金银蛋瘦肉粥 Lean Pork Congee with Century Egg and Salted Egg

上星期到了城中著名的点心楼用餐，向来都是需要大排长龙的，不过那天的时间还早，一下子就可以进去用餐了。虽然当天的食物水准令人不是很满意，不过那里的一些点心和粥类就给了我一些新的灵感。一般的点心楼卖的粥都是皮蛋瘦肉粥，那家点心楼卖的却是金银蛋瘦肉粥，其实就是加入了咸蛋的皮蛋瘦肉粥。金银蛋是指咸蛋和皮蛋的组合，一般都是用来煮金银蛋浸苋菜，用来煮粥就比较少见。原来用咸蛋和皮蛋煮粥味道还不错，而且一起吃的口感很特别，皮蛋QQ的，而咸蛋则粉粉的。


如果要煮广式的粥我都会选用家里AMC的锅来煮，这样比较不会沾锅底，曾经试过用一般的锅来加热一人份的粥，结果没一会儿底部就开始有焦的迹象了。大火煮粥时米粒会随着水一起滚动，所以比较不会焦，不过一旦米粒开花了，而且开始糊化了就要注意一下，要不是搅拌才不会令粥焦掉。


周末时忘了买油条，过后老公又迟回，没能来得及去买，我就想到把云吞皮剪成条状，炸至酥脆，当做薄脆一样拿来佐粥，没想到还蛮不错的。和上一次一样，煮粥的那天傍晚都是下倾盆大雨，冷冷的夜晚来碗热腾腾的粥当晚餐真好！

金银蛋瘦肉粥

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）
咸蛋 2粒（蒸熟去壳切丁）
姜 4片（切丝）
青葱 1根（切粒）
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. 食用前以中火加热粥，加入姜丝、皮蛋、咸蛋和瘦肉，把粥煮至滚即可。加入适量的白胡椒粉调味即可熄火。加入葱花趁热享用。




 Lean Pork Congee with Century Egg and Salted Egg

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
2 salted eggs, cooked, shelled and diced
4 slices of ginger, julienned
1 stalks spring onion, chopped
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. To serve, reheat the congee over medium heat. Add ginger, century eggs, salted eggs and marinated lean pork, bring to a boil. Season with white pepper powder. Remove from heat and garnish with chopped spring onions. Serve hot.

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.