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粟米肉粒飯 Pork with Creamed Corn Rice

材料

粟米蓉 240克

粟米粒 100克

梅肉粒 120克

醃料

生粉 1茶匙

鹽 1/3茶匙

水 1湯匙

油 1/2湯匙

調味

糖 1/2茶匙

蛋 1隻

做法
  1. 在梅肉粒加入生粉、鹽和水拌勻,再加油拌勻

  2. 把肉粒汆水至肉熟,撈起備用

  3. 把粟米蓉連汁、粟米粒和肉粒煮滾,加糖調味

  4. 熄火後加入一隻打勻的蛋攪勻,下蛋時要拉高撞入不同位置,蛋花才會長而見絲

  5. 最後淋上飯面(如不夠汁,可多加少許水)


Ingredients

240g Creamed Corn Millet

100g Corn Kernel

120g Pork Collar-Butt

Marinade

1 tsp Corn Starch

1/3 tsp Salt

1 tbsp Water

1/2 tbsp Oil

Seasoning

1/2 tsp Sugar

1 Egg

Steps
  1. Add corn starch, salt and water to the pork collar-butt dices and mix well. Then add oil and mix well

  2. Blanch the pork dices and then take it out for later use

  3. Cook the creamed corn, corn kernels and pork dices. Add sugar for seasoning

  4. After the heat is turned off, add a well beaten egg and mix them. Pour the egg from different high positions, so the “egg flower” can get long and wispy

  5. Finally, pour the pork with creamed corn sauce onto the rice (If the creamed corn sauce is not enough, can add a little more water)

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