Taste is very good, xian Xianxiang
Xianggu mushroom little taste is dye-in-the-wood, congee rice is aromatic full-bodied.
Xianggu mushroom little taste is dye-in-the-wood, congee rice is aromatic full-bodied.
With makings
| Congee bottom | |
| Half cups | |
| 5 cups | |
| Makings bittern | |
| Right amount | |
| Ginger silk | One |
| 15ml | |
| A few | |
| Right amount | |
| A few |
Xianggu mushroom congee + skill of the congee that boil (add video cookbook) practice
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Rice is abluent
Immerse half hours with clean water
-
Xianggu mushroom is abluent, processing is clean
Go a ministry, cut piece
-
Right amount vegetable oil is put inside boiler
Put Jiang Si first stir-fry before stewing is sweet
Xianggu mushroom is put after piece
Break up after frying molten, join unripe smoke soy
Salt is put before giving boiler
Gourmet powder is put after involving fire
Break up fry even can
-
After rice immerses half hours
Water of the belt that connect rice falls into boiler
Add the clean water of the others again
Boil make ropy can
-
Call bowl rice congee, build on Xianggu mushroom, leave eat
Small stick person
The scale of * rice and water:
Complete congee: 1:8
Stiff congee: 1:10
Gruel: 1:13
Plain cooked rice boils congee: 1:4
Electric rice cooker boils congee: 1:6
* cooks congee time:
Common stainless steel boiler: 30 minutes or so
High-pressured boiler: 20 minutes or so
Electric rice cooker: 20 minutes or so
Stewpan of report of pottery and porcelain: 1.5 hours or so
Arenaceous boiler: 1.5 hours or so
* skill
1: Immerse: Rice immerses half hours ahead of schedule (soft glutinous, when the province)
2: The boiler below boiled water (when the province)
3: Small fire turns to be boiled slow after conflagration is boiled
4: Agitate (ropy)
Before boiling date again 10 minutes begin agitate
Down agitate of a direction 10 minutes
(be sure to keep in mind! Can down agitate of a direction)
5: Congee bottom and makings want departure
(such congee are relaxed not cloudy, color is bright)
6: The stew after been boil a little while (ropy, grain of rice is full)
Complete congee: 1:8
Stiff congee: 1:10
Gruel: 1:13
Plain cooked rice boils congee: 1:4
Electric rice cooker boils congee: 1:6
* cooks congee time:
Common stainless steel boiler: 30 minutes or so
High-pressured boiler: 20 minutes or so
Electric rice cooker: 20 minutes or so
Stewpan of report of pottery and porcelain: 1.5 hours or so
Arenaceous boiler: 1.5 hours or so
* skill
1: Immerse: Rice immerses half hours ahead of schedule (soft glutinous, when the province)
2: The boiler below boiled water (when the province)
3: Small fire turns to be boiled slow after conflagration is boiled
4: Agitate (ropy)
Before boiling date again 10 minutes begin agitate
Down agitate of a direction 10 minutes
(be sure to keep in mind! Can down agitate of a direction)
5: Congee bottom and makings want departure
(such congee are relaxed not cloudy, color is bright)
6: The stew after been boil a little while (ropy, grain of rice is full)