Grass carp and spinach porridge(cao yu bo cai zhou )

Grass carp and spinach porridge

Introduction:

"Eating porridge, as early as in ancient China has been respected by our ancestors. Porridge can nourish Qi and health, and also play the role of restoring vitality after recovery. Porridge, according to different compatibility can also achieve different health effects. Today, the second porridge suitable for summer consumption is "grass carp and spinach porridge". The practice is as follows; "

Production steps:

Step 1: wash the japonica rice and soak it in water for half an hour.

Step 2: slice the fish, add a little salt and cooking oil, mix well and set aside.

Step 3: blanch the washed spinach.

Step 4: blanch the spinach and cut it into powder.

Step 5: bring the soup to a boil and pour in the soaked japonica rice.

Step 6: pour japonica rice into the pot, bring to a boil over high heat, and then cook the porridge over low heat.

Step 7: after the porridge is cooked, pour in the chopped spinach and stir well, then put in the fish fillets and stir them quickly with chopsticks.

The eighth step: add fish fillets and seasoning. Sprinkle with a little salt and MSG in the pot.

Step 9: finally drop a few drops of sesame oil to turn off the fire.

Materials required:

Spinach: 100g

Grass carp meat: 100g

Japonica rice: 100g

Cooking oil: 2G

Sesame oil: 2G

Refined salt: right amount

MSG: right amount

Note: this porridge features: beautiful color, fragrance, salty taste, rich nutrition. Warm tips: 1, porridge to boil, to rice thoroughly boiled thick as well, porridge is not too thick. 2. Spinach should be blanched in advance to remove oxalic acid, otherwise it will affect the absorption of calcium. 3. Marinate fish should be mixed with a little oil, the pot is not easy to adhesion. This summer health porridge "grass carp and spinach porridge" is ready for your reference!

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cao Yu Bo Cai Zhou