皮蛋瘦肉粥 Cantonese Congee with Pork and Preserved Egg

材料 Ingredients

廣東粥底 Cantonese Congee Base 6 杯 cup 鹽 salt 1/2 小匙 tsp 白胡椒 White pepper 1/4 小匙 tsp 皮蛋 Preserved Egg 2 個 each 蔥花 Minced Onion 2 大匙 Tbs 榨菜 (切小丁) Pickled Chinese mustard (diced) 2 大匙Tbs 油條 (切小塊) Chinese donut (chopped) 1 條 each

做法

1.	準備好 廣東粥底 ，將跟粥底一起煮的豬肉撕成小條。皮蛋剝殼後切成小塊。
2.	將豬肉和皮蛋加入粥底拌勻，再加1/2小匙鹽和1/4小吃白胡椒後用中火煮10分鐘，要不時攪動。
3.	食用時依個人喜好加入蔥花﹐榨菜丁和油條。

PROCEDURE

1.	Prepare Cantonese Congee . Shred the pork that was cooked with the congee base into samll strips. Peel the preserved eggs and cut them into small pieces.
2.	Add the pork and perserved eggs to the congee base and mix. Add 1/2 tsp. of salt and 1/4 tsp. of white pepper and cook over medium heat for 10 minutes, stir occasionally.
3.	Serve with minced scallion, diced pickled Chinese mustard and Chinese donut as desired.

最後更新 (Last Update): 08/05/2020 ©
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