森綠的父親不時煮這芋頭香菇臘腸飯給我們吃。炒完材料後，用電飯煲，很簡單易做!以下是我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/zkn3HC2KNHU
這食譜可製作出大約4-5人份量的芋頭香菇臘腸飯
材料：
豬肉碎 (1/3 磅，適量)
芋頭 (1/2 個中型大小，切丁約 1.5x1.5 厘米)
蝦米 (1-2 湯匙，切丁)
冬菇 (3-4顆，切絲或切片)
臘腸 (2條，切片)
乾元貝.瑤柱 (1-2顆，撕成絲)
米 (2杯)
中芹.香芹 (適量，切丁）
* 豬肉先用油、鹽、糖、和水醃好
調味料：
蠔油 (2 湯匙）
豉油 (3 湯匙）
糖 (2-3 茶匙）
米酒 (2 茶匙）
水 (3 湯匙）
** 先用浸冬菇和乾元貝的水
做法：
1.首先處理好材料:
1.1 豬肉先用醬油、糖和油醃好
1.2 將乾香菇浸泡至變軟。然後把香菇中的水擠出來，保留浸香菇的水備用。把香菇切片或切絲
1.3 將蝦米洗淨，然後切丁
1.4 干貝泡軟，然後撕成絲。保留浸干貝的水備用
1.5 將臘腸焯5分鐘，然後切片 (切去頭和尾不要)
1.6 準備醬汁: 混合一些水、醬油和蠔油
1.7 在炒材料前，將芋頭去皮並切丁（約1.5厘米×1.5厘米)
2. 把芋頭煎到一面有點金黃，然後再煎其他面。將芋頭炒至半熟，取出備用
3. 用中火，把香菇略炒
4. 加入臘腸、蝦米和元貝絲，略炒
5. 加入米酒，炒至臘腸有點金黃
6. 將炒好的材料放在鍋的一邊，在空的一邊加一些油
7. 在平底鍋的空的一邊，炒香免治豬肉。先將豬肉的一面煎至金黃，然後翻另一面，並將肉末掰開
8. 將平底鍋上的材料混合並一起炒
9. 加入芋頭一起炒
10. 加入之前準備好的調味料，略炒
11. 加入糖，炒至材料吸收了一些醬汁後離火
12. 在飯煲裡，將炒好的材料舖在洗好的米上，把材料舖平
13. 加入泡香菇和乾貝的水
14. 然後加水，直至液體快要蓋過材料，即水位應在材料稍為低一點位置
15. 開電飯煲煮飯
16. 飯熟後，加入芹菜拌勻
17. 讓米飯再焗幾分鐘。 然後就完成了！
個人心得：
1. 在步驟13，14，如泡香菇和乾貝的水已足夠用來煮飯，那麼便不用加水
2. 如想更好味，可在步驟12先把米炒香並和已炒好的材料混合才放入電飯煲內煮
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~Recipe of Taro rice with Chinese sausage and Shiitake Mushroom~.~.~
SumLook's father always cooks this dish for us. We only need to fry the ingredients then cook everything in the rice cooker. It is very easy to make. This recipe is very easy and yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/zkn3HC2KNHU
This recipe can make 4-5 servings
Ingredients:
Minced Pork * (1/3 pound, some)
Taro (1/2 medium size, diced into 1.5x1.5 cm)
Dry shrimp (1-2 Tbsp, diced)
Dry shiitake mushroom (3-4, julienned or sliced)
Chinese Preserved sausage (2sticks, sliced)
Dry Scallop (1-2, shredded)
Rice (2 cups of 180ml, uncooked)
Chinese celery (some, diced)
* First marinade pork with soya sauce, sugar, water and oil
Seasonings：
Oyster Sauce (2 Tbsp)
Soya Sauce (3 Tbsp)
Sugar (2-3 tsp)
Rice Wine (2 tsp)
Water ** (3 Tbsp)
** Preferably first use water for soaking dry scallop and mushroom
How to cook:
1. First prepare the ingredients:
1.1 Marinade the pork with soya sauce, sugar and oil
1.2 Soak dry Shiitake mushrooms until they are soft. Squeeze out the water from mushrooms. Keep the water for later use. Slice or julienne shiitake mushrooms
1.3 Rinse dry shrimps, then dice
1.4 Soak dry scallop until soft, then shred it. Keep water for later use
1.5 Blanch Chinese preserved sausage for 5 minutes, then slice it (remove the tips of sausage)
1.6 Mix some water, soya sauce and oyster sauce to prepare the sauce
1.7 Before frying, peel the taro and dice it (around 1.5 cm x 1.5 cm)
2. Fry the taro until one side is a bit golden. Then fry the other sides. Fry until taro is half cooked, then remove it from heat, take out for later use
3. Over medium heat, fry shiitake mushroom a bit
4. Add in Chinese sausage, dry shrimp and shredded scallop, fry a bit
5. Add in rice wine, fry until Chinese sausage is a bit golden
6. Put the fried ingredients on one side of the pan, add some oil on empty side
7. On the empty side of the pan, fry the minced pork. First fry one side of the pork until golden, then flip and break minced pork apart
8. Mix and fry the ingredients on the pan together
9. Add in Taro and fry together
10. Add in seasoning prepared earlier, fry a bit
11. Add in sugar, fry until the ingredients have absorbed some sauce
12. In the rice cooker, add the fried ingredients onto the washed rice. Spread the ingredients flat on the rice
13. Add in water used for soaking mushroom and dry scallop
14. Then add water until liquid is about to cover the ingredients or right below the ingredients
15. Turn on the rice cooker to cook the rice
16. When rice is done, add in Chinese celery and mix well
17. Let the rice cooked for few more minutes. Then it is done!
Personal tips and thoughts：
1. For step 13, 14, if the water used for soaking shiitake mushroom and dry scalllop is already enough to cook the rice, then no need to add water
2. For yummier version, in step 12, can first fry the rice a bit then mix with the fried ingredients, and then cook all in the rice cooker
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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