識煮食譜|旅遊KOL謝利Jerry.C示範日式香菇燜飯 惹味時令養生家常菜

2022-11-19 00:00

 

秋冬時分有不少菇菌當造,用來烹調菜式,健康有益。周日(11月20日)隨《星島日報》附送的食譜書《Jerry.C 謝利 時令養生饌》,旅遊達人Jerry教大家烹調5款養生家常菜,食材簡單及烹法容易,好像今日示範的「日式香菇燜飯」,惹味可口。

 

 

Jerry教路,可隨喜好選擇不同的菇菌入饌。
Jerry教路,可隨喜好選擇不同的菇菌入饌。

 

 

日式香菇燜飯  Braised Japanese Mushroom Rice

天氣轉涼,簡便省時的香菇燜飯,熱騰騰很暖胃。

 

 

日式香菇的香氣濃郁。
日式香菇的香氣濃郁。

 

 

分量:3人份

  需時:30分鐘

材料:

日本冬菇  10粒

日本甘荀  半條

蝦米  50克

白飯  1碗

油  適量

葱花  適量

 

Ingredients:

Japanese shiitake mushrooms  10 pcs

Japanese carrot  1/2 pc

Dried shrimps  50g

White rice    1 bowl

Oil  some

Chopped spring onion  some

 

調味料:

生抽  2湯匙

老抽  2湯匙

味醂  1湯匙

蠔油  1湯匙

蜂蜜  2湯匙

清水  半碗

Seasoning:

Light soy sauce  2 tbsp

Dark soy sauce  2 tbsp

Mirin  1 tbsp

Oyster sauce  1 tbsp

Honey  2 tbsp

Water  1/2 bowl

 

1. 蝦米、冬菇浸水至軟。 Soak the dried shrimps and shiitake mushrooms until soft.
1. 蝦米、冬菇浸水至軟。 Soak the dried shrimps and shiitake mushrooms until soft.
2. 冬菇瀝乾、切片。Drain the shiitake mushrooms and slice thinly.
2. 冬菇瀝乾、切片。Drain the shiitake mushrooms and slice thinly.
3. 將調味料拌勻。Mix well the seasoning.
3. 將調味料拌勻。Mix well the seasoning.
4. 起油鑊,炒香蝦米。Heat oil in a wok and fry dried shrimps until fragrant.
4. 起油鑊,炒香蝦米。Heat oil in a wok and fry dried shrimps until fragrant.
5. 加甘筍粒、冬菇片炒香。Add the diced carrot and sliced shiitake mushroom and fry until fragrant.
5. 加甘筍粒、冬菇片炒香。Add the diced carrot and sliced shiitake mushroom and fry until fragrant.
6. 加調味料。Add the seasoning.
6. 加調味料。Add the seasoning.
7. 加白飯。Add the white rice.
7. 加白飯。Add the white rice.
8. 炒至收乾湯汁。Fry until the sauce reduces.
8. 炒至收乾湯汁。Fry until the sauce reduces.
9. 上碟,加葱花即成。Dish up, sprinkle with chopped spring onion and serve.
9. 上碟,加葱花即成。Dish up, sprinkle with chopped spring onion and serve.

做法:

1.蝦米、冬菇浸水至軟。

  Soak the dried shrimps and shiitake mushrooms until soft.

2.冬菇瀝乾、切片。

  Drain the shiitake mushrooms and slice thinly.

3.將調味料拌勻。

  Mix well the seasoning.

4.起油鑊,炒香蝦米。

  Heat oil in a wok and fry dried shrimps until fragrant.

5.加甘筍粒、冬菇片炒香。

  Add the diced carrot and sliced shiitake mushroom and fry until fragrant.

6.加調味料。

  Add the seasoning.

7.加白飯炒至收乾湯汁。

  Add the white rice and fry until the sauce reduces.

8.上碟,加葱花即成。

  Dish up, sprinkle with chopped spring onion and serve.

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