Bacon Milk Congee

Bacon Milk Congee is a fusion menu that turns ordinary porridge into a fragrant, creamy, Western-style menu. It's perfect for a morning that needs warmth or a late-night meal that wants to eat something. It's easy to do and fun to see the change in the texture of rice to smooth porridge.

Prepare raw materials (for 1 person)

Main components:

1. Beautiful rice: 1 cup (can use the rest of the meal)

2.Fresh (tasteless) milk: 1.5 - 2 cups (use 100% pure cow milk, will be the most fragrant)

3.Bacon: 2-3 sheets (cut into small pieces)

4.Broth or water: 1 / 2 cup (not to thicken too much)

The garnish adds ruffles:

1.Salted butter: 1 teaspoon (add oily fragrance)

2.Salt and black pepper: a little

3. Chicken egg: 1 egg (can be made into a poached egg or nailed to a porridge)

4. Scallion or Cilantro Alley: For Decoration

Fine procedure

1.Roast Bacon to Frame (The Crispy Topping)

- Set a small pan or pot. No need to add oil. Put the bacon in the middle fire until the bacon oil comes out and the crispy bacon texture is pretty brown.

- Scoop the bacon separately and set it aside (keep the bacon oil in a little pot for fragrance)

2. Prepare The Quick Porridge

- Put the steamed rice in the blender, add a little fresh milk, just enough to break the rice grain (no need to be finely watered)

- Tip: If there is no blender, you can use a rice spoon in the pot to break down while boiling.

3. Fresh Milk Porridge (The Creamy Simmer)

- Put the spun rice in the pot. Add the remaining fresh milk and broth to it.

- Light to medium, need to be persistent so that rice does not burn to the bottom of the pot and milk.

- Simmer until the porridge meat is as fine as you like (about 5-7 minutes). If thickened, add more broth or milk.

4. Seasoning and Serving (The Finishing Touch)

- Put salted butter, salt and black pepper together.

- Scoop in a bowl, spawn in it, garnish it with prepared crisp bacon and alley onions.

Delicious tips for newbies

Don't use strong fire: Fresh milk will burn easily and bubble over the pot. Use soft fire and calm down to man.

Oily fragrance: The oil left over from jiao bacon at first. If put, boil it with a little rice will make the porridge much more fragrant.

Taste: Because we use milk and butter, the taste is soft and tender. Recommended to sprinkle a lot of black pepper to cut greasy well.