Fish Porridge
Monday, March 23, 2020
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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.