Salmon In Velvety Congee. Traditionally, congee was made from left over rice from the nite before, which makes cooking time a lot less. We usually make it from uncooked rice by putting it in the Congee means different things to different people. Much like an omlett, there are as many ways to make it as there are people who eat it.

Canned Salmon Tutorial: This tutorial will show how to can salmon using a pressure canner. I am using sockeye salmon we catch in a net at the Fraser River. Salmon /ˈsæmən/ is the common name for several species of ray-finned fish in the family Salmonidae. You can cook Salmon In Velvety Congee using 10 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Salmon In Velvety Congee

It's 2 of dry korean oyster.
Prepare 1 of salmon fish head or any fish.
It's 3 tbsp of wolfberry or dried GOJI berries.
Prepare of garnish.
It's 1 bunch of tomato and roasted seeweed (nori).
It's of velvety congee.
Prepare 1 cup of rice.
It's 1 cup of oil.
You need 7 cup of water.
It's 2 tsp of salt and a dash of white pepper.

Other fish in the same family include trout, char, grayling and whitefish. Congee is usually served as a light meal here. Often than not, we eat it during breakfasts with Chinese cruller. Some restaurants even have it listed on their Having your basic congee As the rice is cooked to very soft and the soup turns milky, there you have the simplest form of rice porridge, what we call.

Salmon In Velvety Congee step by step

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

A whole salmon en croûte is a lovely Christmas party centrepiece. Nigel Slater's simple recipe uses ready-made pastry to make it quick and easy. I make salmon often and have many different salmon recipes on this website. It's my favorite fish, with tuna coming in at a close second. In my opinion, the only secret to perfectly baked salmon is to avoid drying it out!