份量Serve: 3人份
材料份量 | Ingredients |
茄子(大件) 1件 | Eggplant(large) 1pc |
玉子燒 3件 | Tamagoyaki ( Japanese Egg Roll) 3pc |
紫蘇昆布 45克 | Shiso kombu 45g |
蒸珍珠米 3碗 | Steamed Grain Rice (AKITA KOMACHI) 3rice bowl |
甘荀 (浸/烚熟) 6條 | Carrot(poached) 6 chunks |
白菜仔 (烚熟) 6條 | Petit Pak Choy(poached) 6 pcs |
西蘭花 (烚熟) 3棵 | Brassica (poached) 3 dashes |
做法METHOD
*蒸飯製作方法 Steamed rice:
AKIT A KOMACHI (1.5杯)
1. 把米洗淨
Wash the rice gently under water, until clean
2. 將米浸水至少四小時或浸泡過夜。
Soak it in the water at least 4 hours or overnight.
3.翌日,把米隔水,下七成水燒便可。
Drain and remain 70% of water, cook it.
*蒸茄子製作方法 Steamed eggplant :
1. 把茄子切成15-16件長條,用薑蓉、鹽及白糊椒醃製後蒸10-15分鐘便成。
Cut the eggplant into 15-16 pieces long fat stripes, then marinated with ginger, salt, pepper and minced ginger and steam for 10-15 minutes.
2. 食用時,將茄子、蔬菜、玉子燒和紫蘇昆布放左飯面,加少許豉油、白芝麻和韭蔥即可。
For serving, put the eggplant, veggie, eggs & kombu over the rice. Add a few dash of soya sauce, fresh ground white sesame on top and sprinkle a little bit of shredded young leek. Eggplant rice done!
Special thanks: MUM Veggie + Coffee + Sweet