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Portion for Two Person 兩人份量
| garlice half mince ginger, scallion, small pieces 1/4 cup dried small fish 2 tablespoon, seaweed 1 tablespoon, ground pepper, sprinkle, white rice 1 cup, millet 2 tablespoon, lentil bean 2 tablespoon, salt 1 tsp, water (or shrimp stock) 2 cups Korean King Oyster Mushroom 1 bag cut into big pieces | 蒜頭半個剁碎 薑，青蔥，切小塊 1/4杯 小魚乾 2 湯匙 海澡 1 湯匙 黑胡椒 撒上少許 白米飯1小杯 小米 2 湯匙 墨西哥扁豆 2 湯匙 鹽1茶匙 水 (或蝦湯) 2杯 韓國杏鮑菇1袋 切塊 |
1. Boil water half cup, add rice,
millet, lentil bean cook for 5 to 10 mins
2. Add shrimp stock, black pepper, ginger,
half of the scallion, cook for 10 mins
3. Add the rest scallion for 1 mins,
the congee is done
| 1. 燒開水半杯，加入白米, 小米, 扁豆 煮5至10分鐘 2. 加入蝦湯, 黑胡椒，生薑， 一半的蔥，煮10分鐘 3. 添加蔥段, 煮1分鐘, 粥煮好 |
| 1. Heat the pan, lay the mushroom, cook for 5 mins 2. flip the mushroom to the other side, cook for 5 mins 3. garlic and 1 tablespoon soy sauce, cook for 1 min 4. turn off the heat and stir | 1. 將油鍋燒熱，鋪蘑菇， 煮5分鐘 2. 翻蘑菇，煮5分鐘 3. 加大蒜和醬油1大匙 4. 關閉爐 , 攪拌 |
| Shrimp Stock 1. boil 1 cup of water 2. add shrimp head and shell, ginger cook for 5 mins 3. filter the stock to a container 4. repeat step 1-3 for one or two times | 1. 煮沸1杯水 2. 加蝦頭和殼，生薑 煮5分鐘 3. 湯過濾,到一個容器 4. 重複步驟1-3一至兩次 |
Ingredients 食材
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