皮蛋瘦肉粥

皮蛋瘦肉粥

皮蛋瘦肉粥
材料
胛心肉(前腿肉)350g (about 1 and 1/2 cup),白米250g (1 and 1/2 cup),冷水2500cc about 8 cups,

鹽1/2大匙,
米酒30cc,薑片3片,白胡椒粉適量
(鹹度依照個人口味調整)

醃肉調味料:米酒1大匙,鹽1/4小匙
配料:
皮蛋,薑絲,油條,蔥花各適量

步驟:
1.胛心肉切成約0.5cm的小丁狀,用醃肉調味料醃漬30分鐘
2.白米洗淨,加入冷水及薑片,米酒,鹽,白胡椒粉
3.最後將醃好的肉丁加入
4.小火熬煮約1個小時至米粒完全軟爛


5.皮蛋切成小丁狀,油條放入微波爐中微波30秒折成小塊
6.將皮蛋丁及薑絲加入到煮好的粥中小火熬煮5-6分鐘
7.最後灑上蔥花,適量油條即可



註:
胛心肉(前腿肉)適合長時間燉煮,口感不會乾澀.

recipe credited to Carol Easy Life 

紅豆藕粉涼糕

1. Lotus root powder 130 g
2. corn starch 20 g
3. water 150 g
4. water 300 g
5. fine sugar 70 g
6. red bean paste or purple yam paste or taro paste 300g
cooked corn starch (microwave it) good portion for coating.

https://www.youtube.com/watch?v=wz6FQwk5_kM

Mix 1,2,3
boiling 4 and 5 then pour in to the 123 mixture, if not sticky then cook it a bit more

layer the gooie mixture 1/2 , then paste, then  remaining 1/2 then steam it, 10-20 min. until the texture is clear (translucent)

trick: pour a bit of hte gooie mixture into the paste and mix it, this will help the filler to stick better with the top and bottom cake layers.

越式香茅豬扒

https://tw.news.yahoo.com/越式香茅豬扒飯-081816154.html

快鍋做油飯

I follow mao mao ma's recipe with some variations.

I use small dry scallops so I have to double the number to 5-6 of them.  I also use small dry mushrooms to avoid cutting so I just grab a batch instead of using 4 big ones.  I use regular white wine and I used two sausages instead of just one.  The sticky rice used this time is the short grains, not sure if it will make a different if long grains is used instead.
干贝油饭 was quite a hit when Nb came home to join us for dinner this weekend.

各式鹵味

Marinated Beef Shanks plus eggs/bean curd using mao mao ma's recipe as base with some variation

I follow the recipe

茶香酱牛肉

pretty much except I was using one big beef shank, and I use a 鹵包 and two green tea bags to replace all the spices.

I broil the eggs and peel the shells and place 8 eggs in the broth/sauce plus 4 bean curds in the first batch, and then I take all of them out to cook the beef shank next.

The beef shank also did not set in fridge overnight, I just barely marinated it for  maybe 3 hours as I was in a hurry to cook everything.  It still come out pretty good.  I cook both batches for 35 min. setting in the instant pot.

Thinking of making more eggs and perhaps add chicken wings.  But chicken wings need to be cooked first in water then rinse in cold water. also want to make one

秘制卤猪舌