Wednesday 12 August 2015

皮蛋瘦肉粥 Lean Pork and Century Egg Congee

很多大的点心茶楼在周末推出特别的点心和粥类,如广式生滚粥。广式粥一般都是煮至米粒又烂又绵密,点餐后厨师会从一大锅的广式粥里勺出适量的粥放入瓦煲里,加入各式的配料后,美味的生滚粥就煮好可以上桌了。我和家人每次到点心茶楼都很爱点鱼片粥和皮蛋瘦肉粥,因为总觉得要在家自己煮这样有顺滑又绵密的广式粥一点也不容易。不过自从参加了AFF-Hong Kong/Macau的活动后我就对广式粥的煮法有了认识,此后偶尔我都会在家自己煮广式粥,也曾用这些广式粥来煮粥底火锅。我的煮粥技巧是参考百度百科,试煮了好几次最后终于掌握了一些技巧,可以煮出绵密的粥。


其实每个人煮皮蛋瘦肉粥的方法都不一样,有些喜欢加入皮蛋和瘦肉一起熬粥,有些则喜欢以生滚的方式,熬好粥后才加入皮蛋和瘦肉下去煮。我呢则喜欢后者,前者我曾经试过,煮好后粥后皮蛋几乎化掉了,吃不到皮蛋的QQ口感。我喜欢先熬煮一锅白粥,煮好后预留一份给小宝贝,然后再加入配料,这样一来就可以一次过煮完大人和小孩的份量。


煮这皮蛋瘦肉粥的那天天气也不是很好,天阴阴的,拍完照后就下了场很大的雨,一直到傍晚还是在下。这皮蛋瘦肉粥还煮得真合时,在冷冷的天气里,吃一碗热乎乎又香滑绵密的粥真的很舒服很暖胃。














































皮蛋瘦肉粥

材料:
白米 200克(我用100克香米+100克珍珠米)
水 4.5公升
干贝 3个(浸泡15分钟)
瘦肉 150克(切丁)
皮蛋 2粒(去壳切丁)
姜 4片(切丝)
青葱 1根(切粒)
油条 1-2对(切成小块)
盐和白胡椒粉 适量

米腌料:
盐 1/4茶匙
麻油 1汤匙

猪肉腌料:
酱油 1/2汤匙
白胡椒粉 1/8茶匙
麻油 1/2汤匙
黄糖 1/2茶匙
粟粉 1/2汤匙

做法:
1. 把米洗净沥干,用盐和芝麻油腌制至少2小时或放入冰箱至隔夜。将瘦肉以腌料腌制至少1小时。

2. 将4.5公升的水放入汤锅里煮滚。水煮滚后加入腌制过的米和干贝,以大火不加盖煮30分钟。

3. 30分钟后转至中火,继续煮大约50至60分钟,要不时搅拌。如需要时可加入适量的水调整浓稠度。将粥煮至顺滑绵密即可。

4. 将粥倒入一个瓦煲里,以中火加热。加入姜丝、皮蛋和瘦肉,把粥煮至滚即可。加入适量的盐和白胡椒粉调味即可熄火。加入葱花,伴与油条趁热享用。




 Century Egg and Lean Pork Congee

Ingredients
200 g rice ( I used 100g Jasmine fragrant rice + 100g calrose rice)
4.5 litres of water
3 dried scallops, soaked in water for 15 minutes
150g lean pork, diced
2 century eggs, shelled and diced
4 slices of ginger, julienned
1 stalks spring onion, chopped
1-2 pairs crispy chinese crullers / You Tiao, cut into bite sizes
Salt and white pepper powder to taste

Rice Marinade:
1/4 tsp salt
1 tbsp sesame oil

Pork Marinade:
1/2 tbsp soy sauce
1/8 tsp white pepper powder
1/2 tbsp sesame oil
1/2 tsp brown sugar
1/2 tbsp corn starch

Method:
1. Wash and drain the rice. Mix the rice with salt and sesame oil for at least 2 hours or overnight in the refrigerator. Marinade the lean pork for at least 1 hour.

2. Bring 4.5 litres water to boil in a stock pot. Once it is boiled, add in the marinated rice and dried scallops. Cook the rice over high heat for 30 minutes without lid.

3. After 30 minutes turn to medium heat and cook the porridge for another 50-60 minutes, stirring from time to time. You may add some hot water as needed to adjust the consistency. The congee is cooked when the texture is smooth and velvety.

4. Transfer the congee to a claypot, cook the congee over medium heat. Add ginger, diced century eggs and marinated lean pork, bring to a boil. Season with salt and white pepper powder. Remove from heat and garnish with chopped spring onions. Serve hot with crispy chinese crullers.








I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).








This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.






4 comments:

  1. 你不单止是很厉害煮, 连对食物也很有研究, 很佩服!
    一锅软绵绵的粥,一口口的入肚, 真的感觉很舒服, 很暖胃。
    谢谢你的参与和链接!

    ReplyDelete
  2. 这么好味道的粥,一碗肯定是不够的。。。

    ReplyDelete
  3. 我每次煮粥都不能煮到像你的那么绵,下次跟着你的步骤看看 :P
    米先要腌过我还是第一次听也~~ :)

    ReplyDelete

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