[ENG SUB] 腊味糯米飯(國語版) CURED PORK GLUTINOUS RICE

生炒糯米飯是中國粵菜的一種炒飯，以臘味、冬菇及糯米等材料炒製而成，是廣東和香港常見的糯米炒飯。由於廣東人認為糯米有暖胃作用，所以生炒糯米飯在秋冬季節特別常見。正宗的生炒糯米飯有點像製作意大利飯，會用未經煮熟的米直接生炒。生炒糯米飯需要較長的時間準備和製作，糯米要先用水浸一個晚上，而炒前必須把水分瀝乾。炒糯米前要先把配料炒熟，然後把配料盛起備用。糯米下鑊後要慢慢炒熟，途中要邊炒邊澆水，每次澆水分量不能太多，否則會變成用水煮糯米，糯米變得太軟。當接近完成前下調味料和已炒熟的配料。因此要獲得軟硬適中的生炒糯米飯，必須用很長時間把糯米炒熟。由於製作正宗的生炒糯米飯製作需時，因此有不少餐廳基於成本和時間考慮，不會直接把生糯米炒熟，而是先把糯米蒸熟。當客人下單後，便把已蒸熟的糯米飯和配料一起落鑊炒製，這樣可大幅節省炒糯米飯的時間。不過生炒和經蒸煮的糯米飯的外觀和口感並非完全相同。

Stir-fried glutinous rice is a kind of fried rice in Cantonese cuisine in China. It is fried with lavender, mushrooms and glutinous rice. It is a common glutinous rice fried rice in Guangdong and Hong Kong. Since Cantonese people believe that glutinous rice has a stomach-warming effect, raw fried glutinous rice is especially common in autumn and winter. Authentic uncooked glutinous rice is a bit like making risotto, which uses uncooked rice. Stir-fried glutinous rice takes a long time to prepare. The glutinous rice should be soaked in water overnight, and the water must be drained before frying. Before frying the glutinous rice, fry the ingredients first, and then set the ingredients for later use. After the glutinous rice is put in the wok, it should be cooked slowly, and the glutinous rice should be watered while frying. The amount of water should not be too much each time, otherwise it will become boiled glutinous rice and the glutinous rice will become too soft. When it's almost done, add the seasoning and the cooked ingredients. Therefore, it is necessary to cook glutinous rice for a long time in order to obtain raw fried glutinous rice with moderate hardness. Since it takes time to make authentic raw fried glutinous rice, many restaurants do not fry raw glutinous rice directly, but steam the glutinous rice first based on cost and time considerations. When the customer places an order, the steamed glutinous rice and the ingredients are fried in a wok, which can greatly save the time for frying glutinous rice. However, the appearance and taste of raw fried and steamed glutinous rice are not exactly the same.

1) 糯米4杯清洗後浸泡6小時滤水. 倒入電飯鍋內加清水,加至與米肉相 平齊,加入鹽0.5茶匙, 菜油2湯匙拌匀,按下煮飯键,待飯滚起时, 放 入腊肉,關上鍋蓋繼續煮,至完全飯熟後取出腊肉.
2) 冬菇清洗温水浸軟切粒. 蝦皮清洗浸片刻濾水切碎.腊肉去皮切粒.
3) 熱鍋下油爆蒜末,薑末,乾葱碎,下冬菇炒片刻,下蝦皮, 下腊肉再炒至 香味出來,贊酒,加入生抽2湯匙,清水2湯匙, 加盖小火煮2分鐘收汁.
4) 把糯米飯倒入炒鍋中開小火, 把各種材料分三次加入,加入一次拌匀 一次,不斷攪拌讓各種材和糯米充份混合後, 加入炸花生拌匀出鍋.

1) Use 4 cups of glutinous rice (soaked for 6 hours). Pour rice into the rice cooker, add water until it is at the same level as the rice or slightly below, add 0.5 tsp of salt, 2 tbsp of oil, mix well. Start cooking until steam appears, put in cured pork and continue to cook until the rice is ready, take out the pork.
2) Wash Shiitake mushrooms in warm water, soaked for 6 hours and diced. Wash and soap dried shrimp before they are diced. Remove skins from cured pork before they are diced.
3) In a hot pan, sauté diced garlic, ginger, shallot. Sauté the Shiitake mushrooms and dried shrimps, add win, add cured pork, mix well, add 2 tbsp of soy sauce, 2 tbsp of water, cover and simmer for 2 minutes.
4) Pour glutinous rice into a wok, turn to low heat, add all the ingredients in 3 - 4 parts. After glutinous rice is fully mixed, add deep fried peanuts, mix and serve.