古早味杂粮饭团的做法
发布时间:2021-09-04 16:12:49
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五谷米洗净后泡约5小时
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米与水的比例为1:1(喜欢吃烂一点则1:1.2),外锅水为内锅水的两倍,依此比例煮饭时间约为50分钟,待电锅跳起后请继续闷约5分钟.
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古早味内馅备料:菜脯,酸菜洗净沥乾,猪肉丝和肉末加入酌量酱油略腌渍,辣椒切末
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酸菜切细末
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加入沙拉油2-3大匙(酸菜蛮吃油),加入一支辣椒末略煸香,加入肉丝炒熟,再加入酸菜,拌炒均匀至闻到酸菜香味,最后加入两大匙糖即可
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酸菜肉丝完成图
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煸香辣椒
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加入肉末炒熟后,再加入菜脯炒香,最后加入两大匙糖拌匀即可
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菜脯完成图
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准备一块布装入塑胶袋中
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将杂粮饭(约一碗饭的量)平铺于塑胶袋上
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将蛋,酸菜,菜脯等平均铺于杂粮饭上
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捏塑成饭团即可