春季乾燥,多吃一些湯湯水水的食物,既好消化吸收、又能起到滋補水潤的功效。粥具有溫、軟、淡、香、黏等特點,利於消化吸收,又增添津液。特別是粥熬好後上面漂浮著的一層黏稠的物質,中醫裡稱為「米油」,具有很強的滋補作用。粥裡既有主食又可以摻加各種肉類和蔬菜,味道鮮美、粘稠軟滑、溫潤的口感是記憶裡的味道沒有錯!這感覺,只要願意把早晨的時間分給它的吃貨都會懂~
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1. 準備食材。2. 各種穀物洗凈提前浸泡一夜。
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3. 砂鍋中倒入稍多清水,大火燒開。![](//image.pttnews.cc/2019/03/30/9605e11ac0/fad6d4b93ca576670c55de508eadf5e1.jpg?redirect=true)
4. 將浸泡好的穀物下鍋,大火燒開。![](//image.pttnews.cc/2019/03/30/9605e11ac0/38c963d0536ccdf362af421e2c7c0183.jpg?redirect=true)
5. 轉小火煮30分鐘,不時攪拌。![](//image.pttnews.cc/2019/03/30/9605e11ac0/590c08b4c0d93ddcee7e678b6bb613bf.jpg?redirect=true)
6. 煮至粘稠即可。
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7. 喜歡吃甜的可加適量糖。● ● ●
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1. 準備的原料。![](//image.pttnews.cc/2019/03/30/9605e11ac0/80c1748531fc881ac2a5546344438dc4.jpg?redirect=true)
2. 大米加清水煮開,燜20分鐘。
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3. 大閘蟹加清水,少許的鹽養一刻鐘,再用刷子刷乾淨表面。![](//image.pttnews.cc/2019/03/30/9605e11ac0/9f8fa7ca6f7d4f43cb8ead5e72ebf610.jpg?redirect=true)
4. 燜好的 粥大米完全開花了,但還不粘稠。![](//image.pttnews.cc/2019/03/30/9605e11ac0/11bb53e02c06ae314d23968baf17da94.jpg?redirect=true)
5. 再在鍋中加少許油,蔥,薑大火煮兩分鐘。![](//image.pttnews.cc/2019/03/30/9605e11ac0/f22f96b225e230990b433e7b85f4908a.jpg?redirect=true)
6. 處理乾淨的蟹扒開,去腮,剁塊,蛤蜊汆水取肉。![](//image.pttnews.cc/2019/03/30/9605e11ac0/584a43bc71f5097502f16e764f0e0bcf.jpg?redirect=true)
7. 加入粥中繼續燒開,中火燉幾分鐘。
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8. 加少許的鹽調好味就可以。![](//image.pttnews.cc/2019/03/30/9605e11ac0/2616367ec4e417655d3baeaaab64935c.jpg?redirect=true)
9. 一個字:鮮!小竅門:
沒有泥沙的蛤蜊可以直接帶殼煮粥,不放心的還是汆水取肉,不要因為泥沙把粥毀了!
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1. 備胚芽米1把,排骨三塊,芹菜適量。(這是一人份,我用燉盅來煲粥)。![](//image.pttnews.cc/2019/03/30/9605e11ac0/ca250d38431f8bc83807cc61d3377139.jpg?redirect=true)
2. 提前將排骨先用清水焯洗好備用。![](//image.pttnews.cc/2019/03/30/9605e11ac0/8d4d794192b457b717d9751e8d644015.jpg?redirect=true)
3. 胚芽米用適量的清水泡洗一下備用。![](//image.pttnews.cc/2019/03/30/9605e11ac0/40a8bd9307527aa3aeea12871d687d0e.jpg?redirect=true)
4. 如圖就是焯洗好的排骨,這樣子的狀態就可以用來煲粥。![](//image.pttnews.cc/2019/03/30/9605e11ac0/4b92fe1c371b8a63400524a0ceba4ac5.jpg?redirect=true)
5. 將洗好的胚芽米與焯好的排骨配在一起,並加入八分滿的清水。![](//image.pttnews.cc/2019/03/30/9605e11ac0/95c2066f98806884a797ae9f9d916c25.jpg?redirect=true)
6. 然後入燉鍋裡面,選擇煲粥模式進行烹煮。![](//image.pttnews.cc/2019/03/30/9605e11ac0/5ffc47333611c459ad4c5bfb70cfe5ce.jpg?redirect=true)
7. 煮好之後加入適量的芹菜末及細鹽調個味就可以。![](//image.pttnews.cc/2019/03/30/9605e11ac0/456772a9c7036c2110bf9fc64f7fcddd.jpg?redirect=true)
8. 就是這麼簡單,一份排骨胚芽米粥就完成啦。小竅門:
排骨要焯製一下再用來煮粥,這樣子煮出來的粥才清爽。
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1. 西紅柿丁,薺菜段。![](//image.pttnews.cc/2019/03/30/9605e11ac0/2371c9a3fdac1ff8d9ac28af14fe2524.jpg?redirect=true)
2. 大米粥一碗。![](//image.pttnews.cc/2019/03/30/9605e11ac0/74d61c6a0895c3283598f492a2e2e136.jpg?redirect=true)
3. 砂鍋裡適量油燒熱,蒜末,八角炒香。![](//image.pttnews.cc/2019/03/30/9605e11ac0/2a99631ef66628d016db9fe9cc170f40.jpg?redirect=true)
4. 大米粥倒入。![](//image.pttnews.cc/2019/03/30/9605e11ac0/f4e5cf04c5a340397a58a8855e0f613b.jpg?redirect=true)
5. 西紅柿放入,煮一滾兒。![](//image.pttnews.cc/2019/03/30/9605e11ac0/c0295a3e218fcf4f4a7f4a5b5b2cbd58.jpg?redirect=true)
6. 薺菜放入,關火。![](//image.pttnews.cc/2019/03/30/9605e11ac0/6ed42805ac43e8f72003a6954eb96155.jpg?redirect=true)
7. 適量鹽,雞精調味兒。![](//image.pttnews.cc/2019/03/30/9605e11ac0/458b7bee68f5c749e346ba048d345da0.jpg?redirect=true)
8. 成品。![](//image.pttnews.cc/2019/03/30/9605e11ac0/ed36ebc15d205f5d96149d8f79d9bfa1.jpg?redirect=true)
9. 成品。● ● ●
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1. 準備所需食材,將大米放入砂鍋中淘洗一遍後加適量水大火燒開轉中小火慢慢熬製。![](//image.pttnews.cc/2019/03/30/9605e11ac0/9bb867947662a8bbe364388624787ecd.jpg?redirect=true)
2. 瘦肉切一厘米見方的小塊,加料酒、鹽和澱粉抓勻備用。![](//image.pttnews.cc/2019/03/30/9605e11ac0/e684e707053f8fd0d06185cdf033d9b9.jpg?redirect=true)
3. 薑切細絲、香蔥切圈備用。![](//image.pttnews.cc/2019/03/30/9605e11ac0/fdabde5be707efe0ba9db83297161b85.jpg?redirect=true)
4. 皮蛋切小塊備用。![](//image.pttnews.cc/2019/03/30/9605e11ac0/177b5077259de7d6be7352c2de4bd4b6.jpg?redirect=true)
5. 待粥變的濃稠是加入醃好的瘦肉和薑絲煮至肉變色。![](//image.pttnews.cc/2019/03/30/9605e11ac0/feb1182a92e3ee5849be2f1c7452d269.jpg?redirect=true)
6. 加入皮蛋煮片刻,加鹽、雞精調味然後撒上香蔥碎攪拌均勻即可。![](//image.pttnews.cc/2019/03/30/9605e11ac0/848a968d48cd09bb9e40f97f4b06222a.jpg?redirect=true)
7. 成品圖。![](//image.pttnews.cc/2019/03/30/9605e11ac0/0b86de18754bdd8952e8faa298dcf704.jpg?redirect=true)
8. 成品圖。小竅門:
薑主要是去除肉和皮蛋的腥味,如果不喜歡吃可以將薑切片,等粥煮好後撈出即可。
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