識煮食譜｜星級大廚三姐示範梅菜扣肉番薯缽仔蒸飯 易煮惹味
發佈時間：14:00 2022-08-18 HKT
罐頭梅菜扣肉惹味好佐飯，而且方便快捷，只要稍加心思便可做出特色料理。周日（
梅菜扣肉番薯缽仔蒸飯
Braised Pork with Preserved Vegetable and Sweet Potato Clay Pot Rice
粒粒分明的缽仔蒸飯，有番薯及梅菜扣肉豐富口感，啖啖鹹香惹味。
分量：2人份 需時：30分鐘
材料：
梅菜扣肉 1罐
白米 6両
紅心番薯 1條
芥蘭苗 10條
老抽 少許
生粉水 適量
Ingredients：
Braised pork with preserved vegetable 1 can
Rice 6 taels
Jewel sweet potato 1 piece
Baby Chinese kale 10 pieces
Dark soy sauce a little
Cornstarch water a little
做法：
1. 將紅心番薯去皮及切粒。
Peel and dice the jewel sweet potato.
2. 白米洗淨，放入缽仔中。
Rinse the rice. Add the rice into a clay pot.
3. 加紅心番薯粒，注入適量水蒸20分鐘。灼熟芥蘭苗，浸冰水後瀝乾。
Add jewel sweet potato dices, add enough water and steam for 20 minutes. Blanch the baby Chinese kale in water until done, then soak in ice water and drain.
4. 梅菜扣肉加入鑊中，慢火煮至收汁，以老抽調味，加生粉水埋芡。
Cook the braised pork with preserved vegetable in a wok over low heat, when the sauce is reduced, season with dark soy sauce and thicken with cornstarch water.
5. 將蒸好的缽仔飯上碟，將芥蘭苗圍邊。
Dish up the cooked rice, arrange the baby Chinese kale along the edge of the dish.
6. 加梅菜扣肉放在飯面即成。
Add the braised pork with preserved vegetable on the rice. Serve.
小貼士：將原罐梅菜扣肉浸在熱水中，有消毒作用。
Tips：Soak the braised pork with preserved vegetable with its container in hot water for sterilization.
