How to Diet Eating on a Dime Salmon In Velvety Congee

How to Diet Eating on a Dime Salmon In Velvety Congee Delicious, fresh and tasty.

Salmon In Velvety Congee. Adjust w more water to cook till desired congee consistency. Taste and season w light soy sauce and pepper if desired. Add the salmon cubes and spinach.

The Japanese often enjoy a thick congee, called okayu, with salmon, roe, pickled ginger, and umeboshi.

It is occasionally flavored with miso.

Korea is known for a variety of seafood congees, the most notable being a jeotal, or salted fish, congee as well as the popular jeonbokjuk, or abalone congee.

You can cook Salmon In Velvety Congee using 10 ingredients and 2 steps. Here is how you cook it.

Ingredients of Salmon In Velvety Congee

1. It’s 2 of dry korean oyster.

2. Prepare 1 of salmon fish head or any fish.

3. You need 3 tbsp of wolfberry or dried GOJI berries.

4. You need of garnish.

5. Prepare 1 bunch of tomato and roasted seeweed (nori).

6. It’s of velvety congee.

7. You need 1 cup of rice.

8. It’s 1 cup of oil.

9. Prepare 7 cup of water.

10. Prepare 2 tsp of salt and a dash of white pepper.

Congee, a Chinese rice porridge, will make any cold winter's day warm and welcoming.

This recipe, also known as 'jook', was inspired by my Grandmother's frequent preparation of this dish.

You will enjoy congee's unique velvety and savory taste.

After much trial and error, I've arrived at the ideal recipe for a congee that's silky and comforting while not being sludgy or overly heavy.

Salmon In Velvety Congee instructions

1. to make a velvet congee use rice :Water:oil ..1:7:1 in a rice cooker together with oyster . when it is cook then add another half cup of water and add wolfberry and salt then simmer another 2 minute.

2. poached salmon on a pan with 300ml of porridge for 8 minute then off heat and serve top garnish.

Congee is the easiest thing in the world to make if you have some rice, water and a couple of hours for it all to simmer away into a velvety, fragrant soup.

Often I will buy a whole chicken, remove the breasts to use for another meal, then cook the remaining carcass with the rice, shredding the meat from the wings and legs back into the rice to.

Sometimes I just use leftover boiled rice, slow cooker or stove top.

Leftover rice, add more water, boil, add some shrimp paste, stick blender, different texture.

K and A, locals of Hong Kong shy away from visiting there as they feel that the bowls of noodles are too small for the price.