Soup, porridge, stew, juice

Author: Qiu Shi, Editor-in-Chief
Publisher:
Publish Date: 2005-01-01
Features: The era of pursuing a "culinary ideal" of rich and hearty meals is over. People are increasingly finding heavy, greasy dishes monotonous and are becoming confused about what to eat. However, food is essential for life, and in this era where it is crucial to reduce fat and eliminate greasiness, Soup, Congee, Porridge, and Juice is an excellent choice. When enjoying delicious meals, people always pay attention to the balance of solid and liquid foods. Moreover, an increasing number of people have realized that liquid foods better preserve the nutritional components of food. It is said that the average lifespan of the Japanese is higher than the world average, which is partly attributed to their preference for congee. However, the preparation of liquid foods remains a challenge for most people. The difficulty lies in not knowing how to make a variety of soups, congees, porridges, and juices. Traditional liquid foods like rice congee, millet congee, mung bean congee, spinach soup, tofu soup, cabbage soup, and egg soup can no longer meet people's growing demands for nutritional value, variety, and flavor. Against this backdrop, we have carefully selected and compiled Soup, Congee, Porridge, and Juice. During the selection process, we considered the needs of readers from different regions and with different tastes. Most of the recipes use economical and easily available ingredients, with simple and easy-to-follow cooking methods. Only a small portion of the recipes use more expensive and complex ingredients, which are mainly prepared for festive occasions and family gatherings. Another major feature of this book is that the selected soups, congees, porridges, and juices have health benefits and therapeutic effects. We believe it will be well-received and become a small "consultant" in your life, adding color to your daily routine.