Porridge

1

The rice and pearls shall be rinsed with a drop of salad oil, which I use for corn oil, and shall be sequestered for an hour

2

- Eggs are rinsed and cut

3

(b) Piggy ridges are immersed in water for more than three hours early, and water is exchanged several times in the middle to seepage without blood

4

(b) Water in the pot, cooling of the ridge and slowly boiling of the fire

5

Clean up the foam

6

(c) Lowering rice, boiling the fire, mixing it many times in the middle and preventing the bottom of the pan

7

(a) The extraction of the ridge; the lids continue to porridge

8

(b) The ridge cools to the point where the hand is not hot, and the ridge is torn to the ground with a single glove

9

When rice blooms in the pot, the spinal cord is added

10

Added omelet ding

11

When the fire is boiled, the fire is turned again, covered, slowly boiled to the surface of the water, and the eggs appear to be semi-transparently melted

12

Down with ginger onions, evenly mixed

13

Add the right amount of salt and chicken, the last few drops of perfume, evenly mixed, just shut the fire。

I. Rice. Use half Thai Jasmine rice and half Northeast Pearl rice, mixed together. This combines the fragrance of Jasmine rice with the sticky texture of Pearl rice; using glutinous rice would actually be less ideal. Before cooking the congee, wash the rice thoroughly, add a drop of salad oil, and let it sit for more than an hour to make the congee softer and smoother; II. Water-to-Rice Ratio. A 1:10 ratio is best, referring to volume rather than weight. This ratio most easily produces a thick, sticky, dense, and cohesive consistency. You read that correctly—the idiom "moistening each other with foam" actually originates from congee. III. Handling the Meat. If you want a rich and savory meat flavor in the congee, do not use cooked meat, cured meat, or blanch the meat beforehand. Cook a whole piece of meat together with the rice, using methods like soaking and skimming foam to remove the raw smell and blood; then shred the cooked meat into fine strands and return it to the pot. This allows the rice and meat to blend better, giving even the meat shreds a melt-in-your-mouth texture! Prepared this way, you will realize just how unreliable congee made with diced meat or meat slices is! IV. Cooking Congee at Home. The secret lies in the care and attention put into it. While ingredients and methods are important, it is even more crucial to patiently control the heat. Start with high heat, then switch to medium-low heat. You must stir constantly during the cooking process, especially when the congee is nearly done; otherwise, if the bottom burns, all your previous efforts will be wasted. Therefore, stay by the pot while cooking the congee and do not go watch TV. Served with a few side dishes, it makes a dinner that suits the whole family's taste.