識煮食譜｜小董中醫博士教煮紅菇黃鱔煲仔飯 香濃惹味滋補養生

天氣漸轉清涼，又是吃煲仔飯的時候。煲仔飯的材料百變，今日小董中醫博士就教大家用滋補的黃鱔和紅菇烹調煲仔飯，惹味又富嚼勁。明日（9月16日）隨《星島日報》附送的食譜書《小董 養生滋味2》，可一次過收藏小董中醫博士五款養生食譜。

紅菇黃鱔煲仔飯    Russula and Richfield Eel Claypot Rice

黃鱔煲仔飯是秋冬季節的合時美食，佐上紅菇及熟薏米，吃起來清新不膩。

需時：2小時       分量：2人份

材料：

紅菇   15克

熟薏米   5克

黃鱔    1條

五花腩   200克

粟米   1/3條

小棠菜   2棵

葱粒、鹽   少許

白米   1杯

水    適量

Ingredients:

Russula  15g

Cooked barleys  5g

Richfield eel   1

Pork belly   200g

Sweet corn   1/3pc

Shanghai pak choi  2 pcs

Diced spring onion, salt   some

Rice  1 cup

Water   some

黃鱔醃料：

生抽  1湯匙

糖   1茶匙

紹興酒  少許

薑絲   2片

蒜片   2瓣

Marinade for richfield eel:

Soy Sauce  1 tbsp

Sugar  1 tsp

Shaohsing wine  a little

Shredded ginger  2 slices

Sliced Garlic  2 gloves

汁料：

生抽  1湯匙

老抽   1/2湯匙

天然蔗糖  1.5湯匙

熟葱頭油  1湯匙

辣椒粒   適量

Sauce:

Light soy sauce    1 tbsp

Dark soy sauce      1/2 tbsp

Natural cane sugar      1.5 tbsp

Cooked shallot oil  1 tbsp

做法：

1. 五花腩用鹽醃2小時。將汁料混合慢火煮至糖融化。

  Use salt to marinate the pork belly for 2 hours. Mix the sauce ingredients and simmer until cane sugar totally melts.

2. 鹹豬肉洗去鹽分，待至乾身後切片備用。

  Wash the salted pork, leave it to dry, slice and set aside.

3. 紅菇、熟薏米泡水片刻，洗淨後備用。

  Soak the russula and cooked barleys in water for a while, wash and set aside.

4. 粟米及小棠菜洗淨及切粒。

  Wash and dice the sweet corn and Shanghai pak choi.

5. 黃鱔切片，加醃料醃20分鐘。

  Slice the richfield eel and marinate for 20 minutes.

6. 米洗淨，與粟米粒、小棠菜粒及熟薏米放煲內，注入水（米和水比例為1:1），大火煮滾後調至小火，待飯面呈「蝦眼水」。

  Wash the rice, put together with sweet corn, Shanghai pak choi and cooked barleys in a clay pot. Pour water, the proportion of rice and water is 1:1. Boil over high heat until water is boiling. Turn to low heat and cook until you see bubbles rising in the water.

7. 加黃鱔片、鹹豬肉及紅菇，調至大火待釋出香味，調小火煮15分鐘。熄火下葱粒，淋汁料再焗5分鐘即成。

  Put in richfield eel, salted pork and russula, turn the heat up a bit. Cook until you can smell the fragrance of the rice, turn to low heat again and cook for another 15 minutes. Turn off the heat, sprinkle with diced spring onion and pour sauce on top, cover and leave it for 5 minutes.

小董貼士：紅菇不能泡水太耐，否則營養便流失。冬天時選用熟薏米比較溫和及能健脾養胃。

Tips: Cannot soak the russula in water for too long, the nutritious of it will run off. We use cooked barleys during winter season because it is mild and can help to nourish spleen and stomach.