豆角饭,有肉,有菜,又有饭,一样是道营养均衡的一餐!
分量: 3-4人份
需时: 45分钟
材料:
白米 – 3杯
水 – 3.5杯 (3份米和3.5份水的比例)*
瘦肉 – 100克 (切薄片)
五花肉 – 200克 (去皮,切片)
豆角 – 1把/ 500克
小葱头 – 8粒 (剁碎)
蒜头 – 4瓣 (剁碎)
虾米 – 2汤匙/ 50克
葱花 – 少许
黑酱油 -1汤匙
酱油 – 3汤匙
油 – 3汤匙
盐 – 1茶匙
准备功夫:
1. 把白米洗净,沥干待用
2. 洗净豆角,切段
煮法:
1. 烧热锅加油
2. 下蒜头,小葱头,虾米炒香
3. 倒入瘦肉和五花肉,炒至变色
4. 下豆角,炒均至油亮色
5. 加入米,黑酱油,酱油,炒均
6. 下水,煮沸,下盐调味
7. 把炒好的食材倒入电饭锅,按煮饭键
8. 饭煮好跳键后,待锅自焖10分钟收干多余水份
9. 上碗,晒上葱花,完成
* 小提士:
1. 因为水份会在炒的过程中蒸发,所以要预多0.5份水
2. 也可加入腊肠,把这焖饭做成另一个风味
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Braised Rice with Long Beans 焖豆角饭
Course: MainCuisine: Chinese4
servings45
minutes“omne trium perfectum”, rice + meat + vegetables = oishii!
Ingredients
3 cup of white rice
3.5 cup of water (ratio of 3 rice : 3.5 water) *
100g lean pork (slice it)
200g pork belly (slice it)
500g long beans
8 shallot (mince it)
4 cloves of garlic (mince it)
50g dried shrimp
minced scallion
1 tbsp dark soy sauce
3 tbsp soy sauce
3 tbsp oil
1 tsp salt
Instructions
- Preparations:
- Wash and clean the rice, rinse it and set aside
- Wash the long beans and cut it
- Steps:
- Heat the wok and pour in oil
- Add in garlic, shallot, dried shrimp and saute
- Add in lean pork, pork belly and fry until it turns golden brown
- Add in long beans and fry until translucent
- Add in rice, dark soy sauce, soy sauce and fry evenly
- Add in water and boil it, season with salt
- Add all the fried items into the rice cooker and cook it
- Once the rice is cooked, stew it for 10 minutes to lose some water
- Dress it with minced scallion, it’s done!
Recipe Video
Notes
- Additional 0.5 water ratio as it will evaporate during frying You can also try adding Chinese sausage (lap cheong) for a different flavour
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