电锅版~筒仔米糕+酱
材料
"长糯米 3杯","五花肉 250G","香菇 10朵","莲子 随意","冬虾 15G","红葱头 30G","水 2杯","糯米粉水 适量","胡椒粉 适量","酱油 3大匙","糖 0.5大匙","米酒 一大匙","味噌 2大匙","蕃茄酱 3大匙","糖 2大匙","酱油 随意","辣椒粉 随意","水 150CC"
做法
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1: 莲子与糯米洗净,净泡一晚
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2: 糯米倒入沙布袋中,滤干水份
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3: 电锅放蒸盘,糯米铺平
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4: 莲子加水放中间,用一杯水蒸好闷30分
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5: 蒸的过程将五花肉切片,香菇头与红葱头切末
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6: 橄榄油加入红葱头与香菇末炒至浅黄色放冬虾与香菇炒出香味
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7: 加五花肉片炒一会放水调味(水量依个人喜欢糯米的软Q度和烧干的程度稍作调整)
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8: 煮开后关小火闷煮40分,倒入蒸好的莲子
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9: 与糯米拌匀
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10: 杯子底部铺上漂亮的五花肉,香菇,莲子,再铺糯米压紧
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11: 用电锅一杯水蒸好闷20分,取出用抹刀或牙签画一圈,倒扣盘中,搭配酸辣小黄瓜,解腻又好看
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12: 酱汁材料用小火煮开
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13: 再用糯米粉水勾芡,慢慢调出适合的浓度
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14: 淋在米糕上,或随自己喜欢摆盘