關於 一嘜米幾碗飯 ，我們在網路上蒐集到這些相關的討論、資訊與評價

💖台式滷肉飯
未去過台灣嘅我，試左咁多間香港嘅台式小店，終於可以交下功課，煮返個自我感覺非常良好嘅台式滷肉飯🥰
放咗工返屋企，肉都唔使醃，個零鐘已經煮到好入味💖

台式滷肉飯（用LC 26cm 黑裡）:
http://www.joycemiaka.com/2021/04/lc-26cm.html

材料：
五花肉條 500g
免治肉碎 300g
冬菇 6隻（預先幾小時浸軟）
雞蛋 4隻
豆腐乾 1-2塊
乾蔥 6粒
薑片 3塊
八角 1粒
蔥粒 適量
白飯 適量（我煲左3嘜米）

調味料：
胡椒粉 適量
五香粉 3/4茶匙
豉油 140g
台式米酒 120g
醬油膏 30g
黃糖 50g
黑糖 10-20g
水 250ml

做法：
1. 五花肉條洗淨，用廚房紙抹乾水份，（如圖）切約1cm，白色肥肉部份可另外切開留用；
2. 冬菇預先幾小時浸至軟身，切掉蒂後菇頂切粒，備用
3. 雞蛋隔水蒸14-15分鐘，浸凍水後剝殼備用；
4. 乾蔥切碎用食物處理器打碎；
5. 用LC 26cm 黑裡（或用鍋型鑊也可），先放入肥肉，以中火煮至金黃及出油（如圖），先盛起肥肉並倒入乾蔥碎爆香至香氣溢出；
6. 加入（1）五花腩肉炒至變色，倒入免治肉碎，先加胡椒粉及五香粉調味，再加冬菇粒炒勻；
7. 放入薑片和八角，倒入豉油、台式米酒、醬油膏、冰糖、黑糖和水以中火煮5分鐘，放入雞蛋和豆腐，加蓋轉小火煮1小時；
8. 打開蓋觀察芡汁收乾狀況並取出豆腐切件（如果太多汁可以轉中火煮多陣至收乾八成）
9. 盛起一碗白飯，淋上滷肉及汁，拌上豆腐乾和滷蛋，灑少許蔥粒，即成。

米媽絕對相信，就是因為大環境不好，我們更加要保持我們的正能量，以及保持傳統吉利。
特別是新年，我們更加要食得好，食得健康，而且菜式又要好意頭。💕💕🙏🏻💪🏻💪🏻

米媽屋企用開獅球嘜花生油，而家原來出左隻黑花生油更健康，搵米媽試用。米媽一於用佢試下炸野就會知道好唔好~~😊😁

米媽覺得有時侯接產品廣告都會當認識多樣產品，因為米媽自己學多樣野之外，亦都可以將D好既產品資訊分享俾大家，大家咁精明，又可以多個選擇，其實好好。🥰💕 當然，係米媽呢度，一定會係自己篩選左先會接架啦。😉

呢個黑花生油有咩好?💖
👉🏻與一般紅衣花生相比，蛋白質含量高5％，鉀含量高19％，鋅含量高48％，硒含量高101%, 營養更豐富。
👉🏻黑花生好處有好多
✅ 黑花生具有保護肝臟、保護心肌健康、防止心腦血管病、增強人體免疫力、清除人體內的多餘脂肪、抗氧化 延緩衰老等功效。
✴️米媽今次用獅球嘜黑花生油炸蝦，煙點高，無咩油煙，好好喎!🥜🥜
✅呢隻油適合高溫煮食，煎、炒、煮、炸都無問題。

好喇，今年大家都可以試下米媽呢個賀年食譜，平日整都得架，勁好味又脆口
想食幾多隻就炸幾多隻~~

💕💕【新年笑哈哈】黃金鳳尾蝦—食譜
材料:
1. 中蝦—10隻
2. 油—200毫升
3. 鹽-1/4茶匙
4. 花雕酒-1茶匙
5. 麵包糠—100克
6. 粟粉—4湯匙
7. 蛋液-兩隻
8. 胡椒粉-少許

做法:
1. 去蝦頭蝦殼，留蝦尾，挑走蝦屎
2. 洗淨用廚房紙抹乾，加入鹽，黑胡椒粉，酒，拌勻醃。
3. 將蝦撲上粟粉，再沾上蛋液，再沾上粟粉，再沾上蛋液，再沾上麵包糠
4. 煲仔下油，中小火煮熱，炸起金黃，撈起。
5. 吃時可以搭配甜酸醬及沙律醬。

💕💕💖米媽筆記:
1. 家庭多數都會為了不想剩下大量炸過量的油而炸野食，其實有方法的。
2. 只要選擇一個容量少(例如12大的煲仔)用的油就會少很多，很多時候只要一飯碗份量就足夠應付了。而炸過的油可能使用一星期。
3. 炸油不要一開始開大火，因為太滾油，一下食物，就會快速外面金黃而裡面唔熟，所以用中小火令油熱，再慢慢炸就會炸得金黃漂亮。😙

#獅球嘜黑花生油嚴選優質罕貴黑花生，採用不含任何化學添加劑的傳統壓搾工藝精配而成，花生香味更濃郁
#黑花生油是花生油中之極品，擁有極高營養價值，含有人體所需的脂肪酸及天然維他命E，具抗氧化功效，減低自由基
#原價$629.5, 優惠價$500/ 箱

購買網址：https://healthy-oil.com.hk/shop/

#獅球嘜 #獅球嘜黑花生油 #香港製造 #護肝 #心臟健康 #抗衰老

https://youtu.be/HREjkb2OOsM
大熱煮🍲瓜粒湯飯🥒胃口大開 😋做法簡易👍🎆重點竅門🎆程序講解清楚📣🏩每個家庭做得到😊清甜🈶益 🈶湯🈶餸🈶飯 自己調配食材 💯街外食唔到 😍Rice in Chinese Okra Soup🍵Light & Refreshimg Summer Meal-in-a-Bowl🌞

🔥瓜粒湯飯 重點🔥
1.湯飯要好食,要選擇合適食米,油尖米較好,煮飯水份,較為小一點,令到飯較為身

2.煮瓜粒湯,放下材料先後次序,非常要,較為難熟先煮,容易煮熟,最後先放,各種材料,自然就產生本身,應有口感

瓜粒湯飯：

材料：
勝瓜1條
乾瑤柱4粒
蝦乾6隻
蝦仁10隻
蜆肉10隻
冬菇仔10隻
瘦肉150克
果皮1片
芫荽1棵
薑1舊
油粘米1膠嘜

調味料：
雞粉1/2茶匙
生粉1茶匙
胡椒粉少許

處理：
1. 瘦肉清洗乾淨，索乾水，切粒。
2. 蝦肉及蜆肉用水浸15分鐘，沖乾淨，用廚紙索乾水。
3. 加入：
a. 少許薑粒
b. 胡椒粉少許
c. 雞粉少許
d. 生粉少許
分別在瘦肉、蝦肉
及蜆肉，醃10分鐘。
4. 洗淨蝦乾。
5. 洗淨瑤柱。
6. 冬菇浸至軟身後，用少許生粉醃一下，沖洗乾淨，揸乾水。
7. 用少許滾水浸蝦乾、瑤柱及冬菇，碗內水分要保留。
8. 薑及果皮切絲。
9. 芫荽尾切粒，保留芫荽頭。
10. 勝瓜刨去硬皮，洗乾淨，切粒。
11. 油粘米1膠嘜洗淨，水和米的比例，1:1。
12. 飯煮好，就開始煮湯。

烹調：
1. 將冬菇及水分、瑤柱及水分，果皮絲及薑絲加入1湯碗水，先煮滾。
2. 水滾後，放瘦肉，蝦乾及水、勝瓜粒及芫荽頭再煮滾。
3. 裝好飯，放入湯碗。
4. 放雞粉、蝦、蜆肉及蝦乾入湯內。再次滾起就完成了。
5. 將瓜粒湯倒入湯碗內，即成。加入少許胡椒粉及芫荽提味。

Rice in luffa soup

Ingredients:
Luffa 1 log
Dried scallops 4 Nos.
Dried sea 6 Nos.
shrimps
Frozen 10 Nos.
shrimps
Clams 10 Nos.
Small 10 Nos.
mushrooms
Lean pork 150g
meat
Dried orange 1 pc
peel
Coriander 1 No.
Ginger 1 No.
Glutinous 1 measure
rice cup

Seasoning:
Chicken powder 1/2 tsp
Tapioca starch 1 tsp
Pepper a pinch

Preparation:
1. Rinse the lean pork meat properly, dry and dice it.
2. Soak shrimps, clams in water for 15 minutes. Dry them with kitchen towel.
3. Put
a. ginger cube little
b. pepper a pinch
c. chicken little
powder
d. tapioca little
starch
4. Rinse the dried sea shrimps.
5. Rinse the dried scallops.
6. After mushrooms have been softened, season with tapioca starch, rinse and sqeeze the excess water out.
7. Soak the dried sea shrimps, dried scallops and mushrooms with hot water.
8. Slice the ginger and dried orange peel.
9. Dice the bottom part of the coriander, retain the top part of the coriander.
10. Peel off the hard skin of luffa, rinse and dice it.
11. Put one measure cup of glutinous rice, wash carefully, and put one measure cup of water.
12. Make the soup when rice has been cooked.

Steps:
1. Put mushrooms and sauce, dried scallops and sauce, dried orange peel slices and ginger slices into one bowl of water. Boil it up.
2. Put lean pork meat, dried sea shrimps and water when water has been boiled up, then put luffa cubes and the top part of coriander, wait to be boiled up the soup
again.
3. Fill the bowl with rice, then put it on the big bowl.
4. Put chicken powder, shrimps, clams and dried sea shrimps. Wait for its boiling up again.
5. Pour the soup into the big bowl, add little pepper and coriander to raise up the flavour. Serve.

海鮮魚蝦蟹🐟🦐🦀 (系列播放清單）
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q4NYniB9x0-Foi8weCFg61

大家入呢個網址 😁我幾佰多條片🎬全部可以睇曬🙏https://goo.gl/cuyAZa

⬇️⬇️English recipe follows ⬇️⬇️
芋頭煲仔飯：

材料：
芋頭1斤半
梅頭豬扒4塊
鳳尾蝦6隻
腰果30粒
蝦米1飯碗
冬菇5隻
甘筍半個
薑、蔥、蒜
米3膠嘜

處理：
1. 梅頭豬扒用清水解凍。
2. 蝦米用清水浸5分鐘。
3. 冬菇用滾水浸一浸，沖去表面塵埃，用蓋蓋住焗30分鐘以上。
4. 鳳尾蝦，清水解凍。
5. 豬扒已解凍，用粗鹽醃5分鐘，去除雪味及加入鹹味。
6. 芋頭洗淨，刮去表皮，切細粒，切幾粒大粒放上飯面。
7. 甘筍、蔥，及辣椒切粒，蒜頭切片，薑切絲。
8. 腰果，清水加入粗鹽浸10分鐘。
9. 豬扒已用粗鹽醃了5分鐘，沖洗乾淨，擎乾水，用廚紙索乾。
10. 豬扒切大粒。
11. 蝦米沖洗乾淨。
12. 鳳尾蝦解凍後，用1/8茶匙粗鹽乸一下，去雪味。
13. 冬菇已浸軟，切碎粒。
14. 豬扒調味：
a. 胡椒粉1茶匙
b. 生粉1茶匙
c. 雞汁1茶匙
d. 生抽1茶匙
e. 油1茶匙
攪勻，醃10分鐘。
15. 腰果，清水沖洗乾淨。
16. 用明火煮飯。
17. 加芋頭粒落飯，開中火煮。
18. 中火在鑊中燒熱2湯匙，放腰果，轉慢火繼續炸。
19. 芋頭飯滾，轉最慢火，焗熟。
20. 腰果已轉金黃色，撈起，放上碟。
21. 芋頭粒，煎一煎，香味更出，轉中慢火，反一反，煎多1分鐘。
22. 放蒜片、薑絲及甘筍粒落鑊炒勻。
23. 放豬扒、冬菇粒及蝦米炒勻。
24. 加入浸冬菇的水，煮5分鐘。
25. 配料已煮熟。
26. 芋頭飯已煮好。
27. 放配料在飯面，再放鳳尾蝦，細火焗5分鐘，放蔥粒及腰果，完成。

Taro claypot rice:

Ingredients:
Taro 1 1/2 catty
Plumhead porkchop 4 slices
Phoenix~tailed prawns 6 Nos.
Cashew nuts 30 Nos.
Dried sea shrimps 1 rice bowl
Mushrooms 5 Nos.
Carrot 1/2 No.
Ginger, green onion and garlics
Rice 3 measured cups

Preparation:
1. Defrost porkchop with tap water.
2. Soak dried sea shrimps with tap water for 5 minutes.
3. Mushrooms, soak in boiled~up water for 1 minute. Remove the dust on surface of mushrooms. Cover up the mushrooms for 30 minutes or above.
4. Defrost pheonix~tailed prawns with tap water.
5. Porkchop has been defrosted. Season with cooking salt for 5 minutes to remove unpleasant smells and tastes and add some salty taste to it.
6. Rinse the taro. Peel and dice into small cubes. Cut a few big cubes to be put on top of rice.
7. Dice the carrot, green onion and red chili. Slice the garlic. Shred the ginger.
8. Cashew nuts, soak in tap water with cooking salt for 10 minutes.
9. Porkchop has been seasoned with cooking salt for 5 minutes. Rinse thoroughly, hang dry and dry with kitchen towel.
10. Porkchop is to be diced into big cubes.
11. Rinse dried sea shrimps thoroughly.
12. Phoenix~tailed prawns have been defrosted. Season with 1/8 tsp cooking salt to remove unpleasant smells and tastes.
13. Mushrooms have been soaked well. Dice in small cubes.
14. Season the porkchop:
a. Pepper 1 tsp
b. Tapioca starch 1 tsp
c. Chicken sauce 1 tsp
d. Light soya sauce 1 tsp
e. Oil 1 tsp
Mix well. Season for 10 minutes.
15. Cashew nuts, rinse thoroughly with tap water.
16. Cook the rice in pot.
17. Cook the rice at medium flame with taro cubes.
18. Heat up 2 tbsp oil at medium flame in wok. Put cashew nuts, continue deepfrying after turning to low flame.
19. Taro rice has been boiled up. Turn to low flame, continue to cook until the rice has been cooked well.
20. Cashew nuts have been deepfried to golden yellow, pick up and put on plate.
21. Fry taro cubes for 1 minute, it will be more yummy. Turn to medium ~low flame, flip over, fry for 1 minute more.
22. Fry garlics, ginger and carrots well in wok .
23. Put pork, mushrooms and dried sea shrimps, fry well.
24. Add mushroom sauce, braise for 5 minutes.
25. Ingredients have been cooked well.
26. Taro rice has been also cooked well .
27. Put the ingredients on top of rice, then put prawns on top, cook at low flame for 5 minutes. Put green onion cubes and cashew nuts on top. Serve.

泰國菜 $1每晚特價
https://youtu.be/73wY9W22kwE

泰國濕炒海鮮河粉
https://youtu.be/j_HgcOLxKE8

?煲仔飯/煲仔菜?(系列播放清單)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Tuisabth907E6CxvfkUTGb

臘腸潤腸油鴨髀肉餅飯
https://youtu.be/6jgOrl2xOkA

潮式芋頭煲仔飯
https://youtu.be/Iu7EqCni2wk

?very good All video to link ⏬
? 越煮越好 所有影片連結⏬
?https://goo.gl/cuyAZa hip?
大家入呢個網址?全部可以睇曬??

燒豬手
https://youtu.be/KZMj_wo-Zuk

黃金炒飯https://youtu.be/XTt8W-m9jso

豆腐蝦滑煲https://youtu.be/iyM7_oqfzWI

Addictive Claypot Taro Rice❗Beyond-Great Flavors of All Ingredients?Nicely Crisped Rice on Bottom

⬇⬇English version follows⬇⬇
?瓜粒湯飯 重點?
1.湯飯要好食,要選擇合適食米,油尖米較好,煮飯水份,較為小一點,令到飯較為身

2.煮瓜粒湯,放下材料先後次序,非常要,較為難熟先煮,容易煮熟,最後先放,各種材料,自然就產生本身,應有口感
瓜粒湯飯：

材料：
勝瓜1條
乾瑤柱4粒
蝦乾6隻
蝦仁10隻
蜆肉10隻
冬菇仔10隻
瘦肉150克
果皮1片
芫荽1棵
薑1舊
油粘米1膠嘜

調味料：
雞粉1/2茶匙
生粉1茶匙
胡椒粉少許

處理：
1. 瘦肉清洗乾淨，索乾水，切粒。
2. 蝦肉及蜆肉用水浸15分鐘，沖乾淨，用廚紙索乾水。
3. 加入：
a. 少許薑粒
b. 胡椒粉少許
c. 雞粉少許
d. 生粉少許
分別在瘦肉、蝦肉
及蜆肉，醃10分鐘。
4. 洗淨蝦乾。
5. 洗淨瑤柱。
6. 冬菇浸至軟身後，用少許生粉醃一下，沖洗乾淨，揸乾水。
7. 用少許滾水浸蝦乾、瑤柱及冬菇，碗內水分要保留。
8. 薑及果皮切絲。
9. 芫荽尾切粒，保留芫荽頭。
10. 勝瓜刨去硬皮，洗乾淨，切粒。
11. 油粘米1膠嘜洗淨，水和米的比例，1:1。
12. 飯煮好，就開始煮湯。

烹調：
1. 將冬菇及水分、瑤柱及水分，果皮絲及薑絲加入1湯碗水，先煮滾。
2. 水滾後，放瘦肉，蝦乾及水、勝瓜粒及芫荽頭再煮滾。
3. 裝好飯，放入湯碗。
4. 放雞粉、蝦、蜆肉及蝦乾入湯內。再次滾起就完成了。
5. 將瓜粒湯倒入湯碗內，即成。加入少許胡椒粉及芫荽提味。

Rice in luffa soup

Ingredients:
Luffa 1 log
Dried scallops 4 Nos.
Dried sea 6 Nos.
shrimps
Frozen 10 Nos.
shrimps
Clams 10 Nos.
Small 10 Nos.
mushrooms
Lean pork 150g
meat
Dried orange 1 pc
peel
Coriander 1 No.
Ginger 1 No.
Glutinous 1 measure
rice cup

Seasoning:
Chicken powder 1/2 tsp
Tapioca starch 1 tsp
Pepper a pinch

Preparation:
1. Rinse the lean pork meat properly, dry and dice it.
2. Soak shrimps, clams in water for 15 minutes. Dry them with kitchen towel.
3. Put
a. ginger cube little
b. pepper a pinch
c. chicken little
powder
d. tapioca little
starch
4. Rinse the dried sea shrimps.
5. Rinse the dried scallops.
6. After mushrooms have been softened, season with tapioca starch, rinse and sqeeze the excess water out.
7. Soak the dried sea shrimps, dried scallops and mushrooms with hot water.
8. Slice the ginger and dried orange peel.
9. Dice the bottom part of the coriander, retain the top part of the coriander.
10. Peel off the hard skin of luffa, rinse and dice it.
11. Put one measure cup of glutinous rice, wash carefully, and put one measure cup of water.
12. Make the soup when rice has been cooked.

Steps:
1. Put mushrooms and sauce, dried scallops and sauce, dried orange peel slices and ginger slices into one bowl of water. Boil it up.
2. Put lean pork meat, dried sea shrimps and water when water has been boiled up, then put luffa cubes and the top part of coriander, wait to be boiled up the soup
again.
3. Fill the bowl with rice, then put it on the big bowl.
4. Put chicken powder, shrimps, clams and dried sea shrimps. Wait for its boiling up again.
5. Pour the soup into the big bowl, add little pepper and coriander to raise up the flavour. Serve.


海鮮魚蝦蟹??? (系列播放清單）
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q4NYniB9x0-Foi8weCFg61

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⬇️⬇️English recipe follows⬇️⬇️
芒果糯米飯

材料：
糯米2膠嘜
椰漿（大）1罐
芒果 （細）6～8個

程序：
1. 糯米，清水浸8小時以上。
2. 糯米已浸好，清水沖洗乾淨，輕手攪動它，擎乾水。
3. 已擎乾水的糯米，放入玻璃盤內，封上保鮮紙。
4. 大火在鑊中煲滾1鑊水，大火蒸糯米25分鐘。
5. 椰漿，倒入煲內，加入糖2茶匙半，中慢火慢慢煮熱，不時輕力攪拌，煮至滾起，熄火，攤凍。
6. 糯米，已蒸了25分鐘，拿起，打開保鮮紙，看看糯米是否比較硬身，如果是的話，椰漿落多一點；相反，如果糯米比較軟，椰漿就落少一點。攪勻。
7. 煲滾1鑊水，再大火蒸糯米10分鐘。
8. 糯米已蒸了10分鐘，試一試味及軟硬度。
9. 攤凍糯米飯。
10. 芒果，去皮，放碟上。
11. 裝好糯米飯在碗中，倒轉在玻璃盤上。
12. 隨意放好大塊的芒果肉在糯米飯上。
13. 椰漿，淋在糯米飯上。
14. 在上面灑上芒果粒。
15. 完成，可享用。

Glutinous rice with fresh mangoes

Ingredients:
Glutinous plain rice 2 measure cups
Coconut milk (large) 1 can
Mangoes (small) 6～8 Nos.

Steps:
1. Glutinous plain rice, soak in tap water for 8 hours or more.
2. Glutinous plain rice, has been soaked well. Rinse with tap water. Stir it lightly. Hang dry.
3. Glutinous plain rice, has been hung dry. Put in a glass ware and cover it with cling wrap.
4. Heat up a wok of water at high flame. Steam the glutinous plain rice at high flame for 25 minutes.
5. Coconut milk, pour into a pot. Add sugar 2.5 tsp. Heat up at medium~low flame. Stir it lightly until it has been boiled~up. Turn off fire. Wait for cooling down.
6. Glutinous rice, has been steamed for 25 minutes. Take it up, lift the cling wrap. Check if the rice is a little tough, coconut milk should be added a little bit more, otherwise, should be a little bit less. Mix well.
7. Heat up a wok of water at high flame. Steam the glutinous rice at high flame for another 10 minutes.
8. Glutinous rice has been steamed for 10 minutes. Check the taste and see if it is chewy or not.
9. Glutinous rice, is to be waited for cooling down.
10. Mangoes, get them peeled. Put on plate.
11. Put glutinous rice in a bowl. Then put the rice on a glass ware.
12. Put big mango flesh casually on glutinous rice.
13. Coconut milk, pour on top of rice.
14. Put mango cubes on top of rice casually.
15. Complete. Serve.

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