臘味煲仔飯（教學精華） скачать в хорошем качестве

臘味煲仔飯（教學精華）

臘味煲仔飯 材料： 📌臘鴨腿 📌臘腸 📌膶腸 📌白米 醃料： 📌蔥頭 📌鴨油 📌薑粒 煲仔飯豉油 📌糖 📌水 📌生抽 📌蠔油 📌老抽 📌麻油 做法： 1. 用滾水煮臘腸，膶腸和臘鴨腿約2分鐘，以去除多餘油脂，撈起備用。 2. 將砂鍋放在爐火上，落少許油將鴨油，蔥頭和薑粒爆香。 3. 洗淨白米，放入砂鍋內，加入水，再放入臘腸，膶腸和臘鴨腿，蓋上鍋蓋。中火煮6分鐘。 4. 再轉細火煮10分鐘，過程可以稍微轉動砂鍋，讓煲仔飯受熱更為均勻。 5. 關火燜5分鐘後，將臘腸，膶腸和臘鴨切片，放上蔥花，澆上煲仔飯豉油後即可享用。 Waxed Meat Claypot Rice Ingredients: 📌 Waxed duck leg 📌 Chinese sausage 📌 Preserved pork sausage 📌 White rice Marinade: 📌 Scallion 📌 Duck fat 📌 Ginger slices Claypot Rice Seasoning: 📌 Sugar 📌 Water 📌 Light soy sauce 📌 Oyster sauce 📌 Dark soy sauce 📌 Sesame oil Instructions: 1. Blanch the Chinese sausage, preserved pork sausage, and waxed duck leg in boiling water for about 2 minutes to remove excess oil. Drain and set aside. 2. Place a claypot over the stove, add a little oil and stir-fry the duck fat, scallion, and ginger slices until fragrant. 3. Wash the white rice, add it to the claypot along with water, then add the Chinese sausage, preserved pork sausage, and waxed duck leg. Cover with a lid and cook over medium heat for 6 minutes. 4. Reduce the heat and simmer for an additional 10 minutes. During this time, you can gently rotate the claypot to ensure even heating. 5. After 5 minutes of standing off the heat, slice the Chinese sausage, preserved pork sausage, and waxed duck leg. Garnish with chopped scallions, drizzle with the claypot rice seasoning, and serve.