Plain congee

Method

1. 1 Wash the rice, then mix it with a little oil and salt and let it sit for an hour until the grains crack slightly.
2. 2 Cook the rice with 1.3 liters of water for 60 minutes, stirring every 10 minutes.
3. 3 A ratio of water to rice sixteen times is necessary for plain rice porridge to be thin and smooth, not thick.
4. 4 Add a few pieces of dried bean curd skin from the beginning; the bean curd skin will dissolve completely and naturally thicken the porridge.
5. 5 Nothing is added to the porridge; all the flavor comes from the savory side dishes.
6. 6 Served with pickled mustard greens, salted anchovies, salted eggs, and tofu dipped in soy sauce with sesame oil.

With an appliance

• Pressure cooker 50 min

  Replace step 2: cook under high pressure for 20 minutes, then release the pressure naturally and rinse with hot water until sufficiently diluted.