小菜
由 CookWhatHK0 次收藏
蘿蔔牛腩煲將熟牛腩與蘿蔔，連同八角、桂皮、蠔油及腐乳慢火燜煮，湯汁濃郁惹味。
將蘿蔔切成小塊備用。
Cut the Chinese radish into small chunks.
把姜切成片狀，葱則切成段。
Slice the ginger and cut the spring onion into segments.
鍋中倒入30克色拉油，待油熱後，放入切好的葱段和薑片，用中小火煸炒出香味。
Heat the wok and add cold oil. Stir-fry the spring onion and ginger until fragrant.
隨後，加入切好的熟牛腩，繼續煸炒，直到牛腩的水分略微收幹。
Add the chopped beef brisket and stir-fry until the moisture cooks off.
倒入500克清水，再加入花椒、桂皮、香葉、八角、老抽5克、蠔油10克、鹽5克、白糖5克、腐乳35克、味精3克和雞粉5克進行調味。蓋上鍋蓋，燜煮30分鐘。
Add 500g of water along with the Sichuan peppercorns, cassia bark, bay leaves, star anise, dark soy sauce, oyster sauce, salt, white sugar, fermented bean curd, MSG, and chicken bouillon powder. Cover and braise for 30 minutes.
將切好的蘿蔔塊放入鍋中，與牛腩和湯汁一同拌炒15分鐘。
Add the Chinese radish and stir-fry for 15 minutes.
繼續蓋蓋燜煮15分鐘，待蘿蔔軟爛入味後即可出鍋享用。
Cover and braise for another 15 minutes, then serve. Tip: don't add the salt too early — it can dull the natural sweetness of the broth. Key technique.
