咸蛋皮蛋廋肉粥

今天，辣妈喉咙痛，不发表什么言论。只想与大家分享皮蛋粥的食谱而已。
This porridge is especially good to be taken when you are sick. It helps to cool the heat in our body.


咸蛋皮蛋腐竹咸瘦肉粥(century egg(pi-dan) porridge)

乾腐竹 1 包 1pkt dried "foochuk" bean curd
咸蛋 2 隻 2nos salted egg
皮蛋 2 隻 2nos century egg "pi-dan"
米 3/4 杯 (電飯煲量米杯) 3/4cup(rice cooker's cup) of rice
瘦肉 4兩 1/4kati lean pork meat

乾腐竹 將腐竹用膠袋盛載後用手輕敲弄碎 scrumble the "foochuk"
咸蛋 去皮將蛋白及蛋黃分開盛載備用 seperate the white and the yolk of the salted eggs
皮蛋 去皮砌八塊備用 cut century eggs into small pieces
米 洗後用熱滲軟備用 (我喜欢用少量油及盐) wash the rice and soak with water for at
least 1/2hour
瘦肉 用滾水出水後備用 boiled the lean meat for 2 minutes(to wash away the blood）
瘦肉 (若用咸瘦肉) 用清水洗後用粗鹽醃半小時備用 marinade the meat with salt for 1/2hour
1.將3 公升水在有孔蓋的煲中煮沸 boil 3 lt of water in a deep boiling pot
2. 將弄碎腐竹碎、米及咸瘦肉放入煮滾的水中，待見腐竹煮溶，後轉慢火 put all the ingredients into
the boiling water, turn to
slow fire after the foochuk
has melted
3. 待見米煮至開花及粥面見轉滑! cook till the rice is just about to "bloom"
4. 加進咸蛋及皮蛋拌勻，慢火煮3分鐘，再放入咸蛋白拌勻同時收火 put in the slated egg's yolk and
century eggs, cook for 3minutes.
Stir in the slated eggs'white,
Turn off the fire.Keep covered
5 to 10 minutes


5. 若5分鐘後即成即可享用 Served while is hot