又到放工懶人湯麵食譜系列😗很久沒share過啦！話說2月去Tasmania，日日食西餐好掛住中式湯麵🥹在飛機點了個紅燒牛肉麵，好難吃🫠回香港馬上再煮❤️🔥
其實之前都煮過出了post分享！不過材料多到我都不想跟住再煮🫣於是製作了這個簡化版😎✨一樣好好味！重點是做法簡單，可以用肥牛片代替牛肋條，就不用花時間炆淋牛肋條！這個配刀削麵特別好食，吸收湯汁好煙靭😍
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
🌟簡易版紅燒牛肉麵📝食譜
烹調時間⏱>1小時
🔸材料🔸
刀削麵/任何麵條
牛肉高湯 800ml
牛肋條 3-400g
小棠菜 半斤
甘荀 1條
蕃茄 2個
酸菜 1條 (浸水30分鐘)
蔥/ 芫荽
🔸配料🔸
洋蔥 1個切件
蒜頭 8粒切片
薑 4片
冰糖 1茶匙
辣豆瓣醬 1-2湯匙 (按口味調整)
🔸調味料🔸
花椒 半茶匙, 八角 2粒, 草果 2粒拍碎, 桂皮 1塊, 香葉 2塊, 米酒 50ml, 生抽 15ml
🔹做法🔹
- ▪️肉類汆水▪️大鍋放入牛肋條，注入清水和薑片，小火煮至沸騰後撈起沖洗
- ▪️準備湯底▪️ 下油開鍋，放入洋蔥、蔥白、蒜頭和薑片炒香，加入花椒、八角、香葉和草果，下辣豆瓣醬和冰糖炒香
- 加入牛肋條，下米酒拌炒，倒入牛肉高湯，加入蕃茄和甘筍煮沸，合蓋小火煮1.5小時，熄火焗1小時，下生抽調味
- 清水煮熟刀削麵和小棠菜，放入大碗，排好牛肋條、小棠菜、甘荀和酸菜粒，倒入已過篩的湯底和芫荽即成
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Noodles
Beef broth, 800ml
Beef ribs, 300-400g
Chinese cabbage, 250g
Carrot, 1 px
Tomatoes, 2 px
Pickled cabbage, 1 px
Spring onion, coriander
Onion, 1 px sliced, Garlic, 8 cloves, sliced, Ginger, 4 slices, Rock sugar, 1 tsp, Spicy bean paste, 1-2 tbsp (adjust to taste)
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Sichuan peppercorn, 1/2 tsp; star anise, 2 px; black cardamom, 2 px (crushed); cinnamon, 1 px; bay leaves, 2 px; rice wine, 50ml; soy sauce, 15ml
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Blanch the beef ribs in a large pot with water and ginger, then rinse with water.
- Heat oil in a pot, add onions, spring onion, garlic, and ginger, then add spices, spicy bean paste, and rock sugar, and stir-fry until fragrant.
- Add beef ribs and rice wine, then pour in beef broth, tomatoes, and carrots. Simmer covered for 1.5 hours, then let it sit for 1 hour. Season with soy sauce.
- Cook the noodles and vegetables, then place them in a bowl with the beef ribs, carrots, and pickled cabbage. Pour in the soup base and serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟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