Porridge for mushroom cod
By VicentaLakin
TODAY'S LIFE IS A HAPPY ONE. IT'S TOO BUSY TO WORK, TOO FAT; IT LOOKS WHITE AND FAT, BUT IT'S NOT STRONG AT ALL; IT'S SWEATY AND BREATHY WHEN IT MOVES. HAVING USED TO WEAR A DRESS AND A LITTLE SUIT BECAUSE OF THE NEED FOR WORK AND THE NEED TO WALK, IT HAS GROWN WITH AGE; IT IS NOW NECESSARY TO CHANGE TO A LOOSE T-SHIRT AND A CASUAL DRESS; SO IT IS TIME TO SLOW DOWN AND LET GO, AND THE MOST TABOO WEIGHT LOSS IS ON THE AGENDA. SKINNYNESS IS SIMPLE: KEEP YOUR MOUTH SHUT AND OPEN YOUR LEGS; CONTROL DIETS AND REDUCE CONSUMPTION OF SUGARY, HIGH-HEAT FOODS SUCH AS SWEETS AND FRIED OIL. MORE CHICKEN BEEF, FISH SHRIMP AND DAIRY PRODUCTS, HIGH PROTEIN, LOW-FAT FOOD AND FRESH MELON FRUIT AND VEGETABLES. AS THE SAYING GOES, “FOUR LEGS ARE LESS THAN TWO LEGS, AND TWO LEGS ARE LESS THAN NO LEGS”; IN THE CHOICE OF MEAT, MORE FISH, LESS MEAT, LESS ANIMALS. COOKERS COOK MORE AND LESS FAT. LESS FIRE. IT'S HOT, YOU WANT TO EAT, YOU WANT TO LOSE WEIGHT, YOU DON'T WANT TO SMOKE. COME WITH ME, EAT THE MEAT AND LOSE WEIGHT. TAKE IT OUT, OPEN THE LID BEFORE LUNCH. A JAR OF FRESH, NUTRITIOUS, LOW-FAT COD AND VEGETABLE PORRIDGE WILL BE READY, AND KILL EVERYTHING FOR SALE
Recipe Recommendations
- glutinous rice 10 grams
- rice 50 grams
- celery 1 piece
- pollock fish art. 1
- carrots v. 1
- dried mushrooms 4 flowers
- onion a little
- cooking wine a little
- salt 1/2 teaspoon
- linseed oil 1 teaspoon
- Jiang appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Porridge for mushroom cod

1
Get your food ready。
2
The rice is washed clean, immersed in water for about half an hour, and the water is dumped for backup。
3
Dry mushrooms are purified with warm water and thawed into tin。
4
Cleaning of ginger, celery and carrots, cactus and vegetables。
5
The cods are pre-empted from the frozen, rinsed and cut to the size of the mushrooms。
6
Rice, rice, mushrooms, celery, carrots and cods, which are ready, are then placed in the cans。
7
And pour in a proper amount of boiling water, remember: it must be boiling water。
8
Shake the lid a few times, pour the water in two minutes and leave the food in the can. Preheating is an essential step, and the food is preheated with the cans, so that the fever is reduced and the food matures。
9
Then into the roasting jar, re-filled with boiling water of eight cents; and a little mixing with a spoon, and a little twitching of the lid。
10
A relative can then play with it for up to three hours; if the staff member does not want to eat the takeout at noon, then he or she can put it in a bag, take it out to work and open it for lunch just in time。
11
Open the jar, the scent comes out of the air, and for better taste, you can spread salt。
12
Another spoon of seed oil, mixed with a small spoon with a can of burning。
13
It's a small bowl of lids, and it's ready to eat。
14
The rice congee is thick and the fish is tender。
15
Tastes: It's more convenient than a casserole, because it's good, and I made another can the next day。Porridge for mushroom cod Make Tips
Food products can also be reduced or replaced according to their family preference. 2. Preheating is the key to burning and must take steps that must not be overlooked. Maintaining the temperature is the key to the can, so do not open the lid during the burning。