滑蛋豬肉燴飯

2 May 2016 (1 year 8 months 1 day)

Pork with Scrambled Egg Rice

今日晚餐 - 滑蛋豬肉燴飯

材料：

豬肉碎 Minced Pork

玉米粉 Corn Starch

自製香菇粉 Homemade Mushroom Powder

甜紅椒粉 Paprika Powder

麻油 Sesame Oil

雞蛋 Egg

馬鈴薯 Potato

小白菜 Small Cabbage

胡蘿蔔絲 Carrot Slices

太白粉水 Potato Starch Water

洋蔥 Spring Onion

蒜米 Minced Garlic

高湯/水 Soup Stock/Water

橄欖油 Olive Oil

1）豬肉碎跟麻油，香菇粉,甜紅椒粉和玉米粉拌勻，放入冰箱醃製1小時

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

2）熱鍋，加入少許橄欖油，爆香蒜米和洋蔥

Heat pan, pour a little bit of olive oil, stir fry garlic and spring onion 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）加入馬鈴薯和胡蘿蔔翻炒1分鐘

Add mushroom and carrot stir fry for 1 min

5）加入高湯/水,小白菜和1茶匙的香菇粉，蓋鍋燜5～8分鐘

Add soup stock/water, small cabbage and 1 tsp of mushroom powder, cover the pot and simmer for 5~8 mins

6）加入太白粉水勾芡，倒入蛋液拌勻

Add potato starch water to thicken sauce, pour the beaten egg and mix well

7）煮約1分鐘即可
Cook for another 1 min and done

8）趁熱淋在白飯上即可享用

Pour the sauce on cooked rice and ready to serve

今天中午吃出門整天
回到家都快6點了
雖然很累但還是得要為寶貝侒準備晚餐啊
他也快累翻了
因為白天只是小睡20分鐘而已

沒有用高湯煮燴飯味道真的有差
雖然淡淡的，但還是不影響侒侒的胃口
還是吃光光哦