妹記生滾粥品 Mui Kee Congee - Hong Kong 4.65

妹記生滾粥品由妹姐於80年代所創立，由最初於麥花臣球場前擺檔， 大受街坊歡迎，藉由口耳相傳慢慢於鄰里間建立名聲。到90年代初遷到旺角花園街街市， 至今妹記生滾粥品已經擁有三十多年歷史。

妹記為家族式經營，為煮出新鮮綿滑的生滾粥，妹記堅持每日由凌晨十二時開始熬粥, 將越南絲苗米, 皮蛋, 新鮮豬骨及大魚煲上六小時, 最後再加入腐竹將綿滑口感提升至更高層次。再配以每日凌晨由海鮮市場內直接採購的各種新鮮食材，令街坊可於每日早上七時開始享用妹記精心烹調的各色粥品。

妹記堅持使用銅煲熬粥，由於銅的傳熱較快，令銅煲內的粥可快速滾熟，亦能令魚腩和豬潤等食材在滾粥過程中保持嫩滑口感及鮮味。

新鮮的妹記生滾粥除了能滿足您的口腹之欲外，粥品還有助清理腸胃, 為早午餐時間的最佳選擇。

Mui Kee Congee (Mui Kee) has been running for over 30 years. The founder of Mui Kee Congee, Mui Ze, started her congee business near the MacPherson Stadium since 1981 and moved to Fa Yuen Street Market in the early 90’s.

In order to ensure fresh, smooth and velvety congee, Mui Kee insists that their congee must be started cooking from midnight, using Vietnamese See Mew as well as plenty of century eggs, fresh pork bones and fishes. Moreover, adding dried beancurd sticks is the last step after 6 hours cooking to sublimate the smoothness and velvet of their signature congee.

Mui Kee uses copper pot to heat up the congee with fresh fish and other ingredients. Since the copper pot is a good heat-transmitter that can keep the meat faultlessly tender during the cooking process. Mui Kee’s soft-textured congee not only fulfils the satisfaction of your stomachs, but also cleans the intestines, which is perfectly suitable in breakfast and lunch.