The 1:6 ratio is such a foundational technique that gets overlooked. My grandmother used to make congee with whatever scraps were left in the fridge, and I never realized until reading this how much skill goes into timing when diffrent ingredients get added. The century egg version looks incredible, been wanting to try that combo for awhile now.
The 1:6 ratio is such a foundational technique that gets overlooked. My grandmother used to make congee with whatever scraps were left in the fridge, and I never realized until reading this how much skill goes into timing when diffrent ingredients get added. The century egg version looks incredible, been wanting to try that combo for awhile now.
Thank you so much for this sweet comment. I love hearing about your personal experience with your grandmother. Mine did the same. Here's to 1:6!