参考了
矽谷美味人妻kt的帖子,做了这道红烧牛肉面,家里的人每位都吃得很是高兴,汤,面,配料全都一扫而空,哈哈!!
材料方面我有做了少许改动如加了白萝卜,这都是为了迎合我家人的口味,基本做法还是跟着kt的食谱。
材料: 番茄2粒,姜片3-4片,洋葱1大粒,青葱1把,辣豆瓣酱3大匙,米酒2大匙,酱油2大匙,冰糖4-5颗,牛肋条300g, 白萝卜1根,面条3-4份,江青菜1把。
做法:
1。洋葱去衣与白萝卜,番茄切成大块,青葱切段备用。
2。牛肋条切块备用。
3。热油锅炒洋葱至透明,加入番茄,青葱,姜片炒至材料略为焦黄。
4。倒入牛肋条继续拌炒,加入水淹过材料用中小火煮滚。
5。加进辣豆瓣酱,冰糖,酱油,白萝卜下去炖煮约1个小时后熄火。
6。待牛肉汤摊凉后重新开火炖煮1个小时即可。
7。煮一锅水把江青菜烫熟后捞起备用。
8。从新再煮过一锅水把面条煮熟后捞起倒入牛肉汤与白萝卜,放上江青菜就可以开吃了!!
Tips: 隔夜的牛肉汤更入味哦!!
Ingredient: 2 tomato , 3-4pcs of ginger slices , 1 big onion , 1 bunch of spring onion , 3 spoons of spicy fermented soya, bean paste ,2 spoons of rice wine , 2 spoons of soya sauce ,4-5pcs of rock sugar , Beef chuck 300g, 1 Radish, thin noodles 3-4 pax portion, 1 stalk of Bak choy
Method:
1. Sliced onion, peeled radish and tomato into big chunk.
2. Cut the spring onion to 2 inch slice.
3. Cut beef chuck into cube.
4. Stir fried onion, tomato, ginger and spring onion for 1-2min, add in beef chuck and continue to stir fried until it is half cooked.
5. Add in 600ml of water until cover beef chuck and bring it to boil.
6. Add spicy fermented soya bean paste, rock sugar, rice wine, soya sauce and radish and let it simmer for 1 hour.
7. Let the mixture of soup cool down to room temperature and re-boiling it. Simmer for another 1 hour.(beef chuck will turn soft in this way, you may skip this step if you cooking with pressure cooker)
8. When the broth is almost ready, bring a large pot of water to boil, add in bak choy to cooked and strain it. Re-boil the water and add in noodles to cook till it is tender, then drain it well in colander and divide it to 3-4 bowl evenly.
9. Ladle the broth with beef chuck and radish over noodles and serve it with cooked bak choy
♥♥蛋蛋
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感謝 ZapPaLang 提供以上資料
ZapPaLang的網誌: http://zap-pa-lang.blogspot.hk/
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Recipes
