Name: Mushroom Pollock and Vegetable Porridge
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 10g Glutinous rice; 50g Rice; 1 celery; 1 piece Pollock; 1 section carrot; 4s Dried shiitake mushrooms; a little shallot; a little Cooking Wine; 1/2 tsp salt; 1 tsp Linseed oil; Some ginger

Mushroom Pollock and Vegetable Porridge

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Today's life is really happy, no worries about food or clothes. What I worry about is that I’m too busy at work and too fat; it looks white and fat, but in fact it’s not strong at all; I sweat profusely and panting when I move. In the past, I used to walk with wind because of work needs. I also liked to wear A-line skirts and small suits, but my fat increased with age; now I have to change to loose T-shirts and casual clothes; so: it’s time to slow down and put Started, the most taboo slimming and weight loss is also on the agenda.
Slimming is simple: keep your mouth shut and open your legs; control your diet and eat less sweets and fried high-sugar and high-calorie foods. Eat more high-protein, low-fat foods such as chicken, beef, fish, shrimp, and dairy products, as well as fresh fruits and vegetables. As the saying goes: "Four legs are not as good as two legs, and two legs are not as good as no legs"; in the choice of meat, more fish and less meat, more poultry and less livestock. Cook more stew to reduce fat. Use less fried methods. What should I do if the weather is hot and I want to lose weight if I want to eat, not to mention being smoky? Come with me, eat healthy meat together, and lose weight together; bring it before you go out, open the lid before lunch, and cook a can of delicious, nutritious and low-fat mushroom pollock fish and vegetable porridge, absolutely kill all takeaways~~~ "

Mushroom Pollock and Vegetable Porridge

1. Prepare the ingredients.

2. Wash the glutinous rice and rice thoroughly, add water to soak for about half an hour, and pour out the water for later use.

3. Soak the dried shiitake mushrooms in warm water in advance, wash and remove the stalks, and cut into small cubes.

4. Wash the green onion ginger, celery and carrots, shred the green onion and ginger, and dice the vegetables.

5. The pollock fish is taken out in advance and put at room temperature to thaw naturally, rinsed, and cut into pieces the size of shiitake mushroom cubes.

6. Put the prepared glutinous rice, rice, shiitake mushrooms, celery, carrots and pollock fish into the stew pot in turn.

7. Pour in the right amount of boiling water, remember: it must be boiling water.

8. Tighten the lid and shake it a few times, let it sit for 2 minutes to pour out the water, and leave the ingredients in the braising pot. Preheating is an essential step. The ingredients and the braising pot are preheated together, which shortens the braising time and speeds up the maturation of the dishes.

9. Then fill the braising pot with 80% boiling water again; stir a little with a spoon, close the lid and shake.

10. Then you can play it without worrying about it, let it simmer for more than 3 hours; if you don’t want to eat takeaway at noon, you can put it in a bag and put it in your bag at this time, and take it to work. it is good.

11. Open the braising pot, and the aroma will come out immediately. For a better taste, you can sprinkle some salt.

12. Let's take a spoonful of linseed oil and stir it with the small spoon that comes with the braising pot.

13. Pour it into the lid, it is a small bowl with the lid also holding rice, ready to eat.

14. The rice porridge is very sticky and the fish is tender.

15. Taste: It doesn't lose the rice porridge cooked in a casserole. The key is more convenient and convenient than a casserole. I often use it to cook porridge; because it is delicious, I cooked another pot the next day.

Tips:
1. The ingredients can also be increased, decreased or replaced according to their own preferences.
2. Preheating is the key and necessary step of braising and must not be ignored.
3. Maintaining the temperature is the key to the braising pot, so be sure not to open the lid during the braising process.