🖤𝙂𝙖𝙧𝙡𝙞𝙘 𝘽𝙪𝙩𝙩𝙚𝙧 𝙒𝙖𝙜𝙮𝙪 𝙍𝙞𝙘𝙚 – 𝙀𝙣𝙜 𝙧𝙚𝙘𝙞𝙥𝙚 𝙖𝙣𝙙 𝙫𝙞𝙙𝙚𝙤 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙 📽️
豪華版pepper lunch❤️🔥今次呢個特濃蒜香版用咗新鮮蒜蓉+炸蒜，香味upppp🫨而且口感更加豐富！米飯吸收唒和牛油香，煮到有飯焦再撈生蛋黃✨成煲飯香噴噴呀🥹
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🖤特濃蒜香和牛炊飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2-3人份)
白米 300g
水 300ml
牛肉粒 250g
蒜頭 5瓣磨蓉
日式醬油 2茶匙
牛油 1湯匙
生食用蛋黃 1隻
鹽、黑胡椒碎
炸蒜/蔥/芝麻
燒肉汁 (可省略)
🔹做法🔹
- 牛肉粒用鹽和黑胡椒碎醃15分鐘；下油開鍋，放入肉粒煎至焦香，盛起備用
- 同一個鍋加入蒜蓉炒勻，加入米飯炒勻吸收倒入清水和日式醬油，中火煮至微滾 (呈魚眼泡，期間用筷子攪拌防黏)，合蓋小火煮18分鐘，熄火靜置10分鐘
- 鋪上肉粒，合蓋中火煮2-3分鐘；撒上蔥花和炸蒜；加入生蛋黃和牛油，灑上黑胡椒碎；可額外加入燒肉汁拌勻食用
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
White rice: 300g
Water: 300ml
Diced beef: 250g
Garlic: 5 cloves, minced
Japanese soy sauce: 2 tsp
Butter: 1 tbsp
Raw egg yolk: 1 pc
Salt, crushed black pepper
Fried garlic/scallions/white sesame
Yakiniku sauce (optional)I
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate diced beef with salt, crushed black pepper for 15 mins; fry in oil until crispy, set aside.
- In the same pan, sauté minced garlic, add rice and mix. Pour water + Japanese soy sauce, cook over medium heat until simmering (fish-eye bubbles), stir occasionally. Cover, cook low for 18 mins, off heat and rest covered 10 mins.
- Top with beef, cover and cook medium for 2-3 mins. Sprinkle scallions, fried garlic; add raw egg yolk, butter, season with crushed black pepper. Optional: mix in yakiniku sauce.
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