My favourite 煲仔飯💕雖然天氣還未好凍，不過已經陸續收到大家回圖這個煲仔飯，引到我又一起煮🤣話說出街好少食這個飯，因為餐廳未必用生食用雞蛋🫣
煮這個飯不要偷懶，自己剁肉餅好食好多，用免治牛肉口感會實！今次用了封門柳😍我習慣用薑蔥水令牛肉吸收水份再醃，最後用油鎖住水份🌟用薑蔥水可以令牛肉更juicy柔軟，牛肉還帶有薑蔥味更加香呀😙用上砂鍋煮，輕鬆煮到整塊飯焦so yummy🥹
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❤️🔥窩蛋牛肉煲仔飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
牛柳/ 牛冧肉 200g
米 1.5米杯(約250g)
清水 1.5米杯
日本生食用雞蛋 1隻
🔸薑蔥水材料🔸
薑 4片, 蔥 1棵切段
🔸牛肉醃料🔸
薑蔥水 25ml
生抽 1茶匙, 老抽 半茶匙, 蠔油 1湯匙
紹興花雕酒 1茶匙
生粉 1茶匙
砂糖 半茶匙, 胡椒粉
生油 1茶匙
🔹做法🔹
- ▪️預備薑蔥水▪️4片薑和蔥段放入50ml熱水，用匙羹壓爛拌勻，靜置10分鐘；濾出25ml 薑蔥水，放涼
- ▪️處理牛肉▪️牛肉浸淡鹽水10分鐘去除血污，先逆紋切片，再剁成肉碎
- 先加入薑蔥水拌勻吸收；除生油外，加入醃料，向同一方向拌勻，撻數次至起膠；最後加入生油，醃20分鐘
- ▪️煮煲仔飯▪️米浸水30分鐘，瀝乾，放入已抹油的砂鍋；倒入與米同等份量的水，中火煮至微滾 (呈魚眼泡，期間用筷子攪拌防黏)
- 加入免治牛肉鋪平，中火煮30秒；合蓋小火煮18分鐘，熄火焗10分鐘
- 鍋邊倒入1茶匙麻油/油，煲仔四邊每邊中火煮約2分鐘形成飯焦，加入生食用雞蛋即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Beef tenderloin 200g
Rice 1.5 rice cups (approximately 250g)
Water 1.5 rice cups
Egg 1 px
Ginger 4 slices
Scallion 1 px
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Ginger scallion water 25ml
Soy sauce 1 tsp, Dark soy sauce 1/2 tsp, oyster sauce 1 sp
Shaoxing wine 1 tsp
Cornstarch 1 tsp
Sugar 1/2 tsp, pepper
Oil 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Prepare Ginger Scallion Water: Mash 4 ginger slices and scallion in 50ml hot water. Let sit 10 mins, strain 25ml and cool.
- Process Beef: Soak beef in salted water for 10 mins. Slice, mince.
- Mix minced beef with ginger scallion water. Add marinade ingredients, except oil. Mix until sticky. Add oil, marinate 20 mins.
- Cook Clay Pot Rice: Soak rice 30 mins, drain, place in greased clay pot. Add equal amount of water. Cook over medium heat until simmering, stir occasionally.
- Spread minced beef over rice. Cook 30 secs over medium heat, simmer covered on low heat for 18 mins. Set aside for 10 mins.
- Heat 1 tsp oil in pot and cook 2 mins each side for crispy rice edges. Crack raw egg on rice. Serve.
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