Whitebait Vegetable Cocoon Congee
1.
Wash the rice, put it in a pot, add about 5 times the amount of water, and soak overnight.
2.
Rinse the dried whitebait and soak it in clean water overnight.
3.
Cut the soaked whitebait into fine or small particles.
4.
Start cooking with rice.
5.
Slice the ginger and put it in the pot.
6.
Pour in an appropriate amount of cooking wine to remove the fishy.
7.
Wash the cocoons and chop them for later use.
8.
When the porridge is boiled until the viscous water is about to level with the rice grains, add the vegetable cocoons, copy it with a spoon, and continue cooking.
9.
After 5 minutes, add a little salt, mix well, and switch to holding mode.
10.
Keep it warm for about 10 minutes, and just drizzle with sesame oil before serving.
Tips:
After the vegetable cocoons are chopped and fried a little bit, the color of the cooked porridge will be brighter, and the color of the vegetable will be green and green.
Dried whitebait is not easy to boil, so it should be soaked one night in advance and cooked with rice.