菜式:中國菜
準備時間:15分鐘
烹飪時間:45分鐘
總需時間:60分鐘
奄仔蟹籠仔荷葉蒸飯食譜
配料:
- 奄仔蟹 2隻
- 白米 2杯
- 薑(切幼粒) 2茶匙
- 水 2杯
- 老抽 2湯匙
- 冬菇(浸軟切粒) 4粒
- 荷葉 1片
- 乾瑤柱(浸軟拆絲) 4粒
- 蔥花 少許
烹飪方法:
- 大閘蟹洗淨,除去內臟備用。
- 將白米洗淨,加入水、冬菇、乾瑤柱、薑粒及老抽拌勻,放入蒸爐以100℃蒸煮30分鐘備用。
- 將荷葉修剪,墊在竹蒸籠內,填入蒸飯、排上大閘蟹,再以100℃蒸爐蒸 15分鐘,取出灑上蔥花即可。
想試試烹煮活澳門奄仔蟹,請點擊下面的連結立即訂購:
Sadly, I was disappointed by this recipe. Step 2 was not accurate. The rice did not cook in at 100 degrees Celsius oven; the rice was still standing in water after 30 min. I had to increase the temperature and extend the cooking time significantly; even then, the rice was not fully cooked. It would be better to soak the rice before steaming.
I put shrimp on top f the rice in a bamboo steamer and it didn’t cook within 15 min. With the water at a gentle boil, it took at least 45 min!
Please re-test the recipe and revise it so future customers will have a less frustrating experience. Thank you.
Ms Lee,
Thank you for your feedback! We apologize for the experience caused by it, we will continue to improve on our service and recipes.
Thx for sharing again!
Best,
Ray