秋冬又係食菇菌嘅季節🤎喺街市見到新鮮牛肝菌同姬松菌！平時買開乾貨，原來新鮮嘅圓碌碌好可愛😆最啱用來煮炊飯，加埋牛肉係perfect match!!
菇類記得用牛油炒，會特別香！想更加方便用電飯煲都ok🫶🏻煮完呢個飯廚房都係菇味，超級香🥹
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❤️🔥牛油香煎雜菌牛柳粒炊飯 📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2-3人份)
牛柳粒 250g
姬松茸 4粒
牛肝菌 2粒
白米 200g
水 190ml
鰹魚高湯粉 1茶匙 (可省略)
牛油 1湯匙
日式醬油 1湯匙
味醂 1茶匙
🔹做法🔹
- 清潔菇菌；姬松茸削走外皮，切片；牛肝菌切走底部，切片
- 下油開鍋，加入牛柳粒煎至表面焦香後盛起；同一個鍋加入牛油，放入菇菌炒至軟身
- 加入白米拌勻吸收肉汁，倒入水、高湯粉、日式醬油和味醂，鋪上菇菌
- ▪️如用爐頭▪️中火煮至微滾 (呈魚眼泡，期間用筷子攪拌防黏)，合蓋小火煮20分鐘，熄火焗10分鐘；鋪上牛柳粒，合蓋中火煮2-3分鐘，灑上黑胡椒碎和蔥花即成
- ▪️如用電飯煲▪️合蓋按下煮飯按鈕；鋪上牛柳粒，合蓋保溫模式3分鐘灑上黑胡椒碎和蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
Beef cubes 250g
Matsutake mushrooms 4 px
Porcini mushrooms 2 px
Rice 200g
Water 190ml
Dashi powder 1 tsp (optional)
Butter 1 tbsp
Japanese soy sauce 1 tbsp
Mirin 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Clean and slice the matsutake and porcini mushrooms.
- Heat oil in a pan, brown the beef cubes, set aside. In the same pan, add butter and sauté the mushrooms until soft.
- Add rice to the pan to absorb the meat juices. Then, pour in water, dashi powder, soy sauce, and mirin, layering the mushrooms on top.
- Stovetop: Cook over medium heat until simmering, then cover and reduce to low for 20 mins. Let sit for 10 mins, layer beef on top, cover, and cook on medium for 2-3 mins. Sprinkle with black pepper and scallions to serve.
- Rice Cooker: Close the lid and press cook. Layer beef on top, keep warm for 3 mins, then sprinkle with black pepper and scallions to serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://shorturl.at/YyJ3x)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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