体が弱った時に！野菜もお肉も取れる「台湾風おかゆ」オリジナルレシピをご紹介

体が弱った時に！野菜もお肉も取れる「台湾風おかゆ」オリジナルレシピをご紹介

Today
I’ve received so many requests from many viewers,
so I’d like to introduce my Taiwanese-style congee (rice porridge).
Generally, Taiwanese congee is either white rice porridge or potato porridge.
It is usually sweet potato in it.
It is eaten as a late night meal or breakfast.
Today, I’d like to share our family’s secret recipe for congee.
You will enjoy many different flavors while eating this dish.
Ingredients are
About 50g of minced pork,
10cm of Japanese green onion (leek), chopped,
already cut cabbage (2 leaves),
250g of cooked rice, microwaved,
and 600cc water for soup.
Pao Xian is the star of the recipe today.
I’ll make great flavor by frying green onions, soy sauce and oil.
Then pepper and soy sauce.
At last, chicken broth, to create the overall flavor.
Let’s do it!
Some say that they don’t have woks at home,
so I’d use this kind of a regular small pot today.
Turn up the heat.
Put the oil in.
3Tbs Olive Oil
The wok has a round bottom, so oil accumulates, but this pot doesn’t, so I’d like to slant it.
Heat the oil well
Now it’s warm enough.
I’d like to slant the pot and put chopped green onions in.
Mix well.
Until the onions smell really nice, be patient and keep stir-frying them.
In Japanese cuisine, the next ingredient is often added before they’re burnt.
But this is different. Pao Xian is to explode to release the aroma!
To have the flavor, we need to fry the onions until they become golden brown.
Since the pot is different from the wok, we need to wait a while to get there.
Now they’re colored a little bit.
But the timing is not yet. When one of them is about to be burnt is the time.
Now it looks like they’re going to burn!
Then pour soy sauce into the pot.
2Tsp Soy Sauce
Because this is not a wok, I mix them well to burn the soy sauce.
Now it smells so good!

About 50g Minced Pork
Stir the pork very well until it’s fully cooked.
Add salt and pepper a little bit.
I’ll add pepper at the end more because its smell disappears.
It’s almost cooked.
Then add the cabbages, so they will have some taste.
Cut Cabbage (about 2 leaves)
Attention!
A vibrant cabbage popped up now.
What should we do now?
Now I’ll make soup.
600cc Water
This is the base of the congee.
Heat a little bit more to boil first.
When the cabbage is cooked, add rice, about 2 rice balls.
My grandmother made this for me when I had a cold.
My Chinese medicine doctor said that when you feel sick, you should eat porridge.
Instead of eating stiff stuffs, it’s healthier to eat porridge that has absorbed the broth.
Our bodies are energized by warm food, so we should eat it.
Cabbages are cooked.
I’m going to add some rice here.
We should season the soup after adding rice.
250g Cooked White Rice
It will be a large quantity of porridge, but let’s boil it.
Cover and simmer.
Add pepper at the end.
One of the Chinese characters for 胡 in pepper means that it came from Turkey.
So pepper in Chinese means that it’s the spice came from around Turkey.
It’s boiling now, so let me taste it.
How yummy! But we should wait a little longer.
I often wear brooches.
I’m wearing a cute brooch today, and it has a girl’s face, like a cameo.
Do you think that you should wear the brooch here?
If you only have a small brooch, I recommend wear it at the neck for a high-collared top.
For some reason, the brooch looks bigger. I don’t know why, but it’s true.
Almost done, stir from the bottom, so it won’t burn.
Tasting time once again
Of course, it’s tasty!
If your body is more debilitated, you can cook it more before eating it.
If you prefer more bulky, I think this is the best.
I put some chicken broth a little bit.
1 Tbs Chicken Broth
Let’s add some pepper in the end.
Some Pepper
Finished!
Let’s serve it.
I often say this.
Because every day is New Year’s Day, use your favorite dishes!
I chose this today.
It’s a Chinese ware.
My mother gave this to me, and it has lived with me for decades.
It can be eaten alone or divided between two people.
Finished!
My family’s Taiwanese-style Congee
Now, I’ll have it while remembering my grandmother.
It’s my family’s Taiwanese-style congee.
Delicious!
Nico, it’s very good.
But you can’t eat it because it contains some salt.
I would eat this even if I weren’t sick.
I eat salad in the morning all year round.
But sometimes on cold mornings, when I want to wake up my body, I eat congee.
You can make it the day before and heat it up on the day to heat.
On the day, you should add some pepper, which faded away.
This congee contains cabbage and pork.
Cabbage contains the elements, which are very good for digestion and gastric movements.
I remember well that my grandmother told me to eat a lot.
Pork is protein.
Above all, its flavor is from my family’s secret Pao Xian!
Please try making it at home. It’s easy. You just need to wait.
I introduced my grandmother’s recipe from my home country Taiwan.

今回はおばあちゃんから教わった特製の「台湾風おかゆ」の作り方をご紹介します。
食欲がない時、体が弱った時にぴったりの一品です。

材料
豚ひき肉…50gくらい
長ねぎ…10cm
キャベツ…2枚※カット済み
炊いたご飯…250g
水…600cc

醤油…小さじ１〜2
オリーブ油…大さじ3
塩…適量

こしょう…適量

鶏ガラスープの素…小さじ1

材料
猪肉碎 – 约50克
葱 … 10厘米
2块卷心菜…*现切
煮熟的米饭 … 250克
水 … 600cc
酱油 … 5-10cc
橄榄油 … 45cc
盐…适量
胡椒粉 ……适量
鸡汤混合物 … 5cc

Ingredients
Minced pork – about 50g
Green onion … 10cm
2 pieces of cabbage…*ready cut
Cooked rice … 250g
Water … 600cc
Soy sauce … 5-10cc
Olive oil … 45cc
Salt …to taste
Pepper …to taste
chicken broth mix … 5cc

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If you are an iPhone user and have difficulty viewing subtitles, you can change the style from your smartphone’s accessibility settings.

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