變咗家庭主婦之後,終於抵受唔住真空煲嘅吸引力, 慳電慳火, 燜嘢一流。之前永安特價買咗個, 上次試過用嚟煮法式炆牛肋骨, 調味還差一啲, 今次試中式, 用傳統嘅柱侯醬, 味道夠, 牛又淋, 真係食到lam lam 脷, 個汁仲可以留返第日煮麫呢!
材料:
牛肋條1磅
白蘿蔔 1/2條
薑 3-4片
八角 3粒
干蔥頭2個
干蔥頭2個
蒜蓉少許
柱侯醬2湯匙
冰糖 1小粒 (乒乓球大小)
水適量
生抽 2 茶匙
蠔油 2茶匙
紹興酒1湯匙
做法：
1.把牛肋條，切大塊，飛水去血水。瀝乾水，平均地撲上麵粉。蘿蔔去皮，切件備用。
2.起油鑊，下蔥頭，蒜蓉，薑片及柱侯醬快手炒香。下牛肋條，加入紹興酒炒勻。加滾水剛蓋過牛肋條用大火煮滾後，加入八角及冰糖，蠔油，生抽，轉中火炆10分鐘。之後再轉大火，加入蘿蔔煮5分鐘，隨即放入真空煲4小時即可。
(參考主廚日記之食譜)
2.起油鑊，下蔥頭，蒜蓉，薑片及柱侯醬快手炒香。下牛肋條，加入紹興酒炒勻。加滾水剛蓋過牛肋條用大火煮滾後，加入八角及冰糖，蠔油，生抽，轉中火炆10分鐘。之後再轉大火，加入蘿蔔煮5分鐘，隨即放入真空煲4小時即可。
(參考主廚日記之食譜)
Ingredients:
1 pound beef rib fingers
1/2 white radish
3-4 pieces ginger
3 whole star anise
2 shallots
some minced garlic
2 tbsp Chu Hou paste
1 small piece of rock sugar (size as pingpong ball)
water
2 tsp soy sauce
2 tsp oyster sauce
1 tbsp shao xing wine
Method:
1. Add beef rib fingers into boiling water to blanch. Remove and drain. Cover with corn flour evenly. Peel white radish and cut into chunks. Set aside.
2. Medium heat the pan and add the oil, shallots, minced garlic, gingers and Chu Hou paste. Stir fry until aromatic. Add beef rib fingers and stir well with Shao Xing wine. Add hot water until all ingredients are covered until boiling with high heat. Then add star anise, rock sugar, oyster sauce and soy sauce. Change to medium heat and cook for 10 minutes. Put white radish and cook with high heat for 5 minutes. Put it into vacuum pot for 4 hours. Serve.
1 pound beef rib fingers
1/2 white radish
3-4 pieces ginger
3 whole star anise
2 shallots
some minced garlic
2 tbsp Chu Hou paste
1 small piece of rock sugar (size as pingpong ball)
water
2 tsp soy sauce
2 tsp oyster sauce
1 tbsp shao xing wine
Method:
1. Add beef rib fingers into boiling water to blanch. Remove and drain. Cover with corn flour evenly. Peel white radish and cut into chunks. Set aside.
2. Medium heat the pan and add the oil, shallots, minced garlic, gingers and Chu Hou paste. Stir fry until aromatic. Add beef rib fingers and stir well with Shao Xing wine. Add hot water until all ingredients are covered until boiling with high heat. Then add star anise, rock sugar, oyster sauce and soy sauce. Change to medium heat and cook for 10 minutes. Put white radish and cook with high heat for 5 minutes. Put it into vacuum pot for 4 hours. Serve.
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