识煮食谱｜小董中医博士教煮红菇黄鳝煲仔饭 香浓惹味滋补养生

天气渐转清凉，又是吃煲仔饭的时候。煲仔饭的材料百变，今日小董中医博士就教大家用滋补的黄鳝和红菇烹调煲仔饭，惹味又富嚼劲。明日（9月16日）随《星岛日报》附送的食谱书《小董 养生滋味2》，可一次过收藏小董中医博士五款养生食谱。

红菇黄鳝煲仔饭    Russula and Richfield Eel Claypot Rice

黄鳝煲仔饭是秋冬季节的合时美食，佐上红菇及熟薏米，吃起来清新不腻。

需时：2小时       分量：2人份

材料：

红菇   15克

熟薏米   5克

黄鳝    1条

五花腩   200克

粟米   1/3条

小棠菜   2棵

葱粒、盐   少许

白米   1杯

水    适量

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

黄鳝腌料：

生抽  1汤匙

糖   1茶匙

绍兴酒  少许

姜丝   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汤匙

老抽   1/2汤匙

天然蔗糖  1.5汤匙

熟葱头油  1汤匙

辣椒粒   适量

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. 五花腩用盐腌2小时。将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. 咸猪肉洗去盐分，待至干身后切片备用。

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

3. 红菇、熟薏米泡水片刻，洗净后备用。

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

4. 粟米及小棠菜洗净及切粒。

  Wash and dice the sweet corn and Shanghai pak choi.

5. 黄鳝切片，加腌料腌20分钟。

  Slice the richfield eel and marinate for 20 minutes.

6. 米洗净，与粟米粒、小棠菜粒及熟薏米放煲内，注入水（米和水比例为1:1），大火煮滚后调至小火，待饭面呈「虾眼水」。

  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. 加黄鳝片、咸猪肉及红菇，调至大火待释出香味，调小火煮15分钟。熄火下葱粒，淋汁料再焗5分钟即成。

  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.

小董贴士：红菇不能泡水太耐，否则营养便流失。冬天时选用熟薏米比较温和及能健脾养胃。

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.