小菜
由 CookWhatHK0 次收藏
醃過嘅牛肉片鋪喺金針菇上，淋上香口蒜蓉醬蒸至鮮嫩多汁。
金針菇切去根部後洗淨備用。
Trim off the roots of the enoki mushrooms, rinse and set aside.
牛肉（部位選吊龍或嫩肉）切片，加生抽、蠔油、胡椒粉、生粉抓勻，淋油再拌勻醃 10 分鐘。
Slice the beef (use the diaolong cut or a tender cut), add light soy sauce, oyster sauce, white pepper and cornstarch, and mix well by hand. Drizzle with oil, mix again and marinate for 10 minutes.
薑、蒜剁碎，倒入 30 克油爆香熱油，加生抽 10 克拌勻成蒜蓉醬備用。（食得辣可加少許小米椒）
Mince the ginger and garlic. Pour in 30 g oil and heat to fry them until fragrant, then add 10 g light soy sauce and mix to make a garlic sauce, setting aside. (Add minced bird's eye chilli if you like it spicy.)
金針菇鋪喺碟底，鋪上牛肉片，淋上蒜蓉醬。
Place the enoki mushrooms at the bottom of a plate, lay the beef slices on top and pour over the garlic sauce.
主鑊加入 600 克水，架上蒸鑊組。
Add 600 g water to the main pot and set up the steaming tray.
蒸出嚟嘅牛肉鮮嫩多汁，配上金針菇爽口又鮮甜。
The steamed beef comes out tender and juicy, refreshing and naturally sweet alongside the enoki mushrooms.
