冬菇肉燥饭
咁耐无得去台湾，相信大家都好挂着台湾嘅肉燥饭，不如做一个经典的香菇肉燥饭返公司做便当，回味旅行滋味！其实冬菇肉燥饭并唔难整，加入灵魂食材五香粉同油葱酥，和一点点耐性，就可以複製出卤肉饭的味道。
分类：猪肉菜谱
食材 |
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|---|---|
| 免治猪肉Minced pork | 500克500g |
| 干葱Shallot | 1个1 pc |
| 香菇Dried mushrooms | 8个8 pcs |
| 油Oil | 4毫升4 ml |
| 油葱酥Fried shallots | 2汤匙2 tbsp |
| 姜蓉Minced ginger | 1茶匙 1 tsp |
| 胡椒粉Pepper powder | 适量some |
| 五香粉Five-spice powder | 1汤匙1 tbsp |
| 生抽Soy sauce | 适量some |
| 米酒Rice wine | 100毫升100ml |
| 冰糖 Crystal sugar | 适量 some |
| 饭Rice | 1碗1 bowl |
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| 1 | 将冬菇泡水切丝，取香菇水600毫升；将红葱头切丝备用。 Soak to soften dried mushrooms, shred them, measure 600 ml of the soaking water for later use Shred shallots for later use |
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| 2 | 烧热锅，加入油，放入红葱头丝炒至金黄色，放入香菇丝、一半油葱酥及姜末拌匀。 Heat up a pan, add oil, fry shallots until golden, add shredded mushrooms, half of the fried shallots and minced ginger. |
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| 3 | 加入猪肉炒至上色，接着放入胡椒粉及五香粉拌均。 Add pork to the frying pan so it turns brown, season with pepper powder and five-spice powder, |
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| 4 | 準备一个锅, 加入香菇水、生抽、米酒和冰糖,加入炒香的材料，用中小火慢煮8分钟即可。可配饭拌入油葱酥享用。 Prepare a pot, put in mushroom water, soy sauce, rice wine and crystal sugar, add in the fried ingredients, simmer at medium low heat for 8 minutes. |
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