Thursday, August 20, 2020

【咸排骨花生粥】Salted Ribs and Peanut Congee


自从三月新泽西州宣布“就地避难” (Shelter-in-place)后,除了少数出门买菜的时候外,我们一家三口就闭关在家那么多个月了,上两周天气闷热,没什么胃口,也不想站在炉子前做饭,就做了一锅咸排骨花生粥,味道真的非常好。

I have been cooking 3 square meals everyday for the past 6 months since the order of shelter in place back in March, it is getting more and more challenging to think of dishes to cook on daily basis. 

Since the weather was quite humid and it is hard to labor in front of a hot stove, I decided to make a one pot meal today for the three of us. A very tasty Salted Ribs and Peanut Congee.


1 杯 白米 

1 杯 红皮花生仁

200 克 排骨 (几片姜、几段葱、1 小勺 食盐和一点胡椒粉腌制一晚上)





1 cup of Jasmine rice

1 cup of raw peanut, skin on

200 g of Spare ribs (Marinate with few slices of ginger, some scallion, 1 tsp of salt and a pinch of pepper powder)

Salt to taste

Some white pepper powder

Few drops of roasted sesame oil

1. 把排骨洗净沥干水份,加入姜片葱段、盐和胡椒粉拌匀冷藏腌制一晚上。

2. 第二天把花生洗净放入大半锅水里煮滚熄火加盖焖45分钟。

3. 45分钟后加入腌制好的排骨,大火煮滚后关小火继续煮45分钟,间中撇去浮沫。

4. 把白米洗净沥干加到锅里和排骨花生一起中小火煮30-45分钟至你喜欢的浓稠度。

5. 加食盐、胡椒粉和麻油调味即可。

1. Clean and drain the ribs, add sliced ginger, scallion, white pepper powder and salt, mix well and place in an airtight container to marinate overnight.

2. The next day, clean the peanuts and place it in a large pot of water (around 8 cups of water), bring the peanuts to rolling boil, turn the stove off and cover the pot with lid, let the peanut sit in the water for 45 minutes.

3. After 45 minutes,add the marinated ribs, bring the soup to boil again and turn to medium low to cook the soup for 45 minutes, gently removing any foams (scum) floating in the soup while boiling.

4. Wash and drain rice and add it to the bone broth, cook with lid covered ajar (to prevent overflow) at medium low heat for additional 30-45 minutes, depending on the thickness/consistency you like.

5. Season with salt, white pepper powder and some roasted sesame oil before serving. You can also garnish with some chopped spring onions.

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