小菜
由 CookWhatHK0 次收藏
牛肉以生抽、蠔油及蒜蓉醃好,放在燒熱的鐵碟上乾蒸至嫩滑香口。
牛肉加入生抽、蠔油、胡椒粉、蒜蓉、生粉、油,抓勻,放一旁備用。
Add light soy sauce, oyster sauce, pepper, minced garlic, cornstarch and oil to the beef, toss until coated and set aside.
鐵鑊內加半碗水,放入蒸架。
Put half a bowl of water in an iron pan and set a steaming rack inside.
將空碟放入鐵鑊蒸架上,大火,將水燒乾(一定要用鐵鑊)。
Place an empty plate on the rack in the iron pan, turn the heat to high and let the water boil dry (an iron pan is essential).
毋須關火,乾燒着鐵鑊,將醃好的牛肉均勻平鋪在熱碟上。(小心燙傷)
Keep the heat on, letting the iron pan dry-heat, and spread the marinated beef evenly over the hot plate. (Mind the heat.)
加蓋,乾燒 8 至 10 分鐘,亦可按自己喜好加減時間(喜歡乾香一點可加時間,喜歡有汁滑嫩可縮短時間)。
Cover and dry-steam for 8–10 minutes; adjust to taste (a little longer for drier, fragrant beef, a little shorter for juicy, tender beef).
撒上蔥。
Scatter over the spring onion.
加蓋焗 10 秒,上碟即成!
Cover and let it sit for 10 seconds, then dish up!
