食譜: 紅酒牛肉 (Beef in red wine sauce)

今日終於似個夏天啦, 因為天氣好熱吓呀, 太陽又猛, 我都忍唔著, lunch 時出去行左個圈呀, 真係好呀

係呀, 之前好多人問我譚媽媽嘅甜品食譜, 我收到啦, 我聽日post 出嚟啦, 係哩到,

真係要多謝譚媽媽嘅分享呀

係喎, 今日上盜寶迷城啦喎,

大家會唔會去睇首影呀? 我覺得套片應該會好睇, 我諗下星期二會, 等戲院平時, 又同太太去欣賞吓先得, 哈哈

今日出哩個餸, 雖然用紅酒,

但唔會令人醉呀, 其實煮食加入少少酒, 酒精會好快揮發呀, 無可能留得底, 所以大家放心食啦

不過紅酒隻隻味唔一樣,

味道可以好辣, 好酸, 好甜呀, 好多變化, 所以煮汁時, 不況試好味先好加牛肉兜勻呀, 太甜加少少白醋, 太酸則加糖呀, 記得呀, 要執生呀

牛肉要嫩滑, 首先, 你一定要買牛柳, 買其他部位我就唔擔保好味呀, 牛肉要逆紋切片 (唔明就去通之食譜術語溫吓), 記得唔好落鹽醃(鹽會令佢韌), 記得加糖(令佢腍), 落少少水(令佢鬆化), 煮時唔好煮太熟, 咁就包你啲牛肉好好味啦

其實真係好簡單, 煮肉, 再煮汁, 再撈埋一齊, 食得啦, 你話啦, 有幾難呀?

正所謂: 紅酒牛肉夠香濃, 味道出眾確不同 

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

tonytsang and kareny recipy
1- 牛柳3/4磅左右, 切片 (3/4 lbs of beef filet, sliced)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
3-  中型洋蔥1個, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
4- 罐頭磨菇片1罐 (1 cane of sliced mushroom)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 紅酒1/2杯 (1/2 cup of red wine)
tonytsang and kareny recipy
2- 水3湯匙 (3 tbsp of water)
tonytsang and kareny recipy
3- 茄汁1湯匙 (1 tbsp of ketchup)
tonytsang and kareny recipy
4- 糖1湯匙 (1 tbsp sugar)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 牛肉用基本野(除了鹽)醃20分鐘, 再用少少油, 快火炒至7成熟(還有少少血水)(圖1), 隔好油備用
tonytsang and kareny recipy
2- 快火落油起鑊, 先爆香蒜蓉, 再加入洋蔥和少許鹽炒至軟身, 再加磨菇片和少少黑椒炒一炒(圖2), 加入汁料兜勻(圖3), 汁料一滾, 加入牛肉兜勻(圖4), 上碟灑些香草(紫蘇)即成

1- Marinade the beef with basic seasoning (except salt) for 20 minutes.  Cook the beef with some oil over high heat until 70% done.  Drain it well and put it aside (fig.1) 
tonytsang and kareny recipy  
2- Heat the pan with water over high heat.  Stir-fry the garlic until fragrant.  Stir-in the onion and saute it with some salt until soft.  Stir-in the mushroom and saute it with some black pepper (fig.2).  Stir-in the sauce mix and heat through (fig.3).  Once it is boiled, stir-in the beef and mix it well (fig.4).  Dish up it and add some basil.  Serve it in hot.
tonytsang and kareny recipy

1- 牛肉用糖醃會變腍, 用鹽醃則變韌, 講過好多次, 要記著
tonytsang and kareny recipy

2- 牛肉要逆紋切片 (去通之食譜術語溫吓)
tonytsang and kareny recipy
3- 紅酒煮過, 酒精已揮發, 不會使人醉的
tonytsang and kareny recipy
1- Marinade the beef with some sugar could make it more tender.  On the other hand, if you marinade it with salt, beef will be hard
tonytsang and kareny recipy
2- The rule of slicing or cutting beef is not to cut following the grain. Make sure you cut across the grain.
tonytsang and kareny recipy
3- There is no more or not much alcohol left after you cook the red wine.