Home
飲食速報
美味放送
出街食
自家煮
Savoury Rice Balls in Superior Stock
生菜鯪魚粥
<
狗仔粥
>
11408
難度
★
★
★
★
分量
2人
材料
做法
Ingredients: 160g@lean pork 2 bowls@rice flour 4 bowls@cooked rice 240g@Chinese preserved pork 60g@mushrooms 480g@chives 120g@shelled peanuts 120g@dried shrimps Ingredients: dash@sesame oil dash@pepper dash@salt dash@light soya sauce dash@oil
Wash dried shrimps and soak in water until soft Drain and reserve soaking water. Wash mushrooms, remove stalks and soak in water until soft. Remove and boil in water for about 10 minutes. Lift out mushrooms and dice. Reserve mushroom water. Wash preserved pork and dice. Wash lean pork and shred. Wash chives and cut into 1 inch sections. Fry shelled peanuts until fragrant. Place on table top and crush with rolling pin. Place cooked rice in a large pan. Use rolling pin (or grinding pin) and mash until it becomes power. Add rice flour and dried shrimp water to mix into a thick flour dough (if it is too dry, add a little water.) Mix dough with dried shrimps, Chinese preserve pork cubes, ground peanuts and pepper. Set aside. Take a suitable quantity of water and boil with shredded pork and mushroom water. When water boils, place dough pieces in with chopsticks. When stock boils again, add light soya sauce, salt, sesame oil, chives and oil. Mix, cook briefly and serve.
貼士
新手學西菜 梁嘉莉
廣傳!強筋骨6大湯水食譜
403328
5款黑豆湯 清熱又安神
221229
6大家常魚湯 營養易煮
211443
女士必睇!5大食物調整荷爾蒙
191781
生薑-排便好幫手
177471
$33起 豪嘆花膠車仔麵
2020/07/16, 週四
【味之大賞 香港】用心製作 迎難以上 港原味
2020/05/21, 週四
【味之大賞 香港】$158起!酒店半自助晚餐 海鮮任食兼買二送一
2020/04/29, 週三
【陳家廚坊煲湯系列】煲湯落薑 去皮?連皮?
2020/03/08, 週日
齊做小廚神 3.6牛乳奶凍DIY
2020/03/05, 週四