編者按:來吃「鍋飯」吧!在被時間追著跑、身心俱疲很想好好吃一頓飯時,只要將蔬菜、海鮮、肉類放入鍋中炊煮,倒入快速高湯、加入白米,不需要花費太多心思與時間,一鍋集結營養和美味的豐盛料理,輕鬆上桌。
鮭魚鍋飯
主材料
白米 ·························2杯
鮭魚排 ·······················200g
青椒 ·························1顆
芝麻 ·························少許
冷泡昆布高湯 ···········300ml
調味料
鮭魚醃料
冷泡昆布高湯 ·············100ml
濃醬油 ························2大匙
料理酒 ························1大匙
其他
葡萄籽油 ····················少許
冷泡昆布高湯做法
需要清淡的高湯時,很適合使用此湯頭,風味香醇又清爽。製作醬料時用高湯取代原本的水,味道會更有層次。
水500ml+昆布1片(5cm×5cm)
![](https://i.epochtimes.com/assets/uploads/2022/01/id13543938-P22-2.jpg)
![](https://i.epochtimes.com/assets/uploads/2022/01/id13543939-P22-3.jpg)
將昆布浸泡在飲用水中2個小時以上。建議先放在冰箱冷藏一晚,第二天即可把浸泡好的高湯拿出來使用。
![](https://i.epochtimes.com/assets/uploads/2022/01/id13543937-P22-1.jpg)
做法
1 .白米洗淨,泡水30分鐘後瀝乾備用。
![](https://i.epochtimes.com/assets/uploads/2022/01/id13543908-p105-1-450x313.jpg)
2 .鮭魚排放入醃料中,置於冰箱冷藏2小時以上醃漬。
![](https://i.epochtimes.com/assets/uploads/2022/01/id13543909-p105-2-450x313.jpg)
3 .青椒洗凈後剖半、去除中間的膜和籽後,切成絲。
![](https://i.epochtimes.com/assets/uploads/2022/01/id13543910-p105-3-450x318.jpg)
4 .平底鍋熱鍋後,淋葡萄籽油,將鮭魚的正、反兩面稍微煎到上色。
![](https://i.epochtimes.com/assets/uploads/2022/01/id13543911-p105-4-450x313.jpg)
5 .在飯鍋中放入浸泡過的米,淋上2大匙鮭魚的醃料。
![](https://i.epochtimes.com/assets/uploads/2022/01/id13543912-p105-5-450x314.jpg)
6 .倒入300ml冷泡昆布高湯、放上鮭魚,用大火煮5分鐘至沸騰,再轉小火續煮10分鐘。
![](https://i.epochtimes.com/assets/uploads/2022/01/id13543913-p105-6-450x322.jpg)
7 .煮好後掀鍋,放入青椒絲,再蓋上鍋蓋,關火燜5分鐘,最後撒上芝麻即可。⊙