同老公去上海餐廳食飯,有陣時會清清地想叫菜飯,覺得有菜有飯應該幾健康下!到識煮之後發現其實菜飯原來都要落唔少嘅油🤣,所以其實都有少少肥,但係間唔中食吓嘅話其實冇問題嘅!
上海餐廳嘅排骨菜飯唔係真係用一字骨去整,而係用有骨豬扒去做,塊豬扒炸到油香又脆,但係入邊要保留肉汁先叫做very good!喺屋企整,其實亦都非常簡單,大家快啲試吓買齊材料整啦😉
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豬扒醃料:雞蛋一隻、紹興酒半瓶蓋、鹽少許、胡椒粉少許、黑胡椒少許、麻油少許、生抽1湯匙、番薯粉及木薯粉各1.5湯匙
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1. 新鮮豬扒買回來後放在室溫水中浸15分鐘以去除異味
2. 用刀在豬筋根部位置切斷,然後拍鬆
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5. 在平底鑊中加入兩片,薑片爆香,放入小棠菜爆香後加入少許鹽,然後注入雞湯煮一會兒
6. 盛起小棠菜瀝乾水份
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8. 白米煮熟後加入小棠菜焗4分鐘然後與白飯拌勻
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