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原料
荷葉: 一張, 翅中: 7-8隻, 香菇干: 3-4朵, 乾貝: 5顆, 鹽,糖,胡椒粉: 各少許, 料酒,醬油: 各50ml
步驟
1取曬半乾的荷葉,置入水中浸泡
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2用鹽,糖,胡椒粉,料酒,醬油將中翅研製半小時以上
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3糯米用礦泉水浸泡2小時以上
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4干香菇,乾貝,浸泡,切絲
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5用干香菇,乾貝浸泡的水加料酒,醬油,鹽,糖調好
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6少量油,加中翅中小火煎成7成熟,看到表皮變金色就OK了
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7將糯米放在荷葉上,鋪勻
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8加入香菇,乾貝,調料5,翻炒2分鐘,倒在糯米上。要想干點,就用有空的蒸屜,也可用鐵盤蒸,更入味
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9大火20分鐘,就可以出鍋啦!
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