Seasonal Vegetable Fish Steak Bento-Fat Reduction Recipe

Overview

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Tags

• staple food
• home cooking
• lunch
• dinner
• students
• black fungus
• cooking wine/fruit wine
• garlic
• kiwi
• lotus root
• mairenmi
• olive oil
• pangasius
• red rice
• rice
• snow peas
• xiaomi
• black pepper
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Pre-soak wheat kernels and red rice for more than 2 hours. A more convenient method is to mix and wash all kinds of rice, put it into a rice cooker, add 1.5 times the water, and then set a cooking reservation.

   

3. 3 Dry the thawed pangasius with kitchen paper, sprinkle with a little salt and black pepper, and marinate for 20 minutes. Heat a pan over medium-low heat, brush with a thin layer of olive oil, add shredded ginger and stir-fry until fragrant. Gently add pangasius and fry slowly until one side is white and slightly golden, then gently flip it over with a spatula. When it is almost cooked, pour cooking wine or fruit wine into the pot, cover the pot and simmer for a few seconds, then take it out of the pot. Sprinkle some pepper before taking it out of the pot, freshly ground pepper is better.

   

4. 4 Remove the stems of the snow peas, cut the black fungus in half, cut the carrots and lotus roots into thin slices, and cut a clove of garlic into puree. Bring water to a boil in a pot, add a little oil, add lotus root slices, carrots, and snow peas and blanch them for 1 minute, then add black fungus and blanch them for 30 seconds, then remove. Heat the pot, pour a little oil, add minced garlic and stir-fry until fragrant. Add all the ingredients and stir-fry for a minute or two. Add a little water along the way, and finally sprinkle with some salt and stir-fry.