鱼片粥 Fish Porridge/《天地男儿》Cold Blood Warm Heart скачать в хорошем качестве

鱼片粥 Fish Porridge/《天地男儿》Cold Blood Warm Heart

鱼片粥 食材： 配料 1 杯白米 50 克嫩白鱼片 1/4 茶匙盐，可根据口味酌情添加 1/4 茶匙白胡椒粉，可根据口味酌情添加 2 茶匙蚝油 2 茶匙绍兴酒 1 茶匙姜末 1 个大蛋清 8-9 杯水或鸡汤（也可以一半鸡汤一半水） 2 杯罗马生菜（切碎） 3 片姜片（切细丝） 葱花和香菜碎（用于装饰） 做法 将米淘洗 1-2 次，用手将米与水混合，然后倒掉淀粉水。将米浸泡 30 分钟。 沥干水分，放入可重复密封的袋子或其他可冷冻的容器中。冷冻至少 8 小时。 在一个中等大小的碗中，用盐、白胡椒粉、蚝油、绍兴酒和姜腌制鱼肉。用手翻动鱼肉使其裹上调料。加入蛋清，轻轻搅拌，直到腌料滑溜溜的，并且每一块鱼肉都裹上调料。 用一个倒扣的盘子盖住碗，放入冰箱腌制15分钟，同时开始煮粥。 在一个大锅中，将8-9杯高汤和冷冻米饭煮沸（米饭无需解冻）。盖上锅盖，锅盖略微打开，以免粥溢出，然后将火调至中低火。煨10分钟。不要搅拌。 煮粥的同时，将罗马生菜洗净切碎，将姜切成细丝。不要提前准备好姜，因为你想要的是新鲜姜的味道。 10分钟后，将火调至中高火，持续搅拌几分钟，使粥变稠。放入生菜，煮沸至生菜变软。 最后，放入鱼块，轻轻搅拌使其均匀分布。（如果您不喜欢粥里有生姜的味道，可以此时将生姜和鱼片一起加入。）煮沸后，根据口味添加盐和白胡椒粉。如果喜欢，可以撒上葱花、香菜和生姜。 Fish porridge Ingredients: 1 cup white rice 50g tender white fish fillet 1/4 teaspoon salt, to taste 1/4 teaspoon white pepper, to taste 2 teaspoons oyster sauce 2 teaspoons Shaoxing wine 1 teaspoon minced ginger 1 large egg white 8-9 cups water or chicken broth (or half broth, half water) 2 cups romaine lettuce (chopped) 3 slices ginger (thinly shredded) Chopped scallions and cilantro (for garnish) Instructions Rinse the rice once or twice, mixing it with the water by hand, then discard the starchy water. Soak the rice for 30 minutes. Drain well and place in a resealable bag or other freezer-safe container. Freeze for at least 8 hours. In a medium bowl, marinate the fish with salt, white pepper, oyster sauce, Shaoxing wine, and ginger. Hand-toss the fish to coat. Add the egg white and stir gently until the marinade is smooth and the fish pieces are coated. Cover the bowl with an inverted plate and refrigerate to marinate for 15 minutes. Meanwhile, start cooking the porridge. In a large pot, bring 8-9 cups of broth and frozen cooked rice to a boil (the rice does not need to be thawed). Cover the pot, leaving the lid slightly ajar to prevent the porridge from spilling, and reduce the heat to medium-low. Simmer for 10 minutes. Do not stir. While the porridge is cooking, wash and chop the romaine lettuce and finely slice the ginger. Don't prepare the ginger in advance; you want the flavor of fresh ginger. After 10 minutes, increase the heat to medium-high and stir constantly for a few minutes to thicken the porridge. Add the romaine lettuce and cook until softened. Finally, add the fish pieces and stir gently to distribute them evenly. (If you don't like the taste of ginger in your porridge, you can add the ginger and fish pieces at this point.) Once boiling, add salt and white pepper to taste. If desired, sprinkle with chopped green onions, cilantro, and ginger.