Doomsday crispy meat, Wan fish fillet, fish belly, Cantonese porridge
Today is a special day. December19,2012, unlike most people, and like many others, a person is waiting for the "doomsday" to come.As usual, the work of work, the study of study, originally thought of going to the seaside today to listen to the waves blowing the sea breeze quietly waiting for the end, but there are not many people like me who are "free". So I also honestly continue to do what I should do.A man wanted to eat a little and then pass away, but the koala asked me to cook a "small amount of big meal". He could think of such words. Unexpectedly, they persuaded me to make Cantonese porridge.I have never made Cantonese porridge. Mung bean porridge is very good, and I know a little after eating the fish belly and fish bone porridge of Hong Kong Sheng Ji twice. With my experience in making thick soup and Hainan chicken rice, the Cantonese porridge is not so profound.You must ask what is the relationship between cooking soup and Hainan Chicken Rice and Cantonese porridge. The knowledge lies in the cooking habits of Nanyang. The rice frying process of Hainan chicken rice is also used for cooking porridge, which helps to make a soft, thick and tasty porridge and is easier to digest.1. Crispy meat Wan meat q-ball is crispy and smooth. It is a good choice for Cantonese porridge.2. Add a small amount of glutinous rice to make the porridge more soft and thick.3. Control the water after soaking the rice grains, and stir fry them in the oil pan to make the porridge taste delicious and smooth.4. Do not hang water on the bottom and outer wall of the casserole, and preheat with a small fire to prevent sudden cracking.5. Apply cooked oil on the wall of the casserole to prevent sticking.6. The water should be rolled and fully mixed at one time. It is best not to add water halfway.7. Pay attention to mixing halfway.8. Salting and stir frying fish fillets are good for removing fishy smell.(Sunny's cooking experience, if you believe it, does not represent science. If you have better experience, please share it)
Step 1 . Preparation materials: Soak rice and glutinous rice in half a small bowl in a ratio of 4:1. Soak glutinous rice for three hours and rice for one hour. Cut luffa into hob pieces, cut shallots, slice ginger, and crack garlic.
Step 2 . Wash the fish fillet to remove the blood, and use kitchen paper to absorb the surface water. Evenly apply salt, pepper, Baijiu and cornflour in turn. Marinate for half an hour. Cover the plastic wrap and put it into the refrigerator in hot weather.
Step 3 . The rice and glutinous rice should be put into the oil pan to stir fry after controlling the water, the casserole should be preheated, and the inner wall should be smeared with cooked oil. After the steam runs out, add a small amount of boiling water to submerge the rice grains and turn to the fire to boil. At this time, add enough boiling water and turn to the preheated casserole to boil for ten minutes. It takes half an hour to transfer the text. Open the lid and stir it every ten minutes to prevent sticking to the pan.
Step 4 . After half an hour, the rice grains are filled with water and become thick and soft. At this time, preheat the wok, add a little oil, add shallots, ginger and garlic, stir fry until fragrant, add luffa, stir fry slightly, and add fish slices to stir fry until it is completely raw. Put them into the casserole and stir gently, so that the fish slices and loofah are immersed in the porridge. Boil over high heat for five minutes and stir carefully
Step 5 . Spice out of the pot. A little salt, a little pepper, stir well, turn off the fire and place coriander on the table. It tastes good and can be served in "Shengji". ha-ha
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