小夫妻煲仔飯實驗之旅 Our Experiments on Making Perfect Claypot Rice

冬天凍冰冰,食返個港式煲仔飯就最好不過。不過煲仔飯講究火喉,我地係屋企試左用唔同既煲、米種、煮飯時間、水量等等,用唔同既方法失敗左幾次之後,終於搵到我地最鍾意既煲仔飯formula,今次就同大家分享下!

今篇都會介紹埋我地點整煲仔飯豉油!

Winter is the best season to make Hong Kong style Claypot Rice. Yet, making perfect Claypot Rice requires an accurate balance of various factors. We actually failed multiple times in making that. After trying different pots, rice types, timing, water portion etc, we have come up with our formula of making the style of Claypot rice we love most.

In this article you will also find our way of making Claypot Rice sauce!

煲仔飯方程式 Making Perfect Claypot Rice

煲仔飯要煮到飯企身乾爽,帶輕微飯焦咁就perfect。圖中係其中一次試驗,煲太耐,飯焦太多太黑了

In the perfect Claypot Rice, the rice texture should not be too wet. It’s best to have mild rice burnt in the bottom. In the case of the picture shown, we just cooked too long and the rice is too charred.

又試過一邊用鑄鐵鍋煮,一邊就用瓦煲煮,比較效果

There was another time we tested out whether it’s better to use a traditional claypot or an enamelled cast iron pot.

鑄鐵鍋既鎖水效能太好,所以煮完出黎飯比較濕濡飽滿,亦難有飯焦,用鑄鐵鍋就咁煮白飯就好,整煲仔飯都係要用返瓦煲

It turned out that a cast iron pot is too good at retaining water so the rice was too wet and it’s harder to make it with rice crack. It’s best to use a claypot.

有次整鍋蛋牛肉飯,整體效果相當好

There was also a time we made traditional beef patty rice with raw egg. It tasted nice

不過就忘記左係牛肉餅上挖個窩,搞到爆蛋了,真不幸

But we forgot to make a well in the patty and then the egg bursted. Bad luck.

依度係日本珍珠米、泰國絲苗同意大利長米,
我地之前都試過用日本米煮煲仔飯,不過飯質太飽滿,唔係個回事,所以都係用返絲苗好了

Here we have pearl rice from Japan, jasmine rice from Thailand and Italian long grain rice.
We have previously tried making claypot rice with pearl rice but the texture was too fluffy. It’s better to use jasmine rice which is a but more chewy.

煲仔飯 Claypot Rice

介紹返成功整得好味既版本!
依個係臘腸豆豉排骨飯

Here comes a successful version
It’s black beans pork ribs rice with Chinese sausage

材料係一杯米,一條臘腸同埋一包腩排

Ingredients include a cup of rice, a Chinese sausage and a pack of pork ribs

先洗米浸米,然後醃肉,用豆豉蒜蓉醬,另加少少生抽、生粉水同油醃半個鐘

First we wash the rice and then soak it in water.
Then we marinate the ribs using black bean garlic sauce and some light soy sauce, cornstarch solution and oil for half an hour

臘腸汆水

Wash the sausage in boiling water

然後切片

Slice it

係瓦煲抹一層油

Brush a thin layer of oil on the claypot

米加入瓦煲後,加入水。我地用左一杯米,就用返一杯少dd既水

Add the rice. Then add water (slightly less than 1 cup)

開中火,煲到水滾

Medium heat on

滾到表層既水都開始收乾

Until the water on the surface disappears

將材料鋪上面

Put ingredients on top of the rice

鋪到滿滿咁,睇見都想食

Like this

冚蓋,轉細火,煮10分鐘然後熄火焗10分鐘

Lid on, switch to low heat.
Cook it for 10 mins and then let it rest for 10 mins

依個時候就可以整煲仔飯豉油,2湯匙生抽、2茶匙老抽、1茶匙魚露、1湯匙味醂同少少麻油

During this time we can prepare the sauce.
2 tbsp of light soy sauce, 2 tsp of dark soy sauce, 1 tsp of fish sauce, 1 tsp of mirin and some sesame oil

細火煮滾就可

Bring it to boil on low heat

焗完煲仔飯之後,開大火翻熱,燒下個煲唔同位置,整個過程30秒至1分鐘左右,見到少少灰煙或者聞到少少燶味就可以熄火

After resting the rice, reheat it with high heat. Heat different areas of the pot for 30-60s. When we see smoke in gray emerged or smell a slight odour of scorching we can turn off the heat.

美味既煲仔飯就咁完成!

Here comes our mouth watering Hong Kong style Claypot Rice!

微微既飯焦,正!

A slight layer of rice burnt is a signature ofHong Kong style Claypot Rice!

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另一味我地覺得好代表到香港既飯系菜式就係焗豬扒飯

Another rice dish that can represent Hong Kong style cooking – Baked Pork Chop Rice

自家港式焗豬扒飯 Baked Pork Chop Rice

就咁煲白飯既話點樣可以最好食?睇下依篇文

How to make perfect plain rice? Take a look at this article

鑄鐵鍋炊飯好食秘訣 Secret of Making Perfect Rice by Cast Iron Pot

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