【灌水】大家一起来动动手：北菇滑鸡煲仔饭（全程图解）

bbsbbspp

天气越来越冷了！吃着热呼呼的煲仔饭，心里只有一个“美”，这次做的北菇滑鸡煲仔饭是有过改良的，先把鸡肉炒到半熟才入砂锅，这样的鸡肉是经过爆香的手续，除了能保证鸡肉的嫩以外，还能增添香味。<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/2005190639328.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 材料：去骨鸡腿肉、香菇、青菜 (任何一种青菜都行，我是用菠菜)、姜片、蒜、辣椒、白米、芝麻油。鸡肉腌料：酱油、酒、五香粉、胡椒粉、香油、少许的糖、蒜。调味酱汁：酒、酱油、糖。<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/200519088364.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 鸡腿肉切块并用酱油、酒、五香粉、胡椒粉、香油、少许的糖、蒜腌一个小时.

bbsbbspp

<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051912853110.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 当鸡蛋煮成“糖心蛋”的状态就可以把刚刚的鸡肉汁淋入砂锅中，此时再把火转成大火，约几十秒钟就关火啰！<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051913039406.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 北菇滑鸡煲仔饭铸好了，赶快趁热吃吧

bbsbbspp

<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/200519127057.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 水约烧成八分干再打开锅盖放入鸡肉和香菇，再盖上锅盖小火闷煮十分钟（鸡肉的汤汁待会儿才会用到）<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051912754412.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 十分钟再打开锅盖放入青菜和蛋，再盖上锅盖小火闷煮五分钟。

bbsbbspp

<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051912512467.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 边煮边用筷子搅动米饭，直到水烧剩一半才停止，并转小火盖上锅盖。 <img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/2005191261593.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 过几分钟后水约烧成八分干再打锅盖放入鸡肉

bbsbbspp

<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051912124664.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 把白米洗净放入砂锅，并加入一点点炒菜油搅拌均匀<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051912419476.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 加入等量的水开始烧煮

bbsbbspp

<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/200519155520.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 姜、蒜都爆香后接着把鸡肉放入锅中煎<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051911956273.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 鸡肉变色时就把先前调好酱汁，倒入锅中，大火烧开。烧开后约1~2分钟即可起锅待用（别煮得肉熟唷！因为待会儿还要放入砂锅中焖）

bbsbbspp

<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/200519100671.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 锅热倒入芝麻油，中小火慢煸姜片，千万不可用大火爆香喔！因为会把姜片爆出苦味（切记），如果没有芝麻则用炒菜油也行，只是芝麻油比较香一些）<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051914381.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 等姜片微干时就把拍扁的蒜头放入锅中爆香，这时的火就可以开在一点了，喜欢吃辣的可以加进辣椒一起爆香。

bbsbbspp

<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051901520961.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 預先把调味酱汁调好：酒、酱油、糖比例是1:1:0.5(这是三杯基础酱汁，用相同的方法做三杯花枝或炒蛤也很好吃唷） <img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/2005190585307.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 把整朵香菇泡软后切成两片或三片，再用刚刚调好的酱汁约2~3汤匙拌匀调味备用

bbsbbspp

<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/2005190936589.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 水烧开后才把青菜放入锅里，烫一下就好(別烫得太久唷)也就是青菜开始变的较翠绿时(约几秒钟时间)即可马上捞起。<img src="http://bbs.chinazhuyi.com/UploadFile/2005-1/20051901320579.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 捞起的青菜马上降温(可多换几次水，直到水温变冷）