Herring Slice Porridge

How much do you know about the recipe of black fish slice porridge? Let me summarize it for you below. I hope you like it.

Herring Slice Porridge

8 liang of cod meat, a little cornstarch, a little sesame oil, a little pepper, 8 cups of Cantonese porridge base, a little shredded ginger, a little fish crisps, a little chopped green onion, a little coriander, a little salt, a little chicken powder

How to make black fish porridge

1. Wash the cod meat and cut it into thin slices about 1 cm thick. Spread salt, cornstarch, sesame oil and pepper evenly on the surface of the fish meat and marinate it for later use.

2. Take a deep pot, pour in 8 cups of Guangdong porridge base and bring to a boil over low heat, add shredded ginger and seasonings and mix well, then add the cod meat from step 1 and cook until boiling, then turn off the heat. Add fish crisps, chopped green onions and coriander before serving.

Sashimi (called "sashimi" in Japanese) is the most representative and distinctive food in Japanese cuisine. Before the Edo period, sashimi was mainly made of sea bream, flounder, sole and sea bass, all of which had white flesh. After the Meiji period, tuna and bonito, which have red flesh, became the best materials for sashimi. Nowadays, Japanese people cut shellfish, lobsters, etc. into thin slices, which is also called "sashimi". Among them, pufferfish is the best sashimi.

The knife used to cut sashimi is specially made and cannot be touched by water. The chef can use this knife to cut the fish meat very thinly. The fish meat must be fresh. Many Japanese people believe that sashimi is really delicious after being killed for several hours. This is because the amino acid reaches its highest point after the dead fish becomes stiff. Of course, there are also Japanese people who believe that sashimi made from raw fish immediately after being killed is delicious because the fish meat is crispy before it becomes stiff.

Sashimi is eaten with green mustard and soy sauce. Wasabi is a special spicy seasoning that is both bactericidal and appetizing, and is deeply loved by the Japanese. Sashimi plates are often garnished with shredded white radish, seaweed, basil flowers, etc., reflecting the Japanese food culture of being close to nature.