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Soak rice in fresh water for thirty minutes. Strain, then place in a large pot with salt and five cups of water. Bring to a boil, and then reduce heat to medium low. Cook for thirty minutes.  Add sesame oil and cumin powder. Reduce heat to low. Add 3 cups of water over the next hour, stirring occasionally. Congee will be ready when rice breaks down into a thick consistency. (Should resemble rice pudding or risotto Wine.)

To soft boil eggs, place eggs in a small saucepan with enough water to fully cover the eggs. Bring water to a boil. Remove from heat, cover, and cook for exactly five minutes. Remove from saucepan immediately and run eggs under cold water for at least a minute. Crack shells off egg and set aside until ready to serve.  This technique should give you perfect soft-boiled eggs. The whites should have set completely, and the yolk should be runny Wine Searcher.

To serve, place about a cup to of congee into a bowl. Garnish with cooked string beans, or any other vegetable of choice, a handful of cilantro, cashews, and a soft-boiled egg, sliced in half. Add a splash of soy sauce over congee, and eat immediately Serviced Apartment.
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