這個粥的靈感來自有一次坐長榮航空台北落衫磯來回的時候，飛機上難吃的粥。一面吃一面想回家怎麼加工把這難吃的粥變好吃些。家人都愛吃皮蛋，這次就吃原味的，直接切丁放最上面。
份量: 2 人份
A粥材料
白米 ½ 杯
水 2+ 杯
豆腐乳 1 塊
玉米 2 大匙
美式甜青豆 2 大匙
B肉燥料
豬絞肉 1 杯
蒜泥 2 大匙
醬油 2 大匙
魚露 1 大匙
味增 1 大匙
C上灑料
皮蛋，切小丁 2 顆
香菜，切碎 1 大匙
作法
1. 將A材料的白米和水下去一起煮滾，須不時攪拌，使粥不黏鍋底，等差不多煮熟了，就可以下豆腐乳，攪拌讓豆腐乳融化，再加玉米和甜青豆。
2. 加熱一油鍋，放豬絞肉下去炒散，再加蒜泥，一起炒到熟再放醬油，魚露和味增，味道需要自己稍稍調整一下，每罐醬油，魚露鹹度都不一。
3. 將煮好的粥放入一盤中，舀上肉燥，再灑上皮蛋丁和香菜屑，可以配一些醬菜吃，我的最愛是愛之味武林菜!!!
Bella五星級廚房相關食譜
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Chinese Porridge
A Ingredients
White rice ½ cup
Water 2+ cups
Pickled tofu 1 block
Corn 2 tablespoon
Sweet pea 2 tablespoon
B Ingredients
Ground pork 1 cup
Garlic, minced 2 tablespoon
Soy sauce 2 tablespon
Fish sauce 1 tablespoon
Miso Paste 1 tablespoon
C Ingredients
Thousand year old egg, chopped 2 pieces
Cilantro, minced 1 tablespoon
Directions:
1. Add the white rice and water in a medium sauce pan to boil, stir constantly to prevent sticking. When the rice is about cooked through 15-20 minutes, melt the pickled tofu inside the porridge, then add corn and sweet peas.
2. Heat up a frying pan, add the ground pork to cook, breaking the meet into smaller pieces with a spatula, then add the minced garlic, cook both till done and tender, add the soy sauce, fish sauce, and miso paste to taste. Every brand of condiment tastes differently, so adjust the taste accordingly.
3. Scoop the porridge onto a plate, add the meat sauce, sprinkle with thousand year old egg chunks and minced cilantro, this porridge can be served with some pickled vegetables on the side.
Serving: 2
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