![Mixed mushroom congee with pickled eggs Mixed mushroom congee with pickled eggs](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/529058CB-419D-4D19-8B52-85CFB00FD204/Derivates/F4EC8854-B413-404A-9968-9CBF3403B7FD.jpg)
難易度
我們的大部分食譜都很簡單。有些要求多一點時間或更好一點的烹飪技術,則評為中等或高級。
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總共時間
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份量
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食材
Pickled eggs
- 1 cinnamon quill
- 2 dried bay leaves
- 2 tbsp yellow mustard seeds
- ½ tsp ground allspice
- 3 tsp coriander seeds
- 3 whole cloves
- 1 tsp dried tarragon
- 1 ½ tsp ground ginger
- 1 tsp dried chilli flakes
- 2 tsp raw sugar
- 1 tsp salt
- 250 g white vinegar
- 750 g water
- 6 eggs
- cold water, for cooling
Congee
- 500 g fresh Asian mushrooms (e.g. oyster and enoki), cut into pieces (3-4 cm) (see Tips)
- 2 spring onions/shallots, trimmed and cut into thin slices
- 4 cm piece fresh ginger, peeled
- 150 g eschalot, cut into halves
- 2 tbsp Vegetable stock paste (see Tips)
- 1250 g water
- 180 g jasmine rice
- 1 tbsp soy sauce, plus extra to serve
- 1 tbsp sesame oil, plus extra to serve
- 1 fresh chilli, cut into thin slices, to serve (optional)
- 2 sprigs fresh coriander, leaves only, to serve
- 2 tbsp fried shallots, for garnishing
- 營養價值
- 每 1 portion
- 卡路里
- 1243.7 kJ / 296 kcal
- 蛋白質
- 14.1 g
- 碳水化合物
- 29.1 g
- 脂肪
- 11.2 g
- 飽和脂肪
- 2.4 g
- 纖維
- 5.6 g
- 鈉
- 1097.5 mg
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