Salmon Porridge

Ingredients for salmon porridge

Half a salmon fillet (with salt), 20 grams of spinach, 5 grams of onion, appropriate amount of soup, and a small amount of salt.

How to make salmon porridge

①Remove the scales and bones of the salmon and chop it into small pieces. If you are using frozen salmon, thaw it before use.

② Soak the washed rice in the soup for 30 minutes and start cooking the porridge.

③After cooking over low heat, open the lid to remove the lye, then add salt to taste.

④Chop the onion into small pieces, wash it with water, and then use it.

⑤ Turn off the heat, release the steam, pour into a container, add onions and then you can eat.

Note: Try to make the taste lighter.

Ingredients: 1 cup of white rice; 1/2 cup of salmon fillet; a little chopped green onion; 10 cups of crab broth; a little salt and black pepper.

Features: It nourishes the stomach and intestines, replenishes vitality, and moisturizes the skin.

operate:

1. Wash and drain the rice.

2. Heat the crab broth and bring it to a boil. Add the white rice and continue cooking until it boils, stirring slightly. Then simmer over medium-low heat for 40 minutes and add salt to taste.

3. Put the salmon slices in a bowl, pour in the boiling porridge, sprinkle with chopped green onions and black pepper, mix well and serve.

Tips:

Salmon is particularly rich in vitamin D, which helps the body absorb calcium. The vitamin E it contains can also promote blood circulation, eliminate body aches, and prevent cold hands and feet. Crabs are rich in B vitamins and minerals such as calcium, phosphorus, and iron; the broth cooked with crabs is not only more delicious, but also moisturizes the skin.