10 minutes to make Guangdong congee: The most suitable healthy congee for modern people: The most suitable healthy congee for modern people

Author: Gao Ganghui
Publisher:
Publish Date: 2004-03-01
Features: This cookbook comprehensively collects a variety of Chinese and Western dishes, from classic delicacies and home-style meals to popular snacks, guiding you into a paradise of delicious and healthy food. It teaches you how to enjoy delicious and nutritious meals beyond the table. Western-style dishes also let you experience the joy of cuisine without borders, making your dining table vibrant and lively. Come learn how to cook some delicious and stylish dishes to entertain your loved ones and friends!
What exactly is "congee"? Simply put, if white rice is steamed, it is called "rice," but if it is cooked with a large amount of water, it is called "congee." The history of Chinese people drinking congee is quite long, said to have originated with the Yellow Emperor, though some believe it came from the Western Zhou period when someone was cooking rice and accidentally added too much water, forgetting to remove the excess rice water, resulting in a porridge-like dish. Unbeknownst to them, this accidental cooking method became incredibly popular and has been passed down through generations.
There are many variations of congee available in the market, most of which originate from Guangdong congee. In recent years, it has become a cultural phenomenon, spreading from Hong Kong to Taiwan. Nowadays, "eating congee" has become a nationwide trend. Not only is there plain congee, but it is also often mixed with various ingredients to create sweet and savory congee dishes, offering a wide range of flavors. It is usually paired with refreshing side dishes, making Guangdong congee a natural and enjoyable experience.
For those who are particularly fond of Guangdong congee, while savoring its tender texture, might you feel a desire to try making it yourself? In fact, it’s not difficult at all. Now, Master Gao will start by teaching you how to choose suitable grains for cooking congee, then provide detailed explanations of the secrets to making congee, along with demonstrations of 20 classic popular congee dishes and 15 slimming and health-preserving congee recipes—all perfect for modern health-conscious individuals. Of course, busy office workers don’t need to worry about not having time to cook the rice base for Guangdong congee. Rice cookers and thermoses can also help you easily serve congee on the table. Even instant congee from the store, when mixed with boiling hot water, can warm your heart and stomach just as well!