簡單又好味的茶記美食🇭🇰之前瀏覧沙嗲牛肉麵關注組，去了好多人推介的榮記茶餐室！他們的煲仔麵好出名，上桌熱辣辣冒煙🤤湯底好香濃充滿花生香味，還有豆卜和芽菜吸收湯汁好正🥹
剛好前日食完騸牯牛鍋還有牛肉剩，想起這個煲仔沙嗲牛麵！一人一煲食特別有儀式感😛而且好快煮好，20分鐘就完成！好適合放工快手煮😎話說牛肉太香，Mochi在枱底聞到好想食🤣
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❤️🔥煲仔沙嗲牛肉麵📝食譜
烹調時間⏱20分鐘
🔸材料🔸(1煲1人份量，如2人份量x2)
出前一丁 1包
芽菜/豆卜
蒜頭 2瓣切碎
乾蔥 1粒切碎
紹興花雕酒 1茶匙
沙茶醬/沙嗲醬 約3-4茶匙(逐少加試味）
椰漿 50ml
花生碎 2湯匙
水 400ml
砂糖 半茶匙
蔥 1條切粒
🔸牛肉醃料🔸(2人份)
牛肉 300g
水 2茶匙
生抽/老抽/蠔油/生粉 各1茶匙
胡椒粉 適量
油 1茶匙
🔹做法🔹
- ▪️醃牛肉▪️牛肉加水，靜置10分鐘吸收水份；加入生抽、老抽、蠔油、生粉和胡椒粉拌勻；最後加入油鎖水，醃20分鐘
- 下油開鍋，放入牛肉煎至兩邊焦香後盛起
- 同一個鍋炒香蒜粒和乾蔥碎，下沙茶醬小火炒至出味，灒入紹興花雕酒；倒入椰漿和花生碎炒勻，加入清水；煮沸後加入砂糖調味，放入豆卜和芽菜，合蓋小火煮5分鐘，中火煮1-2分鐘令湯汁濃稠
- 加入牛肉和出前一丁，合蓋煮1-2分鐘，灑上蔥花和花生碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (1 serving per pot, multiply by 2 for 2 servings)
- 1 pack of instant noodles
- Bean sprouts/ bean curd
- 2 cloves of garlic, minced
- 1 dried shallot, minced
- 1 teaspoon Shaoxing wine
- 4 teaspoons of satay sauce
- 50ml of coconut milk
- 2 soup spoons of chopped peanuts
- 400ml of water
- 1/2 teaspoon of sugar
- 1 stalk of spring onion, chopped
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲 (2 servings)
- 300g of beef
- 2 teaspoons of water
- 1 teaspoon each of light soy sauce, dark soy sauce, oyster sauce, and potato starch
- white pepper
- 1 teaspoon of oil
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate beef for 20 mins.
- Fry beef until crispy, set aside.
- Sauté garlic and shallots in the same pot. Add satay sauce and fry until fragrant. Add Shaoxing wine, coconut milk, peanuts, and water. Season with sugar, add bean curd and bean sprouts. Simmer for 5 mins on low heat, then 1-2 mins on medium heat.
- Add beef and instant noodles. Cover and cook for 1-2 mins. Garnish with spring onion and peanuts.
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