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北海道白醬香煎漢堡肉排飯
本帖最後由 a1234568454 於 2021-6-8 08:12 PM 編輯北海道白醬香煎漢堡肉排飯
食材低脂本草絞肉
100克
洋蔥
3/1顆
黑胡椒
1克
李錦記
2湯匙
太白粉
2～3湯匙
蒜頭
3瓣
蛋
一顆
北海道白醬配料
洋蔥
3/2顆
南瓜（我買迷你版的）
半顆
節瓜
3/2條
秀珍菇
10朵
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1152891%2Fe99630847a808454.jpg&width=400先備好所有料～洋蔥分兩份：一份3/1洋蔥切細碎、一份是北海道白醬的洋蔥切正常就好
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1152897%2Fc3b2347c682a795e.jpg&width=400先炒料洋蔥先下拌炒3分鐘後南瓜、節瓜、秀珍菇依序倒下一起拌炒5～7分鐘
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1152899%2F17435d444e6cec65.jpg&width=400再來加入北海道白醬再準備4～6碗的純水視情況依序倒入攪拌到白醬塊融化為止～最好要加水加到覆蓋蔬菜3/2為止才會入味！再蓋上鍋蓋悶瓜類才會軟爛～記得轉最小火（文火）記得看白醬濃稠度慢慢依序倒入純水喔～！
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1152901%2Fb156e28e44bf210d.jpg&width=400先把絞肉放入大的碗公，把細碎版的洋蔥倒入、蛋一顆打入、李錦記2～3瓢、黑胡椒量看個人、蒜頭切碎放進來+2～3瓢太白粉用手攪拌到粘膩為止
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1152905%2Fea97af37cd8b2e98.jpg&width=400我個人超愛這「酥粉」！！用了之後連麻瓜做出來的料理也會變專業
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[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1152913%2Fb9c9ee5ea1d462bb.jpg&width=400另外準備一個盤子倒入兩匙酥粉來沾漢堡肉
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[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1152924%2Fd722cb1c26ff5d07.jpg&width=400油要準備多一點比較不會沾鍋喔～！這酥粉看起來很厲害吧
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[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1152929%2Fcf4d42ce9a6d7332.jpg&width=400飯我是用台東有機米+花蓮紅米+桂格燕麥然後倒入煮好的北海道白醬圍一個笑臉後再放上漢堡肉就完成啦
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1152931%2Fef6425ba83a241e7.jpg&width=400我不吃炸的！用酥粉煎也能像酥炸後的口感
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