腊味煲仔饭

2024-05-17 00:02:50 1074

腊味煲仔饭
“秋风起、腊味香”是流传在广粤的一句俗语,在很遥远的年代,冬天里新鲜食物很少,大多数只能吃其他季节存下来的食物。除了牲畜类,在秋冬季节膘肥肉厚,正适合宰杀,但一时间吃不完,为了便于储存,往往制成腊味,这样在其他季节里,也可以品尝到收获的喜悦了。虽然现在生活质量提高了,各种技术也发达了,但腊味早已成为一种割舍不掉的民俗传统,每每秋风渐起,天气转凉,又到了晾晒腊味的最佳时机,因为只有经过北风洗礼的腊味,才是真正原汁原味的。一锅腊味煲仔饭,晶莹剔透的米饭吸取了腊味精华后,浓浓咸香,肥而不腻。

Details of ingredients

  • 五常大米2杯
  • 少许
  • 淡生抽少许
  • 葱花少许

Technique

  • 难度初级
  • 工艺
  • 口味咸香
  • 时间一小时

Steps to make 腊味煲仔饭

  • 1.五常米洗两遍,泡半小时-1小时。
  • 2.腊肉腊肠放入水中焯下水。
  • 3.捞出清洗下,切薄片备用(用不了这么多,实际用了不到一半)。
  • 4.瓦煲洗净擦干水份,放少许油涂抹内壁。
  • 5.把泡好的米放入。
  • 6.加入开水,米和水比例1:1.5。
  • 7.如图。
  • 8.盖上盖子大火煮开,再转最小火,将米饭煮至表面没水份。
  • 9.如图,这样的米饭八成熟。
  • 10.把腊肉腊肠摆入饭表面马上盖回盖子继续小火焖煮,大约10分左右,关火,不要打开盖子,香味会保留在瓦煲里。
  • 11.调少许酱汁:淡味生抽,花生油拌匀。
  • 12.10分钟后打开盖子,哇,好香,饭米晶莹粒粒分明。
  • 13.把酱汁用勺子沿锅也淋入(这样最后的锅巴香脆好美味)。
  • 14.撒点葱花,完成了,美味腊味煲仔饭请你品尝。
  • 15.成品图。
  • 16.成品图。
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