廣東粥底 Cantonese Congee Base

材料 Ingredients

梅頭肉 Pork Shoulder 1/4 磅 lb (113g) 鹽 Salt 2 大匙 Tbs 長米飯 Cooked long grain rice 2 杯 cup 水 Water 10 杯 cup

做法﹕

1.	將鹽搓揉在豬肉上，裝盒放在冰箱過夜。
2.	長米飯放進冷凍庫過夜。
3.	將豬肉放進鍋裡，加水淹過豬肉。 開中大火將水煮滾1分鐘後熄火。將水倒掉並將豬肉沖洗乾淨。
4.	將飯，豬肉和10杯水放進壓力鍋裡，用大火煮到水滾後轉最小火煮30分鐘。待洩壓後，打開蓋子繼續用中火煮20分鐘，要不時攪拌。
5.	取出豬肉備用。

PROCEDURE:

1.	Rub the pork with salt. Store the pork in the fridge overnight.
2.	Store the rice in the freezer overnight.
3.	Place the pork in a small pot. Add water until the water is over the pork. Cook over medium high heat and the water is boiling. Continue to cook for 1 minute then turn off the heat. Remove the pork from the water and rinse with water.
4.	Place the rice, pork and 10 cups of water in a pressure cooker. Cook over high heat until the water is boiling. Turn the heat to the lowest and cook for 30 minutes. Turn off the heat. After the pressure is released, remove the lid and cook over medium-high heat for another 20 minutes, stir occasionally.
5.	Remove the pork from the congee. The pork can be served for other dish.

運用食譜(Application)

皮蛋瘦肉粥 Cantonese Congee with Pork and Preserved Egg	生滾魚片粥 Cantonese Congee with Fish

最後更新 (Last Update): 08/05/2020
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