Saturday, October 24, 2009

皮蛋瘦肉粥 Pork & Century Egg Porridge


当煮这些有味粥时,我通常都会先熬了清鸡汤或猪骨汤再和米粒一起煮,这样即使配料不多也能保证粥还是很美味可口的!

简单的料理,如果用心的去煮,味道是会不同的。。。对家人用心,他们一定感受的到!



材料 :
肉眼 200g....200g lean pork
清猪骨/鸡汤 1大碗....1 big bowl chicken/pork stock
皮蛋 1粒....1 century egg
咸蛋 1粒....1 salted egg
姜片 6片....6 ginger slice

调味 :
盐,生抽,胡椒粉。
Salt, light soya sauce, pepper.

佐料 :
葱粒,姜丝,炸葱。
Spring onion(diced), Ginger(shredded), Shallot(saute).

做法 :
1. 肉眼用盐腌30分钟。 米粒洗净,倒入清鸡汤和适量的水,加入姜片一起煮。 待粥煮滚后,加入肉块,煮至熟透,捞起切薄片。
Marinate lean pork with some salt for 30 mins. Wash rice, add in chicken/pork stock, water, ginger slice and cook. When porridge started boiling, add in marinade lean pork, boiled until cooked and drain. Cut cooked lean pork into thin slice.

2. 咸蛋洗净,用水煮熟(也可放入粥内一起煮),待熟后捞起;皮蛋和熟咸蛋切碎备用。
Wash salted egg, boil until cooked (can be added into porridge and cook together), drain; peeled centruy egg, diced both eggs.

3. 当粥熬到快熟时,加入肉片,切碎了的皮蛋和咸蛋,约煮2分钟,调味即可熄火。
When the porridge is ready, add in pork slice, diced eggs, cook for another 2 mins. Serve hot.





加入姜丝,葱粒和炸葱或油条,会增添粥的美味。。。
Add in some ginger slice, diced spring onion and sauted shallot will bring the porridge more delicious...


5 comments:

  1. Yum, yum,..this look so good. I love porridge a lot!

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  2. 简单的料理,如果用心的去煮,味道是会不同的, you are right. I gonna to cook this for tomorrow lunch. Thanks for sharing.

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  3. hello..visiting u here...i come from
    www.letswallop.blogspot.com

    ReplyDelete
  4. Tin Tin : ya..porridge always the best ...

    Sonia : we use heart to treat ppl, i believe there is always a reward to us too!

    Renaclaire : hello Claire, welcom to my blog..

    ReplyDelete
  5. not feeling well here.. your porridge really turn on my stomach..

    ReplyDelete