梅菜蒸肉餅煲仔飯 Claypot rice with pork meat pie and preserved vegetables 煲仔飯😋 梅菜肉餅👍新手都做到飯焦♨️屋企做到👍

⬇️⬇️English recipe follows ⬇️⬇️
梅菜肉餅煲仔飯：

材料：
免治豬肉半斤
甜梅菜4兩

處理：
1. 清水浸梅菜，浸10分鐘。
2. 梅菜，洗乾淨，揸乾水。
3. 梅菜，切碎。
4. 豬肉調味：
a. 生粉1湯匙
b. 油1湯匙
c. 鮑魚汁1湯匙
d. 生抽1茶匙
e. 糖1湯匙
攪勻。
5. 加入梅菜落肉餅，攪勻。
6. 用煲仔煮飯，放2 1/2膠嘜米，洗好米，加入8成的水。

烹調：
1. 中火開始煮飯。
2. 水滾後，轉中慢火，煮至水分差不多收乾。
3. 放肉餅落煲，鋪平，冚蓋轉最慢火。
4. 每隔3分鐘，轉換煲仔受熱的位置，做四邊，煮好，完成。

Claypot rice with pork meat pie and preserved vegetables:

Ingredients:
Minced pork meat 1/2 catty
Sweet preserved vegetables 4 taels

Preparation:
1. Soak preserved vegetables with tap water for 10 minutes.
2. Rinse preserved vegetables thoroughly. Squeeze.
3. Chop preserved vegetables well.
4. Season the pork:
a. Tapioca starch 1 tbsp
b. Oil 1 tbsp
c. Abalone sauce 1 tbsp
d. Light soya sauce 1 tsp
e. Sugar 1 tbsp
Mix well.
5. Mix preserved vegetables well with pork meat.
6. Cook the rice in claypot. Put 2 1/2 measure cups of rice. Rinse the rice well, put 80% of water.

Steps:
1. Cook the rice in claypot at medium flame.
2. Turn to medium~low after boils up, cook the rice until water has been almost dried up.
3. Flatten meat pie on top of rice. Cover with lid, continue cooking at low flame.
4. Change the 4 heating points of cooking pot for every 3 minutes. Complete. Serve.

煲仔飯 梅菜肉餅 $23

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