Carroll salmon and vegetable porridge (about 4 ~ 5 people)
How happy it is to eat a bowl of hot porridge to warm your stomach in the sleepy morning. White rice is full of delicious soup, which tastes sweet; Salmon rich in protein can provide fibrous vegetables, which are delicious and nutritious.
Ingredients: 200g salmon, 200g frozen vegetables, white rice 150g (measuring cup of Datong rice cooker 1 cup), clear water 1 200cc (measuring cup of Datong rice cooker is about 6.5 cups), and 3-4 pieces of Qingjiang vegetables.
Seasoning: Marinated salmon seasoning (rice wine 1 tsp, salt 1/4 tsp), salt 1/3 tsp, rice wine 2 tsp, ginger 2 ~ 3 tsp, white pepper 1/4 tsp (please consider the salinity according to your own taste).
Exercise:
1. Cut the salmon meat into dices about 0.5 cm, add seasoning and marinate for 30 minutes.
2. Wash and chop Qingjiang vegetables for later use.
3. Wash the white rice and add cold water and ginger slices. Add the frozen vegetables, diced salted salmon and seasoning in turn, and mix all the ingredients evenly with chopsticks.
4. Cook on low heat 1 hour or so until the rice grains are completely soft and rotten.
5. Add chopped Qingjiang vegetables and cook on low heat for 5-6 minutes.
Small:
1. Salmon can be replaced by shoulder meat (front leg meat) or chicken breast meat.
2. After the porridge is cooked, add Qingjiang cuisine, the color will be more beautiful and the nutrients will be preserved.
You can cook with an electric cooker. Add 1 cup water to the outer pot until the button jumps, and stew for another 30 minutes. Add Qingjiang cuisine before eating and stew for about 5-6 minutes.
Salmon porridge can be cooked the night before and heated the next morning.