Sunday, 16 August 2015

皮蛋瘦肉粥 ~ Century Egg & Pork Porridge




食谱取自 : Copycake Kitchen  & 小小米桶

皮蛋瘦肉粥

粥底材料:3 ~ 4人份
1量米杯  白米
2  
10 ~ 13量米杯  清水( 1800 ~ 2200ml
盐和胡椒粉适量

配料
150 ~ 200g 瘦的猪绞肉
1/2小匙  (腌猪绞肉用
1/2小匙 米酒  (腌猪绞肉用
2 ~ 4  皮蛋  (依喜好決定用量
葱花适量

做法:
1. 将米洗净,沥掉水份,放入冰箱冷冻至少2小时(可於前一晚预先冰冻煮粥前再沖水快速解冻,并沥干水份)备用。 ** 将米洗好放入冷冻库冰冻 ,藉由冰冻结晶的方式,來改变米粒的组质。

2. 猪绞肉加入盐、米酒,混合均勻腌约30~40分钟。

3. 煮一锅滾水,将腌过的绞肉放入网勺中,再沖入滾水,边沖边用筷子翻动,直到绞肉变白。

4. 取一汤锅,放入清水、姜片煮滾后,加入做法(1)冷冻过的白米。

5. 等米汤再次煮后,加入做法(3)的绞肉,以中火让米汤持续滾约20分钟。

6. 以中火持续滚约20分钟后,即可转中小火,並且要边煮边搅拌。( 搅拌可以让米汤更加快速糊化产生稠状,粥吃起來才会滑所以边煮边搅拌是很重要的动作 )。

7. 等粥煮至想要的浓稠度後,加入盐和胡椒粉,试味并调整咸度,即可放入切块的皮蛋和葱花,稍微搅拌下,即完成美味的皮蛋瘦肉粥

Recipe source : Copycake Kitchen & mitongwu

Century Egg & Pork Porridge

For Rice :
1 cup raw rice
2 slices ginger
10 ~ 13 cups water ( 1800ml~ 2200ml )
salt & pepper to taste

For meat :
150g ~ 200g ground pork
1/2 tsp salt
1/2 tsp chinese rice wine

Garnish :
2 ~ 4 century eggs ( diced )
spring onion ( finely chopped )

Method:
1.Wash and drain raw rice . Frozen in fridge at least 2 hours or overnight.

2. Marinate meat with salt and rice wine for 30 ~ 40 mins.     

3. Place the marinate meat in a strainer and pour hot water over meat. Drain and set aside.

4.In a pot, bring water and ginger to boil. Add in defrosted raw rice.

5.Once it boil, add in meat and simmer for 20 mins over medium heat.

6.Continue to cook for other 20 mins over low heat, Stir occasionally.

7.Add in salt, pepper, diced century egg and chopped spring onion. Serve hot.


This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary )and hosted by May @ 厨苑食谱 .