OKara Congee / 豆渣煲粥

Recipe Category:

Ingredients / 材料:

Method / 做法:

Wash and soak the rice for 30 minutes. Fill a deep pot with water and bring it to a boil. Add in short-grained rice. Bring it once more to a boil.
Reduce heat to medium. Add in okara and oil. Simmer for 40-50 minutes, stirring frequently. Stirring is important because rice grains, being much heavier than water, will inadvertently settle to the bottom, stick to the pot and burn. Oil is to prevent the congee from overflowing.
When done, congee should be thick and creamy. Add salt to taste. Turn the heat off and set aside for at least 1 hour before serving. Serve the congee warm. It tastes great simply just with pickles.

米淘洗好后，用水先浸泡30分钟。取一个深锅放入水烧开，放入米再次煮沸。
火势调至适中，加入油和豆渣，让其保持小沸的状态煮40-50分钟，过程要多次搅拌。因为米粒比水重，很容易就会落到锅底，如果不搅拌的话，易引起粘底或煮糊现象。而加入少许油入粥可以防止粥在煮制过程中溢出。
煮好的粥应该是粘稠状状的，随好可以加入少许盐。熄火后让粥先焖着至少1小时后才食用。米粥配上简单腌菜趁温热食用最佳。

"OKara Congee / 豆渣煲粥" is part of these categories:

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