Appetizing Tomato Fish Fillet Shrimp Congee

Name: Appetizing Tomato Fish Fillet Shrimp Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some tomato; Some Sliced ginger; Some oil; Some parsley; Some shrimp; Some salt; Some Chicken Essence; Some White pepper; Some Pangasius; Some chopped green onion

by Xiaomei's Food Spectrum

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I like to drink porridge, I like all porridge.
Sweet and salty.
I expected to buy the bones and put them in the porridge for cooking. When I made it, I found that...
I didn't buy the bones, oh, let's go back to the vegetarian soup.

This tomato~ I really have to spit it out. If it lasts for an hour or two, it is still one by one.
Hard, and there is no tendency to melt into one with the porridge.
I really want to find a vegetable market where I can buy good ingredients. Xiaomei is probably able to stay in it all day.
Smell the original taste of the dishes, thinking about it is fascinated. "

Appetizing Tomato Fish Fillet Shrimp Congee

1. Cut the shrimp in half and clean the shrimp thread for later use.

Appetizing Tomato Fish Fillet Shrimp Congee recipe

2. Cut the pangasius into large slices, put it in a bowl filled with water, add appropriate amount of salt, white pepper, and cooking wine, stir well and set aside.

3. Cross the tomato on both sides with a knife, soak in boiling water until the surface is peeled slightly, remove and let cool and peel.

4. Pour clean water into the pot and add rice when the water is about to boil.

5. Cook until the rice blossoms (with hard cores) and remove the normal rice, which will be used later.

6. Then pour tomatoes, ginger slices, salt, and cooking oil in the pot, and cook until the tomatoes and rice are blended together and the rice soup thickens.

7. Pour in the rice removed before and stir well.

8. Pour the shrimp.

9. After the shrimp turns red, add the fish fillets.

10. When the fillets are all discolored (ripe), turn off the heat. After turning off the heat, try to see if the rice you put in is ripe. If there is still a hard core, you can add a cover and simmer for a while.

Tips:
After turning off the heat, test the taste. The salt and chicken essence are adjusted in the last step. Some people don't use chicken essence at home and decide whether to put them.
Sprinkle the green onions and coriander directly in the bowl. It is possible that the cooked porridge will not be finished in one meal. The green onions and coriander are not suitable for reheating. If you don't like them, you can choose whether to add them.
In addition, you can drizzle some sesame oil appropriately when you eat, it depends on your taste.
The pangasius is too tender and not suitable for kneading and marinating, so Xiaomei cuts it and puts it directly into the water to keep the pangasius intact.