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100 year old egg rice porridge 皮蛋瘦肉粥

Here’s an intriguing sounding dish, 100 year old egg rice porridge 皮蛋瘦肉粥. However if you haven’t eaten or heard of these 100 year old or ‘century eggs’ before, don’t worry! That’s just a name for a preserved egg. The ones Joanne used were from Taiwan and preserved by salt, lime and tea, you can read more about that process here (we just bought them in). The process makes the egg white transparent brown and the yolk a greeny/grey colour. However as you might guess from the name it is a major ingredient of this dish. Also Joanne uses pork slices to make this porridge more hearty.

100 year old egg porridge - ready to eat!

100 year old egg porridge – ready to eat!

ingredients

ingredients

The ingredients 食材 for 2 people;

  • 2 century old eggs
  • sliced pork
  • carrot, ginger, spring onion, celery
  • stock (or stock cube + water)
  • rice

Joanne has recorded a how to make 100 year old egg rice porridge 皮蛋瘦肉粥 video so you can see and follow the exact chopping sizes, timings and method step-by-step. She talks you through the ingredients and method in the video – watch it below!

How to make 100 year old egg rice porridge 皮蛋瘦肉粥 video

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2 comments

  1. 甲飽阿!甲飽阿! 🙂
    請問把所有的料放進鍋子後要煮幾分鐘呢?
    還有米要煮多久呢?是要先冰起來嗎?
    謝謝~

    • 嗨!Carmen
      首先將米洗好瀝掉水後放冷凍6小時以上,取出加滾水煮開後再煮10分鐘後加入所有材料再煮滾開來~~完成!!(皮蛋一定要先煮過)蔥花漢芹菜茱最後再加 🙂

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