煲粥正確方

不需要分先後，我通常是米和水同時放進鍋子一起煮 (最好用大一點的鍋子，不會滾瀉 )，然後用大火，滾起後要將蓋子打開，但不好收慢火 (這樣米粒會沉下變成黏底)；時間要看自己想吃有粒粒口感還是很綿..........可以自行試食。但最少都要10分鐘啦﹗

both can do~!! the oil is to help to break down the rice so it'll take a shorter time. but i like the 1st method better, seems like the texture of the congee will come out softer and smoother~!!