小倍的食妝雜誌

 
 
之前去Costco買了一大包絞肉，趁著周末煮了一鍋肉燥，拌飯好吃拿來拌麵也很美味唷。
 
食譜來源：小小米桶的寫食廚房

  
 
材料：
1.醬瓜罐頭(我用大茂黑瓜鐵罐一整罐；比例是豬肉1.5~2：醬瓜1；比較不習慣偏甜口味的人可以把肉的比例調高一點)
2.豬絞肉(這次用細絞肉，吃起來口感比較綿)
3.香菇6-7朵(我是乾香菇跟生香菇各半，也可全用生香菇)
4.紅蔥頭3瓣
5.蒜頭3瓣
   
調味料：
1.香菇醬油膏量米杯半杯(也可用深色醬油代替)
2.白胡椒粉1小匙
3.五香粉1小匙
4.醬瓜汁和泡香菇水3杯(量米杯)，若醬瓜汁不夠就加清水補足
5.辣椒1-2根
  

   
作法：
1.豬絞肉用滾水燙去血水。(只要水滾後放下去約10-15秒鐘就可以撈起)
2.醬瓜跟香菇切成丁狀，醬瓜保留罐中醬汁；紅蔥頭、蒜頭切碎。
3.熱鍋，爆香紅蔥頭及蒜頭
4.加入豬絞肉及香菇爆炒
5.最後加入調味料，大火煮滾轉小火燉煮約40分鐘即可(要注意底部不要燒焦)
 
*加辣椒的用意是平衡醬瓜的甜味跟肉燥的鹹味，如果不敢吃辣的人可以加少量或是不加。

Materials: 
1. Pickles canned  (proportion of pork 2: pickles 1) 
2. ground pork 

3. 7~9 flowers mushrooms (I dried mushrooms with raw mushrooms and female, can also be full with raw mushrooms) 
4. garlic 1~1.5 t 

Seasoning: 
1. Mushrooms thick soy sauce1/2 cup (can also be used instead of dark soy sauce) 
2. White pepper 1 tsp 
3. Allspice 1 tsp 3. 
4. The pickles juice and soak mushrooms water 3 cups (the amount of rice cup), pickles juice add fresh water is not enough to make up 
5. Pepper 1-2 root 

Practices: 
1. Pickles and mushrooms diced ,keep pickles tank sauce; chopped garlic. 
2. Sauting the garlic 
3. Add ground pork and mushrooms and stir-fry 
4. Finally, add seasonings, turn a small fire to simmer for about 40 minutes can (pay attention to the bottom do not scorch) 

* Add chili intention the balance of pickles sweetness with Rouzao of salty dare spicy, add a small amount or without.