skinned fish and watercress porridge
When I was alone on weekends, I didn't want to cook too much trouble, so I searched the refrigerator, haha. The dried skinned fish I prepared attracted my attention. It was the only one who cooked porridge, and there was also a handful of watercress. Then add more, and there will be meat and vegetables!
Recipe Recommendations
- rice 1 cup
- sai Yeung Choi appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- salt and pepper powder appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for skinned fish and watercress porridge
1
Wash the dried skinned fish in water.
2
Wash the rice in a cup.
3
Add rice and dried skinned fish into the inner liner of the electric pressure cooker, add 3 compartments of water, plug in the electricity, and adjust to the "porridge cooking" position.
4
Wash the watercress for later use.
5
After pressing, wait for the pressure to reduce to atmospheric pressure, turn on, continue to plug in, heat for another 5 minutes, add watercress and appropriate amount of vegetable oil, press until cooked.
6
Finally, add appropriate amount of soy sauce, salt, monosodium glutamate and salt and pepper powder into the pan, and stir well.