煲仔飯
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“煲”就是砂鍋，“仔”就是小的意思，合起來就是“小砂鍋”，用小砂鍋煮的飯就叫煲仔飯。砂鍋的傳熱性能慢，保溫性能強，能較好地保存食物養分，煮的飯特别香。煲仔飯早先出現於廣東街頭的小食檔，清一色煲仔臘味飯，後來逐漸發展品種，增添了冬菇滑雞、豆豉排骨、豬肝、燒鴨、牛蛙等等，這種飯菜一鍋、味美實惠的煲仔飯常年盛行，成爲廣式茶餐廳經久不衰的壓軸主食。一煲出爐，香飄十里。
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怎麽樣
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顔色很豐富吧
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看一下準備的東西吧
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肉絲
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平菇
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青椒
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胡蘿蔔
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土豆
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雞蛋
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配料
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蔥
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先弄飯吧
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淘米後先泡一會
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泡好的米可以開始煮了
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如果怕黏鍋可以先塗上一層油
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可是我喜歡吃鍋巴
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香嘛
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所以我就沒有塗
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這個時候先將肉絲洗淨
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鍋中入油
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熱後加入肉絲等調料
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出鍋前放入蔥
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接下來炒平菇
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炒後放入肉絲盛出
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接下來炒土豆絲
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這時候飯煮的差不多了
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看看
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放入炒好的平菇肉絲
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和土豆絲
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其實放什麽完全可以自己DIY
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随便的
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呵呵
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我就是家裏有什麽就放什麽
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接下來小火慢炖
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最後放入雞蛋燜5分鐘
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用醬油，鹽，雞精，糖 等調一下汁
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澆在飯上
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很香呢
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再撒點蔥花
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