香港当归什锦粥Hong Kong Assorted Porridge
- Prep Time30 Mins
- Cook Time100 Mins
- Type
- View
【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.
