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香Q不軟爛!低卡櫻花蝦油飯
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iCook愛料理
2024-02-05 | 2分鐘閱讀
年菜 低卡櫻花蝦油飯

新年將至.媽媽們還在煩惱要做甚麼年菜嗎?這道低卡櫻花蝦油飯.有別於傳統油飯不好消化又膩口~油量減半!用泰國香米取代糯米.香Q不軟爛~搭配酥脆的櫻花蝦特有香氣.讓人一碗接著一碗

食材

  • 泰國香米, 3杯
  • 香菇乾(中小型), 8朵
  • 魷魚乾, 1/4支
  • 肉絲, 少量
  • 櫻花蝦(依喜好), 一小碗
  • 紅蔥頭, 3顆
  • 麻油, 4大匙
  • 醬油, 2匙
  • 胡椒粉, 1小匙
  • 米酒, 1小匙
  • 料理步驟image步驟 1:泰國香米浸泡至少1小時(泡米的時間可以拿來備料.節省時間)image步驟 2:1.魷魚乾切小段.泡水加一小匙米酒備用2.香菇泡水 切段備用3.肉絲少許醬油胡椒抓醃備用image步驟 3:倒入麻油小火 依序倒入紅蔥頭 香菇 肉絲 魷魚.櫻花蝦(一半的量)炒香.image步驟 4:加入泡好的米.加入醬油稍微拌炒.加進1:1的水量(3杯米3杯水)image步驟 5:煮滾後蓋鍋轉小火約15分.續悶10分鐘(不能用爐心火.受熱會不均勻)image步驟 6:另起鍋小火加入另一半的櫻花蝦炒香(一定要小火.不然會燒焦)image步驟 7:完成image步驟 8:軟硬適中~香氣撲鼻而來~還有陣陣麻油香~令人食欲全開image步驟 9:加上煸過的櫻花蝦.擺盤.上桌啦~

    小撇步1.老孫用的是鑄鐵鍋.水量的比例是1:1(不含醬油) .若是您是用電鍋.或是電子鍋 炒好料後加入浸泡過的米.直接放鍋蒸.水量要改成1:0.6 煮起來才不會飯濕濕的2.依自己的喜好來用米.糯米長米煮起來都一樣好吃歐

    若對該食譜有任何疑問,請到原始文章內頁詢問食譜作者喔!

    完整食譜這邊看:香Q不軟爛!低卡櫻花蝦油飯

    台灣最大料理生活平台 iCook 愛料理,給你滿滿料理靈感!立即加入 iCook LINE 官方帳號

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