Sunday, 15 September 2013

卤肉饭 (Rice with Stewed Minced Meat)



采用了鸡肉来取代五花肉, 只因这妈妈不吃猪肉也。 香香的卤肉碎丁真的非常好下饭,再加上鲜味十足的香菇片和卤蛋都是孩子们最爱的, 这一餐大家都吃的高兴极了, 而这妈妈也感到满足, 有些自豪了。 嘻嘻!

舀一勺粘稠浓郁的汤汁在饭碗里, 让每一粒饭都浸透卤汁,那味道足足让你回味一天呢! 你, 还等什么,赶紧拿起筷子扒多几下, 看谁扒的快! 




我家老的说下回用五花肉来煮, 肯定更加美味了! 好吧, 下回
就用五花肉, 最多这妈妈不吃肉只吃鸡蛋吧! 




卤肉饭 

材料

400克鸡肉碎/肉丁, 5朵香菇(切片),1棵青葱(切小粒状),2粒大葱(切碎), 2粒八角, 8片姜,4片香兰叶(打结)
15粒鹌鹑蛋和两粒鸡蛋(煮熟剥壳)

调味料:

2 大匙半黑酱油, 2大匙半酱油, 2大匙绍兴酒, 1大匙盐,少许胡椒粉, 400毫升清水

 做法

1. 熱2大匙油, 加入姜片和葱碎爆香。 放入香菇片,八角, 香兰叶翻炒均匀。 
2. 然后, 把鸡肉碎或肉丁加入,中小火炒至肉碎呈现微微黄色。 
3. 加入调味料, 加入足量的开水(400毫升)以大火煮滚,水量必须盖过肉面约1厘米高度。
4.沸后倒入砂锅或其他适合焖煮的锅中,加入煮熟后剥壳的鸡蛋,以小火慢炖至入味大约40分钟左右。 
5.焖至汤汁浓稠,以一大匙的粟粉芡,关火撒下青葱即可。我没把汤汁煮得太干, 这样用汤汁来拌饭更美味。

*以上的鸡肉亦可用五花肉来取代, 在第二次煮时我加多了1/2大匙的黑酱油, 卖相更佳了!







This post is link to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.















28 comments:

  1. 这个好吃呢,我可以吃很多饭咯,哈哈哈。。

    ReplyDelete
    Replies
    1. 加饭, 加饭! 呵呵。。

      Delete
  2. 卤肉饭我的最爱,我一定要多扒几碗饭。。。 嗯!怎么没有准备筷子呢?没关系有烫匙和叉,我可以吃的更快,哈哈哈!

    ReplyDelete
    Replies
    1. 哎呀! 我家孩子都是用烫匙和叉的, 忘了摆双筷子给你, 等等。。马上来! 呵呵。。

      Delete
  3. Replies
    1. 真的这么远都嗅到了, 哈哈哈。。。不请你都不能了!

      Delete
  4. ivy sew http://simplybeautifulhealthyliving.blogspot.com9/15/2013 3:51 pm

    Just the gravy and the egg itself, I can have 2 big bowls of rice :)

    ReplyDelete
    Replies
    1. Ivy, I totally agree with you, my children like this gravy and egg too!

      Delete
  5. 刚刚用了你家"Pulut Inti"的食谱,
    看来有得再抄食谱了,好料啦,
    哈。。。。。。。对你家真是又爱又怕,
    爱死你家的好料,可是会肥婆的!!!!

    ReplyDelete
    Replies
    1. 等等我了。。等我洗完碗碟就过去你家吃这pulut inti了!
      记得留些给我, 这pulut inti是我最爱的叻, 就算是变肥妈也无所谓了! 哈哈哈。。

      Delete
  6. 下次另外再做猪肉的,我爱吃猪肉的,哈哈

    ReplyDelete
    Replies
    1. 好的, 老师等我买了五花肉再请你来吃过! haha

      Delete
  7. Wow looks good but I second your hubby's suggestion to use pork belly! :D

    ReplyDelete
    Replies
    1. Actually i know that many dishes with the pork belly are perfect, even though i'm not the pork's fans! hehe!

      Delete
  8. oh, very special ler, never know lu rou can also add in pandan leaf, must be very fragrance. Thanks for sharing.

    ReplyDelete
    Replies
    1. I learnt it from my mum, she always add in pandan leaf to cook this lu rou!

      Delete
  9. 那天在shopping是吃了一家煮的很差,全是油的饭,
    看到都反胃 。
    我还是吃你家的好了,漂亮而且不会很油。

    ReplyDelete
    Replies
    1. 我孩子们喜欢Little Taiwan的卤肉饭, 但是却很少不够塞牙缝, 哈哈哈!
      自己煮的可以随意的吃个够, 添饭又添肉!

      Delete
  10. Hi May,

    I like your idea of adding pandan leaves into stewed minced meat... Like Sonia said, your stewed minced meat must be very fragrant! :D

    Zoe

    ReplyDelete
    Replies
    1. I love the gravy with the smell of pandan fragrance, hehe!

      Delete
  11. 很好料也 。。。。。。 你家那么多好料,可以不可以再收我这个小徒弟呢?哈哈哈 ~

    ReplyDelete
    Replies
    1. 你这徒弟也太厉害, 太劲了, 我不敢收也!
      你家的好料犹如爆竹声响连天, 连连不绝啊! 哈哈

      Delete
  12. 我对这个完全没有自制能力

    ReplyDelete
    Replies
    1. 这个不难, 容易又好下饭!

      Delete
    2. 是咯 弄这个吃这个我会吃两碗饭

      Delete
  13. One of my favourite dishes! I would have more rice to go with the sauce.

    ReplyDelete
    Replies
    1. Ya, with the gravy and i can eat one more bowl of rice!

      Delete
  14. 哇!那鹌鹑蛋我很喜欢,加饭加饭!!哈^^

    ReplyDelete

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