羊腩煲食譜|Son姐煮場 羊腩煲 Braised Lamb Brisket Pot 飲食男女 Apple Daily 原刊日期: 2020-12-10

  意见 2,278

飲食男女

19 小时 前

食譜: bit.ly/3ds7Bon
材料:(6-8人份量)
急凍羊腩6磅
馬蹄1斤(去皮)
南乳3-4件
腐乳1碗
薑1碗(厚切)
青皮竹蔗1紮
草果4-5粒
檸檬葉適量
蔗糖2片
老抽1碗
紹興酒1碗
急凍炸枝竹1斤
唐生菜隨意
做法:
1.羊腩浸水徹底解凍,凍水下鑊,加薑和酒汆水,洗乾淨備用
2.燒紅鑊加油,先爆透薑片
3.加入南乳及1/4碗腐乳炒香
4.加羊腩炒香,加紹興酒
5.加入馬蹄、草果
另外準備鑄鐵鍋:
1.鍋底鋪上破開的竹蔗片
2.加入炒好的羊腩、蔗糖及適量水
3.煮大概45分鐘,熄火焗,至變涼
4.再煮滾,加入枝竹,轉5號爐溫煮10分鐘,熄火再焗
佐料:
3/4碗腐乳加切絲檸檬葉
加少許糖、米酒拌勻同吃
Ingredients: (for 6-8 persons)
Frozen lamb brisket 6 lbs
Water chestnuts 1 catty (peeled)
Red fermented bean curd 3-4 pcs
Fermented bean curd 1 bowl
Ginger 1 bowl, thick slices
Green peel sugarcane 1 bundle
Tsaoko Amomum Fruit 4-5 pcs
Lemon leaves Some
Cane sugar 2 slices
Dark soy sauce 1 bowl
Shaoxing wine 1 bowl
Frozen fried bean curd sheets 1 catty
Chinese lettuce Some
Steps:
1. Defrost lamb brisket in water. Place defrosted brisket in a pot of cold water, ginger and cooking wine, briefly boil to remove impurities. Then, clean and set aside.
2. Heat frying pan with oil, stir-fry ginger slices to release the aroma.
3. Add red fermented bean curd and ¼ bowl of fermented bean curd to stir-fry.
4. Add lamb brisket to stir-fry, then add Shaoxing wine.
5. Add water chestnuts and tsaoko amomum fruit to stir-fry.
6. In a cast iron pot, place sliced sugarcane to line the bottom of the pot.
7. Add previously stir-fried lamb brisket, cane sugar and water to the pot.
8. Bring water to a boil and cook for around 45 minutes. Turn off heat and let the pot cool while covered.
9. Bring the pot to a boil again, add bean curd sheets, reduce to medium heat and cook for another 10 minutes. Turn off heat and let the pot rest with cover.
**Note: To prepare dipping sauce, mix ¾ bowl of fermented bean curd, sliced lemon leaves, some sugar, and rice wine together.
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评论
Bogum my
Bogum my 3 小时 前
指甲😓
Simon Ko
Simon Ko 4 小时 前
我習慣用急凍,但原塊腩,再叫凍肉档跟排骨切開大塊,4斤切2大塊。出水方便。不要逐塊洗。炆亦不会缩。整塊炆好才去骨(自动脱)切長長一塊一塊,在煲仔上。正宗古法。
#沈sir羊腩煲 突發live
57:56
沈Sir 教煮
意见 1.2K