How to make warm and fragrant yellow bream porridge

I believe that everyone has heard something about the recipe of Warm and Fragrant Yellowtail Fish 577 Porridge. Let me summarize it for you below.

How to make warm and fragrant yellowtail fish porridge

Cooking a bowl of delicious porridge also requires some thought. First of all, the rice you choose for cooking porridge is preferably pearl rice, which is sticky enough and easy to cook. Fragrant rice is very fragrant, and the porridge cooked will have a strong aroma, but it takes a long time to cook and has a hard texture. Secondly, the water for cooking porridge should be enough at one time. The ratio of rice to water I use is about 1:6 (that is, after the rice is cooked, it is spread flat on the bottom of the pot as one part, and then 6 parts of water are poured in). After boiling over high heat, adjust the heat to medium and low and cook slowly. After 20 minutes, when you see the rice flower blooming, you should use a spoon to make circles clockwise. This process takes about ten minutes, and you can see that the rice has become porridge, soft and sticky. There is also a little secret that I recently discovered. Pour some milk into the porridge, and the porridge will become more fragrant.

Ingredients for Warm and Fragrant Yellowtail Fish Porridge

3 yellowtail fish (eel bones), 1 cup of rice, 10 grams of salt, some shredded ginger, cooking wine, chopped green onion, appropriate amount of chopped green onion, appropriate amount of pepper, appropriate amount of sesame oil

The steps of making warm and fragrant yellowtail fish porridge

1. Cook a pot of porridge as described above.

2. While the porridge is cooking, chop the yellowtail fish into pieces, cut into sections, add shredded ginger, cooking wine and salt to marinate.

3. Pour in the milk and bring to a boil. Pour in the yellowtail fish and mix well with a spoon. Bring to a boil again. Cover and simmer for five minutes.

4. When eating, you can choose to add pepper, sesame oil or chopped green onions.

Tips

If you want the fish to be tender, don’t cook it for too long. Cover the fish and simmer it with the aroma of the porridge. It will be just the right tenderness.

Don’t put chopped green onions into the porridge in advance. If you do, the time it takes to cover the porridge will make the onion aroma become strange and turn yellow.

When eating, you can add some fried dough sticks to the porridge; of course, pickles are also indispensable.