星期一, 12月 10, 2007

食譜: 中式牛柳

一個大人細路, 呀公定呀婆, 總知曉開鑊都識煮, 非常惹味, 而懶人必煮既菜色

材料少, 步驟少, 不過, 個個食完通常都覺得唔夠喉, 無錯, 中國人點可以唔識煮中式牛柳呀

正所謂: 中式牛柳超簡單, 惹味香濃無得彈

酸酸甜甜辣辣咁, 真係無得頂呀

皇后食完都稔稔俐話個汁真係唔錯


材料: 4人份量
1- 牛肉 1 磅 左右
2- 洋蔥 1-2個
3- 蒜頭2粒, 去衣切片

汁料: (整碟菜色靈魂, 請照足份量)
1- 水 - 2湯匙
2- 茄汁 - 2湯匙
3- o急汁 - 1湯匙
4- HP汁 - 1茶匙
5- 糖 - 1湯匙
6- 鹽 - 1/4茶匙
7- 生抽 - 1茶匙

如果要多d汁, 請自行加倍

做法:
1- 牛肉切厚片, 用基本野(除左鹽), 加少少麻油醃30分鐘
2- 洋蔥去衣切絲
3- 汁料在碗內兜勻
4- 快火落油起鑊, 爆香蒜片至金黃, 落牛肉, 炒至7成熟 (即係外面無紅, 但入面仲有少少生)
5- 快火落油起鑊, 爆香洋蔥絲, 落少許鹽炒至軟身
6- 落汁, 汁一滾起加牛肉回鑊兜勻即成

貼士:


1- 牛肉記得唔好落鹽呀, 講左好多次啦
2- 汁料唔好煮太耐, 否則無晒d酸味, 得過甜字
3- 牛肉回鑊只係沾回汁料, 唔係要炆, 所以兜勻就好上碟
4- HP汁又叫好味汁, 各大超市有賣:

同期上映:
通少改良金寶魚魚大蝦蕃茄湯


3 則留言 :

  1. Hi Tony,
    I live in the UK, its kinda hard to find nice beef here, which kind of beef would you recommend to buy to make this dish? Skirt? Stir-fry? Fillet steak (pretty pricey)? or others? Please advice.. Thanks

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    1. Hi, the best to check by your eye is to identify the "marbled" on the meat. If you see lot of white fat across the meat, those are usually the tender beef regardless the price.
      I mostly will use Tenderloin as economic option.

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