Congee with a special side







So, congee (aka jook) is basically rice that is cooked in large amounts of water to soften it and has the consistency of porridge. In many Asian cultures, congee is both a breakfast dish and can also be eaten when sick and a type of medicine. There are many different ways you can make it, and my mom loves to make it in a slow cooker.

Usually I love to eat congee with youtiao, we didn't have any available, so my dad decided to make this easy side dish to go with it. Basically, all you do is make a mixture of a little melted butter and eggs, and you cut each slice of bread (we usually just use wheat) into four pieces. Then just dip them in a mixture, evenly coating both sides, and put them on a skillet with a little melted butter or cooking spray so the bread and mixture don't stick to the pan! Cook them on medium heat until they turn golden brown, and flip them, of course! Repeat this as many times as you have to, depending on how much bread you want to use! Add some soy sauce to your congee and enjoy!

I hope you all have a wonderful Sunday!
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