鸡肉野蕈炖饭
材料
"去骨鸡腿 1只","初榨橄榄油 100ml","蒜头碎 20g","红葱头碎 30g","洋葱碎 150g","杏鲍菇、秀珍菇 150g","台湾米 200g","硬质起司 20g","无盐奶油 30g","海盐、黑胡椒 少许","香菜 少许","鸡骨架 3个",
做法
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1: 3个鸡骨架汆烫后用1200ml水熬煮高汤,至少一小时
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2: 热锅后倒入橄榄油,将蒜头碎、红葱头碎、洋葱碎倒入锅中炒熟
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3: 去骨鸡腿肉切小块后丢入锅中炒熟
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4: 再将杏鲍菇、秀珍菇丢入锅中炒熟
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5: 再将米倒入锅中,倒入白酒,搅拌均匀
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6: 高汤分三次入锅搅拌均匀后收乾,第三次倒高汤时加入起司及奶油,差不多快收干时即可洒上海盐、黑胡椒及香菜,关火后放凉就会自己全部收干
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7:完成