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原帖由 多利是 於 08-11-13 12:44 發表 
KY
唔好意思, 可5可以再 post 多次紅酒燴牛腩個 receipe 出來呀??? 我要的起心肝教工人煮用埋支紅酒先得 
牛腩要出水去肥，牛尾要用鹽水拖一拖，因係frozen的，要去D雪味。再用酒/生粉/生抽/老抽/oil 醃 1 hour.
Tomato paste: 1can
Carrot: 1-2 pieces & cut into pieces
Celery Stalk: 1-2 pieces & cut into pieces
Potato: 1 big size & cut into pieces (consider to deep fat fry first)
Onion: 1 small size and cut into big pieces
Red wine: 1/2 bottle of normal size
Ketchup: a few drops
Ginger/garlic/乾蔥: each 1 tbsp (diced)
(1) Heat the wok with oil, add in ginger/garlic/乾蔥,聞到香味，再add in 飛左水同醃左的牛腩或牛尾塊，炒香下.
(2) Add in 炸過(可唔炸）的potato, 炒香下，加入red wine, water, tomato paste，ketchup, light and dark soya sauce, and sugar，stew for at least 1 hour. In between the time, we need to check if too dry. Add in water, if necessary.
(3) 1 hour later, add in celery stalks, carrots and onion, then further stew for at least 1/2 hour.
(4) Check if all ingredients are tender and soft. If yes, check the taste, add in a few drops of sesame oil and a bit of Chinese wine to get the pleasant smell. Use 生粉水埋獻。 |
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發表於 08-11-13 12:40
我唔夠飽
