⬇️⬇️English recipe follows⬇️⬇️
蘿蔔牛腩煲
材料:
急凍牛腱1隻
白蘿蔔1斤
紅蘿蔔(細)1個
芫荽適量
辣椒仔1隻
處理:
1. 牛腱,清水解凍。
2. 牛腱解凍後,清水沖洗乾淨。
3. 牛腱,打橫切一吋一舊。
4. 大火煲滾1煲水,放牛腱出水,加入粗鹽1湯匙及白酒2湯匙,大火滾至起泡,倒去水分,清水洗乾淨。
5. 洗乾淨煲及抹乾。
烹調:
1. 在煲內加入牛腱,大火爆香去羶味。
2. 轉慢火。
3. 加入調味料:
a. 柱侯醬1湯匙
b. 蠔油1湯匙
c. 冰糖1大粒
d. 豆瓣醬1茶匙
炒勻,加入紹興酒2湯匙,炒勻。
4. 加入大滾水高過肉面1倍,冚蓋,大火滾起,轉中慢火,炆45分鐘。
5. 白蘿蔔,去皮,切一舊舊。
6. 紅蘿蔔,去皮,切一舊舊。
7. 牛腱,已炆了1小時,熄火後,焗了15分鐘。
8. 白蘿蔔及紅蘿蔔,放入煲內,分別排成兩行,冚蓋,大火滾起,轉中慢火,炆至完全腍身。
9. 完成,放上芫荽碎及辣椒仔。
10. 可享用。
Claypot beef round heel muscle with white radish
Ingredients:
Round heel muscle 1 No.
White radish 1 catty
Carrot (small) 1 No.
Coriander appropriate amount
Chili 1 No.
Preparation:
1. The beef, defrost in tap water.
2. The beef has been defrosted, rinse thoroughly.
3. The beef, cut in 1" per each horizontally.
4. Heat up a pot of water at high flame. Put beef. Add in 1 tbsp of cooking salt and 2 tbsp of Shaoxing wine. Heat up at high flame until bubbles arising up. Pour away water. Rinse thoroughly.
5. Rinse a pot and dry it up.
Steps:
1. Put beef in the pot. Fry it well at high flame to remove unpleasant smells.
2. Turn to low flame.
3. Add seasoning:
a. Chu hou paste 1 tbsp
b. Oyster sauce 1 tbsp
c. Rock sugar 1 big cube
d. Chili bean sauce 1 tsp
Fry well. Add in 2 tbsp of Shaoxing wine, fry well.
4. Add in 2 times of boiled-up water covering up the ingredients. Cover up the pot. Heat up at high flame. Turn to medium-low flame and continue to braise for 45 minutes.
5. The radish, get it peeled. Cut in pieces.
6. The carrot, get it peeled. Cut in pieces.
7. The beef, has been braised for an hour, turn off fire and leave it for minutes.
8. The radish and the carrot, put in in the pot in 2 separate rows. Cover up the pot. Heat up at high flame. Turn to medium flame and braise them until they turn totally soft.
9. Complete. Put coriander and chili cubes on top.
10. Serve.
蘿蔔牛腩煲🐂
Claypot beef round heel muscle with white radish🥘
Cold weather will be continued in 3 consecutive days. Make a claypot to keep yourselves warm.
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