Page 103 - hakka

103
焖糯米饭

Braised Glutinous Rice

■ 主料 ■ Main Ingredients
糯米 750克 750 grams glutinous rice

■ 辅料 ■ Auxiliary Ingredients
三层肉 200克 200 grams pork belly
香菇 30克 30 grams mushrooms
干虾米 50克 50 grams dried shrimp
干鱿鱼 25克 25 grams dried squid
蒜苗 200克 200 grams garlic shoots

■ 调料 ■ Seasonings
鱼露 1茶匙 1 teaspoon fish sauce
生抽 1茶匙 1 teaspoon light soy sauce
味精 1茶匙 1 teaspoon MSG
胡椒粉 1茶匙 1 teaspoon ground pepper
猪油 2汤匙 2 tablespoons lard

■ 制作流程 ■ Method
1. 将糯米洗净后，用清水浸泡1小时，沥干备用。 1. Wash the glutinous rice thoroughly and soak it in wa-
2. 将三层肉切成块；香菇和干鱿鱼泡发后切成小 ter for 1 hour. Drain and set aside.
粒；蒜苗切粒备用。 2. Cut the pork belly into pieces; soak the mushrooms
3. 将锅烧少许油，将三层肉、虾米、香菇和鱿鱼依 and dried squid until soft, then dice them into small
次放入锅中爆香。 pieces; dice the garlic chives and set aside.
4. 用铁锅将糯米用小火焖熟。 3. Heat a wok with a small aount of oil, then stir-fry the
5. 将爆香的三层肉、虾米和鱿鱼倒入锅中，加入猪 pork belly, dried shrimp, diced mushrooms and squid
油、生抽、鱼露和胡椒粉，拌匀翻炒。最后撒上 in sequence until fragrant.
蒜粒即可出锅。 4. In a cast iron wok, cook the glutinous rice over low
heat until fully cooked.
■ 风味特色 5. Add the stir-fried pork belly, shrimp, mushrooms and
层次分明，咸香可口。 squid to the glutinous rice. Add lard, light soy sauce,
fish sauce and ground pepper, mix well. Finally, sprin-
kle with the diced garlic chives. Serve hot.

■ Flavour Characteristics
Richly layered, savory, and aromatic.