皮疍牛肉粥，油條

Been eating congee all my life,but I rarely make it,probably never...This is one of the variation I always order when I eat out,made with minced beef with deep fried rice vermicelli mixed into it,along with thousand year egg too.The fried dough (油條) is store bought.

好久都沒有吃到過正宗的油條了😋😋

油條在紐約買不到嗎？應該不會太難做吧...

Wow! I looooove it😍😍
that's so you! I yearn for such looks,
this is genuine congee!
Guess what,I just saw the same one in Mr.陳's recipe book! Then here is you prepared perfectly example for me.i can do it by myself thanks to you😊🎶I'll make it soon!
油條!! I've seen a lot it in HK's movie so far.So I f

So I feel like it an important element with congee...You may laugh at my wards,if i went HK,I'll buy it a lot and take it home😌💕
I can't get 油條, but I've good idea inwardly ...will show you soon🎶 (hopufully😁)

Haha,thank you so much,I was hoping this will excite you...but this one you can't find in the book,because I mixed things together to get this,and it's the exact item I always order,I just love this combination,it's mince beef and 皮疍,the mince beef is mixed with fried vermicelli(the same thing you p

put your ebi chili on),it's interesting,isn't it?It's the only dish I see the two put together.The recipe is in page 26,荔灣艇仔粥,it's one of the component,the marinated beef is placed in serving bowl in big chunks,and cooked by pouring hot congee over it.Ok,I'll share a few tips too,which is not in the

book.Sometimes cooks grind the rice into fine powder and add in the congee too,you'll get a softer and fluffier texture,but I'm not sure when orhow much,I have to find out later...Also 皮疍 could be squashed and add in at the beginning too to get a more flavorful congee base,and 銀杏 too.
About 油條,it's

a standard thing to go with congee,I like it a lot,but not sure how to make,the ingredients should be basic stuffs,but required a little skill,especially with two separate pieces but just sticking together,that could be tricky..I'll let you try it!!Please try to look for it at YouTube too,good luck!

Thank you for re-snap :D

To: rikk
I get you! See,you made own one from some recipe,No wonder your congee looks more tasty than that!
Thanks! telling me your tips! That was very meaningful to me!!
I've been thought that Chinese congee doesn't retain it grain shape unlike Japanese kayu,also texture too.
I'm happy,fine text b

text book and teaching from gently cooool master,I feel like i'm getting good correspondence education! Thanks! I'll try these on this week😊
Also,will try to 油條👍
I can't waaaaaaait!

有買，但是不好吃。與小時候吃過的味道不能比😔

そうなの お粥が、食べたいのφ(°ρ°*)

Thank you,and resnap too!glad you like my congee,I rarely make it,it's so easy and cheap to buy here,but I enjoyed this a lot!

You are welcome,and thank you for being kind,I hardly know Chinese cooking,you are going to be so much better in no time the way you love to learn new things!It just makes me happy looking at all the beautiful food you make!