Fish and peanut congee(chai yu hua sheng zhou )

Fish and peanut congee

Introduction:

"Ginkgo is a nutritious high-grade tonic, containing crude protein, crude fat, reducing sugar, nuclear protein, minerals, crude fiber and a variety of vitamins. According to the scientific conclusion: every 100g fresh ginkgo contains 13.2g protein, 72.6g carbohydrate, 1.3g fat, and contains vitamin C, riboflavin, carotene, calcium, phosphorus, iron, selenium, potassium, magnesium and other trace elements, 8 kinds of amino acids. It has high edible value, medicinal value and health care value, and has magical effect on human health. "

Production steps:

Step 1: cut the firewood fish into pieces, chop the spareribs, shred the ginger and cut the scallion into pieces.

Step 2: add water to the pot and bring to a boil. Add spareribs, pearl rice, shredded ginger and peanuts and bring to a boil. Turn the heat down and cook slowly until the rice is boiled for 25 minutes

Step 3: add firewood fish, cook for 15 minutes, add seasoning.

Materials required:

Firewood fish: 100g

Peanut: 150g

Spare ribs: 200g

Pearl rice: 250g

Ginger: 5g

Scallion: 10g

Salt: 3G

Chicken powder: 5g

Pepper: 1g

MSG: 1g

Note: firewood fish itself has a certain salty taste, so you should pay attention not to put too much salt when seasoning; ribs should be put down in advance to make porridge fully absorb the smell of bone; peanuts should choose red peanuts, because red peanuts are more nutritious.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Chai Yu Hua Sheng Zhou