Monday, 10 August 2015

干贝烧肉粥 (Dried Scallop Porridge with Roasted Pork)



今天又是一班好姐妹,相约同贴的一天。
大家说好今天就贴上暖暖的自家粥。


看到冰箱冬眠已久的干贝,
再往冰格瞄瞄安哥早两天出差,从怡宝斩回来的烧肉,
我想,就来一煲干贝烧肉粥吧!



干贝烧肉粥
(3-4 人分量)

 材料:
白米  150克
干贝  3 - 4粒
(水 + 干贝水)  2公升
油数滴
盐适量
烧肉   150克 (切粒 )

配料 :
姜丝  2汤匙
青葱粒  2汤匙
爆香葱头仔油 2汤匙
油条  1对 (切圈)
咸蛋   1粒 (煮熟,切粒)

做法  :
1。将干贝洗净,泡水1小时,保留泡干贝的水备用。
2。在一个大煲里,放入洗净的白米,2公升的(水 + 干贝水),泡软干贝及油,大火煮滚。
3。滚开后,转小火,继续煲约40分钟或至油滑,最后调入适量的盐即可。
4。取一小碗,舀入一汤匙烧肉粒,在舀入滚烫的粥,淋上葱油,撒上姜丝和青葱粒即可上作享用。


温馨建议 :
~ 当粥滚开后,转小火,同时煲盖稍微开离,以免粥水溢出。
~  间中搅拌,避免焦底。
~  如果烹调过程过于浓稠,可以加适量的水,再加于搅拌。
~  油条圈和咸蛋是随个人喜好而加,不喜欢的可以免掉。



简单的米,干贝,水和油,就能煲出香醇幼滑的靓粥。


加上随个人喜欢的佐料,更是锦上添花,美味异加。


Dried Scallop Porridge with Roasted pork
(3-4 pax)

Ingredients:
150g rice
4 scallops
2L (water + scallop water)
Few drops oil
Some salt
150g roasted pork (diced)

Condiments:
2tbsp shredded ginger
2tbsp chopped spring onion
2tbsp fried shallots oil
1 pair of yao cha guai (cut into small pieces)
1 salted egg (cooked and cut into small pieces)

Method :
1. Wash the scallops then immerse them for an hour. Keep the water used to immerse the scallops.
2. Put the washed rice in a big pot, add 2 litres of water (including the scallop water from step 1), the scallops and oil. Bring to boil over a high flame.
3. Once it starts boiling, lower the flame and continue to cook for about 40 minutes or until the porridge is smooth. Add in salt according to taste.
4. To serve, put some dived roasted pork into a small bowl, scoop in some porridge, drizzle some fried shallots with the oil and scatter the condiments on top. Serve warm.


Tips:
~ When the porridge has boiled, lower the flame and open the lid of the pot slightly to prevent the porridge from overflowing.
~  Stir the porridge every once in a while to ensure it doesn't burn.
~  If the porridge gets too thick for your liking, add some water and stir it while cooking.
~  The yao cha guai and salted egg is added according to personal preferences.




 最近炎热的天气,很适合来碗消暑的粥。
一碗下肚,一身淋汗,
顿时解暑去闷,叫人倍感舒服顺畅。


干贝熬粥,味道鲜美;烧肉佐料,添加香气 。
这粥叫人一碗再一碗,吃个不亦乐乎!


很喜欢这样绵绵滑滑的粥体,
也很喜欢干贝散发的鲜甜和烧肉的香气,
加上姜丝,青葱和葱油的点缀,
吃了让人回味无穷!




This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).

12 comments:

  1. Silky smooth. .. 1 bowl of your yummy-licious dried scallop porridge please ^-^!

    ReplyDelete
  2. 以前总是认为,粥是生病是才吃的,谁知啊现在却成了我懒虫上身时一锅熟的一餐,哈哈哈。。。.

    ReplyDelete
  3. 噢,我也闻到烧肉的香味,也来喝粥啦,哈哈。。

    ReplyDelete
  4. 早上好, 我来吃碗软绵的粥, 暖暖胃。

    ReplyDelete
  5. 滑嫩的粥一定好香,好香了。

    ReplyDelete
  6. 用烧肉来煮粥,2个字〜一流呀!

    ReplyDelete
  7. 烧肉!啊!我好想吃啊!

    ReplyDelete
  8. Wah, Aunty Young! This porridge very "ho liao". Got scallops and my favorite siew yoke!

    ReplyDelete
  9. Aunty,你家的粥煮的真滑嫩,真棒。



    ReplyDelete
  10. Wow it look so so delicious make me
    Hungry liao... haha

    ReplyDelete
  11. Hi Aunty Young,
    好滑的粥呀!
    还有我爱的配料,大大喜欢!
    mui

    ReplyDelete
  12. 好绵密哦
    看了好像吃一大碗呢
    我爱吃粥呐

    ReplyDelete

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