煲仔饭,一种源自庶民的智慧菜式,要煮不难,但要煮得好吃兼具层次,却不容易。自煲仔饭在历史上出现,这煲饭都是用炭炉烹制而成,卖的是石油气和煤气炉所做不到的风味;连瓦煲,也讲求用沾了一身油光的旧煲!不过莫论技巧如何,好吃与否,始终建基于它的灵魂——米饭,要同时具备煲香、炭香、饭香、料香,花的除了是技巧,也是用心。这煲饭由选购产地、新米旧米,到浸泡时间、何时下米煮米,都是美味关键,及后如何将米饭做到干爽分明,饭焦金黄香脆、甚至能用匙羹一刮即起,又是一门学问。当中窍门如何掌握?钻进全香港硕果仅存、仍沿用全炭炉做煲仔饭的北角新翠华的灶头,便一目了然。 Claypot, a kind of wisdom from common people dishes, it is not difficult to cook, but to cook well both levels, but not easy. Since the claypot has appeared in history, the claypot is cooked with charcoal stove, which is sold by the LPG and gas stove can not do the flavor; even with the clay pot, but also insisted on with a shiny old Pot! However, no matter how skill, delicious or not, always based on its soul - rice, to have both pot incense, charcoal, rice, spices, flowers in addition to skills, but also the intention. This rice cooker by the purchase of origin, the new rice and old rice, to soak time, when the next rice rice, are the key to delicious, and then how to do the rice dry and crisp, crispy golden brown rice, and even with spoon a scratch That is, it is a learning. How to master the trick? Drilling into Hong Kong fruitful, still use the whole charcoal stove to cook the North Point New Cuihua stove, it is clear at a glance.