mangkuk-large

Try our recipe

Lap cheong claypot rice with Shiitake Mushroom (香菇腊肉煲仔饭)

Recommended Lap Cheong

Liver Lap Cheong Preserved Belly

Ingredients

Rice 155gm, Preserved Belly 100gm, 3 dried Shiitake Mushrooms, Green Onion, Vegetable , Water, 1 tbsp soy sauce.

Procedure
  1. Wash and drain the rice. Wash, cut and cook the vegetable with boil water.
  2. Slice the lap cheong and preserve belly with angle. Soak, clean and slice the Shiitake mushroom.
  3. Put the rice in claypot, fill with water, cook until boil with strong fire.
  4. Adjust to weak fire when the water in the claypot dry off. Put in the prepared lap cheong, preserved belly, and Shiitake mushroom.
  5. Put on the claypot cover and cook for 5 minutes. Cut off the fire, and let it be for 15 minute. Open the cover, add soy sauce, scallion, vegetable ready to serve.
Notes
  1. Adjust the amount of water accordingly to the softness of the rice due to preference.
适用腊味

肝肠 腊肉 关刀肉

材料

白米155gm, 腊肉120公克, 香菇3朵, 葱花1支, 青菜少许, 水,调味酱油1大匙

做法
  1. 洗净白米, 泡水1小时后沥干. 青菜洗净, 切成适当大小后用滚水烫熟
  2. 腊肉切片. 香菇洗净泡软后切片
  3. 把洗净白米放入砂锅中, 加水后,加盖以大火煮滚(若水满溢则将盖掀开或半开)
  4. 等砂锅内水分烧干后转小火, 开盖均匀舖上处理好的腊肉和香菇
  5. 加盖小火炬续煮5分钟, 熄火后焖焗15分钟, 开盖淋上调味酱油,撒上葱花, 排入烫好的青菜即可食用/li>
小诀窍
  1. 每个人对于米饭的软硬程度有不同地要求,所以加入水的量可以适当调整
  2. 如果各种腊味备不齐或另有选择,均可以作适当调整