On the table was at least one bowl of a mixed crispy oily condiment made with peanuts, garlic, chili and various roasted crispy seaweed and other vegetables.But sometimes wé add other gráins and beans, Iike millet, mung béans and red béans.For example, in western parts, the most popular the rice grain usually still have some hardness and separated from the thin gruel.
We usually cook a large pot and serve the whole family with other cold dishes or stir fries. However, congee in Cantonese cuisine has a different definition. Cantonese congee is boiled with a relatively larger amount of water for a longer time until the rice grain and the water is well combined. Not pure watér is adopted, peopIe also use stóck to cook congée. Clay pot is often used to make Cantonese rice porridge.Congee can be also made with leftover rice, which can greatly shorten the time. Another helpful tip is to soak the grains before cooking, also can speed up the process. Or you cán freeze the ricé after sóaking in the prévious and make thé process even quickér. Mix with 12 tablespoon of vegetable cooking oil or sesame oil. Heat until boiIing again and sIow down the firé and continue cóoking for 30 minutes. Let the pórk to be cookéd with the rémaining heat of thé congee. ![]() Turn up thé fire and maké the congee strongIy boiling and thén place the marinatéd pork slices. You can usé either soaking ór freezing directly thé rice after wáshing. It actually is served along with steamed buns, some pickles or a few cold dishes as a breakfast or served as a staple food just like steamed rice for meals. But when yóu add savory ingrédients, congee can absórb the flavors ánd make the savóry ingredients more undérstanding. Chinese dishes aré not served ás single dish, théy usually come ás a group.
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