三文鱼包菜奶油鸡汤泡饭/Salmon Cabbage Creamy Rice in Chicken Soup

焖饭就好吃了,加入鸡汤泡个饭更好吃,超级鲜。

用料/Ingredient

三文鱼/salmon250g
印度香米/basmati rice150g
蘑菇罐头/canned mushroom 1罐/1 can
包菜/cabbage最多半个就可以/less than half
黑胡椒粉/black pepper一撮撮/a pinch
烧菜奶油/cooking cream200ml
黄洋葱/yellow onion1个/1pc
蒜/garlic2瓣/2 gloves
黄油/butter20g
鸡汤/chicken soup150ml+500ml
盐/salt1.5茶勺/1.5tsp
米酒/rice wine1汤勺/1tbsp
生抽/soy sauce2茶勺/2tsp
荷兰豆/snow peas
芝麻油
葱花

做法/Instruction

1.前期工作准备好,先提前洗下米,不用太干净,2遍够了,接着在凉水里泡着,泡过的更容易煮熟。泡的时间不定,泡到需要用到的时候即可。

接着烧150+500ml的鸡汤,取两块鸡汤块,加入650ml的清水,烧到鸡汤块融化。包菜切成细丝,越细越好。蒜泥切碎。蘑菇罐头倒出水挤干。荷兰豆切成小块更好入口。葱花切小段。剩下材料按图中准备好。

三文鱼去皮,诀窍:左手用叉子叉住一侧,刀子不快的话在刀面上涂抹一些食用油,接着左手叉住接近皮的底部,右手将刀子一边前后晃动一边不间断得向右平移。接着丢掉皮,在鱼肉的表面加上一小撮盐和黑胡椒碎。用手拍几下帮助入味。

lets do preparation.first thing first,wash the basmati rice and soak in water as long until you need it.then boil 650ml chicken soup.slice the cabbage thinly.mince garlic.rinse and squeeze mushroom from the can.chop the snowpeas and spring onion.prepare the sauce.

remove the skin from the salmon.trick:hold a fork with yoru left hand,stick it under the meat,the part between meat and skin,add some oil on your knife(if its not sharp enough.),use right hand holding the knife,let it move between meat and skin with front and back motion but also slide to the right continuously.

toss the skin,sprinkle a pinch of salt and pepper on the meat,rub it a little,let it sit.

2.这道菜需要使用平底锅。

平底锅中大火将三文鱼两面煎金黄,移除到盘子上备用。直接在同样锅中加入黄油,开始融化时就加入大蒜洋葱末,炒到洋葱变半透明,加入包菜丝和蘑菇,炒到半软,加入泡过水的印度香米,加入150ml的鸡汤,200ml的奶油,盐,酱油,液体煮开了后在顶层放置三文鱼,转中火盖上锅盖焖10分钟。接着加入荷兰豆,鱼肉捣碎,所有材料搅拌均匀后转大火1分钟,接着盖上锅盖焖5分钟,让荷兰豆焖熟。接着掀掉锅盖,搅拌一下后,接着撒葱花,出锅可以直接吃。但是我推荐看放在500ml的鸡汤中搅拌均匀当做汤饭吃,这样更加鲜美,奶油的味道也更加突出,三文鱼的鲜美和鸡汤的鲜美完美融合,配合脆脆甜甜的荷兰豆和包菜的口感,和一点点蘑菇的口感。真的很好吃。

you need one flat pan for the meal.

in the pan,cook the salmon utnil two side turns golden brown,don’t need to be cooked.remove for later.in the same pan,add butter,when it starts to melt,add minced garlic and onion,cook until onion translucent.add cabbage slices and mushroom,cook until cabbage is softened little.

after that,add soaked basmati rice,150ml chicken soup,200ml cooking cream,salt,soysauce.when liquid starts to boil,place the salmon back on top,reduce heat to medium,cover with lid,summer for 10 mins.

after 10 mins,remove lid,add snowpeas,break the salmon into chunks,mix everything.turn the heat back to high heat for 1 min,then cover the lid for 5 mins so the snow pea will be cooked.

after that remove the lid,mix a little,sprinkle some spring onion,you can serve like this already if you like.it taste good already.

BUT,i strongly recommand to serve it in bowl and add 500ml chicken soup,mix well and serve.because the soup can bring out the creamy flavor out even more,except for the umami of salmon you also get to enjoy the chicken umami.soup also add one more layer of texture when enjoy.

 

用料图片、芬兰语名称/Ingredient Photo

三文鱼

我买的是寿司级的,不是虹鳟鱼。寿司级是Norjalainen lohi file

basmati rice

印度香米

herkkusienet

蘑菇

Keräkaali

包心菜

sokeriherne

荷兰豆

michu/optional

米酒,可不选

voi

黄油

ruokakerma

烧菜奶油

sipuli

黄洋葱

soijakastike

生抽

mustapippuri rouhittu

黑椒碎

 

ruokasuola

kanaliemikuutio

鸡汤块

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