识煮食谱｜星级大厨三姐示范梅菜扣肉番薯钵仔蒸饭 易煮惹味
发布时间：14:00 2022-08-18 HKT
罐头梅菜扣肉惹味好佐饭，而且方便快捷，只要稍加心思便可做出特色料理。周日（
梅菜扣肉番薯钵仔蒸饭
Braised Pork with Preserved Vegetable and Sweet Potato Clay Pot Rice
粒粒分明的钵仔蒸饭，有番薯及梅菜扣肉丰富口感，啖啖咸香惹味。
分量：2人份 需时：30分钟
材料：
梅菜扣肉 1罐
白米 6両
红心番薯 1条
芥兰苗 10条
老抽 少许
生粉水 适量
Ingredients：
Braised pork with preserved vegetable 1 can
Rice 6 taels
Jewel sweet potato 1 piece
Baby Chinese kale 10 pieces
Dark soy sauce a little
Cornstarch water a little
做法：
1. 将红心番薯去皮及切粒。
Peel and dice the jewel sweet potato.
2. 白米洗净，放入钵仔中。
Rinse the rice. Add the rice into a clay pot.
3. 加红心番薯粒，注入适量水蒸20分钟。灼熟芥兰苗，浸冰水后沥干。
Add jewel sweet potato dices, add enough water and steam for 20 minutes. Blanch the baby Chinese kale in water until done, then soak in ice water and drain.
4. 梅菜扣肉加入镬中，慢火煮至收汁，以老抽调味，加生粉水埋芡。
Cook the braised pork with preserved vegetable in a wok over low heat, when the sauce is reduced, season with dark soy sauce and thicken with cornstarch water.
5. 将蒸好的钵仔饭上碟，将芥兰苗围边。
Dish up the cooked rice, arrange the baby Chinese kale along the edge of the dish.
6. 加梅菜扣肉放在饭面即成。
Add the braised pork with preserved vegetable on the rice. Serve.
小贴士：将原罐梅菜扣肉浸在热水中，有消毒作用。
Tips：Soak the braised pork with preserved vegetable with its container in hot water for sterilization.
