mychinesekitchen blogspot.com

From My Kitchen to Yours.

From My Kitchen to Yours. A collection of home-cooked meals. January 20, 2013. Congee varies considerably depending on the region. I grew up eating Cantonese-style congee 廣東粥. In which the rice is completely married with the water, resulting in a delightfully smooth texture that is not too thick and not too thin. Chiuchow-style congee . 潮州粥, on the other hand, is very thin and more akin to cooked rice in broth, since both elements remain completely separate. Fujian-style congee . My favorite congee .

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what kate ate

Orange-mango-carrot juice; sprouted wheat bread. Wheat apple pecan coffee cake.

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From My Kitchen to Yours.

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From My Kitchen to Yours. A collection of home-cooked meals. January 20, 2013. Congee varies considerably depending on the region. I grew up eating Cantonese-style congee 廣東粥. In which the rice is completely married with the water, resulting in a delightfully smooth texture that is not too thick and not too thin. Chiuchow-style congee . 潮州粥, on the other hand, is very thin and more akin to cooked rice in broth, since both elements remain completely separate. Fujian-style congee . My favorite congee .

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This web page mychinesekitchen.blogspot.com states the following, "A collection of home-cooked meals." We saw that the webpage said " Congee varies considerably depending on the region." It also said " I grew up eating Cantonese-style congee 廣東粥. In which the rice is completely married with the water, resulting in a delightfully smooth texture that is not too thick and not too thin. 潮州粥, on the other hand, is very thin and more akin to cooked rice in broth, since both elements remain completely separate."

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