因為老公舌頭咬到很痛的關係，所以今天跑去超市買了肉絲和皮蛋，決定晚餐要煮個皮蛋瘦肉粥給可憐仔吃，我也很喜歡皮蛋瘦肉粥，但我其實一次也沒煮過，今天就來試試看。

我上次買的芋香米剛好剩一小把，全下去洗，洗好入鍋，水量一開始抓3:1左右，後來有陸續加水，一開始我就開大火滾，因為時間緊迫沒辦法。一直滾到米粒開始釋放出澱粉，感覺湯汁有點變白變稠，水量變少，我加了一點水，然後重新等到煮滾、也有稠度之後，投入切碎的冷凍娃娃菜和金針菇，滾開之後放半塊雞湯塊，這時候開始有點香味，我放入略醃了一會的絞肉，今天的絞肉蠻黏，下鍋後我用湯勺和湯匙把它們盡量分散一點、均勻一點。（絞肉用酒、鹽、胡椒鹽醃）之後放入薑絲來達到去腥的作用，等粥的香味開始散放，搗碎一顆皮蛋投入粥中，下基礎調味，調整到你喜歡的鹹淡程度，我另外撒了大量的白胡椒粉（個人喜好），起鍋前放蔥花就完成啦。
拍照時我被香到不能專心，一直很想偷吃，但我忍住了。

先把粥裝涼，在這個空檔做了一個燙秋葵，秋葵洗淨，燒一鍋熱水，燙個兩分多鐘，撈起來沖涼水降溫，切小塊，拌入韓國芝麻油和醬油膏就完成。

不喜歡吃粥的老公一直頻頻稱讚今天的粥很好吃，雖然我有問他是不是舌頭不方便吃東西才覺得這粥很好吃，但他堅決否認，他說是真的很好吃。好啦，很乖，雖然我自己也認為很好吃，但他也是很知道說什麼我會很高興的乖仔，希望你舌頭早日康復。
 

Because my husband bit his tongue and it’s very painful, I went to the supermarket today and bought ground meat and century eggs. I decided to cook lean meat and century egg porridge for him for dinner. I also really like lean meat and century egg porridge, but I’ve actually never cooked it before. Today, I’ll give it a try.

I had a small handful of fragrant taro rice left from my last purchase. I washed it and put it in the pot. Initially, I used a ratio of about 3 parts water to 1 part rice, but I gradually added more water. I started by boiling it on high heat because I was short on time. I kept it boiling until the rice grains started releasing starch and the broth became slightly white and thickened. As the water level decreased, I added a little more water. Once it reached a rolling boil and had the desired thickness, I added chopped frozen bok choy and enoki mushrooms. After it boiled again, I added half a chicken stock cube. At this point, a pleasant aroma started to develop. I added the marinated ground meat that I had let sit for a while.

Today’s ground meat was quite sticky, so after putting it in the pot, I used a ladle and spoon to disperse and distribute it as evenly as possible. (I marinated the ground meat with wine, salt, and pepper salt.) Then I added ginger shreds to eliminate any fishy smell. Once the aroma of the porridge started to spread, I crushed a century egg and added it to the porridge. I adjusted the seasoning to the desired level of saltiness and additionally sprinkled a generous amount of white pepper powder (according to personal preference). Finally, I garnished it with chopped green onions before serving.

I was so overwhelmed by the fragrance while taking photos that I couldn’t concentrate and really wanted to sneak a taste, but I resisted.

I let the porridge cool down, and during that time, I quickly made some blanched okra. I washed the okra, boiled a pot of hot water, blanched it for a little over two minutes, then scooped it out and rinsed it with cold water to cool it down. I cut it into small pieces and mixed it with Korean sesame oil and soy sauce paste. It was ready to serve.

Even though my husband doesn’t usually like porridge, he kept praising how delicious today’s porridge was. Although I asked him if it was because his tongue was not comfortable and anything would taste good, he adamantly denied it and said it really was delicious. Well, he’s such a sweet guy who knows what to say to make me happy. I hope your tongue recovers soon.

#CenturyEggLeanMeatPorridge #Porridge #SavoryPorridge #HomemadeDinner #HomeCooking #EasyRecipe
#皮蛋瘦肉粥 #粥 #鹹粥 #自煮晚餐 #家常菜 #簡易食譜