豉香排骨煲仔饭

2024-07-15 18:02:09 696

豉香排骨煲仔饭
冬天一到,想起热气腾腾的煲仔饭就特别馋,吃下去后觉得浑身都热乎乎的。

Details of ingredients

    Technique

    • 难度中级
    • 工艺
    • 口味酱香
    • 时间三刻钟

    Steps to make 豉香排骨煲仔饭

    • 1.提前将泰国香米洗净浸泡半小时(少量水没过即可),准备其他食材。
    • 2.地瓜切丁放入米内,蠔油加少量开水调匀。排骨腌制约20分钟:葱段拍裂、蒜头切碎、红辣椒拍裂切片、豆豉压扁、沙茶酱加少量油调开、生抽、味精,一起加入排骨中。
    • 3.西兰花切小块洗净备用。
    • 4.西兰花切小块洗净备用。
    • 5.米泡好、排骨腌制好,就可以开始煮了。将米里的水倒干,加入约和米等量的开水,开大火烧。
    • 6.大火烧开后改小火再继续煮。
    • 7.米煮至开始收水,将排骨放入中间,再盖上锅盖小烧。
    • 8.烧至米的缝隙水份基本干了(锅内声音小了,可插筷子看米缝的水烧干没有),拿油罐在锅边旋转均匀倒入点薄油(要小心地看别倒多了)。
    • 9.盖上盖子,砂锅先后按前后左右四个方向倾斜,小火烧,锅里滋滋地响在炸锅巴了。
    • 10.盖上盖子,砂锅先后按前后左右四个方向倾斜都停留一下,小火烧,锅里滋滋地响在炸锅巴了。
    • 11.四个方向都倾斜烧好了,关火,底下垫个小盘子放上去,焖一会。
    • 12.西兰花开水下锅,加点油,灼熟沥干。
    • 13.开盖子,排骨夹到一边,西兰花放在另一边并浇入蠔油。
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