How to make dried bonito and peanut porridge

How much do you know about the method of making dried bonito and peanut porridge? Let me introduce the method of making this porridge to you in detail, I hope you like it.

How to make dried bonito and peanut porridge

Material

One dried bonito, 150g peanuts, rice

How to make dried bonito and peanut porridge

First, break the dried bonito head and soak it for about an hour. Wash and cut into pieces.

Put the chopped dried bonito, washed peanuts and rice in a pot and cook over high heat for one hour, then simmer for half an hour.

Just add salt and seasoning of your choice.

Ingredients

2 dried bonito flakes 100g peanuts

300g rice 200g spare ribs

10 red dates and a handful of wolfberries

A large piece of ginger 10ml cooking wine

5ml oil, 2g salt

Light soy sauce and a little chopped green onion

Pepper to taste

How to make dried bonito and peanut porridge

1. Soak the peanuts in clean water overnight; clean the dust on the surface of the dried bonito, cut it into thin strips with scissors, and soak it in clean water for 1 hour; wash the rice and soak it in clean water for 2 hours; chop the ribs into pieces and blanch them for later use

2. Heat the wok, add oil, sauté ginger, add the blanched ribs into the wok and fry until golden brown, drain the dried bonito strips, pour them into the wok and stir-fry with the ribs, add cooking wine and sauté until fragrant

3. Pour 1000ml of boiling water and the water used to soak the bonito, and cook over high heat until the soup becomes milky white pork ribs and bonito soup. While the soup is cooking, wash and soak the red dates and wolfberries for later use.

4. Take the pressure cooker, pour in rice, peanuts, and dried bonito peanut soup, add salt and soy sauce, cover, put on the air valve, place on the stove, turn on medium heat and cook slowly, turn to medium-low heat after the air is released, and cook for about 10 minutes

5. Open the lid only after the high pressure is released. At this time, the porridge in the pot is still boiling. Put the soaked red dates and wolfberries into the pot and stir well with a spoon. When eating, you can add pepper and chopped green onions.

Tips

A few words from the play:

Bonito is a dried product of cold-water fish cod. After drying, it looks like a stick of wood, so it is called "bonito" by Cantonese people. It is usually sold in the seafood stalls of large supermarkets. Good quality ones cost about 20 yuan per pound. When choosing bonito, you should choose those with wide and thin slices, light color, clear and delicate texture, and complete. Put the bonito slices close to your nose and smell whether it is fragrant. You can also tear off a little and put it in your mouth to chew it slightly. The ones without any fishy smell are the best.

Bonito flakes are not as fishy as some seafood, but very sweet and fresh. They are great for making soups and porridge. Bonito flakes and peanut porridge is a favorite porridge dish among southerners after peanuts are on the market in late summer. The fragrance of peanuts and the sweetness of bonito flakes complement each other, and the taste is unforgettable.

Dried bonito has bones and tastes soft, so generally no special treatment is required. However, if elderly people or children are going to eat it, it is best to soak it, chop it into pieces, and then cook it, so that the bones will not be obvious.

Some people say that when cooking peanut soup, the color will be black and ugly. In fact, the key lies in soaking the peanuts. Because the color of the peanut skin will usually melt into the water, you should change the water frequently. In this way, the soaked peanuts will be very plump and will not affect the color of the soup or porridge.

You can add red dates and wolfberries after the dish is out of the pot. This will make the color look better and the taste more fragrant.

It is best to use Northeastern rice and add a small amount of Thai fragrant rice to cook porridge, so that the porridge will be soft and fragrant.

If you don't dare to use the tube of a pressure cooker, it's best to use a casserole to cook the porridge. Although it takes a little longer, the porridge will be softer than that cooked in a pressure cooker. Remember to stir the porridge frequently with a spoon when cooking in a casserole, otherwise it will stick to the pot, which would be a pity.