又一好惹味既菜色呀, 上次東瀛牛柳粒一役, 我知道我d牛眼扒唔係d咩靚野, 所以今次煮哩個牛柳就小心好多啦, 煮完出黎真係又軟熟又好味, 真係雙眼食完會發光, 姐姐食完都變哥哥呀
牛肉要"淋", 加糖去醃就得啦, 有好多人話要落奇異果汁, 但奇異果就唔係時時有, 糖就係人都有啦, 容易好多呀
仲記唔記得我昨日講過鑊氣, 哩個菜色都需要呀, 好多blog友昨日都有問我, 話用易潔鑊, 同埋用電爐炒唔到鑊氣
其實易潔鑊, 同埋用電爐最大問題係唔可以保持個熱力咁持久, 所以要有鑊氣, 炒時, 要分段炒, 先炒起個肉先, 盛起, 再燒熱個鑊, 再炒配料, 再盛起, 最後又燒熱個鑊, 將所有材料回鑊, 加汁料, 咁做, 都會有鑊氣呀, 當然無可能同煤氣爐比啦, 但都唔會太差呀.
正所謂: 惹味沙茶牛柳粒, 食過包你都話得
炒時快快手, 時食都好快無晒呀, 好味!!!
唔係沙嗲醬, 係
台灣出的牛頭牌沙茶醬, 唔知香港有無得買, 係加拿大, 係打邊爐必備的
材料 Ingredients:
1- 牛肉1磅左右, 切粒 (約1.5cm 高 x 2cm 長,闊) (1 lbs beef, diced)
2- 中洋蔥1個, 去衣, 切件 (1 medium onion, peeled, diced)
3- 中青椒1個, 去核, 切件 (1 medium green pepper, diced)
4- 蒜蓉 1 湯匙 (1 tbsp chopped garlic)
5- 乾紅蔥1粒, 去衣, 切粒 (1 small shallots, peeled, sliced)
醃料 Seasoning:
1- 胡椒粉少許 (White pepper a bit)
2- 糖1湯匙 (1 tbsp sugar)
3- 鹽(炒前先加入)少許 (a bit of salt, add before cook)
4- 生粉(炒前先加入)少許 (a bit of corn starch, add before cook)
5- 生油(炒前先加入)少許 (a bit of soya, add before cook)
汁 Sauce:
1- 牛頭牌沙茶醬 2 湯匙 (2 tbsp chinese style barbecue sauce)
2- 蠔油2茶匙 (2 tsp oyster sauce)
3- 生抽1湯匙 (1 tbsp soya sauce)
做法 Method:
1- 牛肉先用醃料1,2醃15分鐘, 炒前才加3,4,5兜勻
2- 快火落油起鑊, 先爆香蒜蓉, 乾紅蔥, 加入牛肉, 快速炒至外面全熟, 加入生油兜勻炒至7成熟, 盛起備用
3- 快火落油起鑊, 先爆洋蔥, 加少去鹽炒至軟身, 加入青椒略炒, 加入餘下汁料, 牛肉快手兜勻即成
1- Marinade the beef with seasoning 1,2 for 15 min. Add the rest of seasoning 3,4,5 before cook
2- Heat the pan with oil in high heat. Stir-fry the garlic, shallots. Add and stir-fry the beef til the surface turn brown. Add soya sauce and cook until it is medium done.
3- Heat the pan with oil in high heat. Stir-fry the onion with some salt until it turns soft. Add and stir-fry the green pepper for a minute. Add the sauce and beef in and mix it well with all the ingredients
貼士:
1- 牛肉粒不宜過細, 因為會失去肉汁較多
2- 炒前加入生粉包著牛肉可以使肉汁得以保留, 而最後更會使汁杰身
3- 青椒不宜炒太耐, 炒至後期才可加入
我唔食牛肉﹐ 不過我諗你呢個食譜用豬肉或雞肉整都得掛~
回覆刪除[版主回覆02/19/2008 05:02:00]得, 仲會超好味, 海鮮都得
原來落糖會"林"d既,等我又試下先! 沙茶醬,我打邊爐既最愛,但係老公唔知點解又係唔係幾"好",不過你知我有鋪"整蠱"癮,所以你好快會係我既blog度見到里味送架啦
回覆刪除咁香口,緊係比人搶晒黎食啦
回覆刪除[版主回覆02/19/2008 09:55:00]就係囉, 哈哈
呢個餸好惹味咁噃....我唔識切牛肉....d人話唔同豬肉切法喎....我唔用菜刀架....我整雞柳同豬肉係用 "較剪" 剪架....因為我一見到把菜刀就會腳軟....一年都唔知用唔用到3次呀
回覆刪除[版主回覆02/19/2008 10:18:00]有無刀仔呀?据牛扒d 刀仔呀, 刀仔都可以切肉呀
牛肉要逆紋切, 但牛柳粒, 唔洗啦, 都一粒粒, 唔會切錯啦, 呀唔係, 唔會剪錯先o岩
沙荼醬除咗可以煮牛之外,仲可以煮咩呀?我又唔想特登買一樽,咁就好似好浪費咁.....我哋打邊爐通常都唔會用到沙荼醬,我哋會落花生醬!請指教!
回覆刪除[版主回覆02/20/2008 01:13:00]沙茶醬炒雞, 炒豬, 炒菜都得, 我下星期有個素食都係用沙茶醬呀
加花生醬好呀, 不過唔好太多, 否則蓋過隻味就唔好啦
通少...唔該走牛轉豬丫! 哈哈...
回覆刪除你而家好勁呀!(被人訪問) 我識到你好開心呀!!!
[版主回覆02/20/2008 01:13:00]我識到你都好開心呀
多謝支持呀
這個菜個樣好靚!
回覆刪除[版主回覆02/20/2008 01:21:00]係呀, 你都試下整
嘩..我真係未試過用沙茶醬整喎...等我下次又試下先..
回覆刪除[版主回覆02/20/2008 01:21:00]試下啦, 打邊爐都好好用
通少,你呢篇網誌隱咗形呢,你試吓 logout 扮 guest 入嚟,你就會睇到左手邊"最新網誌"冇咗呢篇網誌,同埋個日期冇咗呢一日嘅網誌呢~
回覆刪除呢篇網誌之前係咪 set 過做私人網誌呢,如果係,你要將呢篇網誌再 re-post 一次先會出現番呢~ 因為我之前都試過咁樣呢~
[版主回覆02/20/2008 01:24:00]我logout左, refresh過, 我見到哩邊野喎
等我試下r-post過 以防萬一
應該好惹味!
回覆刪除[版主回覆02/20/2008 01:22:00]無錯, 哈哈
通少成日煮牛肉..
回覆刪除易潔鑊都可以炒到鑊氣喎..
[版主回覆02/20/2008 01:25:00]唔好意思呀, 聽日就豬肉, 後幾日都無牛啦
可以架, 鑊氣唔一定要大大火
牛肉要逆紋切 ???? 我唔知咩叫逆紋喎
回覆刪除[版主回覆02/20/2008 01:29:00]你囉牛肉, 細心睇下, d 肉係有肉紋架, 如果肉紋條條都係打橫, 你就打直切, 如果條條都係打直, 你就打橫切
細心留意下, 下次我整牛肉影比你睇啦
正呀!!!
回覆刪除[版主回覆02/20/2008 01:29:00]好味
我試過學你整嗰個 東瀛牛柳粒,超好味!!
回覆刪除不過le味就冇得試囉! 因為我老細唔食青椒,同唔鍾意沙茶醬!
[版主回覆02/20/2008 01:30:00]可惜呀呀,
係呢, 東瀛牛柳粒更係好味啦, 我無呃你
通少,我成日咁支持您,您想唔想幫我先?
回覆刪除唔該整碟俾我老公食,等佢唔好"哦"我整野難食!
[版主回覆02/20/2008 01:31:00]佢咁衰?
你試下跟我d 食譜煮下, 其實煮多幾次就會得啦
睇左你blog之後,時不時都入黎偷師架.....多謝哂...... .....
回覆刪除牛頭牌我地最鐘意呀﹐以前返親台北一定會買﹐仲係一大罐果隻呀 hehehe 不過近年已經好少返台北喇。
回覆刪除不過HK我買唔到呀﹐淨係買過一次因為Jusco有d咩台灣食品節呀....估唔到比你買到添
[版主回覆02/20/2008 01:32:00]我哩邊有得買, 真係好好味呀
唔該嗮!通少,原來電爐都可以有鍋氣,你唔講我真以為只鍋飄嗮煙,就係叫鍋氣。我會按你講嘅步驟試下,真係唔該嗮!
回覆刪除[版主回覆02/20/2008 02:15:00]唔好客氣, 希望幫到你啦, 其實好人都以為放火咁先叫有鑊氣, 其實唔係咁呀, 只要個鑊可以成日都咁熱, d 野好快炒好, 就已經好有鑊氣呀
我都未食過沙茶醬呀 係咪即係沙爹
回覆刪除[版主回覆02/20/2008 02:18:00]好似唔同呀, 沙嗲甜少少
''真係雙眼食完會發光, 姐姐食完都變哥哥呀'' 睇完真係笑死我呀!我唔想變哥哥,咁我食唔食好呀
回覆刪除牛頭牌沙茶醬is so yummy! Hey! It seems you are also living in Canada!!!
回覆刪除咦!﹖我尋晚整左沙茶牛肉 wor
回覆刪除[版主回覆02/20/2008 02:43:00]有無相睇呀?
"真係雙眼食完會發光 , 姐姐食完都變哥哥呀 ," 咁你都作得出 , 嚇親…
回覆刪除[版主回覆02/20/2008 10:16:00]哈哈哈, 講下笑o者
牛肉, i love it!
回覆刪除[版主回覆02/20/2008 10:16:00]我都係
我淨係知落鹽會拿實d牛肉...你唔講真係唔知原來可以落糖醃..
回覆刪除[版主回覆02/20/2008 10:16:00]係呀, 落糖好有效呀
好野味呀!
回覆刪除你都好鍾意食牛肉
[版主回覆02/20/2008 10:17:00]係呀, 通常食開, 就會食多幾次
原來落糖醃牛肉會淋D架~~ 又學都野啦。
回覆刪除[版主回覆02/20/2008 22:48:00]有奇怪果汁都得
啖啖肉~未食睇見都知一流呀~~~~~
回覆刪除你好呀, 我是從你的sina blog內得知你這個blog, 而我也是首次留言, 請多多指教~
[版主回覆02/20/2008 22:49:00]嘩, 多謝你山長水遠過黎哩邊呀, 多多指教呀
通少﹔ 我今日都食沙茶醬炒豬肉片with 大蔥!! 講真,沙茶醬咁香,.....煮咩都好好食!! 我唔食牛肉架! 但炒牛柳粒要落啲糖架!! ok。。。咁樣炒比Brian 食架喇!!
回覆刪除[版主回覆02/20/2008 22:53:00]係呀, 我下星期會出個沙茶醬炒素呀, 都好好味
係呀, 牛肉我有落糖呀
係菲律賓我都係用呢隻牌子, 打邊爐都沾呢個醬.
回覆刪除You are living in Montreal, so cold...........That's why you need to cook the food to make you warm!
回覆刪除[版主回覆02/21/2008 02:48:00]下? 有咩關係呀? 凍唔凍都要煮啦
你今日 post 嗰個白酒海鮮意粉果然啱我!
回覆刪除[版主回覆02/22/2008 00:41:00]o岩唔o岩口味先?
唔知點解,我炒牛肉,煎豬扒一路煎一路出水!係唔係啲肉唔靚有問題?
回覆刪除[版主回覆02/23/2008 22:10:00]有無用生粉包煮先? 無既話, 可能係肉汁, 唔係水呀
個沙茶醬用來醃牛肉定係臨上碟前加啊? 同埋使唔使埋芡?
回覆刪除[版主回覆07/13/2010 20:45:00]上面寫明啦喎, 自己睇清楚先問啦