香菇豬肉燴飯

27 April 2016 (1 year 7 months 26 days)

Mushroom & Pork Risotto

今日午餐 - 香菇豬肉燴飯

材料：

豬肉碎 Minced Pork

麻油 Sesame Oil

自製香菇粉 Homemade Mushroom Powder

甜紅椒粉 Paprika Powder

橄欖油 Olive Oil

蒜蓉 Minced Garlic

薑茸 Minced Ginger

香菇 Mushroom

胡蘿蔔 Carrot

花椰菜 Broccoli

太白粉水 Potato Starch Water

蔬菜高湯 Vegetables Soup Stock

白飯 Cooked Rice

自製香菇粉做法：按這裡

Homemade Mushroom Powder click here

蔬菜高湯做法：按這裡

Vegetable Soup Stock click here

1）豬肉碎跟麻油，香菇粉和甜紅椒粉拌勻，放入冰箱醃製1小時

Marinate the minced pork with sesame oil, mushroom powder and paprika powder, put in fridge for 1 hour

2）熱鍋，加入少許橄欖油，爆香蒜蓉和薑茸

Heat pan, pour a little bit of olive oil, stir fry garlic and ginger until fragrant

3）轉小火，加入豬肉碎翻炒至泛白

Switch to low heat, add minced pork and stir fry until semi-cooked

4）加入香菇和胡蘿蔔翻炒1分鐘

Add mushroom and carrot stir fry for 1 min

5）加入高湯和花椰菜，蓋鍋燜2～3分鐘

Add soup stock and broccoli, cover the pot and simmer for 2~3 mins

6）最後加入太白粉水勾芡即可

Add potato starch water to thicken sauce

7）趁熱淋在白飯上即可享用

Pour the sauce on cooked rice and ready to serve

營養滿分的午餐 ❤
今早快速準備蔬菜高湯
湯頭很甜，用來做料理完全不用調味
淋飯吃真的很讚!
最近要來開始研究燴飯料理了 

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