上两个星期代下午茶的班，教了大家如何做台湾鲁肉饭；结果很多朋友一直催我把食谱放在部落格里。
我刚放假回来，不敢怠慢！马上为你 Post 来了！
材料：
绞肉 600克， 大蒜末2 大匙，红葱酥 5 大匙， 高汤900克/cc， 蛋适量
调味料：
酱油1/2 杯，盐1/2 小匙，冰糖 2 大匙，胡椒粉1 小匙，米酒 2大匙， 香油 1 大匙，五香粉1/2 小匙。
做法：
1。 绞肉炒熟后，起锅备用；鸡蛋用水煮熟，去壳备用。
2。锅中下油先炒香大蒜末，红葱酥，加入绞肉伴炒均匀，再加入其他调味料炒匀。
3。将步骤 2 倒入砂锅中，加入高汤和蛋，开大火煮滚，改小火煮40~60分钟即可。
就这么简单！别忘了！主角绞肉最好用五花肉，太瘦的肉会比较涩，口感不好！
7 comments:
XY,
This is my favorite dish in Tainan. My saliva is dripping......
ET
ET, you should try to make this yourself. It's very simple. Happy cooking :-p
什么时候会在您的博客网站中刊登你之前在电台节目中所介绍的酸辣汤呢？ 非常期待！
Patricia
Patricia, let me 搞定搬家,then i will post it then again, you have to wait...maybe until Dec :p
hao chi ma?
Hmmm, just back from Tai pei, i miss all the food there. My first dish was this ru rou fan.
I went jiu3 fen4 and cool.
I wanna go back again january.
heehheh , xiao yin so good to be a taiwanese. ahahha
Bryan
Hi Bryan, I knew you will like TW. The weather is really nice now so i guess you only need a jacket to keep you warm. Food there are fantastic - at least I think so :-p you can go there 10 times and eat different things for every meal. did you try smelly tofu? I love the deep fried ones :)
Singapore also got nice food, laksa, fried hokkien mee etc.
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