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2014-06-23
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88 粥品My kind of breakfast! I love my congee smooth and grain-less. With a additional of a egg makes everything perfect. The instant the hot congee met the raw egg, most of the egg white is cooked but leaving the yolk raw. My favorite moment was when I broke the yolk and mixed into the congee. Immediately, the congee turned from a boring pale white into a energetic yellow!Back to their congee, they provided a wide range of variety from pork to seafood. Firstly, they made the stock with bones then
My kind of breakfast! I love my congee smooth and grain-less. With a additional of a egg makes everything perfect. The instant the hot congee met the raw egg, most of the egg white is cooked but leaving the yolk raw. My favorite moment was when I broke the yolk and mixed into the congee. Immediately, the congee turned from a boring pale white into a energetic yellow!
Back to their congee, they provided a wide range of variety from pork to seafood. Firstly, they made the stock with bones then slow cooked the congee for hours till every grain had been broke down. Lots of effort is needed to cook a good congee because of the long hours of stirring to prevent congee from sticking at the bottom.
However, the liver was overcooked and there were only few slices of pork.
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