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海味煲仔飯 – Casserole Rice


材料
2粒瑤柱
10隻蝦米
1隻吊片
4隻冬菇
2杯米
2杯清水

food126

調味料
少許鹽
少許胡椒粉

做法
1.將瑤柱, 蝦米及吊片用1杯水浸1小時至軟身, 撈起, 浸水留用. 把瑤柱撕幼, 吊片切成小件.
2.用1杯清水浸軟冬菇約30分鐘, 撈起, 浸水留用. 冬菇切絲
3.將米洗凈, 浸約30分鐘, 瀝乾, 待用
4.將留用2杯浸水及調味料放入砂窩內以高溫煮滾. 加入白米轉中火煮至水份略收乾, 飯面出小孔時, 加入海味在面 . 加蓋以低溫焗8分鐘. 即成.

Ingredient
2 pcs of dried scallops
10 pcs of dried shrimps
1 pc of dried squid
4 pc sof mushrooms
2 cups of rice
2 cups of water

Seasoning
Some Salt
Dash of Pepper

Cooking Method
1.Soak dried scallops, dried shrimps and dried squid in 1 cup of water for one hour until soft. Drain and reserve water for later use. Finely shred scallops and cut squids in sizes.
2.Soak mushroom in 1 cup of water for 30 minutes until soft. Drain and leave water for later use. Slice mushroom and set aside.
3.Wash rice and soak for 30 minutes. Drain well.
4.Pour 2 cups of soaking water into a casserole and seasonings to boil over high heat. Add in rice and cook over medium heat until water evaporated. Should large hole found on the rice , put seafood and mushrooms on top. Cover and cook in low heat for 8 minutes. Serve Hot.

Mga Sangkap
2 pirasong tuyong scallop
10 pirasong tuyong hipon
1 pirasong tuyong pusit
4 pirasong kabute
2 tasang bigas
2 tasang tubig

Panimpla
Kaunting Asin
kaunting Paminta

Paraan ng pagluluto
1.Ibabad ang scallop, tuyong hipon at pusit sa isang tasang tubig ng isang oras hanggang lumambot. Itabi ang tubig. Patiktikin. Gayatin ang scallop at hiwain ang pusit ng pira piraso.
2.Ibabad ang kabute sa isang tasang tubig ng 30 minuto hanggang lumambot at patiktikin. Itabi ang tubig. Hiwain ang manipis nipis.
3.Hugasan ang bigas at ibabad ng 30 minuto. Patiktikin maigi.
4.Ilagay ang 2 tasang pambabad na tubig sa kaserola at ihalo ang panimpla, pakuluin sa malakas na apoy. Ilagay ang bigas at iluto sa katamtamang apoy hanggang matuyo ang tubig. Pag Makitang malaki na butas sa kanin, Ilagay sa ibabaw ang mga sangkap at iluto ng 8 minuto na may takip sa mahinang apoy. Ihain.

Bahan
2 butir scallop kering
10 biji ebi
1 lembar cumi-cumi kering
4 jamur hitam kering jepang
2 gls beras
2 gls air

Bumbu-Bumbu
Secukupnya lada
Secukupnya Garam

Cara Memasak
1.Rendam semua seafood kering dalam 1 gls air selama 1 jam hingga empuk. Tiriskan dan sisihkan air untuk digunakan lagi. Suwir-suwir scallp dan potong cumi-cumi besar-besar.
2.Rendam jamur dalam 1 gls air selama 30 menit hingga empuk. Juga tiriskan dan sisihkan air untuk digunakan lagi. Iris tipis-tipis jamur dan sisihkan
3.Cuci beras dan biarkan terendam dalam air selama 30 menit. Tiriskan.
4.Tuang 2 gls air kedalam pinggan dengan bumbu-bumbu dan didihkan dengan api tinggi. Masukkan beras dan masak dengan api sedang hingga sebagian air meresap. Lubang besear harus ditemui pada permukaan nasi pada tahap ini. Masukkan seafood diatas beras. Tutup dan masak diatas api kecil salam 8 menit hingga matang. Sajikan.

本文链接:海味煲仔飯 - Casserole Rice

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