1. You need a lot of flavoring for a good bowl of fish porridge, just a little salt can make you eat a few bowls in a row!
2. Delicate and white meat, rich in nutrition, delicious in taste, and melted in the mouth.
3. The plaice fillet is boneless and spineless, and it tastes very delicious whether it is boiled, sauteed, fried, or steamed. Today, we use flounder flakes to make a simple but nutritious fish porridge.
4. Wash the rice. Put it in a casserole, add a few food oils, and slowly boil the soup to thicken and the rice will bloom.
5. The bagged plaice fillets are fresh and clean without any impurities. Take the plaice fillets and rinse with water. Add pepper, salt, cooking wine and ginger, stir well and marinate for 5 minutes.
6. In another small pot, add the cooked rice porridge, turn to high heat and cook until the porridge is boiling, then turn off the heat. While the porridge is still bubbling, put the fish fillets into the porridge one by one, cover it, and simmer for a few minutes. This is raw. Add some salt to taste, add chopped green onion and notoginseng leaves.
7. The plaice originates from Alaska and grows in the non-polluting, high-latitude cold deep sea area. The rich marine nutrients make the plaice very high in nutritional value. It is a unique rare fish species and is caught in limited quantities throughout the year. Thank you for having such a delicious food.
8. The fish porridge is delicious and nutritious, providing enough nutrition and energy for a day's work. You can make delicious fish porridge at home.
Tips:The best porridge is mushy. The rice grains are already boiled and the grains are no longer distinct. After the water is boiled, pour in the washed rice, so that the inside and outside temperatures of the rice grains are different, and there will be many tiny cracks on the surface of the rice grains, which makes it easy to bloom and ooze starch. . The starch will continue to dissolve in water, and the porridge will be thicker. Turn off the heat in the casserole and simmer the fish fillets in the remaining temperature. The method of raw roll, it guarantees the maximum tenderness of the fish fillet, and the taste is very smooth and tender.
