- 用邊個方法會煮得好食啲?
- 買牛嘅邊個部位最好?
- 煮到清湯必要步驟
用水燉煮嘅方法可以食到原汁原味嘅牛腩
加入適量嘅香料更能令湯頭更香更有層次
-Cast Iron vs Pressure Cooker , which is better?
-Which part of beef you should select ?
-How to make a clear and favourable broth?
All cooking tips fully share in my YT channel ( remember to switch on the sub-title)
材料 | Ingredients (4-6 ppl ) :
牛腩 (Beef Brisket )1kg
牛筋 (Beef Tendon) 400g
白蘿蔔 ( Radish/ Turnip) 1 pc(1.2 kg)
長蔥 (Leek) 1/3 條 pc 或 蔥 2 棵 sprigs
陳皮 (Dried Tangerine peel) 1 塊 pc
薑 (Ginger) 4 片 slices
蒜頭 Garlic 2 瓣 cloves
冰糖 Rock Sugar 1 pc(15g)
魚露 Fish Sauce 2-3 tbsp
紹興酒 Shaoxing wine 1 tbsp
🌿香料 Herbs:
香葉 Bay Leaves 2片
八角 Star Anise 2 粒
白胡椒粒 White peppercorn ½ tsp
花椒粒 Sichuan peppercorns ½ tsp
甘草 Licorice 3-4 片 pc
詳細Step by Step 做法可上YouTube 睇
膏
- 極短時間煮出濃厚蕃茄湯