Salted Pork Porridge

The taste of bacon porridge is very unique. Here I will introduce you to some knowledge about this porridge. I hope you like it.

1. Never use leftover rice to make porridge, as it will always lack the rich flavor. 〈Leftover rice is better for making fried rice than hot rice〉

2. Add enough water at one time. Use boiling water as a last resort.

3. Only simmer over low heat.

4. Soak the rice for more than 1 hour.

Taiwanese clear porridge: 1 cup of rice and 5 cups of water, simmer over low heat until the rice grains bloom, the porridge should not be as clear as water nor as thick as paste, turn off the heat, cover the pot and simmer for 20 minutes.

You can also add sweet potatoes (cut into cubes or shredded).

Hakka people cook salty rice porridge with bamboo shoots, mushrooms, dried radishes or gourds and rice, and add shredded pork and salt to season before serving.

Taiwanese style uses loofah, mushrooms, oysters, dried oysters, green beans and shredded pork. First, stir-fry the ingredients with shallots and then mix with the cooked porridge and simmer for a while.

Just taste it.

Congee in the south is usually boiled in water. Seafood (shrimp, clams, oysters, cuttlefish, milkfish, etc.) is first boiled and picked up, then added to the rice and boiled before adding

Add the above ingredients to season. Add shredded ginger, chopped celery, pepper, basil or coriander before cooking. Pour rice wine on top. If you are using taro, add chopped taro first.

Stir-fry until fragrant and serve. Bring water to a boil, add rice and cook for a while, then mix in taro and season. The rice grains in southern porridge are distinct and are similar to those made with soaked rice.