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台式香菇肉燥飯



材料

碎豬肉150克,冬菇8朵(小),洋蔥2個(小),雞蛋 隨意

調味
清湯80㏄,醬油1.5湯匙,素蠔油1/2大匙,
細砂糖1/4茶匙,鹽少許,胡椒粉少許

滷水汁 適量

做法

1.把冬菇洗淨,泡軟,用紙瀝乾水分,切粒備用。

2.把洋蔥用水沖洗淨,去皮,切粒備用。

3.放入2匙油燒熱鍋,先加入洋蔥碎以小火爆香,後再
加冬菇粒炒香。

4.續放入碎豬肉炒散至變顏色。如怕不熟,可加1茶匙水,
蓋鍋焗一會.

5.最後,加入調味料拌炒均勻,倒入清湯煮至入味且湯汁
略收乾。

6.冷水落雞蛋, 約12-13 mins, 大火煲滾轉中低火煲, 之後取出,
用冷水沖過雞蛋。把蛋脫殼。下少許油,把兩邊煎香。放入
滷水汁夠顏色取出即可。

自製滷水汁做法

茶包6包,老油1杯,雞粉1小匙,鹽少許,
大蒜1粒,糖3小匙, 醋1/3杯 ,紅酒1/3杯

建議~烏龍、紅茶、香片、綠茶,都是不錯的選擇!
(各位谷友,盡量不要用茶葉,以免撈出來麻煩啦。)


1)切記在冷水時放入雞蛋,否則蛋會暴開。
2)如果想蛋殼好剝,記得要用冷水沖,煮過的雞蛋。

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