新鮮參滷肉飯

美食料理是對生活的一種追求、一種態度,也可以是一種嗜好,更是一個家庭幸福的連繫。

滷肉飯可謂最能代表台灣特色的全民小吃,肉燥是滷肉飯的靈魂,肥瘦相間的肉燥滷汁,配上香味四溢的白米飯,就是最具獨特性的古早味滷肉飯。

膠質是讓滷肉飯變得美味關鍵,今天小廚介紹這道新鮮參滷肉飯,就是選用層次豐富的帶皮五花肉手工切成丁,經過燉煮後,含有豐富的膠質及油脂,香氣濃郁、清爽不油膩,淋在熱騰騰的白飯上,能將米飯完整包覆,創造出香滑潤口的Q彈口感。大家趕緊跟著食譜及視頻做起來,可以用來拌飯、拌麵或拌青菜,只要滷上一鍋,就能變化出超多美味的料理了!

食材:

新鮮花旗參1支、絞肉2磅、五花肉2磅、油3湯匙、蒜末1/2碗、紅蔥頭末1/2碗、蔥2支、薑2片、醃黃蘿蔔片、香菜、滷蛋

調味料:

牛頭牌紅蔥醬2茶匙、紅蔥酥3茶匙、油蒜酥2茶匙、醬油半杯 、蒸魚豉油1茶匙、醬油膏2湯匙、米酒1/4 杯、冰糖1/2湯匙、白胡椒粉1/2茶匙、五香粉1/8茶匙

做法:

1. 新鮮花旗參切小丁,帶皮五花肉切丁,紅蔥頭切細剁碎,蒜頭切末備用。

2. 起油鍋,爆香紅蔥頭末、蒜末,再下青葱及薑片炒香後,加入五花肉丁翻炒到肉色轉白,並將透明的油脂炒出來。

3. 依序加入紅葱醬、醬油、蒸魚豉油、醬油膏、冰糖、白胡椒粉及五香調味炒香後,加入絞肉及新鮮花旗參丁拌炒均勻。

4. 嗆入米酒,加入紅蔥酥和油蒜酥炒出濃郁的香氣後,加水用大火煮滾,再改成小火慢燉1小時即成。

5. 食用時,將鹹香撲鼻的滷肉,淋在熱騰騰的白飯上,搭配滷蛋、醃黃蘿蔔片及香菜,好吃的花旗參滷肉飯就完成了。

This entry was posted in 養生保健-參活家快訊 by Hsu's Ginseng Enterprises. Bookmark the permalink.

About Hsu's Ginseng Enterprises

Located in Wausau, Wisconsin, Hsu’s Ginseng Enterprises, Inc. cultivates approximately 1,000 acres of prime ginseng soil to consistently assure you of quality ginseng products. For more than twenty-two years our product line, Root to Health, has continued to expand to include many other herbs and supplements to meet the demand of the enlightened consumers. Our first priority before we present a product to the consumer is quality. We feel that our commitment to quality has created a line of products that are the finest available.

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