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ไป กับ มุก 🍴✈️🙏🏻
ไป กับ มุก 🍴✈️🙏🏻

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Let's make fried rice with lettuce.

2025/8/28 Edited to

... Read moreถ้าใครเสิร์ช “ข้าวผัดผักกาดดอง” แล้วอยากได้รสแบบร้าน แต่ทำง่ายในบ้าน เราแนะนำให้เริ่มจาก “เตรียมผักกาดดอง” ก่อนเลย เพราะเป็นจุดที่ทำให้จานนี้อร่อยหรือเค็มโดดได้ วัตถุดิบพื้นฐาน (ทำได้ 1-2 จาน) - ข้าวสวยค้างคืน/ข้าวเย็น 1-2 ถ้วย (ร่วน ผัดง่าย) - หมูสับหรือหมูชิ้น 100-150 กรัม (จะเป็น “ข้าวผัดหมู” ก็เข้ากันมาก) - ผักกาดดองสับ 2-4 ช้อนโต๊ะ (ชอบเปรี้ยว-เค็มแค่ไหนปรับได้) - ไข่ 1-2 ฟอง - กระเทียมสับ (ถ้ามี) และต้นหอมซอย (ถ้าชอบ) - เครื่องปรุง: ซีอิ๊วขาว/ซอสปรุงรส, น้ำตาลปลายช้อน, พริกไทย ทริคจัดการผักกาดดองให้รสกลม 1) ลองชิมก่อน: บางยี่ห้อเค็มมาก บางยี่ห้อเปรี้ยวเด่น 2) ถ้าเค็มจัด ให้ล้างผ่านน้ำเร็วๆ 1 รอบแล้วบีบหมาด (ไม่ต้องแช่นาน เดี๋ยวรสจืด) 3) ผัดผักกาดดองกับหมูก่อนเสมอ: ให้ความหอมออกมาและช่วยให้รสซึมเข้าเนื้อหมู วิธีผัดแบบที่เราทำบ่อย (ให้ข้าวหอม ไม่แฉะ) - ตั้งกระทะไฟกลางค่อนแรง ใส่น้ำมันนิดเดียว ผัดกระเทียมให้หอม (ข้ามได้ถ้าไม่มี) - ใส่หมูลงผัดให้เกือบสุก แล้วใส่ผักกาดดอง ผัดต่อให้แห้งนิดๆ - ดันทุกอย่างไปข้างกระทะ ตอกไข่ลงไปยีให้พอสุก แล้วค่อยใส่ข้าวลงคลุก - ปรุงรสทีละน้อย: เพราะผักกาดดองมีเค็มอยู่แล้ว เราจะเริ่มจากซีอิ๊วขาวนิดเดียว + น้ำตาลปลายช้อนเพื่อบาลานซ์ - ปิดท้ายโรยพริกไทยเยอะหน่อยตามชอบ (อันนี้ยกระดับมาก) และต้นหอมถ้ามี เคล็ดลับเล็กๆ ที่ทำให้ “เหมือนร้าน” - ใช้ข้าวเย็น: ข้าวจะร่วน เม็ดสวย ไม่จับเป็นก้อน - อย่าใส่ซอสเยอะทีเดียว: ค่อยๆ เติมแล้วชิม จะไม่เค็มโดด - ถ้าชอบแห้งๆ ให้ผัดนานขึ้นอีกนิดจนข้าวร้อนระอุ ไอเดียกินให้อร่อยขึ้น - เราชอบกินคู่ “หมูหยอง” มากๆ โรยบนหน้าข้าวผัดแล้วได้ทั้งความหอมและความนัว - ถ้าอยากเผ็ด เพิ่มพริกสดหรือพริกป่นตอนผัดก็เข้ากัน ทำจานนี้ทีไรกลิ่นจะฟุ้งแบบอาหารบ้านๆ กินง่าย อิ่มไว ใครกำลังมองหาเมนูข้าวผัดผักกาดดองลองทำตามนี้ได้เลย ปรับรสตามผักกาดดองที่บ้านแล้วจะลงตัวมากๆ

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