End of the day crisp meat Wan fish fillet fish belly Cantonese congee(mo ri cui rou wan yu pian yu nan guang shi bao zhou )

End of the day crisp meat Wan fish fillet fish belly Cantonese congee

Introduction:

"Today is a special day, December 19, 2012. Unlike most people, and like many people, one is waiting for the" end "to come. Also as usual, the work of work, study, originally thought to go to the seaside today to listen to the sea breeze, quietly waiting for the end, but like me, "idle" people are not many. So I went on doing what I had to do. A person wanted to eat casually, but koala asked me to make a "small meal". He could think of such words. Unexpectedly, he even talked me into making Cantonese style congee. I've never made Cantonese congee. Mung bean porridge is very good. I've eaten the fish belly and bone porridge of Hong Kong Sheng Ji twice, and I know a little bit about it. With my experience in cooking thick soup and Hainan chicken rice, Cantonese style porridge is not so abstruse. You must ask what is the relationship between cooking soup and Hainan Chicken Rice and Cantonese style porridge. The knowledge lies in Nanyang's cooking habits. Hainan chicken rice is also used to cook porridge in the process of frying rice, which helps to make soft, thick and tasty porridge and is easier to digest. "

Production steps:

Step 1: preparation materials: rice, glutinous rice in accordance with the ratio of 4:1, a total of half a small bowl soaking. Soak glutinous rice for three hours and rice for one hour. Luffa cut hob pieces, cut chives, ginger slices, garlic crack.

Step 2: wash the surface of the fish with water. Salt, pepper, Baijiu and raw starch were evenly distributed in turn. Marinate for half an hour. Cover the refrigerator with plastic wrap in hot weather.

Step 3: control the water of rice and glutinous rice, stir fry them in oil pan, preheat the casserole, and smear the oil on the inner wall. When the water vapor comes out, add a small amount of boiling water to submerge the rice grains and bring to a boil. At this time, add enough boiling water to the preheated casserole and cook for 10 minutes. Half an hour. Open the lid and stir every ten minutes to prevent sticking.

Step 4: after half an hour, the rice is full of water and becomes thick and soft. At this time, preheat the frying pan, add a little oil, add onion, ginger and garlic, stir fry the towel gourd, and then stir fry the fish fillets until they are broken. Turn into the casserole together and stir gently to make the fish fillet and towel gourd immerse in the porridge. Cook over high heat for five minutes and stir carefully

Step 5: seasoning out of the pot. A little salt, a little pepper, stir well, turn off the fire, put coriander, serve. It's delicious. You can take it to Shengji. ha-ha

Materials required:

Rice: 40g

Glutinous rice: 20g

Fish fillets: right amount

Luffa: moderate

Coriander: moderate

Chives: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Baijiu: moderate amount

Pepper: right amount

Raw powder: appropriate amount

Note: 1, crisp meat Wan meat Q bullet, crisp and smooth, is a good choice for Cantonese style porridge. 2. Mix a small amount of glutinous rice to make the porridge more soft and thick. 3. Control the water after soaking the rice grains and stir fry them in the oil pan, which is good for the congee to taste delicious and smooth. 4. Don't hang water on the bottom and outer wall of the casserole. Preheat the casserole with low heat to prevent sudden cracking. 5. Apply cooked oil on the wall of casserole to prevent sticking. 6, water to roll, and a one-time full, midway had better not add water. 7. Pay attention to mixing in the middle. 8. Marinate and stir fry fish fillets to make them taste better. (Sunny's cooking experience is not science, but better experience is welcome to share)

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mo Ri Cui Rou Wan Yu Pian Yu Nan Guang Shi Bao Zhou