壩子的家

食材

米3杯

南瓜1斤

香菇8朵

蝦米1小把

蒜頭5顆

豬肉丁適量

高湯1杯

醬油適量

作法

1.3杯米洗淨，泡水30分鐘。南瓜洗淨切塊（不去皮、不去籽）。香菇泡軟切絲、蝦米洗淨切碎。

2.蒜頭爆香，再加入蝦米、香菇、豬肉丁。每樣均需爆出香味後，再加入下一項。

3.加入鹽、醬油等調味，略炒香後，再加入南瓜及高湯，拌炒約3~5分鐘。

4.最後再加入米拌炒(火不要開太大，避免黏鍋)，待所有材料炒勻後，即可關火。(沒關係！材料

   可不需煮熟)

5.所有材料放入內鍋並加水3.5杯、外鍋加水1.5杯，按下電鍋開關煮熟即可(過程中得開蓋翻攪均勻，

   這樣上面的飯才不會偏乾)。

  6.完成。

                                         Hakka rice with pumpkin

Ingredients:

rice, 3 cups

pumpkin, 1 catty

shiitake, 8

dried shrimp, a pinch

garlic, 5

diced pork, proper amount

broth, 1 cup

soy sauce, proper amount

Directions:

1. 3 cups of rice washed, soaked in water for 30 minutes. Wash pumpkin diced (not peeled,

    not seeded). Shiitakes soaked, dried shrimps washed and chopped.

2. Stir-fried garlic with oil, then add dried shrimps, shiitakes, diced pork. Don’t add the next one until every ingredient stir-fried with oil.

3. Add salt, soy sauce and other seasonings, slightly pan-fry, then add the pumpkin and broth, stir-fry for about 3 to 5 minutes.

4. Finally, add rice to stir-fry (the fire should not be strong to avoid sticking pot) and stir evenly,

   then turn off the fire. (it doesn’t matter whether ingredients may be cooked or not)

5. Put all ingredients into the inner pot and pour 3.5 cups of water, pour 1.5 cups of water into

   the outer pot, just cook (In the process of cooking, you can open the lid to stir evenly. At this

   rate, the above rice should not dry).

 6. Ending.

註：本篇「先炒後用電鍋煮」的南瓜飯，是折衷傳統客家「全熱炒」手法，大家可試一試。