上星期post了好多西式食譜，今次分享懶人放工one pot meal😎明天就情人節，用心心煲感覺更應節🤣💓
之前煮黑松露栗子湯，還有成大樽黑松露醬，要盡快用完🥶攪下新意思用來煮炊飯！先用蒜蓉牛油炒香本菇，再加入黑松露，整煲飯香噴噴呀🥹配上煎帶子同三文魚籽，混合飯吃超正🤤
沒時間開火都可以用電飯煲煮，更加方便🤣之前都post過電飯煲炊飯食譜，可以看上年12月post for三文魚炊飯😗
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🖤蒜香黑松露帶子炊飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸
日本米 1.5米杯
昆布鰹魚高湯/雞湯/水 1.5米杯
帶子 8粒
三文魚籽 (可省略)
本菇 1包
蒜頭 5瓣磨蓉
牛油 1湯匙
🔸調味料🔸
黑松露醬 2茶匙 (可省略)
日式醬油 1茶匙
味醂 1茶匙
🔹做法🔹
0. ▪️預備昆布鰹魚高湯▪️高湯包放入清水，中火煮沸後，繼續煮2-3分鐘，取出高湯包放涼
1. ▪️煎帶子▪️帶子解凍，用廚房紙吸乾水份(要吸幾次確保乾爽)灑上鹽、黑胡椒碎，靜置5分鐘；帶子會出水，再次吸乾水份
2. 下油開鍋，中火燒熱至冒煙，放入帶子，中火煎1分30秒，留意帶子底部外圍顏色，轉至啡色後翻面
3. 另一面中火煎1分鐘後，加入半茶匙牛油，帶子兩邊沾上牛油即可盛起
4. ▪️炒香配料▪️下牛油開鍋，加入蒜蓉炒勻，放入本菇
5. ▪️如用爐頭▪️同一個鍋加入白米和高湯，下調味料，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，鋪上帶子和三文魚籽即成
6. ▪️如用電飯煲▪️白米放入飯鍋，倒入高湯和調味料，鋪上配料；合蓋按下煮飯按鈕，鋪上帶子和三文魚籽即成
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🔸Ingredients🔸
Rice: 1.5 cup
Dashi broth: 1.5 cup
Scallops: 8 pieces
Salmon roe (optional)
Mushrooms: 1 box
Garlic: 5 cloves, minced
Butter: 1 tablespoon
🔸Seasonings🔸
Black truffle sauce: 2 teaspoons (optional)
Japanese soy sauce: 1 teaspoon
Mirin: 1 teaspoon
🔹Instructions🔹
1. ▪️Cook the scallops▪️Defrost the scallops and pat dry with kitchen paper. Season with salt and pepper.
2. In a pan, heat oil over medium heat until it starts to smoke. Place the scallops in the pan and cook for 1.5 mins until the bottom turns brown. Flip the scallops and cook for another minute.
3. Add half a teaspoon of butter to the pan. Set aside.
4. ▪️Cook the mushrooms▪️In the same pan, add butter and garlic and cook until fragrant. Add mushroom and stir fry with medium heat.
5. ▪️For stovetop cooking▪️In a pot, add rice and dashi, add seasonings. Cook over medium heat until it starts to boil (stir occasionally to prevent sticking), then reduce heat to low and cover. Cook for 20 minutes, then turn off heat and let it sit for 10 minutes. Top with scallops and salmon roe.
6. ▪️For electric rice cooker▪️Put the rice in the rice cooker and add the dashi. Add the fried mushrooms and seasonings. Press the cook button and afterwards topped with scallops and salmon roe.
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