Congee

Braised Red-Cooked Pork with Potatoes

Braised-Red-Cooked-Pork-with-Potatoes

Delicious Red-Cooked Pork, the Home Style, so you could make it at home whenever you want. Before you are going to make this dish, please read several notes below:

1, Please using the cold water before boiling pork pieces. It will have a better effect to remove excess grease and that could be more better If you add 1 tbsp yellow wine into water (it can remove fishy smell of pork).

2, To using tomato sauce replace brown sugar, it is not only having beautiful color but also neutralizing grease of pork.

3, Don’t add too much seasonings and spices into this dish, that could cover up the original fragrance of pork.

 

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Congee, Uncategorized

Millet Congee With Pumpkin

millet-congee-with-pumpkin

Pumpkin contains starch, protein, carotene, vitamin B, vitamin C and calcium, phosphorus and other ingredients. The millet has function of stomach digestion. Millet congee with pumpkin is a good nutrition porridge, it is suitable people of all ages. The taste is sweet and delicious.

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Chinese

Millet Congee with Longan

Millet-Congee-with-Longan

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Chinese

Coix Seed Congee With Chinese Yam AND Chinese Dates

Coix Seed Congee With Chinese Yam AND Chinese Dates

Coix Seed Congee With Chinese Yam AND Chinese Dates can enhance immunity, spleen stomach, and detoxifies, it is very suitable for winter consumption. Coix Seed is rich in proteolytic enzymes, can soft the skin, make the skin smooth, reduce wrinkles, and eliminate pigment spots and acne.

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Chinese

Fermented Glutinous Rice (Jiu Niang)

Fermented glutinous rice is served in pretty much similar ways in all areas. The simplest way is to eat it right after it’s ready. But the freshly brewed rice is slightly warm and tastes a bit sour. It’ll be more delicious when completely cools. Of all snacks involving fermented glutinous rice, the easiest one is boiled eggs with the rice. To make the snack, all you need to do is mix fermented glutinous rice with water and add eggs into it when it comes to the boil. The snack tastes sour and sweet, with a strong wine aroma. Other snacks include the famous sweet dumplings with fermented glutinous rice, a delicacy in Ningbo. What’s interesting about this snack is the small size and multiple fillings of the sweet dumplings that are smaller than a thumb.

Medical science shows that fermented glutinous rice has the adjuvant function of supplementing vital energy and nourishing blood. It also stimulates the secretion of digestive glands, promotes appetite and helps digestion. Meanwhile, fermented glutinous rice is very nutritious and best suits middle to old aged people, pregnant women and those just given birth as well as people in poor health.

In many parts of China, it is a tradition to serve fermented glutinous rice to women after labor and those just recovered from a disease. Fermented glutinous rice is also capable of quenching thirst, relieving heat, boosting blood circulation and skin softening.

Fish stewed in fermented glutinous rice and eggplants stewed in fermented glutinous rice are widely popular home dishes. 

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Chinese

Chinese Sweet Fermented Rice Porridge

Chinese Sweet Fermented Rice Porridge

Feeling nostalgic the other day, I dug out a container of fermented rice out of my fridge. I’ve tried to make it myself before, but had disastrous results. So until I can find a way to do it right, I hoard containers that others make for me to satisfy my cravings. Chinese fermented rice is made of rice and yeast and is stored till a rice wine begins to form.

Yes it is alcoholic. Some like to just drink the alcohol, but I like to make it into a sweet porridge because it reminds me of breakfasts at home growing up. All I do is heat up the porridge and when that starts to boil, I whisk in one or two scrambled eggs into it. When that is done, eat as is or add sugar to taste. I’m pretty sure that the alcohol burns off and just leaves the taste, but I must say that maybe I didn’t cook my last batch long enough because I could have sworn I got slightly tipsy off of it.

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