熱辣辣一鍋到底煲仔麵❤️🔥上桌時還在沸騰，最近天氣好冷好啱食呀！今次用了本地手切牛頸脊，無需太多調味已經好好食！湯底好香濃充滿花生香味，達有豆卜和芽菜吸收湯汁好正🥹重點是做法簡單！15分鐘就煮好食得😚
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❤️🔥煲仔沙嗲牛肉麵📝食譜
烹調時間⏱15分鐘
🔸材料🔸(1煲1人份量，如2人份量x2)
牛頸脊 150g
即食麵 1包
芽菜/豆卜
蒜頭 2瓣切碎
乾蔥 1粒切碎
沙茶醬/沙嗲醬 約2湯匙
椰漿 75ml
水 400ml
砂糖 半茶匙
蔥, 花生碎 (可省略)
🔸醃料🔸
生抽 1茶匙
老抽 半茶匙
🔹做法🔹
- 牛肉片醃15分鐘；下油開鍋，放入牛肉片煎至兩邊焦香半熟，盛起備用
- 同一個鍋炒香蒜粒和乾蔥碎，下沙茶醬小火炒至香味䆁出
- 倒入椰漿和清水，煮沸後加入砂糖調味；放入豆卜和芽菜煮1分鐘
- 加入即食麵，合蓋小火煮2分鐘；鋪上牛肉煮30秒，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)
Beef slices, 150g
Instant noodles, 1 pack
Bean sprouts/tofu puffs
Garlic, 2 cloves, minced
Shallot, 1 px, minced
Satay sauce, about 2 tbsp
Coconut milk, 75ml
Water, 400ml
Sugar, 1/2 tsp
Spring onions, crushed peanuts (optional)
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Soy sauce, 1 tsp
Dark soy sauce, 1/2 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate beef slices for 15 mins. Heat oil in a pan and brown the beef on both sides; set aside.
- In the same pan, sauté minced garlic and shallots until fragrant. Add satay sauce and stir-fry on low heat until aromatic.
- Pour in coconut milk and water, bring to a boil, then add sugar to taste. Add tofu puffs and bean sprouts; cook for 1 min.
- Add instant noodles, cover, and cook on low heat for 2 mins. Layer beef on top and cook for 30 sec. Garnish with chopped spring onions and crushed peanuts before serving.
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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://shorturl.at/YyJ3x) 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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