炒飯必備材料講不太出來,基本上就是有什麼炒什麼,昨天去冰箱挖了挖找出以下材料:

  • 剩飯
  • 肉絲
  • 小青江菜
  • 昨天的雞肉
  • 香菇
  • 金針

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先處理蛋與肉絲,隨便炒炒,沒熟也沒關係,不要老了就好。如果沒有昨天的雞肉,肉絲應該要用醬油稍微醃過。不過今天不用醬油。

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接下來下飯→下蛋→下肉絲→下香菇金針→下雞肉→下青菜

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看圖很明顯,把昨天的雞肉丟下去後,飯就開始變深了。最後就是這碗香噴噴的炒飯了。這次炒飯好吃程度更勝以往阿,不過我好像又炒太多了。

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洗青菜用清水洗就好了,不要沒事加鹽,鹽只會讓農藥的化學鍵更穩定而已。過去香菇泡過後的水常拿來加在湯裡,避免不肖商人加一些有的沒的,水就把他倒掉吧。來源看這篇:泡過香菇的水切記要倒掉

要在炒飯裡看的到蛋,蛋就要先炒出來,飯弄上去了才把蛋汁打下去,就看不到蛋了。炒飯真的很油,我炒蛋的時候加一次油,炒肉絲加一次,炒飯再加一次,再加上雞肉的油,光想像就很恐怖了。

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kokafan13 發表在 痞客邦 PIXNET 留言(4) 人氣()


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  • kamal
  • 其實可以一氣呵成炒出來喔,
    那樣就不會太油膩了。
  • hgc0818
  • 看來你從電腦文轉行成廚房文,人氣還是紅不讓呀
  • 你也可以改行攝影文阿

    kokafan13 於 2009/01/11 23:01 回覆

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