Changing the mindset and habits of "no meat, no flavor" and adjusting the proportion of vegetarian food in daily diet according to one's own body needs and lifestyle can contribute to longevity. Drinking congee is a good way to ensure a balanced proportion of vegetarian food. This article will introduce some tips for cooking delicious congee.
Soaking the rice before cooking for better texture
Soaking the rice for 30 minutes to 2 hours before cooking allows the grains to fully absorb water and expand more easily. It also helps to release the starch from the rice during the cooking process, resulting in a smoother texture and reducing cooking time.
Finding the right rice-to-water ratio for a pleasant texture
The desired thickness of the congee determines the rice-to-water ratio. Generally, a ratio of 1:15 is used for thick congee, while a ratio of 1:20 is used for thin congee. If using cooked rice to make congee, the ratio is 1 bowl of rice to 4 bowls of water. If using ingredients like barley or millet, more water should be added. When using a pressure cooker or clay pot, less water is needed.
Using boiling water instead of cold water to prevent sticking
Many people experience burnt rice at the bottom of the pot while the rest of the congee is not fully cooked. This is because most people are used to using cold water to cook congee. In fact, using boiling water is more suitable for cooking congee as it prevents sticking and allows for more evaporation of chlorine.
Constant stirring for a thick and delicious congee
Compared to a watery congee, many people prefer a congee that has a proper thick and sticky texture. The key to achieving this is to stir the congee continuously in a clockwise or counterclockwise direction after it boils on low heat.
Adding ingredients in the right order for distinct flavors
When cooking congee, it is important to add ingredients in the correct order. Ingredients that take longer to cook should be added first, such as rice and medicinal herbs. Vegetables and fruits should be added last. Seafood should be blanched beforehand, and meat should be mixed with starch before adding to the congee, to ensure a clear and non-cloudy appearance.
Using broth for a more flavorful congee
Why does the congee from outside always seem to have a stronger flavor than the one made at home? The biggest secret is to make a pot of broth first. To make the broth, boil 1000 grams of pork bones in cold water, remove the blood and wash them. In another pot, bring enough water to a boil, then add the pork bones and 2 slices of ginger. Simmer on low heat for 1 hour and then turn off the heat.
Generally, pork bone broth is suitable for meat-based congee, chicken broth is suitable for seafood congee, and broth made from ingredients like bonito, kelp, and radish is suitable for Japanese-style congee.
