You can Open the leaves to wash out the dirty stuff out very easy that’s what I do to washing the 梅菜 although you keep washing without open the leaves and it still not that clean? I want to try to make that . 多謝 介紹 你 的 粥 ！🙋♀️👍
Congeee is one of the foods I miss most from living in my teens and my beloved Mom taught me to make it this way for a quick and easy Jook. Is one of our comfort foods . I LOVED IT when YOU Chef 🌟🌟takes the time by explaining this process to make jook. I would call you the king of congee , with this video reminded me eating my mom’s jook always bring me joy because I know it is a labor of love. It’s savory and unlocks very precious memories 👍😱💯❤️❤️👏🏼
Sing Sing is a very professional chef. I like his channel and learn a lot of recipe. All his cooking r rrstaurant style and he lije to impart his cooking skill so we noe e correct way ro cook esp porridge. 🤗😋
I haven't tried the freezing method yet. But thanks for the tip! The traditional method to make congee with good texture takes too long. Congee is truly a fine but simple meal for anyone, in any condition, or state of health. And it is easy to flex what goes in there...meats, preserved vegetables, organ meats, fresh vegetables, seafoods, dried seafoods, mushroom/other fungus, dried ginseng roots, fresh roots, legumes/peanuts, fermented foods or condiments, anything else?? You can store the cooked congee for sometime under refrigeration. Easy to reheat, now that we have nonstick cookware.
The goal is how to master the creamy texture of congee. Freezing wet rice will let ice inside to expand (up to 9% increased volume)and crack the grains when cooked thus speed up the puree consistency. With this technique perfected, any other food types can go in to complememt pending imagination. Happy cooking.
Teach you a non stir porridge. Outcome similar. Buy Electric Khind DB600. 1 small cup cleaned fragrant rice in a large stainless steel bowl. Put water full. Steam 2 hours, transfer to pot. Add marinated chicken meat (15 minutes) and seasoning. Meat Marinate Seasoning: Abalone Sauce (1 tbsp), light soy sauce (1 tbsp), shaoxing wine (1 tbsp), young ginger slices, sesame oil. Porridge Base Seasoning: Abalone Sauce (2 tbsp), little salt, shaoxing wine (1 tbsp), Ajinomoto Pepper Powder (dash). Toppings: Chopped Green Onion
Thank you for this secret express recipe ,easier to be ready for early breakfast .. No preserved vegetable find ,can make with potatoes ,tomatoes and minced pork which we all like very much ,the congee I cook every week for mom, is delicious too ...👏👏😋😋 Successful week , good health ..😘❤️
Porridge Base, put Abalone Sauce, Ajinomoto white pepper powder, chicken powder, fried garlic and fried garlic oil, shaoxing wine (1-2 tbsp). Good amount of chopped green onion. I like to add spinach or tong ngo or yellow long cabbage, fresh shitake (thin slices or diced). Lazy to buy meat, korean can luncheon meat also can (diced)or can china braised pork belly.
