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Materials for making loach porridge:

Materials: japonica rice100g, loach150g.

Accessories: Jinhua ham 15g,

Seasoning: 3g scallion, 2g ginger, cooking wine 10g, salt 1g, monosodium glutamate 1g and pepper1g.

The practice of loach porridge:

1. Slaughter loach, take out internal organs, and add chopped green onion, Jiang Mo, cooking wine, salt and ham (chop).

Steaming in a steamer, and taking out fish bones, fish bones and fish heads.

2. Wash the japonica rice, soak it for half an hour, drain the water, put it in a pot, and add about 1000 ml of cold water.

Water, after boiling with high fire, stir a few times, and then slowly boil with low fire.

3. After the porridge is cooked, add fish, monosodium glutamate and pepper and mix well. Continue to cook until the porridge is cooked, and you can eat it.

Grams of food stage

Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "

Qing? Wang Yuying: "Although fried rice is fragrant, dryness helps fire. People with diarrhea should avoid eating unless it is cold in the middle."

Misgurnus anguillicaudatus: Misgurnus anguillicaudatus should not be eaten with dog meat; Compatibility of dog blood loach: those with yin deficiency and fire excess should not eat; Crabs and loaches are very similar: they have just the opposite functions and should not be eaten together; Hairy crabs and loaches are very similar: they will be poisoned when eaten together.