星期四, 3月 10, 2011

[電子瓦罉食譜]皮蛋咸瘦肉粥 ( Pork & Preserved Egg Congee)


通少好介紹: 皮蛋咸瘦肉粥 ( Pork & Preserved Egg Congee)

係呀,
我已買了電子瓦罉好一段時間了, 大部份時間, 都是給太太用, 她愛上料煲湯, 有了電子瓦罉, 返工前設定好, 回家就有湯飲, 真的十分方便

不過電子瓦罉有很多唔同牌子, 無論是火力, 設定都不會一樣, 大家一定要試過先知, 我之前買了一部火力不足,
湯水煲出來味道差很多呢
大家不要忘記我仍在作賽中, 很
需要大家的支持的, 大家記得看完我的食譜, 要去投我一票呢, 網址是:
http://blogger.lkk.com/vote.php?recipe_id=13

Prep 準備: n/a minutes | Cook 烹調: n/a minutes | For 份量: 4 people | Calories 熱量: 850 (Estimated/ 估計)

材料 Ingredients
1- 瘦肉300克左右 (300g of lean pork fillet)
tonytsang and kareny recipy
2- 皮蛋2 隻 (2 preserved eggs)
tonytsang and kareny recipy
3- 米半嘜或1/3量杯 (1/3 cup of Jasmin rice )
tonytsang and kareny recipy
4-
青蔥粒, 3湯匙 (3 tbsp of diced green onion)
tonytsang and kareny recipy

5- 痲油半湯匙 (1/2 tbsp sesame oil)
tonytsang and kareny recipy
6- 雞粉1茶匙, 非必要 (1 tsp of chicken powder, option)
tonytsang and kareny recipy
7- 水1500毫升 (1500ml of water)
tonytsang and kareny recipy
8- 鹽6湯匙 (6 tbsp of salt)
tonytsang and kareny recipy
做法 Steps


1- 米洗淨, 放入電子瓦罉內加水(圖1), 蓋頂, 設定用大火煮6個小時, 豬肉用鹽醃好, 放入雪櫃醃6個小時
tonytsang and kareny recipy
2-當粥煮好, 將豬肉用水沖淨, 放入滾水用煮10分鐘或至全熟, 放入凍水中待涼, 皮蛋去殼切粒, 放入碗內, 再加蔥粒, 然後將豬肉切成絲, 放入碗內(圖2), 粥放入煲滾起, 加入雞粉搞勻(圖3), 再將粥倒入碗內(圖4), 灑上痲油即成
tonytsang and kareny recipy
1- Rinse and clean the rice.  Put the rice into the slow cooker.  Cover and set cooking hour to 6 hour over high heat (fig.1).  Marinade the pork with the salt.  Keep the pork in the fridge for 6 hours.
tonytsang and kareny recipy
2- Once the congee is ready.  Rinse the pork until clean.  Cook the pork in a pot with water over high heat until done, about 10 minutes.  Soak the pork in a bowl with cold water, put it aside. Remove the egg shell and dice it evenly.  Put the diced egg in a bowl and top with diced onion.  Shredded well the pork and put it in the bowl with other ingredients.  Heat the congee in a pot over high heat until boiled (fig.3).  Add the chicken powder and mix it well.  Pour the congee into the bowl with ingredients (fig.4).  Top with sesame oil.  Serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 不加雞粉可以加3-4粒浸軟的乾瑤柱代替
tonytsang and kareny recipy
2- 步驟1其實可以於前一晚預備, 那明早就有粥吃
tonytsang and kareny recipy
3- 不要將所有材料加入粥內同煮, 這樣會破壞粥本身的味道和顏色, 最好還是分開處理
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- You can replace the chicken powder with 3-4 soaked dry scalops.
tonytsang and kareny recipy
2- You can start the step 1 in a night before so that the congee will be ready when you wake up in next day.
tonytsang and kareny recipy
3- It is not recommended to cook all the ingredients with the congee to avoid destroy its flavor and color.
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


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8 則留言 :

  1. 我想問電子瓦罉煲湯係唔係好似燉湯的效果?我用開 le creuset 煲湯...諗緊買唔買個電子瓦罉﹗
    [版主回覆03/14/2011 22:33:00]唔似, 電子瓦罉煲湯因為好低溫(60-70度左右), 所以用電子瓦罉煲湯就要好長時間先可以煲出味, 同creuset個原理好唔同

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  2. 我至愛的皮蛋瘦肉粥, 好味呀!
    [版主回覆03/14/2011 22:33:00]記得要試呀

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  3. 投左你票啦! 請問你用哪一款電子瓦礃?
    [版主回覆03/14/2011 22:34:00]多謝你 我用hamilton beach的

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  4. 唔痴低咩?  我試過用細號的電子 瓦罉煲粥, 痴晒低呀!
    [版主回覆03/14/2011 22:39:00]唔會喎, 你係唔係落得唔夠水呢

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  5. my 非弗
    [版主回覆03/14/2011 22:39:00]me too

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  6. 我無電子瓦罉,不過用真空煲都係超方便,我通常夜晚落料,朝早出門口煲多次,夜晚食飯有得飲
    [版主回覆03/14/2011 22:42:00]係呀, 真空煲都好方便, 又安全, 我都考慮緊買唔買好

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  7. 最近熱氣~要食多幾碗先得!!
     
     
     
    [版主回覆03/14/2011 22:43:00]用咸瘦肉的確可以降火

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  8. 我想問,你個slow cooker 咩size??
    [版主回覆03/14/2011 22:43:00]應該係5 L

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