快到冬至，這幾天都會share簡單做節菜式ideas☃️🌟方便大家放工之後，無需用太多時間，都煮到好味又吸晴的節日大餐！
最近街市好常見到新鮮姬松茸，最適合用來煮炊飯！我額外加入和牛😝做法好簡單，先用牛油煎香姬松茸及和牛！菇類用牛油炒特別香❤️想更方便用電飯煲都ok！煮完開蓋整個廚房都係菇味超級香🥹✨
PS材料圖入面我用了超市買嘅松茸$500得2條🥹建議去街市買姬松茸就ok! 大概$30有8粒抵食好多😍
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❤️🔥牛油香煎松茸和牛炊飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2-3人份)
米 1.5杯
昆布鰹魚高湯 1.5杯
牛扒 1塊切粒
姬松茸 8粒
牛油 1湯匙
日式醬油 1湯匙
味醂 1茶匙
🔹做法🔹
- 姬松茸用小刀削走表面泥沙，用廚房紙抹乾淨，切片
- 昆布鰹魚高湯包放入清水，中火煮至沸後，繼續煮2-3分鐘，取出高湯包
- 下牛油開鍋，放入姬松茸炒至軟身；加入和牛粒煎至表面焦香後盛起；下白米拌勻吸收肉汁，倒入高湯、日式醬油和味醂，鋪上姬松茸
- ▪️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；鋪上和牛粒，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▪️白米放入飯鍋，倒入高湯和調味料；合蓋按下煮飯按鈕；鋪上和牛粒，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)
Rice: 1.5 cups
Bonito broth: 1.5 cups
Steak: 1 px, diced
Matsutake mushrooms: 8 px
Butter: 1 sp
Japanese soy sauce: 1 sp
Mirin: 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Peel and slice the matsutake mushrooms.
- Boil the bonito broth sachet in water. Remove the sachet.
- Sauté matsutake mushrooms in butter until tender. Add diced wagyu and sear until browned. Mix in rice, broth, Japanese soy sauce, and mirin. Top with matsutake mushrooms.
- If using stovetop: Simmer until lightly boiling, then cover and cook on low heat for 20 mins. Let it sit for 10 mins. Add diced beef steak, cover, and simmer for 2-3 mins. Sprinkle with black pepper and scallions.
- If using rice cooker: Add rice, broth, and seasonings to the rice cooker. Cook according to rice cooker instructions. Top with diced beef steak, cover, and let it sit in keep warm mode for 3 mins. Sprinkle with black pepper and scallions.
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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