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将食材备妥,牛肉用醃料醃渍20分钟~
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取一量杯米,打开水龙头,手呈爪型快速绕圆形清洗,将洗米水倒出,重复3~5次至洗米水不浊,再以1:1.2水量加入内锅,放置15分钟,入电子锅蒸煮~
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起油锅炒香洋葱~
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将醃渍20分钟后的牛肉入锅快炒~
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煮好的白饭稍凉后用保鲜膜揉捏一下,使米饭更黏(煎时不易散开)用咖啡纸杯剪成高约1cm纸圈当模型,将米饭放入纸模中用保鲜膜盖上,用手掌压一下使米饭更紧实~
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起油锅放入米堡煎至微黄,刷上酱油再翻面煎一下,香喷喷的米堡皮就完成囉~
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取1片米堡皮铺些生菜丝及葱烧牛肉再盖上1片米堡皮~
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上桌品尝^o^~