𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙨𝙖𝙡𝙢𝙤𝙣 𝙘𝙝𝙚𝙨𝙩𝙣𝙪𝙩 𝙧𝙞𝙘𝙚

Easy and quick 電飯煲食譜～so busy recently😮‍💨no time to cook at all😑煮個簡單晚餐～煎一煎三文魚再煲會香口啲🧡

材料: (4人用)
無骨三文魚 1塊
去殼栗子 100g
本菇 100g
米 3杯
水 3杯 (減10%)
醬油 2湯匙
麻油 1湯匙
味醂 1湯匙
蒽花 適量
芝麻 適量
三文魚子 適量

做法:

1. 三文魚曬上海鹽！用油輕輕煎香四邊！不用全熟，拿起備用！
2. 米洗好後！加入平時煮米少10%的水～加入栗子和菇！再加入醬油、麻油和味醂調味，攪拌均勻！用正常煲飯時間煮飯！
3. 之後20分鐘之前加入三文魚，繼續煮飯，最後加入蔥花芝麻和三文魚子即成！

Ingredients (Serves 4)

• 1 piece of boneless salmon
• 100g shelled chestnuts
• 100g mushrooms
• 3 cups of rice
• 3 cups of water (reduce by 10%)
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of mirin
• Chopped green onions (to taste)
• Sesame seeds (to taste)
• Salmon roe (to taste)

Instructions:

1. Prepare the Salmon: Rub the salmon with sea salt! Lightly fry all sides in oil until fragrant! It doesn’t need to be fully cooked; set aside.
2. Cook the Rice: Rinse the rice! Add 10% less water than usual for cooking rice, then add the chestnuts and mushrooms! Add soy sauce, sesame oil, and mirin for seasoning, and mix well! Cook the rice for the usual time.
3. Add the Salmon: About 20 minutes before the rice is done, add the salmon and continue cooking. Finally, add chopped green onions, sesame seeds, and salmon roe to finish!