秋末收的最后一茬小芥菜一半做了闽南芥菜饭，另一半我给做了这个粥，秋末凉凉的天里喝一碗菜粥即营养又暖胃呢！
Half of the mustard greens that I harvested from my backyard earlier were made into Mustard Green Rice/Dua Cai Peng the remaining half were made into this congee 2 days later. A very healthy dish to let us eat more vegetables and warm the body.
材料:
300-350 克 小芥菜
1 杯/165克 大米
3-4 块 汤骨
3-4 只 干贝/旺菜
食盐 适量
一撮 胡椒粉
几滴 麻油
Ingredients:
300-350 g Chinese Mustard Green
1 cup/165g Short grain rice
3-4 pieces of soup bones
3-4 pieces dried scallop/ dried mussels
Salt to taste
Pepper
Few drops of sesame oil
1. 把汤骨汆烫后洗净，把汤骨和干贝加入锅里，注入半锅的水，大火煮滚后转中火煮30分钟。
2. 加入大米继续煮30-45分钟至米粒软绵。把小芥菜洗净切小段。
3. 粥煮软绵后加盐调味，把炉子转大火再次煮滚，加入芥菜至断生。
1. Blanch soup bones and clean the bones thoroughly. Place the bones and dried scallops into a pot. Add half pot of water, bring to boil and turn the heat to medium, cook for 30 minutes.
2. Add the rice into a pot and cook for 30-45 minutes until rice softened. Clean and cut mustard greens to about 1 inch in length.
3. Season the congee with salt, bring the heat to high and add mustard green, cook briefly until greens wilted.
吃之前加入一点胡椒粉和几滴麻油。
Add some pepper powder and a few drops of sesame oil before serving.
欢迎到我的英文博客玩--
http://www.echoskitchen.com/2016/12/chinese-mustard-congee.html
