香港当归什锦粥Hong Kong Assorted Porridge

  • Prep Time
    30 Mins
  • Cook Time
    100 Mins
  • Type
  • View
    410

【烹饪小贴士】解冻后的米,一定要腌入油盐,水滚后才放米,煮出来的白粥才会绵绵幼滑。

Ingredients

材料A

Ingredient A

材料B

Ingredients B

材料C

Ingredients C

配料A

Sub-ingredients A

配料B

Sub-ingredients B

调味料

Seasoning

装饰

Garnishing

    Directions

    Step 1

    材料A洗净,用水120毫升浸过面,放入冰箱结冰,过夜。Wash ingredients A and soak with 120ml water,keep in fridge to frozen.

    Step 2

    第二天解冻后,捞入材料B腌20分钟。Remove and defrost ingredients A from freezer and marinate with ingredients B for 20 minutes.

    Step 3

    煮滚2公升水,加入腌好的米,慢火煮约60分钟,即成绵绵白粥。每20分钟搅拌一次,以免粥黏煲底。Bring 2 liter of water to boil,add in rice grains and cook in slow heat for 60 minutes,stir at 20 minutes intervals to prevent buring at the bottom.

    Step 4

    配料B捞入调味料,腌片刻备用。Add marinates into ingredients B.

    Step 5

    配料A加入白粥内煮15分钟,再加入腌好的配料B一滚即成,享用时加入装饰,趁热享用。Put sub-ingredients A into porridge and cook for another 15 minutes,add in marinated sub-ingredients B;bring to quick boil again,dish out.

    你可能也爱看