如何超簡單製作年菜!香菇雞腿黑米油飯 How to make simple dishes! Shiitake chicken leg black rice oil rice

黑米搭配白米,降低糯性避免脹氣發生,煮好的米飯拌入醬燒五香的滑嫩雞腿與新鮮香菇,少油卻夠味,年菜輕鬆上桌。

Black rice with white rice, reduce sputum to avoid flatulence, cooked rice mixed with soy sauce and spicy chicken legs and fresh mushrooms, less oil but taste, easy to serve on the table.


份量3 人份

3 servings


預備食材:

黑米半杯

白米半杯

無骨雞腿一片

香菇五朵

米酒一大匙

糖一大匙

五香粉適量

蒜泥一大瓣

醬油三大匙

鹽一小匙

香菜葉少許

辣椒片適量

麻油一大匙

 

Prepared ingredients:

Black rice half cup

White rice half cup

Boneless chicken legs

Five mushrooms

a spoonful of rice wine

a spoonful of sugar

the right amount of allspice

a large bucket of garlic

Three tablespoons of soy sauce

a spoonful of salt

Little coriander leaves

Capsicum tablets

a spoonful of sesame oil


步驟1

先將米洗好,水加平時煮飯的9成,留一成吸收醬汁,煮好後可多悶10-30分鐘,飯會更Q。

Step 1

Wash the rice first, add 90% of the water to the rice, and leave the juice to absorb the sauce. After cooking, it can be boring for 10-30 minutes. The meal will be better.

步驟2

準備醬汁材料。(雞腿切絲,香菇切片)

Step 2

Prepare the sauce material. (Chicken legs shredded, shiitake mushrooms)

步驟3

熱鍋,雞腿炒熟後續加入香菇拌炒。

鍋內食材熟後加入米酒、糖、五香粉、蒜泥、醬油、鹽,煮至味道被食材吸收鍋內還有留有醬汁,關火。

Step 3

After the pot is hot, stir-fried chicken legs, add mushrooms and stir-fry.

After the ingredients in the pot are cooked, add rice wine, sugar, allspice, garlic, soy sauce, salt, and cook until the taste is absorbed in the pot. There is still a sauce and turn off the heat.

步驟4

加入黑米飯淋上麻油。拌至醬汁全被飯吸收,擺盤,上桌。

Step 4

Add black rice topped with sesame oil. Mix the sauce with all the rice, put it on the plate, and serve it on the table.


 

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