义式起司蕃茄滑蛋烩饭
材料
"鸿喜菇 1包","美白菇 1包","猪绞肉 300G","蒜头 3瓣","洋葱 半颗","罐头番茄 1瓶","白酒 2大匙","彩色胡椒 少许","盐 少许","起司粉 3大匙","橄榄油 1大匙","义式综合香料 1大匙","蕃茄酱 2大匙","糙米 1杯","白米 1.5杯","水 2.7杯","蛋 4颗","牛奶 3大匙","彩色胡椒 少许","盐 少许","橄榄油 1大匙","豌豆婴 少许","白芝麻 少许",
做法
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1:准备好食材,好菇道系列菇品是我冰箱常备食材,方便又美味
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2:蒜头切末,洋葱切丁备用
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3:下点油爆香蒜末,加入洋葱丁炒至微透明,再加入绞肉炒至9分熟,依序加入处理好的鸿喜菇与美白菇拌炒
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4:加入罐装蕃茄,还留有果粒的部份可以用剪刀剪碎
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5:炒至熟软,加入现磨彩色胡椒、义式香料、盐、起司粉、蕃茄酱混合均匀,稍微收干汤汁
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6:事先将糙米与白米混合洗净,加水进入电锅蒸煮,开关跳起后,闷10分钟后将饭拨松、散发水汽,最后在盘上整成橄榄型
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7:滑蛋材料搅拌均匀以后,加入烧热的油锅中,用筷子快速拌匀,煮至8分熟。最后摆上半糙饭,淋上义式菇菇酱,用豌豆婴与白芝麻装饰添味,就完成囉~