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正宗广式煲仔饭

Traditional Cantonese Claypot Rice

 

煲仔饭是一种以砂锅为主的特色快餐。 煲仔饭的风味多达百余种,如腊味、冬菇滑鸡、豆豉排骨等。

其实煲仔饭也称瓦煲饭,瓦煲除了指一种盛器,还指一种烹饪方法,就是把淘好的米放入煲中,量好水量,加盖,把米饭煲至七成熟时加入配料,再转用慢火煲熟。

 

煲仔饭源自广东,是以砂锅作为作为器皿煮米饭,而广东称砂锅为煲仔,所以故称煲仔饭,煲仔饭历史悠久,2000多年前《礼记注疏》等书记载,周代八珍中的第一珍、第二珍和煲仔饭做法一样,只不过改用黄米作原料罢了,可见在当时是很名贵的。按韦巨源的《食谱》上所记,到了唐代叫『御黄王母饭』,是编缕(肉丝)卵脂(蛋)盖饭面表杂味做的,因而更具风味。

好吃的煲仔饭有两个不容忽视的特征,一是跟煲上桌的调味汁,揭开盖子浇在饭上,有嗞嗞的响声,此为画龙点睛之笔,看上去黑又亮,全看调汁师傅的手艺了;另一处是晶莹剔透的丝苗米被光滑的煲底烧出的一层金黄的锅巴,与普通锅巴不同的是不但脆而且滋味深长.

 

Claypot Rice was originally from Guangdong and had history of 2000 years ago. The old fashion way to cook was with casserole vessel and coal.Complementary to delicious claypot rice comes the sauce poured on top and delivers a sizzling sound. The real delicacy is however the golden, crispy layer which is formed at the base during cooking, which is consider a cooking treasure in Chinese gastronomy.

原盅药膳滋补炖汤

High Nutritive Value Broth

 

汤,是人们所吃的各种食物中最富营养、最易消化的品种之一。一般是指以水为传热介质,对各种烹饪原料经过煮、熬、炖、蒸等加工工艺烹调而成的汁多的、有滋有味的饮品。不但味道鲜美可口,且因为营养成分多半已溶于水中,故极易吸收。喝汤讲究原汁原味,只要煲得时间合适,汤的鲜美味道自然会飘溢出来, 无需添加香料

 

‘’炖’’汤是采用隔水加热法,把食材与清水放在锅里。隔水炖法可使原料和汤汁的受热稳定,菜肴鲜香味不易流失,汤汁则清澈如水。此外,在炖的过程中不需要加水,若以一碗水的量,炖好时分量也是一碗,而食材虽炖至熟烂,但形体却很完整。肉质口感也较不干瘦又软嫩,吃时是连料带汤一起食用。也因为炖汤有原汁原味的特色,滋补性比煲汤强

 

“煲”即是指用砂锅来烹调食物,而“煲”这个说法与用法算是广东菜专有。 “煲”则是将食材与清水放进沙锅中直接加热,做法虽然简便,但成菜的效果不如隔水炖法。而且在煲的过程里,因汤汁不断蒸发,还必须视状况添加水分。另外,这种直接加热的方式,易让汤汁的颜色较混浊,食材也因久煮,形状多半烂掉,且味道都渗入汤汁里,口感既涩又无味,所以食用时,都会把里头的料捞起,只喝汤不吃料,多在饭店饮用,滋补性不及炖汤.

 

High Value Nutritive Broth is a mixture of herbals that has detox characteristics as well helping eliminate the unnecessary toxins accumulated on a daily basis. Every single broth is in the steamer for at least 4 hours, in order for the herbs and meat to combine their strong tastes and create an absolutely delicious eating experience. We do not use salt, MSG or any other seasonings for the soup and the taste is strictly from the meat and herbs. This broth looks similar with soup texture, however the cooking process, the vitamins and the nutrition value is totally different from the common soup found anywhere else.

 

 

 

 

药材简介

Herbal Description

枸杞

Goji Berries

枸杞主要功能是滋补肝肾,益精明目。它是针对肝血不足所导致的双目干涩、视物不清、头晕眼花、视力疲劳等症状,枸杞同样有一定的缓解作用。日常长时间使用电脑所造成的眼睛疲劳等症状,枸杞泡水饮用可以滋阴明目。另外,在天气比较热时,也可用泡水喝的方法来清除肝火。

Goji berries main function is to nourish liver and kidney.

Liver blood deficiency could caused dry eyes, blurred vision, dizziness, eye fatigue and other symptoms. Goji berries also has a role in mitigation .

海底椰

Coconut Harbor

海底椰是一种夏季常见的汤料,有滋阴润肺、除燥清热、润肺止咳等作用。海底椰并非生于海底,而是棕榈科植物。海底椰在商品上根据产地有非洲海底椰和泰国海底椰之分

Sea Coconut is a common summer soup, its function is to nourish lungs , cough curing and etc. Sea Coconut was not born in the sea, but the palm plants . Sea Coconut on the origin of goods according to the African Sea Coconut and Coconut Thai seabed points.

红枣

Red Dates

中国的草药书籍「本经」中记载到,红枣味甘性温、归脾胃经,有补中益气、养血安神、缓和药性的功能;而现代的药理学则发现,红枣含有蛋白质、脂肪、醣类、有机酸、维生素A、维生素C 、微量钙多种。

Chinese herbal book , " The Classic " describes thathed dates with deficiency of nourishing the nerves, and modern pharmacology also found dates contained protein , fat, sugar , organic acids , vitamin A, vitamin C, calcium trace kinds.

淮山

ChineseYam

山药(淮山)学名薯蓣。一种多年生草本植物,茎蔓生,常带紫色,块根圆柱形,叶子对生,卵形或椭圆形,花乳白色,雌雄异株。块根含淀粉和蛋白质,可以吃。功能主治:益气养阴,补脾肺肾,固精止带。用于脾虚食少,久泻不止,肺虚喘咳,肾虚遗精,带下,尿频,虚热消渴

Yam ( yam ) scientific name yam . A perennial herb, vine health , often with purple, cylindrical roots. Tubers contain starch and protein which we can eat .Main function is to nourish lung, kidney, cough, kidney semen , vaginal discharge , frequent urination, thirst and Hot.

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