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.

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.

茶叶蛋 Chinese Marbled Tea Egg

其实我很喜欢吃茶叶蛋，每次在商场逛经过茶店或药材店时都会被摆在店外的那锅茶叶蛋的味道给吸引住, 不过却很少会停下来买，因为怕麻烦，而且带着小孩要边走边吃也不容易。偶然看到一个不错的茶叶蛋食谱，发觉要在家自己准备茶叶蛋一点也不难，只需一些茶叶和香料就行了。


我特地选用了普洱茶来煮这茶叶蛋，因为普洱茶的颜色较深，想必然出来的花纹颜色也会比较漂亮。虽然茶叶蛋是一种小吃，不过家人没什么吃小吃的习惯，而且放工回来大家都直接吃晚餐了，所以我就把茶叶蛋列入昨晚的晚餐菜肴之一。对于这次的茶叶蛋我还蛮满意的，因为每一颗茶叶蛋的花纹都很漂亮，而且也很入味，我想下一次煮茶叶蛋时我也会用回一样的食谱。

虽然只浸泡大约三小时，不过花纹也挺明显的。

（左上）甘草、普洱茶、陈皮
（左下）草果、桂皮、八角

茶叶蛋

(食谱参考Steamy Kitchen，做少许更改)

材料：
鸡蛋 8粒
酱油 1/2杯
老抽 2汤匙
冰糖 1汤匙
桂皮 2寸
八角 2个
草果 1个
甘草 5克
陈皮 5克
普洱茶 30克

做法：
1. 将鸡蛋轻轻放入一个中型锅里，注入适量的水，直到可以盖过鸡蛋大约1寸的高度。把水煮滚，然后转至中火煮3分钟。把蛋取出，放在流动的水下让蛋冷却。

2. 用茶匙背轻轻敲于蛋壳，敲得越多越仔细，花纹就会也多，必须小心敲以确保蛋壳不会脱落下来。

3. 在另一个锅里加入1.5公升的水，加入鸡蛋及其他材料。煮至滚，然后转至小火煮2小时。煮好后加盖让蛋浸泡数小时或放入冰箱里至隔夜。浸泡的时间越长，茶叶蛋也就会更入味，而且花纹的颜色也会更明显。




Chinese Marbled Tea Egg

(Recipe adapted from Steamy Kitchen, with some adjustments)

Ingredients:
8 eggs
1/2 cup soy sauce
2 tbsp dark soy sauce
1 tbsp rock sugar
1 2-inches cinnamon stick
2 star anise
1 Cao Guo
5 g Licorice root
5 g mandarin orange peel30 g Pu-er tea leaves

Methods:
1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs and let cool under running cool water.

2. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.

3. In another pot add 1.5 litre of water, add eggs and the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 2 hours, cover with lid and let eggs steep for a few hours to overnight in the fridge. The longer you steep, the more flavorful and deeply marbled the tea eggs will be.

This post is linked to the event Little Thumbs Up (July 2015 Event: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.

茶熏蛋 Tea Smoked Egg

我家的茶熏蛋终于可以亮相了，第一次太过生，第二次不小心让蛋黄液流掉一大半，第三次终于成功了！试煮这么多次溏心蛋，最满意就是这次了！用来做燻蛋的蛋最好选用鸭蛋，因为鸭蛋的蛋黄颜色较鲜艳，做出来的溏心效果会比较美，而且鸭蛋吃起来的口感也比较Q。鸭蛋的蛋壳会比较硬，剥壳时会比较难，不过如果将蛋放在流动的水下，让水流进蛋壳与内膜之间，那剥蛋壳就会变得比较容易。


为了方便，我提早一天就把蛋准备好，浸泡在卤汁里一晚，让蛋充分入味，隔天取出熏一下子就可以吃了。我家小宝贝已经很会剥蛋壳了，平时准备给她的水煮蛋都是她自己剥壳的，如果看到我要剥蛋壳她一定会吵着要帮忙，所以我只好提早一天准备。除了鸭蛋我也有试过用鸡蛋来做熏蛋。如果用鸡蛋的话溏心部份会比较水，不过两种蛋做出来的溏心蛋都各有各的特色，要选择哪种蛋就视乎你喜欢哪种口感。现在的鸭蛋不会太难找，一般的超市都可以买到，我家的鸭蛋也是从超市买回来的。


近期打算走些较健康的路线，所以就准备了沙拉来当晚餐，不过老公是非常爱吃肉的人，一下子要他吃整大碗的青菜是时比较困难，所以我在沙拉里加入了水煮五花肉片、茶熏蛋和烤核桃，让翠绿的沙拉不再单调，颜色和口感也更加丰富。我比较喜欢清爽的酱汁，所以就准备了和风酱汁来搭配我的那份沙拉，而老公比较喜欢浓郁的味道，我就用了市售的深煎芝麻醬来做沙拉酱。其实偶尔准备沙拉当晚餐也不错，不但有饱足感，而且也比较健康。

茶熏蛋

材料：
鸭蛋 2粒（每粒重65克）

卤汁 1杯（做法参考这里）

烟熏料：
茶叶 10克
黄糖 100克

白米 100克

做法：
1. 准备溏心蛋：
煮一锅水，水滚后转至中火，加入鸭蛋煮6分钟。不断搅动以确保蛋黄保持在中间。鸭蛋煮好后立即从热水中取出，用流动的水冲洗，然后将鸭蛋放入一盆冷水中浸泡5分钟。

把鸭蛋从冷水中取出，用茶匙背轻轻敲打蛋壳，然后小心地将蛋壳剥掉。把蛋放入一个碗或食物盒里，加入卤汁，腌至少1小时或放入冰箱里至隔夜。

2. 准备烟熏:
把锡箔纸铺平在锅内，加入白米、糖和茶叶。在锅内放入一个蒸架，把锅盖上，用大火加热。当锅盖边起烟时就将鸭蛋放在蒸架上，加盖烟熏3分钟，然后即可熄火。

3. 上桌
将熏蛋取出，抹上少许麻油，切半即可享用。




Tea Smoked Egg

Ingredients:
2 duck eggs (65g each)
1 cup of leftover poaching liquid (please see here for the recipe)

Tea-smoking mixture:
10 g tea leaves
100 g brown sugar
100 g uncooked white rice

Method:
1. To prepare soft boiled egg:
Bring a pot of water to boil. Turn to medium heat once the water starts boiling. Add duck eggs and cook for 6 minutes. Stir the eggs constantly, and this will help to centre the egg yolks. Once the duck eggs are cooked, remove immediately from hot water and rinse under running water. Transfer the eggs to a bowl of iced water and let them soak for 5 minutes.

Remove the eggs from iced water. Crack the shell with the back of a spoon and peel the egg gently. Place the peeled eggs in a bowl or food container, add leftover poaching liquid and let the eggs marinate for at least 1 hour or overnight in the refrigerator.

2. To smoke the egg:

Line the bottom of the wok with a piece of aluminium foil. Add rice, sugar and tea leaves. Put a steaming rack in the center, then cover the wok with a lid. Heat the wok over high heat till the smoke begins to appear. Place the eggs on the rack and cover the wok with lid. Smoke the eggs for 3 minutes, then turn off the heat.

3. To serve:
Remove the smoked eggs from wok. Brush with some sesame oil, cut into half and serve.

This post is linked to the event Little Thumbs Up (July 2015 Event: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.

Mee Suah #2 - 麻油姜煎面线 Fried Mee Suah with Sesame Oil and Ginger

还记得坐月子的那段日子常常翻坐月子的食谱书，里面有好几样菜都是我很想吃的，不过由于我是剖腹产子，有些食物如鸡蛋之类的都不能这么快吃，所以很多想吃的坐月餐都没吃到。这麻油姜煎面线是我当时最想要吃的食物之一，将面线加入蛋液里一起煎，加了姜丝和九层塔，而且用了鱼露来调味，吃起来咸咸香香的。我参考了食谱，然后将份量减少，一束面线加两粒鸡蛋，煎起来刚刚好，下午茶时当点心吃也不错。

麻油姜煎面线

(食谱参考好月子做月大全，pg. 124，做少许更改)

材料：
鸡蛋 2粒
寿桃牌面线 1束
九层塔 10叶（切丝）
老姜 2寸（切丝）
麻油 3汤匙

调味料：
鱼露 1茶匙
胡椒粉 1/8茶匙

做法：
1. 在一个碗里加入鸡蛋，九层塔和调味料，搅拌至均匀。煮滚一锅水，放入面线烫30秒，捞起沥干，直接放入蛋液里。

2. 以中火烧热锅，然后加入麻油和老姜，调至中小火，将姜丝炸至香脆及呈褐色。

3. 倒入面线蛋液，煎至蛋定型，然后翻去另一面，调至中火煎至金黄色即可。将面线煎切成块状，乘热享用！


份量：1人份




Fried Mee Suah with Sesame Oil and Ginger

(Recipe adapted from Confinement Cookbook, pg. 124, with some adjustments)

Ingredients:
2 eggs
1 small bunch of Sau Tao Brand Amoy Flour Vermicelli / Mee Suah
10 basil leaves, julienned
2 inches ginger, julienned
3 tbsp sesame oil

Seasoning:
1 tsp fish sauce
1/8 tsp white pepper

Methods:
1. In a bowl, mix egg, basil leaves and seasoning, stir until mix well. Bring a pot of water to boil, blanch the Mee Suah for 30 seconds. Drain and put it into the egg mixture.

2. Heat a pan over medium heat. Add sesame oil and ginger, then turn to medium low heat, fry until crisp and brown.

3. Pour in the Mee Suah egg mixture, fry until the omelette is set, flip over to the other side and fry till golden brown over medium heat. Dish up and slice, serve immediately!


Servings: 1

This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.