經典茶餐廳菜式！自從有鐵鑊煮多了鑊氣小菜！真心好用😗以前炒飯用不黏煎pan要炒至少10分鐘才乾身，現在3分鐘內就炒好，粒粒分明彈彈下🤣
這個食譜重點是最後加雞湯再大火炒，是之前有位朋友教我的，好處是可以潤下炒飯不會太乾🌟
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❤️🔥揚州炒飯📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2-3人份)
白飯 2碗
雞蛋 3隻
叉燒 200g切粒
去殼大蝦 10隻
牛油 1湯匙
生抽 1茶匙
雞湯 30ml
蔥花
🔹做法🔹
- 電飯煲煮熟米飯，拌散放涼30分鐘；生抽和雞湯混合；蛋液加入鹽拌勻備用
- 大蝦沖水解凍，沿背部界一刀去腸，用廚房紙吸乾水份，切粒，灑上鹽和胡椒粉；叉燒切粒
- 大鍋煮溶牛油，下叉燒粒和大蝦炒香，盛起備用
- 下油開鑊，倒入蛋液，中間拌入米飯，大火快手炒至粒粒分明；加入叉燒粒和大蝦，倒入雞湯生抽炒勻，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Steamed Rice – 2 bowls
Eggs – 3
Char Siu – 200g, diced
Peeled Large Shrimp – 10
Butter – 1 sp
Light Soy Sauce – 1 tsp
Chicken Broth – 30ml
Chopped Green Onions
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Cook rice in a rice cooker and let it cool for 30 mins. Mix light soy sauce with chicken broth. Beat eggs with salt and set aside.
- Thaw and devein shrimp. Dice and season with salt and pepper.
- Melt butter in a large pot. Stir-fry diced char siu and shrimp. Set aside.
- Heat oil in a wok. Stir-fry beaten eggs, then add rice and stir-fry until grains are separated. Add char siu, shrimp, mixed sauce, and stir-fry. Sprinkle with chopped 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