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👇🏻分段重溫 Timestamp👇🏻
00:00 Opening
00:16 開始 start
01:07 醃豬肉 marinate the pork
02:48 煲粥 making the congee
04:05 皮蛋 century eggs
05:10 椰菜花飯 貼士 cauliflower rice tips
06:01 加入豬肉 adding the pork
07:23 調味seasoning
08:12 洋車前子殼粉 貼士 psyllium husk tips
09:30 完成 finished
09:44 無糖醬油 monkfruit soy sauce
10:14 試味 taste testing
🍽️完整食譜 Full Recipe🥣
《皮蛋瘦肉粥》
2人份量
材料：
豬肉碎 - 180克
椰菜花飯 - 250克
水 - 650毫升
洋車前子殼粉 - 1/2茶匙
皮蛋 - 1-2隻，切粒
蔥粒
生酮豉油
醃料：
鹽 - 1/4茶匙
生抽/生酮豉油 - 1茶匙
羅漢果糖 - 1茶匙
白胡椒粉 - 適量
洋車前子殼粉 - 1茶匙
麻油 - 1茶匙
做法：
1. 豬肉加入醃料拌勻，備用。
3. 水煮滾，加入椰菜花煮約20-25分鐘至花茶熟透和軟身。
4. 下肉碎煮熟。
5. 下皮蛋粒和蔥粒拌勻。
6. 加入洋車前子殼粉拌勻，煮至略稠身，完成。
7. 放上碗，淋上生酮豉油，完成。
Century Egg & Pork Congee
Ingredients:
Minced pork - 180g
Cauliflower rice - 250g
Water - 650ml
Psyllium husk- 1/2tsp
Century egg - 1 or 2 no
Spring onion
Soy sauce (Keto friendly)
Marinate ingredients:
Salt - 1/4tsp
Soy sauce (Keto)- 1tsp
Monk fruit sugar - 1tsp
White pepper
Psyllium husk powder - 1tsp
Sesame oil- 1tsp
Directions:
1. Marinate the pork.
2. Boil the water in a big saucepan, add cauliflower rice and cook for 20-25mins under medium heat.
3. Add pork.
4. Add chopped century egg and spring onion.
5. Add psyllium husk, mix well and cook until it’s slightly thickened up like congee texture.
6. Add soy sauce if needed, serve hot.
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