Porridge
By VicentaLakin
The porridge is simply a choreography of sips and spinach porridge. The white part is made of soybeans and mushrooms. The green part is made of spinach, mackerel and rice. It's made of soybean. It's convenient and delicate. It's suitable for the babies, as well as for the elderly, and for patients in the post-operative recovery period, because the acupuncture is very good for the healing of the wound
Recipe Recommendations
- perch meat 100 grams
- Tricholoma 5 or 6
- spinach a little
- broth appropriate amount
- soybean milk appropriate amount
- rice 2 cups
- onion a little
- Jiang appropriate amount
- salt a little
- pepper a little
- cooking wine a little
Steps for Porridge
1
Scratch, onions, ginger, wine, pepper, salt, salad pickles
2
I'll wash the spinach in the pot
3
The good spinach runs cold through the cold
4
When you've washed your mouth, you'll have a spare slice
5
Five, put the sliced mushrooms in the soy milk machine
6
Six, put clean rice in the soy mill
7
Put the soy milk in it, it's all soy milk, it's all water
8
8 with a little bit of salt, a little bit of oil, if you like, or not, and then press the rice paste
9
Put the pickled bass in the soy milk machine
10
Then we pour spinach into the soybean machine
11
And pour clean rice in
12
And then the soup, like the top, can be replaced with all the soup and some water, because the mackerel tastes better in the pickle process, so it doesn't have to do anymore
13
If it doesn't taste good enough, just a little salt
14
Press Rice Paste
15
He played a little bit of a trick, made a picture of the pole, took a clean can, cut out a section from above by the diameter of the cup or bowl
16
TURN IT INTO AN "S" SHAPE
17
PUT THE "S" PARTITION IN THE BOWL, HOLD IT WITH YOUR HANDS, FILL IT WITH RICE, BALANCE THE SIDES, WAIT A LITTLE WHILE UNTIL THE SURFACE IS FLAT, PULL OUT THE PARTITION QUICKLY, AND LIGHT UP THE DIODES WITH A LITTLE SPOONPorridge Make Tips
1. Spinach needs to be blanched before cooking because it contains oxalic acid. 2. Sea bass needs to be marinated beforehand to effectively remove the fishy smell and enhance the flavor.