Congee, Laiwan Style
5490
難度
★★★★
15分鐘
分量
4人
材料
做法
Plain Congee Ingredients
|
|
|---|---|
| 160g | rice |
| 1 tsp | salt |
| 1 tbsp | oil |
| 12 cups | water |
Ingredients
|
| 150g | minced beef |
| 5g | rice vermicelli |
| 100g | pre-soaked squid |
| 100g | deep fried pork skin |
| 300g | grass carp fillet |
| 50g | shelled peanuts |
| 20g | ginger, shredded |
| 2 tbsp | spring onion, chopped |
Ingredients for treating pork skin
|
| 2 slices | ginger |
| 1 stalk | spring onion | salt | Marinade for beef: |
| 1 tsp | salt |
| 1 tsp | sugar |
| 1/2 tsp | white pepper |
| 4 tbsp | water |
 |
做法 |
|---|---|
| 1 | Plain congee base: |
| 2 | Wash and marinate 160 grams of rice with 1/2 teaspoon of salt and 1/2 tablespoon of oil for 20 minutes. |
| 3 | Boil 12 cups of water in a large pot, put in rice and cook in the open pot over high heat for about 1 hour and 15 minutes, turn off heat, replace cover and rest for another 10 minutes. |
| 4 | Congee, Laiwan Style: |
| 5 | Boil the squid with a little salt added for 2 minutes, rinse with cold water and then cut into strips. |
| 6 | Boil pork skin for 3 minutes with ginger, spring onion and some salted added, soak in cold water for at least 1 hour and cut into strips. |
| 7 | Put peanuts in a wok, add 250ml oil, and deep fry over low heat. Set aside to cool. |
| 8 | Heat the oil remaining in the wok over medium heat, deep fry the vermicelli (a little at a time) until puffed up. Set aside. |
| 9 | Marinate beef, add vermicelli and mix well by hand. |
| 10 | Cut fish into thin slices, and mix with some oil. |
| 11 | Separate ingredients into four equal portions and put into each bowl. Add shredded ginger. |
| 12 | Bring the congee to a boil, flavor with salt, and fi |
