天氣熱最適合吃涼拌小菜！想講芽菜才是重點，口感爽脆，配上藤椒味超香🥹記得要加鹽汆水，就不會有草青味！今次用了手切牛頸脊，肥瘦均勻so good❤️🔥
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💚藤椒蒜香涼拌牛肉📝食譜
烹調時間⏱20分鐘
🔸材料🔸
肥牛片 300g
芽菜 300g
生抽 2茶匙
🔸醃料🔸
水 2湯匙
生抽 2茶匙
砂糖 半茶匙
生粉 1湯匙
油 1湯匙
🔸調味料🔸
蒜頭 10瓣切碎
辣椒乾 6條
藤椒 3湯匙
🔹做法🔹
- 肥牛片加水，靜置10分鐘吸收水份；加入生抽、蠔油、生粉和砂糖拌勻；最後加入油鎖水，醃15分鐘
- 大鍋加水和1湯匙鹽煮沸，放入芽菜煮約1-2分鐘，瀝乾水倒入大盤；同一鍋水焯熟肥牛片，鋪在芽菜上
- 下油開鍋，炒香調味料，淋上牛肉，加入生抽調味即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Sliced beef 300g
Bean sprouts 300g
Light soy sauce 2 tsp
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Water 2 tbsp
Light soy sauce 2 tsp
Sugar 0.5 tsp
Cornstarch 1 tbsp
Oil 1 tbsp
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Garlic 10 cloves (minced)
Dried chili 6 pieces
Sichuan peppercorn 3 tbsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Add water to sliced beef brisket, let it stand for 10 mins to absorb water; add light soy sauce, oyster sauce, cornstarch and granulated sugar, mix well; finally add oil to lock in moisture, marinate for 15 mins.
- Add water and 1 tbsp salt to a large pot, bring to a boil, add bean sprouts and cook for about 1-2 mins, drain water and pour into a large plate; blanch the marinated beef brisket in the same pot until cooked, then place it on top of the bean sprouts.
- Heat oil in a wok, stir-fry the seasoning until fragrant, pour it over the beef, add light soy sauce to adjust the flavor, and it’s ready to serve.
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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✨
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