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Listen to native speakers pronounce “congee” in real conversational contexts with synchronized timestamps and subtitles.
I feel I'm at every coffee shop in the city, usually grabbing toast or a cappuccino somewhere.But congee felt so comforting.
I feel I'm at every coffee shop in the city, usually grabbing toast or a cappuccino somewhere.It's always congee. I feel like that's the number one thing that reminds me of my mom.
I always just go for, like, the pancakes.I'm never getting the congee or whatever.I need my Cream of Wheat here at the Google cafe every morning, and that's just how I roll.
So in the different chapters of this book, I do try and demonstrate technique.So like if I show you how to make congee, like a rice porridge, then there's a half dozen different flavor variations.But there's also like a big two-page chart that shows you if you want-- if it's spring and you have asparagus, here's how you can add it to your congee.
or chicken and corn soup, but not using the corn starch.So for me, congee has always been a really awesome-- how many people here know what congee is?I'm sure a lot of you.
I'm sure a lot of you.So usually, congee is-- depending on where you go, it's very thick and very tight.You usually eat it in the morning for breakfast, or I do.
But yeah, that's how I bridge my two worlds.So it's almost like a porridge, congee kind of thing.
I feel I'm at every coffee shop in the city, usually grabbing toast or a cappuccino somewhere.And then, here comes mom with a bowl of warm congee.
It's easy. Everyone's impressed.They're like, wow, he made congee?All you've got to do is buy fancy stuff and put it in this rice broth.
So like if I show you how to make congee, like a rice porridge, then there's a half dozen different flavor variations.But there's also like a big two-page chart that shows you if you want-- if it's spring and you have asparagus, here's how you can add it to your congee.If you have a leftover head of lettuce, here's how you can add it to your congee and how long to cook it from whatever.
But there's also like a big two-page chart that shows you if you want-- if it's spring and you have asparagus, here's how you can add it to your congee.If you have a leftover head of lettuce, here's how you can add it to your congee and how long to cook it from whatever.So in that sense, I do give basic outlines for like if you want to adapt to what you have in your fridge,
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