睇開我食譜嘅, 係時候考吓你地啦, 煮牛肉記唔記得要注意啲咩先? 我差唔多每次煮牛肉都講過, 點呀? 要唔要比啲時間你諗? 哈哈
答案就係, 一, 牛肉唔可以用鹽醃, 因為會令肉質變硬, 二, 要逆紋去切啲牛肉, 因為煮完就唔會韌 (唔明可以去通之食譜術語溫一溫), 最後, 牛肉唔好煮過熟, 因為餘熱會幫佢整熟多一成啦, 記得啦
蒜蓉豆豉我懶就用李x牌, 如果你要用新鮮豆豉, 無問題, 不過可能會有少少苦, 係啄豆豉時加少少糖(2-3茶匙)就可以去苦味啦
我又用三色椒啦, 哈哈哈, sorry,我雪櫃仲有1-2兩袋呀, 哈哈
正所謂: 豉椒牛肉伴三絲, 好味快捷勁容易
好好味呀
tonytsang and kareny recipy
烹調時間: 40分鐘左右
1- 牛肉1磅左右, 切片 (1 lbs of beef, sliced)
2- 大青椒1個, 去核切片 (large green pepper, cut into small pieces)
3- 中型洋蔥1個, 去衣切絲 (medium onion, peeled and shredded)
4- 磨菇 5粒, 切片(非必要) (5 mushroom,cut into small pieces,optional)
5- 蒜蓉 2湯匙 (chopped garlic 2 tbsp)
6- 紅, 黃, 橙椒各半個, 切絲 (1/2 Red,yellow,organge pepper, sliced)
tonytsang and kareny recipy
1- 蒜蓉豆豉醬 1 湯匙 (black bean and garlic sauce 1 tbsp)
2- 蠔油 2 茶匙 (oyster sauce 2 tsp)
3- 糖 1/2湯匙 (Sugar 1/2 tbsp)
4- 麻油 1 茶匙 (sesame oil 1 tsp)
5- 水 3 湯匙 (water 3 tbsp)
tonytsang and kareny recipy
tonytsang and kareny recipy
1- 牛肉用基本野 (除了鹽) 醃20分鐘
2- 快火落油起鑊, 先把爆香蒜蓉, 落牛肉炒至7成熟 (圖2) (外面變了色, 但仍然有少少紅), 盛起備用
3- 快火落油起鑊, 爆香洋蔥絲, 落少許鹽炒至軟身 (圖1), 再加入三椒和牛肉先抄一陣(1分鐘)炒香, 再加汁料攪勻(圖3), 調好味, 埋獻上碟, 灑上蔥花即成
1- Marinade the beef with the usual spices (expect the salt) for 20 min
2- Heat the pan with oil in high heat. Stir-fry the garlic until brown. Stir-fry the beef until 70% done (Fig2). Put it aside
3- Heat the pan with oil in high heat. Stir-fry the onion with some salt until soft. Add and stir-fry the pepper and beef for 1 mins. Add the sauce and ajuste the taste accordingly. (fig3). Add some corn starch mixed with water to make the sauce thicker if necessary.
tonytsang and kareny recipy
1- 三椒不宜太早落, 會出水及失去爽口感
2- 汁杰度隨自己喜好調整, 要稀一點, 加多點水
3- 牛肉用糖醃會變腍, 用鹽醃則變韌, 講過好多次, 要記著
4- 唔怕辣, 可以加入辣椒絲
5- 蒜溶豆豉可改用新鮮自啄, 但最好加少少糖, 可以去豆豉苦味
tonytsang and kareny recipy
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