Taiji porridge with mushroom and perch(jun1 gu lu yu tai ji zhou )

Taiji porridge with mushroom and perch

Introduction:

"In fact, this porridge is simply a combination of mushroom soybean milk porridge and spinach perch porridge. The white part is made of soybean milk, mushroom and rice, and the green part is made of spinach, perch meat and rice. It's made with soybean milk machine. It's very convenient and delicate. It's suitable for babies, the elderly and patients in the recovery period after surgery, because perch is very beneficial to children Wound healing, in short, is a healthy porridge

Production steps:

Step 1: peel the bass meat and marinate it with onion, ginger, cooking wine, pepper, salt and salad oil

Step 2: wash spinach and blanch in boiling water

Step 3: blanch the spinach, rinse it with cold water and cut it into sections

Step 4: wash and slice the mushrooms

Step 5: 5. Put the sliced mushrooms into the soybean milk machine

Step 6: 6. Put the washed rice into the soybean milk machine

Step 7: pour in the soy milk. You can use soy milk completely or add some water

Step 8: 8, add a little salt seasoning, you can add a little oil, like light also can not add, and then press the "rice paste" key

Step 9: put the cured bass into the soybean milk machine

Step 10: then pour the spinach into the soybean milk machine

Step 11: pour the washed rice in

Step 12: finally, add the soup. As above, you can use all the soup or part of the water instead. Because the bass has been seasoned in the curing process, there is no need to seasoning

Step 13: if the taste is not enough, just add a little salt

Step 14: press the "rice paste" key

Step 15: play some tricks with the activity, make a Tai Chi pattern, take a clean can, cut a section from the top according to the diameter and height of the cup or bowl (pay attention to estimate the length to be folded)

Step 16: fold it into an "s" shape

Place the rice on both sides of the partition plate. Then put the rice into the bowl with a small spoon

Materials required:

Bass meat: 100g

Mushroom: 5, 6

Spinach: a little

Soup: right amount

Soybean milk: right amount

Rice: 2 cups

Shallot: a little

Ginger: right amount

Salt: a little

Pepper: a little

Cooking wine: a little

Precautions: 1. Blanch spinach before cooking, because spinach contains oxalic acid. 2. Marinate bass in advance to remove fishiness and taste

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Jun1 Gu Lu Yu Tai Ji Zhou