Monday, December 19, 2016

Chinese Mustard Congee 芥菜粥

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.


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
Few drops of sesame oil

300-350 克 小芥菜
1 杯/165克 大米
3-4 块 汤骨
3-4 只 干贝/旺菜
食盐  适量
一撮 胡椒粉
几滴 麻油

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. 

1. 把汤骨汆烫后洗净,把汤骨和干贝加入锅里,注入半锅的水,大火煮滚后转中火煮30分钟。

2. 加入大米继续煮30-45分钟至米粒软绵。把小芥菜洗净切小段。

3. 粥煮软绵后加盐调味,把炉子转大火再次煮滚,加入芥菜至断生。

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


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