Velvety Congee With Vegetable. Velvety Congee With Vegetable A VELVET CONGEE. GREAT AS BABY FOOD OR SOUP FOR VERY HOT SUMMER. Break up any lumps if any.
A well known veggie congee from Indonesia contains sweet potato, corn, water spinach, and local herbs. In Korea common additions to veggie congee are pine nuts, pumpkin, or kimchi. Break up any lumps if any One of her favorite toppings for the congee is a condiment called chile crisp made with garlic, onions, chiles, and oil. You can have Velvety Congee With Vegetable using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Velvety Congee With Vegetable
- You need 2 tbsp of wolfberry.
- You need 1 dash of black pepper.
- You need 1 tbsp of marmite or oyster sauce or abalone sauce.
- Prepare 1 cup of chinese brocoli or kailan or any vegetable.
- It’s of garnish optional.
- It’s 1 of mix soy flavour seaseed (otona no furikake).
- You need of congee 1:7.
- It’s 1 cup of rice.
- You need 7 cup of water.
Nosrat said she uses that as a topping almost every time she eats the. There is a proper order to adding the food to the hotpot: first seafood, then meat, followed by vegetables. Usually my favourite would be the Mixed Pork Organs with Meatballs. While it may look simple and plain, it has a creamy consistency with fresh ingredients.
Velvety Congee With Vegetable instructions
- Bring water and rice to a boil then simmer till congee are soft.
- VEGETABLE AND CONGEE.
- put congee in pan with kailan bring it to a boil then lower heat let simmer for 2 minute stir gently.
- add abalone sauce or chicken stock and black pepper and wolfberry simmer for anther one minute.
- serve top garnish optional.
Add all the ingredients (minus toppings) to a large pot. Place a lid on top and bring to a boil over high heat. Add the cornstarch and vegetable oil and mix again until everything's incorporated and the chicken is uniformly coated. To sear, place your wok over high heat. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok.
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