Porridge
By VicentaLakin
Today is a special day, 19 December 2012, unlike most people, and like many others, waiting alone in the field for the end of the day. And, as usual, work, study, thought to go to the sea today to listen to the waves and wait silently for the end of the day, but few people like me are free. So I kept doing what I had to do. A man thought he'd eat a little, but Cora asked me to make a small meal. That's what he thought. I didn't know I was going to do it. I've never made a wide porridge. The green bean congee is good, and it's good to know twice how to eat Hong Kong's famous catfish bone. Plus I've had a lot of experience with soup and chicken cooking in Hainan, it's not that deep. People must ask what it has to do with cooking, cooking, and cooking in the South. The rice-cooking process in Hainan chicken rice is also used for porridge, which helps to produce soft, dense porridge and is easier to digest。
Recipe Recommendations
- rice 40 grams
- glutinous rice 20 grams
- fillets appropriate amount
- loofah appropriate amount
- coriander appropriate amount
- chives appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- liquor appropriate amount
- pepper appropriate amount
- cornflour appropriate amount
- salty and fresh
- pot
- an hour
- simple
Steps for Porridge
1
Preparatory material: Rice and zirconium are immersed in half a bowl at a ratio of 4:1. Rice immersed for three hours, rice for one hour. Scratches, onions cut, ginger slices, garlic cracks。
2
Fish tablets wash out blood water and dry the surface moisture with paper in the kitchen. In turn, salt, pepper powder, white wine and powder are evenly painted. Pickle for half an hour. It's hot enough to cover the film in the fridge。
3
The rice, the rice, the rice, and the water, are then burned in the oil pan, the casserole is preheated and the interior wall is covered with ripe oil. When the water comes out, a small amount of rolling water is added to flood the rice grains and the fires burn, at which point the rolling water is transferred to the pre-heated casserole for 10 minutes. Tranquilize for half an hour. Every 10 minutes the caps stir to prevent sticky pots。
4
Half an hour later, the grain was filled with moisture and became thick and soft. At this point, the boiler is preheated with a little bit of oil, and it's screeched with onions of garlic, and it's fried with silk and fish. And we're all going to the casserole, and we're going to flip it, and we're going to soak it in the porridge. The fire boils for five minutes, and watch out for mixing
5
Taste the pot. A little salt, a little pepper powder, a flat mix, a little fragrance on fire, and a table. It's good. It's good. Ha haPorridge Make Tips
1. The flesh of Cui Ruo Wan (crispy grass carp) is firm, bouncy, and smooth, making it an excellent choice for Cantonese-style porridge.
2. Adding a small amount of glutinous rice makes the porridge softer and thicker.
3. Soak the rice grains, drain well, and then stir-fry them in oil; this helps the porridge absorb flavors better and become fragrant and smooth.
4. Ensure no water is clinging to the bottom or outer walls of the clay pot; preheat over low heat to prevent cracking from thermal shock.
5. Grease the inner walls of the clay pot with cooked oil to prevent sticking.
6. The water must be boiling, and the full amount should be added at once; it is best not to add water halfway through.
7. Remember to stir occasionally during cooking.
8. Marinating the fish slices and stir-frying them until just cooked helps remove the fishy odor and enhances flavor.
(Sunny's cooking tips—take them or leave them; not scientifically proven. Feel free to share if you have better experiences.)