芥菜粥 Chinese Mustard Congee

 

 

秋末收的最後一茬小芥菜一半做了閩南芥菜飯，另一半我給做了這個粥，秋末涼涼的天裏喝一碗菜粥即營養又暖胃呢！

 

Half of the mustard greens that I harvested from my backyard earlier were made into Mustard Green Rice/Dua Cai Peng the remaining half were made into this congee 2 days later. A very healthy dish to let us eat more vegetables and warm the body.

 

 

材料:

300-350 克 小芥菜

1 杯/165克 大米

3-4 塊 湯骨

3-4 隻 幹貝/旺菜

食鹽  適量

一撮 胡椒粉

幾滴 麻油

 

Ingredients:

300-350 g Chinese Mustard Green

1 cup/165g Short grain rice

3-4 pieces of soup bones

3-4 pieces dried scallop/ dried mussels

Salt to taste

Pepper 

Few drops of sesame oil

 

 

 

1. 把湯骨汆燙後洗淨，把湯骨和幹貝加入鍋裏，注入半鍋的水，大火煮滾後轉中火煮30分鍾。

 

2. 加入大米繼續煮30-45分鍾至米粒軟綿。把小芥菜洗淨切小段。

 

3. 粥煮軟綿後加鹽調味，把爐子轉大火再次煮滾，加入芥菜至斷生。

 

1. Blanch soup bones and clean the bones thoroughly. Place the bones and dried scallops into a pot. Add half pot of water, bring to boil and turn the heat to medium, cook for 30 minutes.

 

2. Add the rice into a pot and cook for 30-45 minutes until rice softened. Clean and cut mustard greens to about 1 inch in length.

 

3. Season the congee with salt, bring the heat to high and add mustard green, cook briefly until greens wilted. 

 

吃之前加入一點胡椒粉和幾滴麻油。

Add some pepper powder and a few drops of sesame oil before serving.

 

 

歡迎到我的英文博客玩--

http://www.echoskitchen.com/2016/12/chinese-mustard-congee.html