Page 107 - hakka - Copy4

焖糯米饭

Braised Glutinous Rice

■ 主料 ■ Main Ingredient
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. 将锅烧热后加入少许油，将三层肉、虾米、香菇 and dried squid until soft, then dice them into small
和鱿鱼依次放入锅中爆香。 pieces, dice the garlic chives and set aside.
4. 用铁锅将糯米用小火焖熟后，将爆香的三层肉、 3. Heat a wok with a small amount of oil, then stir-fry
虾米和鱿鱼倒入锅中，加入猪油、生抽、鱼露和 the pork belly, dried shrimp, diced mushrooms and
胡椒粉，拌匀翻炒。最后撒上蒜粒即可出锅。 squid in sequence until fragrant.
4. In a cast iron wok, cook the glutinous rice over low
■ 风味特色 heat until fully cooked. Add the stir-fried pork belly,
层次分明，咸香可口。 shrimp, mushrooms and squid to the glutinous rice.
Add lard, light soy sauce, fish sauce and ground pep-
per, mix well. Finally, sprinkle with the diced garlic
chives. Serve hot.

■ Flavour Characteristics
Richly layered, savory, and aromatic.

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