Fish Porridge

The nutritional content for 5 servings
ENERGY        : 256 calories
Fat                   : 7.82 g
Cholesterol      : 13.2 Mg
Sodium            : 252.8 Mg

·         Materials:

150 g Rice
250 g snapper fish fillet, small cut
2 liters of water
150 g cauliflower, small cut
2 White grains boiled chicken eggs, small cut
250 g Japanese tofu, small cut
2 1/2 tbsp unsaturated oil

·         Seasoning:

2 tbsp sliced scallion
1 tbsp chopped garlic
1/2 tsp ginger chopped
2 tbsp fish sauce
1 tbsp fried garlic, puree

·         How to make:
1.   Heat oil, stir-fry green onions, garlic, ginger, cauliflower. Lift it aside.
2.   Boil the rice and fish with water until slightly viscous, input the stir-fried cauliflower, stirring. Put boiled egg whites and fish sauce, stir, cook until the seasoning permeated and become a thick pulp. Put tofu, stir briefly, lift.
3.   Serve with a sprinkling of fried garlic, serve with pickled chili.

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