fried rice is fragrant, it is dry and fuels the fire, and those who are not cold and diarrhea are taboo." ”

Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard greens, sea cucumber, honey, pork liver, chicken, pheasant meat, venison, as well as traditional Chinese medicine Ophiopogon and Magnolia officinalis. Do not drink tea before and after eating fish.

The practice of mandarin fish porridge is detailed in detail Cuisine and efficacy: boutique staple food Deficiency and health nutrition recipes Spleen and appetizing recipes Malnutrition recipes.

Taste: salty and umami Process: Ingredients for boiling mandarin fish porridge: Ingredients: 100 grams of japonica rice, 200 grams of mandarin fish.

Seasoning: 5 grams of ginger, 3 grams of shallots, 5 grams of salt, 2 grams of monosodium glutamate, 10 grams of cooking wine, 5 grams of sesame oil to teach you how to make mandarin fish porridge, how to make mandarin fish porridge to be delicious 1Peel the mandarin fish meat, batch it into thick slices, arrange it into a trapezoidal shape, and then change the knife into thick wires;

2.Put the mandarin fish meat into a bowl, add cooking wine, ginger (minced) and an appropriate amount of salt and sesame oil, mix well and marinate slightly;

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

4.Add cold water and japonica rice to the pot, and boil it over a strong fire first;

5.Then change to low heat and boil, until the rice grains bloom, add shredded mandarin fish;

6.After two or three boils, the fish is cooked thoroughly, then add salt, monosodium glutamate, sesame oil, sprinkle with green onion (minced), and then serve it. Tip - Food Restraint:

Japonica rice: Tang 6 1 Meng Xu: "Japonica rice should not be eaten with horses, and tumors will occur." Don't eat with the ears of the cang, it's heart-wrenching. ”

Qing 6 1 Wang Yuying: "Although the fried rice is fragrant, it is dry and fuels the fire, and those who are not cold and diarrhea are taboo." ”

White porridge can be cooked, right? When the white porridge is boiled to almost the end...Just go and steam the fish and put some seasoning, then remove the bones, remove all the bones of a fish, scatter the fish and then put it in the white porridge, but remember to put it in the territory, boil for a while and then try the flavor of the recipe to season, because the seasoning of the steamed fish puts the fish in the pot is already light....