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2009年6月23日星期二


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真係開心呀, 昨日放完假, 聽日又再放多日, 仲開心呀, 放完假個衰老闆又放假, 聽到個覺醒超開心呀, 嘩哈哈

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放假唔知天氣好唔好呢, 天氣好, 我可能會出外影相, 當係旅行前嘅練習, 現在用dslr, 再唔同以前用dc 仔, 要比較多時間先可以影到一張相


今日我出哩餸, 相信好多人都試過, 我知好多人都煮得比我更好,

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所以大家見我有咩寫得唔好, 記得指點吓我呀, 有交流先有進步嘛


清湯腩最大難題係點先可以整都個湯清呢? 以我所知有2大重點, 第一, 一定要飛水最少10分鐘,

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再洗乾淨晒表面啲脂肪同油份先


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第二, 一定要慢火, 要幾慢呢? 以我所知, 你見都個湯面風平浪淨, 但仍有少少泡出沒, 有少少煙就啱啦, 如果再大火啲, 湯表面就會開始有浪, 就唔啱啦, 要再搞細火


由於要咁炆火慢, 想快係唔可以嘅, 除非用高壓煲啦,

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但用高壓煲個湯煮完一定唔夠味道, 要隔日食先得


你見我會提議落牛清湯,  

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因為齋用牛腩, 個湯鮮甜極有限, 出街食, 個湯會加牛骨, 同埋用好多好多牛腩一齊炆, 個湯一定鮮甜無比, 但自家整, 得一磅牛腩, 效果自己大打折扣, 當然, 你要天然唔加, 都絕對唔係問題啦

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 120 minutes |  For 份量: 4 people 


材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 牛腩1磅半 (1 and 1/2 lbs of beef brisket)
tonytsang and kareny recipy
2- 芫茜2條切段 (2 coriander, cut into section)
tonytsang and kareny recipy
3- 薑片4塊 (4 slices of gingers)
tonytsang and kareny recipy
4- 八角2粒 (2 anise)
tonytsang and kareny recipy
5- 蒜頭4粒, 拍扁 (4 garlic, beaten)
tonytsang and kareny recipy
6- 白蘿蔔1條, 去皮切件 (1 radish, peeled cut into section)


汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 牛清湯1罐, 非必要 (1 cane of beef broth, optional)
tonytsang and kareny recipy
2- 紹酒
1湯匙 (1 tbsp of Shaoh-Sing wine)
tonytsang and kareny recipy
3- 冰1湯匙 (1/4 cup of rock sugar)
tonytsang and kareny recipy
4- 鹽1/2茶匙 (1/2 tsp of salt)

做法 Steps

tonytsang and kareny recipy
1- 先將牛腩連蔥和2薑片出水(約10分鐘), 用凍水洗淨, 隔好水備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落薑片蒜茸炒至金黃(圖1), 加入牛腩, 贊酒炒香, 再加入牛清湯, 八角, 冰糖和水至蓋過牛腩 (圖2), 待湯一滾轉細火炆1小時15分, 再加入白蘿蔔炆30分鐘, 熄火焗15, 吃時先切薄片, 再放回湯返滾, 加鹽調味, 再灑上芫茜即成
tonytsang and kareny recipy
1-  Blanch the beef brisket with 2 slices of ginger for 10 minutes.  Rinse it under cold water and drain it well. (fig.1).

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry ginger and garlic until golden and fragrant.  Stir fry the brisket with wine.  Stir in the beef broth, anise, sugar and water until cover the brisket (fig.2).  Heat it over high heat until boiled.  Turn the heat to low.  Cover and simmer for 1 hour and 15 minutes.  Stir in the radish and continue simmering for 30 minutes.  Turn the heat off and simmer for another 15 minutes.  Before serve, slice the beef brisket and put it back to the soup.  Boil it over high heat.  Stir in salt to adjust the taste.  Top up with coriander and serve it hot.


貼士 Tips
1- 要無油, 一定要細火炆, 當湯面不斷出現很細少的水泡和煙就是正確
tonytsang and kareny recipy
2- 湯要最後先調味, 以免過鹹 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- To keep the soup clean, brisket must simmer under low heat.  To ensure, check if you see the small bubbles and smoke
 
tonytsang and kareny recipy
2- Adjust the taste before serve to ensure the taste is what you like.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)


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