蒜香奶油蛤蜊炊飯 Garlic Butter Clam Rice

[@benleekitchen]

蒜香奶油蛤蜊炊飯
Garlic Butter Clam Rice
料理手札
米飯烹煮時須全程保持小火，切勿乾燒至焦底(蒸氣充滿焦味)，烹煮時可適時添加少許熱水(約1至2湯匙)。
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食材
蛤蜊-300g、白米-150g、鴻喜菇-50g、無鹽奶油-20g、蒜泥-2小瓣、溫水-200ml、鹽-¼茶匙
步驟
(1) 將蛤蜊放入碗中，放入1茶匙的鹽，倒入水覆蓋表面(約300ml)，靜置2小時後，將蛤蜊洗淨備用。
(2) 將白米洗淨，並浸泡於冷水中2小時後，瀝乾水分。
(3) 小火熱鍋，將白米、蒜泥及鴻喜菇放入鍋中拌勻，放入溫水及鹽拌勻，以小火煮沸後，轉小火蓋鍋悶煮8至10分鐘(避免乾燒)。
(4) 打開鍋蓋，放入無鹽奶油及蛤蜊，倒入50ml的溫水，蓋上鍋蓋將蛤蜊悶至全開，約5至10分鐘。打開鍋蓋，撒上蔥花，料理即完成。
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Ingredients
300g clam, 150g uncooked rice, 50g brown beech mushroom, 20g unsalted butter, 2 cloves grated garlic, 200ml warm water, ¼ tsp salt
Instructions
(1) Add the clams in the bowl, add 1 tsp salt and pour 300ml water to cover the clams. Let it stand for 2 hours, then rinse.
(2) Rinse the uncooked rice, soak in the water for 2 hours, then drain it.
(3) Heat the pot over low heat. Add the uncooked rice, grated garlic and brown beech mushroom, then stir well. Pour the warm water, then add the salt and stir well. Boil over low heat, cover the pot to simmer for 8 to 10 minutes.
(4) Lift the pot lid, add then unsalted butter and clam. Pour 50ml warm water, cover the pot and cook the clam until clam shell opened, around 5 to 10 minutes. Lift the pot lid, sprinkle the chopped green onion on the top. Enjoy!

[@AlvinChang-g6r]

好厲害👍
你的料理和影片都很棒，加油！

[@benleekitchen]

@@AlvinChang-g6r 謝謝！