左口魚煲仔飯平替版🔥平啲又更加易買！唔使用火槍都整到！加埋生蛋黃，成個飯超級香🥹✨
🧚♀️材料圖放咗喺片尾
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❤️🔥三文魚腩煲仔飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2-3人份)
三文魚腩條 300g
珍珠米 250g
水 250ml
昆布鰹魚高湯粉 1茶匙 (可省略)
檸檬 1/4個
三文魚籽/蔥花/芝麻/生食用雞蛋黃 (隨意配搭)
🔸醃料🔸
日式醬油 1.5湯匙
味醂 1湯匙
清酒 1茶匙
🔹做法🔹
- 三文魚腩條解凍，醃30分鐘；灑上黑胡椒碎和檸檬汁，190度焗12分鐘至金黃焦香
- 大鍋加入白米和清水，加入鰹魚粉，倒入已醃過魚的醃料，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
- 鋪上三文魚腩條，留意不要疊放；用火槍燒至焦香油份䆁出 (可省略)；中火煮約2-3分鐘成飯焦
- 淋上蜜糖，鋪上三文魚籽，灑上蔥花和芝麻；加入生食用雞蛋黃即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
300g salmon belly strips
250g rice
250ml water
1/4 lemon
1 tsp bonito powder (optional)
Toppings (to taste): salmon roe, chopped spring onion, sesame seeds, raw egg yolk
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
1.5 tbsp Japanese Soy Sauce
1 tbsp Mirin
1 tsp Sake
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw salmon belly strips, marinate 30 mins; add lemon juice and black pepper, bake at 190°C for 12 mins until golden and caramelized.
- Combine rice, water, bonito powder and salmon marinade in a large pot. Simmer on medium heat until small bubbles form (stir with chopsticks to prevent sticking), cover and cook on low heat for 20 mins, then off heat and rest 10 mins.
- Arrange salmon belly strips in a single layer on top; torch until crispy and oily (optional), then cook on medium heat for 2-3 mins to form crispy rice at the bottom.
- Drizzle with honey, top with salmon roe, sprinkle with spring onion and sesame seeds, add raw egg yolk 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✨
https://istidiningtable.com
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