Western saloon congee
By VicentaLakin
The cuisine recipe is a good taste made of Western sauerkraut and cold white rice, and the rice tastes of grains, together with the oscillated herb butter, which brings a small amount of flavor into the bowl. Here's a bowl of "Choose food recipes from the west" to be shared slowly with our food friends
Recipe Recommendations
- Perch fillet
- Cold white rice
- Perch bone stock
- parsley and vanilla cream appropriate amount
- parsley leaf appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- white wine appropriate amount
- fish-flavored
- cook
- half an hour
- simple
Steps for Western saloon congee
1
Snippets wash. About 200 grams (half of the volume at the end, 30-32 centimetres in length)。
2
After the scab is washed, a spare tissue is placed on it. Or with a kitchen napkin, just a gauze
3
An additional piece of paper towel is covered on the bass, which is gently pressed on with its hands and dryed with its water。
4
Lift the top paper towels and lay them under the lower one. (Reference)
5
Scratch the mackerel on top of the tissue. (Reference)
6
After cutting, put it on the spare plate, with salt, black pepper。
7
Then we'll get white wine, mix it and put it in the fridge for 10-20 minutes。
8
Cold white。
9
we split the spare slug bones into 300cc and 100cc. (first 300cc, second 100cc backup
10
Put cold white rice with shovels in the back-up boiler。
11
and the first 300 ccfish bone is high, pouring into a boiler with cold white rice。
12
Plugs the rice with shovels。
13
After almost poking, they were put on the gas stoves and boiled with a small fire, while cooking with shovels and softly lifting rice and mixing with pots. This pot is small, so it's boiled with a small fire, poking open, mixing in order to make the rice grain clear, without clinking the pot
14
After boiling, it becomes a small fire。
15
Joined with pickled mackerel meat slices (in three stages, easier to decorate) with fish meat, while gently mixing with shovels. ♪ To get the fish cooked, spread the fish and the congee, without crumbs ♪
16
once the fish and porridge are spread out on average, the remaining 100 cc fish soup will fall along the pan, turning into a medium fire (which is also possible here)。
17
Smash the pot gently, from the inside, from the inside。
18
After boiling, just turn off the fire。
19
Just come to the table。
20
In reserve bowls, salt, black pepper powder, pasta (Brazilian loaf) and two pieces (at your discretion)。
21
The finished chart。