Congee with Preserved Egg And Pork/皮蛋瘦肉粥

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This is Cantonese Congee, Cantonese like their congee to cook until you can’t see the grain any more, usually takes hours. I found it online how to cook congee fast but still delicious. And I tried it this morning and it turned out good.  The secret is to freeze the rice in the freezer over night.

Short grain rice 1 cup

Thin sliced pork 1/2 cup

Preserved egg 2

Ginger 2-3 slices(thin strips)

water 8 cups

Wash the rice and soak in water for 30 minutes, then put the rice in the freezer overnight. Marinate the pork with salt, cooking wine, white pepper and 1 tbsp of corn starch and mix well.

The next day, add the rice and ginger to the water and cook until the whole thing is boiling, then continue to cook with medium heat for 10-15 minutes.

Add preserved egg (cut into small pieces) and thin sliced pork to the congee and continue to cook for 2 minutes. Turn the heat off and add some salt and white pepper to the taste. You can garnish it with some peanuts and scallion.

Tips:

This is the basic way of cooking it, if you want it to be fancier, you can use broth instead of water. You can adjust the water amount according to your own preferences. Cooking time is also adjustable, some people do not want the congee to be too mushy.

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這是粵式粥,廣東人喜歡他們的粥煮到你再也看不到飯粒了爲止,通常需要幾個小時。我在網上看到如何煮粥快但仍然美味。今天早上我試了試結果還不錯。 秘密是把大米冷凍在冰箱裡過夜。

短粒米 1 杯

薄豬肉片 1/2 杯

皮蛋2個

生薑 2-3 片(切絲)

水 8 杯

洗米后在水中浸泡30分鐘,然後將大米放入冰箱的冷凍過夜。用鹽、白酒、白胡椒粉和1湯匙玉米澱粉醃制豬肉攪拌均勻。

第二天將米和生薑加入水中煮沸騰,然後繼續用中火煮10-15分鐘。

將皮蛋(切成小塊)和薄片豬肉加入粥中繼續煮2分鐘。把火關掉,加入一些鹽和白胡椒調味道, 可以加點花生碎和葱。

 

這是烹飪它的基本方法, 如果你想它更好吃, 你可以用高湯代替水。您可以根據自己的喜好調整水量。烹飪時間也是可調的有些人不希望粥太軟爛。

 

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