No Plagiarism!BUykb6xEzNa7M6mN7JKxposted on PENANA 材料:皮蛋、鹹蛋、豬肉、米、鹽、糖、雞粉8964 copyright protection128PENANAQUur8YLmSx 維尼
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1. 洗米,停水後打入皮蛋,𢲡爛撈入生米當中。8964 copyright protection128PENANAS1kewtiFwP 維尼
(預先𢲡爛皮蛋,可以令啲米之後煲得綿啲。同時粥水充滿皮蛋味。當然如果閣下想食到皮蛋既口感,可以唔洗𢲡咁爛。)8964 copyright protection128PENANAcm7qvk1DtC 維尼
132Please respect copyright.PENANASi2mpk0kso
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2. 處理豬肉(今次我用碎肉),鹽、糖、雞粉醃製,未即刻煮可以包好入雪櫃。8964 copyright protection128PENANAdX4GtYutKz 維尼
(其實我就早一晚醃定,鹹啲唔緊要,因為之後煲落粥,啲味會溶入當中)8964 copyright protection128PENANAHkaZavapv1 維尼
132Please respect copyright.PENANAffxr9nYcgC
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3. 放水入煲,米水比例1:10,中火水滾起落皮蛋米。8964 copyright protection128PENANASzNh4W6IKg 維尼
(有人話1:12係粥既黃金比例,但我個人中意食比較稠既口感,比較飽肚。當然啦,想食幾稀大家自己調水量)8964 copyright protection128PENANAwxEpELUjJu 維尼
132Please respect copyright.PENANANGaOfUNWAw
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4. 再次滾起後收中細火,慢慢煲到米粒開花。我見差唔多15分鐘左右啦,加入豬肉後轉中火。8964 copyright protection128PENANAruO6DklbUu 維尼
(碎肉睇大家想要大粒啲,還是細碎啲。大粒啲就隨便落,落到粥水當中後先再撩散。)8964 copyright protection128PENANAUvWaoZ6Bf6 維尼
(如果想要細碎啲,有個方法:用滾起既粥水加入放豬肉既器皿當中,預先用筷子撩散,再回鍋煲,就可以做到細碎既效果。)8964 copyright protection128PENANAXOiBRNTR2E 維尼
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5. 再次滾起,收細火慢慢煲至米粒綿化。打入鹹蛋,輕輕攪動兩圏做出蛋花。用勺子找回已煮熟既鹹蛋黃,叉子壓散回鍋。關火上蓋悶5-10分鐘,食得!8964 copyright protection128PENANAmiXXXbjWim 維尼
132Please respect copyright.PENANATpgAjTtFN8
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(一般肉味同鹹蛋已經夠味,唔需要再額外調味啦~味道同外面茶樓有得比~)8964 copyright protection128PENANAM5aaOC4cj2 維尼
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利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection128PENANApTKYdpSCmh 維尼
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