啫啫牛肉腐竹煲 Sizzling beef pot with yuba 中式食譜 煲仔菜 啫啫煲

超簡單又快手的煲仔菜!小時候成日食,是家的味道🥹以前我好偏食,次次有這個餸菜都清到成碗飯😂

今次用了鮮牛柳肉,肥膏較少又淋滑❤️簡單醃完炒香,加入薑蔥蒜,再放上金菇腐竹煮熟就完成😎腐竹吸收了牛肉精華!重點是好易煮,一煲過快靚正😙腐竹建議買新鮮軟身的,不用浸煮幾分鐘已經好入味🤤
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🌟啫啫牛肉腐竹煲 📝食譜
烹調時間⏱30分鐘

🔸材料🔸(2人份)
牛肉 300g切片
鮮腐竹 4條
金菇 1包
薑 3片
蒜頭 8瓣
乾蔥 4粒切半
紹興花雕酒 1湯匙
芫荽/蔥

🔸牛肉醃料🔸
薑蔥水 30ml
生抽 1茶匙
紹興花雕酒 1茶匙
蠔油 1湯匙
生粉 1湯匙
砂糖 半茶匙
胡椒粉
生油 1茶匙

🔸調味料🔸
水 100ml
蠔油 1-2湯匙
生抽 1茶匙
老抽 1茶匙

🔹做法🔹

  1. ▪️預備薑蔥水▪️4片薑和蔥段放入50ml熱水,用匙羹壓爛拌勻,靜置10分鐘,濾出30ml 薑蔥水,放涼
  2. ▪️處理牛肉▪️牛肉浸淡鹽水10分鐘去除血污,逆紋切片,先加入薑蔥水拌勻吸收;除生油外,加入牛肉醃料拌勻,最後下生油醃20分鐘
  3. 下油開鍋,放入牛肉煎封表面至8成熟
  4. 同一個鍋炒香薑片、蒜頭、乾蔥、蔥白和芫荽根;鋪上金菇和腐竹,灒入紹興花雕酒,倒入調味料和炒牛肉的肉汁,煮沸後合蓋煮3分鐘
  5. 放上牛肉鋪平,不要太厚;合蓋中火煮約2-3分鐘至熟,灑上蔥花即成

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
300g beef (sliced), 4 fresh yuba, 1 pack golden mushrooms, 3 slices ginger, 8 cloves garlic, 4 shallots (halved), 1 tablespoon Shaoxing wine, coriander/scallions

𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
30ml ginger and scallion water, 1 tsp soy sauce, 1 tsp Shaoxing wine, 1 tbsp oyster sauce, 1 tbsp cornstarch, ½ tsp sugar, pepper, 1 tsp vegetable oil

𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
100ml water, 1-2 tbsp oyster sauce, 1 tsp soy sauce, 1 tsp dark soy sauce

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

  1. Make ginger scallion water: Crush 4 ginger slices and scallion in 50ml hot water, strain 30ml and let cool.
  2. Soak beef in salt water for 10 mins, slice against the grain. Mix with ginger scallion water and beef marinade (except oil), then add oil. Marinate for 20 mins.
  3. Heat oil in pan, add beef and sear until 80% cooked.
  4. In the same pan, stir-fry ginger, garlic, shallots, scallion, and coriander root. Add golden mushrooms, yuba, Shaoxing wine, seasoning, and the beef juice. Cover and simmer for 3 mins.
  5. Place beef on top, cover and cook over medium heat for 2-3 mins. Garnish with scallions and serve.
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