// 在何師奶那裡看到她做的牛肝菌有味飯, 好想食!
// 你知架... ... ... 我想食, 就要即刻食...
// 於是今日下班就去買材料嚕~~~~
// 我以為, woollie 是怎麼都有的 (woollie 是這邊的百佳, 惠康是coles), 但原來牛肝菌是貴野, woollie沒有貴野賣...
// 立刻拿出我的生活態度4 出黎啦~~~ 時常忘了我在街上也可以google
// 牛肝菌 Porcini, 在David Jones 的Food Hall 有得賣 (David Jones 是這邊的西武, Lane Crawford 是Myer)
// 幸好這是Melbourne, 市中心不太大, 很快就可以由supermarket 行去David Jones
// AU$23/80g, 蠻貴的, 但還是買了
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牛肝菌燴飯 (二人份)
材料:
乾牛肝菌
豬肉碎
紅蘿蔔
蒜蓉
磨菇和Shimeji 菇 (何師奶的食譜沒有, 是我自己要加的)
做法:
1.將豬肉碎用生抽、米酒、糖、麻油、生粉醃好備用。
2.牛肝菌浸軟及切碎, 將浸菇的水保留。
3.紅蘿蔔切細粒。
4.洗米; 洗米水不要, 以浸菇的水取代。
5.大火起鑊落油, 爆香蒜蓉後, 將所有菇落鑊炒香, 加入飯煲內拌勻。
6.開電飯煲煮飯。
7.煲至飯水滾時, 將免治豬肉碎平均置於飯面中, 蓋上煲蓋繼續煲。
8.飯熟前數分鐘, 加入甘筍碎及以生抽、雞粉調味, 飯熟後炆焗片刻, done~
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// 不知道是我下太多水, 還是這邊米的問題, 我煮咁耐飯都是軟的...
// 所以呢, 我做不到何太那粒粒分明的飯, 反而變了做很多汁有點creamy 的燴飯
// 這牛肝菌很香呢, 煲飯的時候整個廚房都是香菇味, 浸沉在這香味中用電腦, 我覺得很classy 呀~ (唔知點解...)
// 下次想試試做risotto 或者意粉, risotto 的感覺應該跟這燴飯差不多吧?
// 就這樣, 下次再來報告
2 comments:
wow! looks yum! I love Porcini a lot too. It's not very pricey here in the UK. Just about AU$2 or 3 for 25grams. I used it a lot to make cream sauce risotto with asparagus and pancetta. Really love that special fragrant.
Remember don't eat too much of it, however. Heard that the recommended portion is like few grams once a week or every 2 weeks. Because porcini can tolerate very high heavy metal content. So it usually contains far more heavy metals than other mushrooms. :)
wiwi~ wa thank you for your information! I didnt know anything about porcini expect its fragrant. My next cook would be mushrooms in chicken wrap or mushrooms risotto! haha
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