CONGEE WITH MINCED BEEF 免治牛肉粥:
a quality of cooked congee
½ lb. lean beef
marinade for beef:
1/4 tsp.
baking soda
dash of white pepper
1 tsp.
cooked oil
seasoning for beef:
½ tsp. corn
starch
½ tsp. each sugar & salt
1 tsp. soy
sauce
bunch of rice vermicelli
1 cup cooking oil
finely-chopped green onions to garnish
Add little salt to taste to prepared congee and keep it
bubbling slightly over low heat on the stove.
Meanwhile, put beef in food processor with steel blade
attached, ground beef roughly. Add marinating ingredients and marinate for 1
hour.
In a saucepan, heat 1 cup cooking oil until very hot.
Break up vermicelli into short lengths and drop them by small handfuls into hot
oil. Cook until puffed, 30 seconds or so. Drain and reserve.
Add seasoning ingredients into minced beef and let
stand 20 minutes. Mix as much of the fried vermicelli in as needed to coat the
minced beef completely.
Add 2-3 tbsp. minced beef into each 4 serving bowls.
Ladle in boiling congee. Cover bowl for 1-2 minutes to let boiling broth cook
beef. Stir well to mix in. Alternately,
add beef into hot congee and bring back to the boil. Remove from heat, stir beef
in well and let stand for a few minutes to cook beef without vigorous boiling. Ladle
congee into 4 serving bowls to serve, garnished with finely chopped green onion.
PLAIN CONGEE 白粥:
1 cup long rain rice
15-20 cup water
1-2 dried scallop, soaked, optional
Soak rice for several hours or overnight. Rinse well.
In a large saucepan, bring water to a boil and add rice. Return to boil, cover
saucepan and reduce heat to medium-low. Optional dried scallop may be added
after water has come back to the boil.
Simmer congee for 1 to 2 hours, stirring occasionally
to prevent rice sticking to pan, until rice is well incorporated, and cooked to
the desired consistency. Add more boiling water if congee gets too thick and
boiling with lid off for a while if congee is too watery.
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