

韓式牛仔骨, 真係又易整又好味呀, 話說當日我去鬼佬超市買餸時, 無意發現有牛仔骨賣呀, 雖然貴,
不過整完出嚟, 食過之後,
就咁睇相你以為好乾啦, 其實啲汁係晒個底到, 其實汁料都唔少呀
正所謂: 惹味韓式牛仔骨, 太太食過都話得


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

tonytsang and kareny recipy
1- 牛仔骨8條 (8 beef short ribs)
tonytsang and kareny recipy
2- 中洋蔥1個, 去衣切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
3- 蒜蓉1/2湯匙 (1/2 tbsp minced garlic)
tonytsang and kareny recipy
4- 青蔥2條, 切段 (2 green onion, cut into small section)
tonytsang and kareny recipy
5- 炒香芝麻2茶匙 (2 tsp of roasted sesame)
tonytsang and kareny recipyand kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 李x記韓式燒烤汁4湯匙 (4 tbsp of Korean bbq sauce)
tonytsang and kareny recipy
2- 水1湯匙 (2 tbsp of water)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 日本豉油1湯匙 (1 tbsp of Japanese soya)
tonytsang and kareny recipy
2- 料理酒1湯匙 (1 tbsp of cooking sake)


tonytsang and kareny recipy
1- 先將牛肉用刀背井字型平均啄2-3次, 切件, 用醃料加糖, 少許生粉, 黑椒粉和油醃20分鐘tonytsang and kareny recipy
2- 快火落油起鑊, 先爆香蒜蓉, 再落洋蔥, 蔥段, 用少許鹽炒軟(圖1), 再加牛肉炒至7成熟(外面已變啡色, 微焦) (圖2), 加入汁料煮熱, 兜勻(圖3)上碟, 灑上芝麻即成
1- Beat lightly the ribs evenly 2-3 times. Cut into small pieces. Marinade with the seasoning, sugar, a bit of corn starch, black pepper and cooking oil for 20 mins
tonytsang and kareny recipy
2- Heat the pan under high heat with some oil. Stir-fry the garlic until fragrant. Stir-fry the onion, green onion with some salt until soft (fig.1). Stir-fry the short ribs until 70% done (fig.2). Mix with the sauce mix. Put it on the dish and spread evenly the sesame. Serve hot.tonytsang and kareny recipy
1- 牛仔骨拍鬆煮出來會比較腍, 記得不要用鹽醃
tonytsang and kareny recipy
2- 牛仔骨不宜煮得太熟, 建議最多8成熟
tonytsang and kareny recipy
3- 料理酒可以用米酒代替
tonytsang and kareny recipy
1- Beat lightly the ribs will make it more tender after cook
tonytsang and kareny recipy
2- Don't overcook the ribs. Recommend cooking it maximum to 80% done
tonytsang and kareny recipy
3- You can use Chinese cooking wine to replace the cooking sake
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