Rice
by CookWhatHK0 saved
Vegetarian Shiitake Mushroom and Taro Claypot Rice stir-fries diced shiitake, taro, and vegetarian ham, then steams them with rice and soy seasoning.
Prepare the ingredients.
將所有材料準備妥當。
Combine 80 ml soy sauce with 1 tsp vegetarian stir-fry seasoning and 1/2 tsp vegetarian MSG. Stir well and set aside.
準備80毫升醬油，將一茶匙素食鮮味炒手和半茶匙素食味精加入其中，拌勻後放置一旁待用。
Heat the wok with oil over medium heat. Add the mushrooms and stir-fry to coat with colour, then add the ham and taro and stir-fry to coat.
將鍋子燒熱後倒入適量油，待油熱後轉為中火。接著放入香菇，翻炒至均勻上色，再加入火腿和芋頭，繼續翻炒至同樣均勻上色。
Slowly drizzle the soy sauce around the inner edge of the wok to deglaze, stir-fry well, then add the rice.
沿著鍋邊緩慢地繞圈淋入步驟2調好的醬油，利用熱鍋的溫度將醬油嗆香，再快速拌炒均勻。隨後倒入已瀝乾的白米。
Stir-fry the rice until well coated and coloured.
將白米與鍋中材料充分拌炒，使其均勻吸收醬汁並上色。
Transfer to the inner pot of a rice cooker. Add 2 measuring cups of mushroom soaking water (top up with plain water if not enough). Use chopsticks to gently stir to evenly distribute the rice and ensure no clumps. Add 1.5 cups of water to the outer pot, press the switch, and after it jumps up (about 35 min) steam for another 20 minutes.
將炒好的材料全部盛入電鍋的內鍋中，再加入兩量杯的香菇水（如果香菇水不夠，可以用清水補足）。用竹筷輕輕地攪拌整個內鍋，確保白米均勻分散並充分浸潤水分，避免結塊。在外鍋中加入1.5杯水，蓋上鍋蓋，按下電鍋開關。待電鍋跳起後，讓其繼續燜20分鐘。
Open the lid and gently mix. Done.
打開鍋蓋，輕輕地將鍋中的飯菜混合均勻，即可。
Plate. Fill a rice bowl, press flat, and invert onto a serving plate.
享用時，可以將飯碗裝滿飯，輕輕壓平，再倒扣在盤中，這樣就能呈現出漂亮的形狀。 贴士 這道素食香菇芋頭煲仔飯，旨在重現記憶中的美味，充滿了思念與愛的家常風味。
