Saturday 17 November 2012

鮮蝦奶油炊飯(Shrimp rice)

girl's night @ my home  =]

材料:
鮮蝦(shrimp)                           16隻 (16 pieces)
米(rice)                                    2杯  (2 cup)
洋葱(onion)                             半個 (Half)
菇類(mixed mushroom)            1杯 (1 cup)
高湯 (stock)                            360ml
白酒(white wine)                      2+2湯匙 (2+2 table spoon)
橄欖油(olive oil)                      1tbsp
鹽、胡椒(Pepper and Salt)       適量(pinch)

高湯製作(stock making):
1)  將16隻鮮蝦去腸剝殼
     Peel and devine the shrimp

2)  白鑊煎香蝦殼、蝦頭至轉橙紅色
     Pan-fried the shrimp shell until turned orange-red.

3)  加2湯匙白酒煮至酒氣散了, 加360ml雞湯
     Add 2tbsp white wine, simmer till alcohol evaporate, then add chi

4)  烹煮5-7分鐘後, 隔去蝦殼、蝦頭, 留下高湯備用
     Simmer for 5-7minutes, pour the stock through a mesh strainer, reserve the stock


 鮮蝦奶油炊飯製作: (Shrimp rice making)
1) 洋葱切粒, 菇類切片
    Dice the Onion and slice the mushroom

2) 熱鑊後, 加橄欖油, 炒香洋葱後, 放菇類繼續拌炒
    Heat olive oil in a skillet, stir-fried the onion then add mushroom

3) 放入白酒, 再放鹽、胡椒調味, 至酒氣煮散
    Add white wine, then season with salt and pepper, cook till alcohol evaporate

4) 放入米, 炒至透明
     Add rice and stir-fry till transparent

5) 將米與高湯放到電飯鍋, 像平時一樣炊煮
    Add the rice mixture and stock into rice cooker, cook as normal

6)  炊煮完, 再蒸十分鐘, 加入奶油拌勻
     After it is done, steam 10 more minutes, then add butter and mix well

7) 煎香蝦
    Pan-fry the shrimp

8)  盛飯上菜
     Ready to serve. decorate as desired

- SB

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