牛肉碎皮蛋粥 Mince Beef and Century Egg Congee

粥、粥、粥！我的最愛！

老實説來到這裏住都快把粥給遺忘了，因爲這裏沒有廣東人（這是事實嗎？），西方化的華人餐廳沒賣粥的。除了偶爾去唐人街吃點心時會點一小碗皮蛋粥過一過粥癮。

好久之前在唐人街的商店買了一盒皮蛋，放置一段時間（皮蛋有沒有臭掉的一天呢？還是永遠保存得好好地？），想説試下煮皮蛋粥吧。吃粥最主要的是粥要夠細綿，煮得稀爛才是王道。本來是要配炸花生的，基於懶的原因下就選用普通的花生。

**話説某天我回到家發現老公竟然獨自把粥給吃完了，我氣得哭了。我指控他怎麽有人可以獨吞全部，這麽大鍋粥我祗吃過一次而已。誰知道他捧腹大笑說從來沒看過爲了粥而哭的人。當時我真的很汗顔 (-｡-;)……我是認真的，鄭曜倫！**


Ingredients
1 C uncooked Jasmine rice (any rice will do)
1 T olive oil
pinch of salt
13 C water
12 oz mince ground beef
1 egg white
3 t water
2 t corn starch
2 t olive oil
salt and pepper, to taste
2 t sesame oil
4 century eggs, chopped coarsely
3 green onions, chopped
1 T peanuts
white pepper powder, to taste
soy sauce, to taste


Directions
Wash the rice and drain off the water. Add the 1 T of oil and salt to the rice and let it sit for 20 minutes.

Place a large pot with water on high heat. Once it started to boil, add in the rice and reduced the heat to medium. Continue to cook until the rice started thicken, which takes about 1 and half hour.

Marinaded the ground beef with egg white, water, corn starch, olive oil, salt, pepper, and sesame oil. Set it to aside.

Turn off the heat after 1 and half hour. Add in the marinated ground beef and century eggs to the pot. Or you can add in the ground beef and century eggs just before serving. It's up to you.

Garnish with spring onions, peanuts, white pepper powder, and soy sauce.

Enjoy!


Source: 簡易食譜