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🔹
- ▪️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
- ▪️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
- 下油開鍋，放入牛肉煎封表面至8成熟
- 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
- 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
- Make ginger scallion water: Crush 4 ginger slices and scallion in 50ml hot water, strain 30ml and let cool.
- 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.
- Heat oil in pan, add beef and sear until 80% cooked.
- 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.
- Place beef on top, cover and cook over medium heat for 2-3 mins. Garnish with scallions and serve.
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