上海菜饭——把青菜味道发挥到极致的一碗米饭

(2011-12-17 17:32:25)
体验素食生活,营造健康人生,上海菜饭——把青菜味道发挥到极致的一碗米饭是素食菜谱大全粥饭类别中的做法,如何才能把一道上海菜饭——把青菜味道发挥到极致的一碗米饭做得好吃又好看呢? 我们一起来看看阳光的边缘提供的精彩制作方法吧!

  97db84621f076cc6b977be7b73b041bb.jpg

    喜欢吃焖饭,喜欢煲仔饭,而焖饭里最爱的居然是这最简单的菜饭。

  油润的米,香香的上海青,味道浓郁,充满惊喜!

  我认为青菜再怎么炒也不如焖饭香,那种味道非常极致。怪不得上海人如此热爱呢。

  真正的上海菜饭是加咸肉或猪油的,但也会做纯青菜版的。

  有喜欢绿绿的青菜所以最后放,有喜欢浓郁的菜香,所以和米饭一起焖。

  两种我都试过,还是爱这种一起焖的。

  虽然卖相差一些,菜会发黄,但味道真是没的挑!而且姜和菜饭的味道特别搭,无敌开胃。

  就算什么配菜也没有,我都可以吃上两大碗!不要做太多哦,哈哈~

  材料:大米100g,上海青100g,水125g

  调味:姜末,食盐,玉米油

  20b58ef9301e059ed09f3e9dbe43a2be.jpg

    做法:

  1、上海青洗净后,分开切碎。

  2、热过里倒入一勺食用油,爆香姜末,加入菜梗翻炒。

  e421adfc64b79ca58c883e2c49cebcf4.jpg

    3、再放入叶子部分翻炒,加稍多一些的盐调味,炒匀出锅。

  3、大米要提前浸泡半小时到2小时,加入1.2倍的水和一勺油。

  4、放在炉灶上,先开小火热一下锅子,再开大火烧开,放入炒好的上海青。

  5、盖好盖子,小火焖饭,焖熟后关火,打开盖子把菜和米饭拌匀,再焖20分钟。

  b2e833aae3e02727f0b3584b193fcf64.jpg

    煮好的米饭再焖20分钟会更好吃,其实也是让它自然冷却的过程。

  只是家里的上海青只剩下一颗了,菜不够多,不然会更好吃!

  黄黄的青菜更有味道~

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