臘味煲仔飯

| EN
| EN
難度
3/5
需時 (分鐘)
30
份量 (人)
2
難度
需時 (分鐘)
份量 (人)
3/5

30

2

材料

  • 臘腸 1條
  • 膶腸 1條
  • 小棠菜 少量
  • 米 1杯
  • 熱水 1杯
  • 油 少量
  • 1pc Chinese Sausage
  • 1pc Duck Liver Sausage
  • Some Shanghai Pakchoi
  • 1 cup Rice
  • 1 cup Hot Water
  • Some Cooking Oil

醬汁

  • 糖 1湯匙
  • 熱水 2湯匙
  • 生抽 3湯匙
  • 老抽 1/2湯匙
  • 1 tbsp Sugar
  • 2 tbsp Hot Water
  • 3 tbsp Light Soy Sauce
  • 1/2 tbsp Dark Soy Sauce

烹調步驟

1

洗米,並去除多餘水量

Rinse the rice and remove excessive water

2

將米及熱水放進砂窩,不用蓋上,用中火煮至水份差不多消失

Put the rice and hot water into the claypot, boil with medium heat until water absorbed

3

用熱水沖洗臘腸,膶腸,待水份差不多消失後,放進砂窩,蓋上,轉細火

Clean the sausages with hot water, put them into the pot when the rice absorb most of the water. Cover the lid and cook with small heat

4

將砂窩東,南,西,北,正中位置,分別各煮3分鐘,更易形成飯焦

Place the vegetable (cooked for 30 second in a pot of hot boiling water) into the pot

5

加入芒果肉及金柚肉亦可於最後那3分鐘加入已煮過30秒嘅小棠菜,避免蔬菜過生或太熟

Move the claypot and let its middle and four corners to cook for 3 minutes each for getting crispy burnt rice on the bottom of the pot

6

最後熄火後,圍著蓋邊加上少量油,焗2分鐘,令飯焦更脆更香

Remove from heat, pour some cooking oil around the pot edge to allow burnt rice to be more crispy

煲仔飯豉油做法

1

先將熱水加入砂糖,搞溶後變成糖水

Dissolve sugar with hot water

2

再加入生抽,老抽便成

Pour in light soy sauce and dark soy sauce

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