⬇️⬇️English recipe follows⬇️⬇️
白汁蘑菇芝士牛仔骨意大利粉
材料:
急凍牛仔骨1磅半(6件)
磨菇湯1罐
磨菇片1罐
芝士2片
意大利粉(500克)1盒
青瓜2條
蕃茄2個
處理/程序:
1. 大火煲滾1鑊水。
2. 牛仔骨:
a. 清水解凍,用廚紙輕手索乾。
b. 加入黑椒蒜鹽1茶匙,兩面搽勻,醃3分鐘。
3. 水已煲滾,加入鹽1茶匙。
4. 扇形放意粉,冚蓋,大火滾起後,轉慢火煮大約3分鐘,打開蓋,攪動一下,冚蓋再煮2分鐘。
5. 另一邊,大火在鑊中燒熱油1茶匙。
6. 放牛仔骨在鑊內,煎1分鐘,反轉另一面再煎1分鐘。
7. 牛仔骨已煎好,放上碟。
8. 意大利粉已烚好,擎乾水。
9. 在鑊內,蘑菇湯加入半罐清水,大火煮滾及攪勻。
10. 在意大利粉上,放2片芝士。
11. 蘑菇汁已煮好,加入已擎乾水分的蘑菇片,煮至大滾。
12. 蘑菇汁已煮好,淋在意大利粉上。
13. 加入已預先冷凍的切片蕃茄及青瓜伴碟。
14. 完成,可享用。
Beef short ribs spaghetti in cheese mushroom sauce
Ingredients:
Frozen beef short ribs 1.5 lb (6 slices)
Mushroom soup 1 can
Sliced mushrooms 1 can
Cheese 2 slices
Spaghetti (500g) 1 box
Cucumber 2 logs
Tomatoes 2 Nos.
Preparation/Steps:
1. Heat up a wok of water at high flame.
2. Beef short ribs:
a. Defrost with tap water. Lightly dry with kitchen towels.
b. Add in black pepper garlic salt 1 tsp. Mix well and season for 3 minutes.
3. Water boils up. Add in salt 1 tsp.
4. Put spaghetti and cover up the wok. Boil up at high flame, turn to low flame cook for 3 minutes. Stir it. Cover up the wok again and cook for 2 minutes more.
5. On the other side, heat up oil 1 tsp at high flame in wok.
6. Put beef in wok. Fry for a minute. Flip it over and fry for a minute more.
7. Beef shorts ribs have been cooked well, put on plate.
8. Spaghetti has been cooked well, drain.
9. Mushroom soup, add in half can of water. Heat up at high flame in wok and mix well.
10. Put 2 slices of cheese on top of spaghetti.
11. Mushroom sauce has been cooked well, add in drained sliced mushrooms. Heat it up at high flame.
12. Mushroom sauce is ready, pour on top of spaghetti.
13. Put the frozened sliced tomatoes and cucumber next to the beef.
14. Complete. Serve.
粉麵飯???(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q5A3Mh4IVWiSQecc_DX2Zp
?這系列全部影片已有中英文翻譯
特色自家製作??甜品糖水?咖哩https://youtube.com/playlist?list=PLkU_SdeTtB_QpH2ff0e37WtCe30Du7eO7
?這系列全部影片已有中英文翻譯
?粥(系列)播放清單https://www.youtube.com/playlist?list=PLkU_SdeTtB_QO1E1-54bC0PXyvxNKuPj1
?這系列全部影片已有中英文翻譯
???我有1000多條片?大家入呢個網址 ?全部可以睇曬?
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??I have more than 1000 movies?Everyone enters this URL ?All can be viewed ?
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Pan-Grilled Beef Short Ribs?Spaghetti with Cream of Mushroom Sauce?Cucumber & Tomato Salad?
爐烤牛仔骨配蘑菇汁意粉
青瓜蕃茄
Beef Short Ribs
Spaghetti with Cream of Musroom Sauce
beef short plate recipe 在 {{越煮越好}}Very Good Youtube 的最讚貼文
⬇️⬇️English recipe follows ⬇️⬇️
黑椒牛仔骨:
材料:
急凍牛仔骨1磅
處理:
1. 牛仔骨,清水解凍,沖洗乾淨,擎乾水,廚紙索乾。
2. 牛仔骨,在骨與骨中間切開。
3. 肉厚身的話,用刀背輕力刴鬆。
4. 預備醬汁:
a. 黑椒醬1湯匙
b. 糖1茶匙
c. 生粉1茶匙
烹調:
1. 中火在鑊中燒熱微量的油。
2. 牛仔骨,灑上少量幼鹽。
3. 轉中慢火,放牛仔骨落鑊。
4. 見霧煙,加入少許油。
5. 不時轉動牛仔骨,令其均勻受熱。
6. 每面煎1分半鐘,就可以了。
7. 完成,放上碟。
8. 洗乾淨鑊,醬汁加入水150毫升,放入鑊煮滾,淋上牛仔骨上或另外放入碟仔。
9. 放上蔥粒及辣椒粒,可享用。
Beef short ribs in black pepper sauce:
Ingredients:
Frozen beef short ribs 1 lb
Preparation:
1. Beef short ribs, defrost with tap water. Rinse thoroughly, hang dry and dry with kitchen towel.
2. Beef short ribs, cut between bones and bones.
3. If the short is too thick, beat it softly.
4. Prepare the sauce:
a. Black pepper sauce 1 tbsp
b. Sugar 1 tsp
c. Tapioca starch 1 tsp
Steps:
1. Heat up very little oil at medium flame in wok.
2. Put little salt on beef.
3. Turn to medium~flame put beef into wok.
4. Add little oil if there is smoke arising from wok.
5. Stir the beef to order to absorb heat evenly.
6. Fry for 1.5 minutes per side is OK.
7. Complete. Put on plate.
8. Rinse the wok. Heat up the sauce with water 150ml in it. Put it on top of beef or separate the sauce on sauce plate.
9. Put green onion and chili cubes. Serve.
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酸梅麵豉醬絕配豬手https://youtu.be/6LHLiVqImu4
蒸牛仔骨https://youtu.be/RxXSr_P7NF8
廚房用具淘寶https://youtu.be/NcSAEXU0YyU
Beef Short Ribs with Black Pepper Sauce? Quick & Easy❗Tender, Juicy, Rich ?
beef short plate recipe 在 This Family Youtube 的最佳解答
Thai Steak by Jimmy's Table
One of my favorite ways to marinade and grill a steak! It’s got that delicious sweet and savory caramelized taste. It also has lots of powerful flavors from not only the fish sauce, but also the garlic, basil, cilantro, chilies, lime and deep fried shallots/garlic. Enjoy!
Ingredients (食材):
Marinade ingredients:
1 cup sugar (糖) melted to caramel (焦糖)
1 cup of hot water (熱水)
1/2 cup sugar (糖)
3-6 tablespoons fish sauce (魚露)
3 tablespoons of minced garlic (大蒜)
1-2 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
2 Limes (青檸檬) - halved and squeezed for juice, seeds removed
1 tablespoon of garlic powder (大蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
Main ingredient:
Beef Short Ribs (牛小排) (Above marinade can be used to make 5-8 steaks. Also you can substitute beef with pork neck! 上面的醬料可以用來醃5-8塊牛排
Cooking oil
Sauce ingredients:
1/2 cup of cilantro (香菜) - chopped, leaves only
1/2 cup of Thai basil (九层塔) - chopped, leaves only
2 Large “non-spicy” red chili - (大紅辣椒-非辣), cut diagonally
1-3 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
1 tablespoon of minced garlic (大蒜)
Finishing Ingredients:
1/4 cup deep fried shallots (炸小葱头)
1/4 cup deep fried garlic (炸大蒜)
Step 1
Make caramel by adding 1 cup of sugar into a pot. Heat up the sugar until it melts, but keep an eye out on it. You can always lower the heat so it doesn’t overcook or burn. When the caramel fully melts and starts to brown and bubble up, turn off the heat. Carefully and slowly, add and stir in 1 cup of “hot” water. This part can be quite explosive so be careful not to burn yourself.
步驟1
將一杯的白砂糖放入鍋中來製作焦糖,將砂糖加熱至融化,但需隨時注意火跟鍋子,你可以隨時降低火侯,以防火太大而燒焦。當焦糖開始全部融化變成棕色且冒泡泡就可以將火關掉,接著小心的倒入1杯熱水,這個步驟可能會有小噴灑。
Step 2
Once caramel sauce has been prepared, add and whisk in 1/2 cup sugar to sweeten. Add in 3 tablespoons of fish sauce to give it extra flavor and 3 tablespoons of minced garlic. Cut in 1-2 spicy red chilies. Squeeze in 2 limes and taste to see if the sauce is ok. I added 2 more tablespoons of fish sauce as it wasn’t salty and flavorful enough. Add in 1 tablespoon of garlic powder and 1 tablespoon of fresh ground black pepper.
步驟2
準備好焦糖之後,加入1/2杯砂糖,增加甜的風味。加入3湯匙魚露提味,加入3湯匙的大蒜碎,加入1-2條辣椒,加入2顆檸檬汁。可以試試看口味後,依個人喜好調整風味。我另外多加入2湯匙的魚露增加鹹味。接著,加入1湯匙大蒜粉及胡椒粉。
Step 3
Marinate the beef short ribs with the caramel fish sauce and store in the fridge for at least half an hour to an hour. Best result is to marinade a few hours or overnight sealed in a ziplock bag.
步驟3
使用調好的焦糖魚露醬來醃製牛排,可以放入冰箱大約醃半小時至一小時。最好可以放在夾鏈袋中放入冰箱中醃製一晚。
Step 4
Use the remaining caramel fish sauce marinade to make the sauce to pour onto the finished steak. Add in 1/2 cup of chopped cilantro, 1/2 cup of chopped Thai basil, 2 sliced large red chilies, 1-3 sliced small spicy chilies and 1 tablespoon of minced garlic. Stir all ingredients to make the finishing sauce.
步驟4
使用醃牛排剩餘的醬汁來製作最後的牛排醬汁。另外放入1/2杯的切碎香菜、1/2杯切碎九層塔、2條大辣椒、1-3條小辣椒(依個人喜歡辣度加入)、1湯匙大蒜碎。攪拌均勻即可。
Step 5
Remove the steaks from the fridge and try to remove small pieces of garlic or red chilies so that they don’t burn when you are pan frying the steaks. Pat the steaks dry so they are also not too wet from the sauce. Also remember to let the steaks rest outside, so they get to near room temperature. A cold steak on a hot pan will only result in an undercooked and raw steak inside.
步驟5
半小時後將醃製的牛排從冰箱裡取出,把附著在牛排表面的一些大蒜碎跟辣椒撥掉,以防在鍋中煎的時候會烤焦。將牛排的水分完全處理乾燥(擦乾亦可),另外記得將牛排在退冰到室溫後再來煎,未退冰完全會導致再熱鍋上的牛排只有外部煎熟內部是生的。
Step 6
Add in 1-2 tablespoons oil into a frying pan and heat up until it is very hot. You should see a little white smoke rising from the pan.
步驟6
在鍋中加入1-2湯匙油,然後先熱鍋。直到過子的油開始冒煙。
Step 7
Add in the steak to sear on one side until brown, then flip the steak. Add in some of the marinating sauce onto the steak to add to the flavor and help create a brown crust (caramelization) to the steak.
步驟7
把牛排放入鍋中,將一面先煎至棕黃色後,再將牛排翻面。接著再淋上一些剛剛醃牛排的醬汁,來增加牛排風味及焦脆的外皮。
Step 8
When both sides have a nice brown crust to the steak, check to see if the steak is ready by pressing the meat to check its tenderness. You can use your hand, as a guidance to tell how well the steak is cooked.
步驟8
當牛排兩面都煎至完美的棕黃色後,輕壓牛排軟硬度來確認牛排熟度。可用大拇指手掌的位置軟硬來對應牛排的生熟度。
Step 9
When ready, remove the steak from pan and place onto a plate to rest the steak. A steak needs to rest for 10 minutes so that the juices get reabsorbed back into the meat. If immediately cut into the steak, the juices will steam and evaporate away leaving the steak tougher.
步驟9
牛排好了後,起鍋放在盤中需靜置約10分鐘讓肉汁吸收回肉質中。若直接將牛排切開,肉汁會直接蒸發掉,使牛排的肉質變硬。
Step 10
I like to plate this dish by using a nice wood cutting board. Slice the steak diagonally on the board and be sure to cut across the meat grain, so it is more tender when eating it. Spoon on the caramel fish sauce with cilantro, basil and chilies. Sprinkle on deep fried minced garlic and and deep fried shallots, and you are ready to eat!
步驟10
我喜歡直接用木頭盤子當作擺盤,將牛排直接斜切在木板上,並沿著肉的紋理切,吃起來的肉質會更軟嫩。接著再淋上前面製作好的九層塔香菜牛排醬汁,最後撒上一些炸大蒜碎及紅蔥頭就完成摟!
Edited by Apple