The breed of congee, practice reachs nutrition

The breed of congee has a lot of, if differ with raw material,can divide wait for congee of congee, face congee, burgoo, beans, dish congee, flowers congee, fruit congee, breast congee, flesh congee, fish congee and dietotherapy medicine congee. Coming up from cook skill cent, it is congee cent common congee and congee of design and color commonly two kinds big.
 The breed of congee has a lot of, if differ with raw material,can divide wait for congee of congee, face congee, burgoo, beans, dish congee, flowers congee, fruit congee, breast congee, flesh congee, fish congee and dietotherapy medicine congee. Coming up from cook skill cent, it is congee cent common congee and congee of design and color commonly two kinds big. Among them, common congee is the congee that shows sheet uses rice or the face is boiled, congee of design and color is go up with the foundation of makings in common congee, the rejoin of be fond of according to each one all sorts of different burden, the congee that makes tastes sort various, all sorts of taste all have. It is with congee of saline taste of type of another name for Guangdong ProvinceForum of 1000 the Long Feng that spend a net

1000 beautiful community of Shanghai
Exemple, be like shredded meat of egg of congee of cruelly oppress congee, silk of dried scallop chicken, skin commonly1000 beautiful nets of Shanghai

爱上海 is opposite with the city touch
Congee.
 Congee still included dietotherapy medicine congee. It feeds congee as our countryForum of baby of new Shanghai noble

Shanghai noble baby communicates an area
characteristic, science of part convention cooking and nutrient science are an organic whole, producing very main effect to the health of promotional countryman. It is fed from cure with the source, medicine feeds the viewpoint that uses together to set out, with Chinese tradition the theory of dietetics is a foundation, with growing unripe dietotherapy food is given priority to each, or proper assist with Chinese traditional medicine, a kind of has effectiveness of dietotherapy of corresponding preserve one’s health congee that be machined through cook and becomes is tasted. This kind of congee tastes a component that belongs to a medicinal food again at the same time.
 The practice of congee, have commonly boil, stew, two kinds of methods. The law that boil uses flourishing fire to boil to scram first namely, convert again small fire is boiled to congee soup stiff thick method. Stew law is to show the fire that use flourishing heats to after rolling boil, inside the container that falls to have a lid namely, the lid tightens the lid of container, stew makes an appointment with 1 ~ 1.5 hours to be become namely, have the characteristic with thicker fragrance, but congee uses boiled method more normally.
 In addition, the practice of congee of design and color, it is good with boiling to still have roll congee irruptive all sorts of burden, tone mixes the means that becomes namely equably, if give birth to congee of slices of fish meat,wait. Congee is in when making, should notice to increase the amount of water, should add sufficient, ability is achieved stiff rare the characteristic that water of even, rice blends.
 The Mi Kexian that the congee that boil uses uses hour of 4 5 of clear leach bubble, issue boiler to boil again next, boiler also can fall to boil congee directly after pan is clean. Boil after dip first, can shorten of the congee that boilSh1f of Shanghai Long Feng forum

Shanghai Long Feng forum
Time, but immerse to make battalion nurturance divides a loss easily. If have in the recipe cannot the Chinese traditional medicine of direct edible, can boil juice extraction boiling water with Chinese traditional medicine first, rejoin rice or face boil congee, or grind Chinese traditional medicine first pulverous, reentry congee and rice are boiled together; If the burden body in congee is larger, answer to undertake knife labour is handled first, issue boiler to boil congee again, in order to make congee stiff flavour thick.
 Congee has important place on Chinese traditional dietetics. It and soup are fed same, also have make handy, add decrease agile, get used to a face wide, digest absorption characteristic easily, health care of special appropriate preserve one’s health, long-term edible, ever was known as worldly the content of the first filling person.
 Not only such, swan of clear acting writer, calligrapher yellow cloud is in its ” congee chart ” in account: At provide for the aged most appropriate: Save cost, 2 flavour are complete, 3 ferry embellish, 4 benefit midriff, 5 easy digest, to feeding congee preserve one’s health has and beneficial is esteemed at healthy ideal big thrust. Liu You also recommends the preserve one’s health that feed congee to the utmost, think can prolong life, make only famous ” the poem that feed congee, world is kept in the poem each learns agelong, do not manage be in all the year round at present. I get Wan Qiu to make the same score easy way, will feed congee to send an immortal only
 Breakfast should eat more some like congee such delicate food, in order to get used to the physiology characteristic with human body empty intestines and stomach. Zhangwen of bookman of Northen Song Dynasty of no less than is potential ” congee is written down ” in what speak of every morning, bowls the line that feed congee is big, hollow stomach empty, cereal gas is made, be filled not fine, extremely soft be bored with, get with photograph of intestines and stomach, most dietary fine. Congee is in aptly not only morning edible, su Dongpo still is advocated eat white congee in the evening, think it can push Chen Zhixin, stomach of benefit midriff beneficial, the shut-eye after congee, especially wonderful. The effect of sanitarian preserve one’s health of this shows congee is how remarkable.
 Of all ages, guest of Chinese ink of a lot of bookman eulogizes congee, the account in ancient codes and records of a lot of medicine the dietotherapy effect of congee, cereal of dish gourd ladle believes congee is in the times of flying now development, rise and increase of demand of standard of living increasingly to health care of dietary preserve one’s health as everybody, also will produce its bigger effect.


 The breed of congee has a lot of, if differ with raw material,can divide wait for congee of congee, face congee, burgoo, beans, dish congee, flowers congee, fruit congee, breast congee, flesh congee, fish congee and dietotherapy medicine congee. Coming up from cook skill cent, it is congee cent common congee and congee of design and color commonly two kinds big. Among them, common congee is the congee that shows sheet uses rice or the face is boiled, congee of design and color is go up with the foundation of makings in common congee, the rejoin of be fond of according to each one all sorts of different burden, the congee that makes tastes sort various, all sorts of taste all have. It is with congee of saline taste of type of another name for Guangdong Province exemple, be like congee of shredded meat of egg of congee of cruelly oppress congee, silk of dried scallop chicken, skin commonly to wait. 1000 beautiful nets of Shanghai

爱上海 is opposite with the city touch
 Congee still included dietotherapy medicine congee. It feeds the characteristic of congee as our country, science of part convention cooking and nutrient science are an organic whole, producing very main effect to the health of promotional countryman. It is fed from cure with the source, medicine feeds the viewpoint that uses together to set out, with Chinese tradition the theory of dietetics is a foundation, with growing unripe dietotherapy food is given priority to each, or proper assist with Chinese traditional medicine, a kind of has effectiveness of dietotherapy of corresponding preserve one’s health congee that be machined through cook and becomes is tasted. This kind of congee tastes a component that belongs to a medicinal food again at the same time.
 The practice of congee, have commonly boil, stew, two kinds of methods. The law that boil uses flourishing fire to boil to scram first namely, convert again small fire is boiled to congee soup stiff thick method. Stew law is to show the fire that use flourishing heats to after rolling boil, inside the container that falls to have a lid namely, the lid tightens the lid of container, stew makes an appointment with 1 ~ 1.5 hours to be become namely, have the characteristic with thicker fragrance, but congee uses boiled method more normally.
 In addition, the practice of congee of design and color, it is good with boiling to still have roll congee irruptive all sorts of burden, tone mixes the means that becomes namely equably, if give birth to congee of slices of fish meat,wait. Congee is in when making, should notice to increase the amount of water, should add sufficient, ability is achieved stiff rare the characteristic that water of even, rice blends.
 The Mi Kexian that the congee that boil uses uses hour of 4 5 of clear leach bubble, issue boiler to boil again next, boiler also can fall to boil congee directly after pan is clean. Boil after dip first, can shorten the time of the congee that boil, but immerse to make battalion nurturance divides a loss easily. If have in the recipe cannot the Chinese traditional medicine of direct edible, can boil juice extraction boiling water with Chinese traditional medicine first, rejoin rice or face boil congee, or grind Chinese traditional medicine first pulverous, reentry congee and rice are boiled together; If the burden body in congee is larger, answer to undertake knife labour is handled first, issue boiler to boil congee again, in order to make congee stiff flavour thick.
 Congee has important place on Chinese traditional dietetics. It and soup are fed same, alsoFall in love with sea otter phoenix 419 sauna

Sh1f of Shanghai Long Feng forum
Have make handy, add decrease agile, get used to a face wide, digest absorption characteristic easily, health care of special appropriate preserve one’s health, long-term edible, ever was known as worldly the content of the first filling person.
 Not only such, swan of clear acting writer, calligrapher yellow cloud is in its ” congee chart ” in account: At provide for the aged most appropriate: Save cost, 2 flavour are complete, 3 ferry embellish, 4 benefit midriff, 5 easy digest, to feeding congee preserve one’s health has and beneficial is esteemed at healthy ideal big thrust. Liu You also recommends the preserve one’s health that feed congee to the utmost, think can prolong life, make only famous ” the poem that feed congee, world is kept in the poem each learns agelong, do not manage be in all the year round at present. I get Wan Qiu to make the same score easy way, will feed congee to send an immortal only
 Breakfast should eat more some like congee such delicate food, in order to get used to the physiology characteristic with human body empty intestines and stomach. Zhangwen of bookman of Northen Song Dynasty of no less than is potential ” congee is written down ” in what speak of every morning, bowls the line that feed congee is big, hollow stomach empty, cereal gas is made, be filled not fine, extremely soft be bored with, get with photograph of intestines and stomach, most dietary fine. Congee is in aptly not only morning edible, su Dongpo still is advocated eat white congee in the evening, think it can push Chen Zhixin, stomach of benefit midriff beneficial, the shut-eye after congee, especially wonderful. The effect of sanitarian preserve one’s health of this shows congee is how remarkable.
 Of all ages, guest of Chinese ink of a lot of bookman eulogizes congee, the account in ancient codes and records of a lot of medicine the dietotherapy effect of congee, cereal of dish gourd ladle believes congee is in the times of flying now development, rise and increase of demand of standard of living increasingly to health care of dietary preserve one’s health as everybody, also will produce its bigger effect.

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