上一集烧了好一大块的叉烧肉 • 【叉烧】自制叉烧酱材料「普通」又「便宜」自己... 今天就切了一块来炒饭,叉烧炒饭永远都是完美的配搭,不会有任何丝毫的突兀。炒饭的技巧有好多种,各施各法,将隔夜饭,先裹上蛋黄液,再拿去炒出蛋香与饭香,佐料则先不与饭“会和”,另外炒香。
很多时候,我们必须先“分开”,再来“相会”,当两者一起“会和”时,出来的效果绝不会让我们失望的!
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In the last episode, I‘ve grilled a large piece of barbecued pork (Hong Kong Style Char Siu) • 【叉烧】自制叉烧酱材料「普通」又「便宜」自己... Today, I'm gonna cut a piece of the Char Siu for my fried rice. The barbecued pork fried rice is always a perfect match without any abruptness. There are many ways for frying a perfect fried rice, and each method is applied. Let the leftover rice be coated with egg yolk liquid first, and then fried it in order to get the egg and rice fragrance. The other ingredients will not "reconcile" with the rice, until the fried rice is done.
In many cases, we have to "separate" first, and then "meet". When the two "meet" together, the results will never disappoint us!
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份量 :4人份
Serving : 4 Pax
材料 Ingredients
1)隔夜饭 Leftover Rice - 4 碗 | 4 bowl
2)小洋葱 Shallot - 3 粒 | 3 pcs
3)红萝卜 Carrot - 半条(切丁状)| 1/2 pcs (diced)
4)青豆 Green Beans - 2 汤匙 | 2 Tbsp
5)鸡蛋 Egg - 3 颗 | 3 pcs
6)叉烧 Char Siu - 随意 | Up to you
调味 Seasonings
a)盐 Salt - 1/2 茶匙 | 1/2 Tsp
b)鸡精粉 Chicken Stock Powder - 1 茶匙 | 1 Tsp
Негізгі бет Тәжірибелік нұсқаулар және стиль 【叉烧黄金炒饭】将蛋「分离」才来「会合」包你炒出「鍋氣」❗️
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