放工快煮系列❤️🔥平日好喜歡煮湯麵，一煲過有肉有菜，簡單方便🙂↕️
今次用了街市買的新鮮手切牛頸脊，油花均勻肉味好香濃！配上新鮮藤椒so yummy!!!🥹買不到銀針粉，用其他粉麵代替都OK！
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💫酸菜牛肉銀針粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸
牛肉片 250g
銀針粉 300-400g
酸菜 3棵約400g
雞湯 500ml
水 300ml
花椒油 1-2茶匙
辣椒乾 10條
白芝麻 1湯匙
蒜粒/ 炸蒜 3湯匙
藤椒(可省略), 蔥花
🔹做法🔹
- 大鍋燒熱水，下銀針粉汆水30秒去油，瀝乾
- 酸菜洗淨切粒，白鑊炒乾水份至冒煙；倒入雞湯和水，煮沸後合蓋小火煮20分鐘，下花雕油調味；放入銀針粉煮熟
- 牛肉片放入沸水煮熟，瀝乾水後鋪上銀針粉，灑上蔥花和籐椒
- 另一個鍋加入蒜粒、辣椒乾和芝麻炒至香味釋出，下炸蒜炒勻，淋在牛肉片上即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Sliced beef: 250g
Silver pin noodles: 300-400g
Pickled cabbage: 3 px (about 400g)
Chicken broth: 500ml
Water: 300ml
Sichuan pepper oil: 1-2 tsp
Dried chili peppers: 10 px
White sesame seeds: 1 tbsp
Minced garlic /Fried garlic: 3 tbsp
Fresh chili (optional), chopped scallions
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil water in a large pot and blanch silver needle noodles for 30 secs. Drain.
- Rinse and chop pickled cabbage, then sauté in a dry pan until smoking. Add chicken broth and water, boil, cover, and simmer for 20 mins. Stir in Sichuan pepper oil and add noodles to cook through.
- Boil sliced beef until cooked, drain, and layer over noodles. Garnish with chopped green onion and fresh sichuan pepper.
- In a separate pan, sauté garlic, dried chili peppers, and sesame seeds until fragrant. Add fried garlic, mix, and pour over the beef to finish.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922