The raw fish fillet porridge is fresh and smooth, and that little trick tells you

Raw Rolling Fish Fillet Porridge is a porridge point in Cantonese teahouse, and the so-called raw roll is that the raw fish is boiled into the boiled porridge pot. A bowl of ordinary porridge is immediately sublimated by the addition of fish fillets, which also reflects the delicacy of Cantonese teahouse dim sum.                      

Today I use cod to make Cantonese teahouse dim sum - raw rolling fish fillet porridge, usually Cantonese fish fillet porridge is made with white rice porridge, I cook whole grains and eight treasures porridge first, and then serve the fish fillet. Eating some multigrains every day is good for the body, it helps digestion and provides the body with various nutrients.

[Cod Eight Treasure Porridge]

[Ingredients]: 150 grams of cod, 50 grams of peas, 40 grams of glutinous rice, 10 grams of rice, 10 grams of millet, 10 grams of chicken head rice, 10 grams of lotus seeds, 10 grams of lily, 10 grams of quinoa, 10 grams of peanuts, shallots and ginger

[Production]:

1. I bought a whole fish and cut off the belly on both sides of this section of the belly, and that's it, with a big bone in the middle.

Slice the sides of the fish and cut it into thick slices.

Place the fillets on a plate and sprinkle with salt, pepper and ginger. The cod meat is so tender that you can't catch it, it will break when you catch it. Don't cut the fish into thin slices like other fish fillet porridges, as the cod fillets will turn into small pieces when they are cooked.

2. In addition, you should also prepare some peas and shallots, instead of peas, you can use celery, which is also very suitable.

3. Put the prepared eight-treasure ingredients in the pot and wash them, then put in an appropriate amount of water, about 1000 ml, start the electric cooker, and get such a viscous eight-treasure porridge after the porridge cooking procedure.

4. Then turn on the power again, put in the prepared peas, add a little salt to taste, cover the pot and cook the peas.

5. Open the lid of the pot and slide the marinated cod fillets into the boiling porridge, do not stir, the cod meat is very easy to scatter, you can scoop some porridge and cover the fish, and the fish will be blanched.

6. No need to wait for the shallots to be sprinkled into the pan, turn off the power, and the cod eight-treasure porridge is done.

Cod is very tender and cooks when you put it in the pan, and if you cook it for too long, the meat will become old and woody.

8. Okay, now we can put it in a bowl and enjoy it, it's very delicious! If the flavor is heavy, you can pour some light soy sauce or sesame oil, I prefer less oil and less salt, so that you can eat the fatty and tender taste of cod.

Small Whispers:

1. Fish with peas, celery, snow peas, and white radish, these easy-to-cook vegetables are good.

2. The cod is cooked in the pot, so the next action should be fast, the cooked cod falls off piece by piece like a garlic clove, and after boiling for a long time, it will all be broken, and it will become old and woody.