瓦煲红烧扣肉饭 Claypot Rice With Stewed Pork Sliced

材料:
古龙牌红烧扣肉罐头½罐、香米250克(浸泡1小时)、清水200毫升、葱头油少许、小
白菜适量(烫熟)、香菇2朵(切半)
调味料:
珠江桥牌顶级蚝油1茶匙、珠江桥牌高级酱青1茶匙、古龙牌红烧扣肉罐头肉汁、珠
江桥牌草菰老抽少许、白糖1茶匙、麻油1汤匙
做法:
1: 用葱头油涂抹瓦煲内壁,加入香米和水,以中火煮至水差不多干。转小火继续煮
2分钟,然后熄火。(图1-3)
2: 把全部调味料和香菇煮至滚后舀3-4汤匙的汁淋在瓦煲饭上。(图4-5)
3: 把香菇及古龙牌红烧扣肉罐头铺在饭上,盖着以小火再煮数分钟(以获取饭
焦)。吃时放入小白菜和炸葱屑。(图6-8)

Ingredients :
½ canned GULONG Brand Stewed Pork Sliced, 250g
fragrant rice (soaked for 1 hour before cooking), 200ml
water, a little fried shallot oil, a few stalks xiao bai cai
(blanched), 2 Chinese mushrooms (halved)
Seasoning :
1 tsp PEARL RIVER BRIDGE Top Grade Oyster Sauce,
1 tsp PEARL RIVER BRIDGE High-grade Light Soy Sauce,
Some gravy from GULONG Brand Canned Stewed
Pork Sliced, dash of PEARL RIVER BRIDGE Mushroom
Flavoured Superior Dark Soy Sauce,1 tsp sugar, 1 tbsp
sesame oil
Method :
1: Lightly brush a claypot with a little fried shallot oil. Add
in soaked rice and pour in water, cook over medium heat
until the water is almost dry. Cook for another 2 minutes
over a gentle low heat, remove from the heat. (pic 1-3)
2: Combine seasoning ingredients in a clean sauce pot and
add in mushrooms. Bring to a boil. Drizzle 3 – 4 table
spoons sauce over the cooked claypot rice. (pic 4-5)
3: Arrange mushrooms and GULONG Brand Canned
Stewed Pork Sliced over the claypot rice. Cover and
heat the claypot again over low heat for few minutes
to get a crunchy crust at the bottom of the rice. Arrange
blanched xiao bai cai by the side. Sprinkle fried shallot
over, serve immediately. (pic 6-8)

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