Skip to main content

Salmon corn congee


1 cup rice
1/3 cup corn
Salmon 1
Ginger 3


Half teaspoon salt


1, the first salmon steam 5 minutes, dismantling, the whole into minced meat
2, with a stainless steel pot, open fire, ginger, rice, salmon and corn into the boiling together
3, after the water boils add salt, half a minute after the lid off the fire (can not open the lid off the fire)
4, and so one hour
5, and then opened fire after the water to boil and then cover half a minute off the heat, wait 15 minutes to complete


Popular posts from this blog


Honey Chicken


Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄


A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey


  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings