鍾意食飯焦嘅請舉手🙌🏻今個星期凍咗好多呀，即刻想食返個熱辣辣嘅煲仔飯❤️🔥自己整好簡單，用鑄鐵鍋或者瓦鍋，仲快過用電飯煲煮飯😎將米飯煮到收水，再合蓋用最細火煮熟！
整到金黃脆口飯焦嘅關鍵，就係要喺鍋邊倒油🧚♀️做法睇video會清楚啲！成塊飯焦起到出嚟好有成功感🤣
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❤️🔥臘味煲仔飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸
泰國香米 200g
水 200ml
臘腸 1條
臘肉, 生食用雞蛋 (可省略)
油、甜豉油
🔸做法🔸
- 白米洗淨，浸30分鐘後瀝乾水份；臘腸汆水30秒後切片
- 大鍋抹油，倒入與米同等份量的水，中火煮至收，冒煙微滾 (呈魚眼泡，期間用筷子攪拌防黏)
- 鋪上臘腸和，合蓋小火煮18分鐘，熄火焗10分鐘
- 鍋邊倒入油合蓋；將煲仔向四邊傾斜，每邊中火煮約90秒即成飯焦（如用鑄鐵鍋，用木匙由鍋底刮出飯焦；用瓦煲則可用鐵匙）伴甜豉油食用
🌟每個爐頭火力、大鍋保溫能力都不同，多煮幾次調節火力和時間，一定能煮到理想的煲仔飯🌟
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Thai jasmine rice: 200g
Water: 200ml
Chinese sausage: 1 px
Cured meat, raw eggs (optional)
Oil, sweet soy sauce
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Rinse rice, soak for 30 mins, drain. Blanch the sausage in hot water for 30 secs and slice.
- Grease pot, add equal water to the rice, cook over medium heat until it steams lightly (with bubbles). Stir with chopsticks to prevent sticking.
- Layer the sausage on top, cover, and cook on low for 18 mins. Turn off the heat and let it rest for 10 mins.
- Pour oil around the pot’s edges, cover, and tilt to cook each side over medium heat for 90 secs to create a crispy bottom. Use a wooden spoon for cast iron or a metal spoon for clay pots. Serve with sweet soy sauce.
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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) 簽名版（https://shorturl.at/bIJNO)
▪️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✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
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