飯
由 CookWhatHK0 次收藏
瑤柱白粥將白米同皮蛋揸勻，加入乾瑤柱慢火煲至綿滑，最後落鹽調味。
米洗淨後，加入皮蛋 1 隻及 1 茶匙油。
Rinse the rice, then add 1 century egg and 1 tsp oil.
用手將皮蛋揸爛，與米攪勻。
Mash the century egg by hand and mix it evenly with the rice.
水滾後加入瑤柱，用慢火將粥煮 40-45 分鐘，中途要攪拌幾下防黐底。
Once the water boils, add the dried scallops and simmer the congee over low heat for 40-45 minutes, stirring occasionally to prevent sticking.
粥煮到綿滑後，加鹽調味即可。
Once the congee is smooth, season with salt and serve.
