This bowl of porridge is smooth and slippery. The bottom of the porridge is freshly scented, and the soup is simmering. It can also see a variety of primers. The fish is fresh and meaty, with toughness; the fritters are crispy and fragrant; Peanut millet, that's really not a dead man~ A bowl of belly, but I really bumped into the taste, and solved the fatigue of the day.
Soak the squid with water, squid slices, then add ginger and rice wine and marinate for 10 minutes.
Fritter cut, spare
Put the oil in a non-stick pan and heat it. Pour in the beaten egg liquid, spread a piece of egg cake, and take it out to cut into filaments.
The casserole is poured into water and heated, and the water is boiled and poured into the washed rice. After boiling again, turn to low heat and cook until the rice is soft and thick.
Put ginger and soft squid and cook for 5 minutes.
Turn to medium heat, add marinated fish fillets, and peel the shrimp. When the fish fillets turn white, the shrimp turns red and you can turn off the fire.
Add 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of sesame oil to your taste.
Finally, put the egg noodles on the porridge noodles, fritters, fried peanuts, and parsley. A bowl of hot boat porridge can be served.
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