食譜: 鹵牛蹍 (Beef Shin in Chinese marinade)
呵呵, 成功了, 於結婚一年內沒有重覆過煮過的菜色, 很高興太太在這一年沒有對我所煮的菜色投訴太多, 
老實講, 好多菜色, 都係我第一次煮, 我從來沒有練習過的
(密碼 password: tonytsang)
onytsang and kareny recipy
烹調時間: 25分鐘左右 份量: 4人
紅字代表有資料提供, 請按下去
Click the red word to see more detail
1- 牛蹍1磅半左右 (1+1/2lbs of shin beef )
tonytsang and kareny recipy
2- 薑4片(4 slices of ginger)
tonytsang and kareny recipy
3- 青蔥2條, 切段 (2 green onion, sectioned)
tonytsang and kareny recipy
份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 李x記鹵水汁2杯 (2 cup of Chinese Marinade )
tonytsang and kareny recipy
2- 水7杯 (7 cup of water)
tonytsang and kareny recipy
3- 冰糖50克, 非必要 (50g of rock sugar, optional)
tonytsang and kareny recipy
tonytsang and kareny recipy
1- 先將牛蹍飛水(圖1), 約10分鐘, 洗淨, 隔水備用
2- 快火落油(1湯匙)起鑊, 先爆香蔥和薑, 加入汁料煮滾, 連同牛蹍倒入高壓煲密封, 調至最大壓力, 煲7分鐘(圖2), 熄火待壓力自然散去, 放入器皿待涼, 放入雪櫃雪一晚, 吃時才切片, 上碟即成
tonytsang and kareny recipy
1- Boil the shin for 10 minutes (fig.1). Rinse it under cold water and drain it well. Put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir-fry the green onion and ginger until fragrant. Add into the pressure cooker along with the shin. Boil it under high pressure for 7 minutes (fig.2). Turn off the heat and let the pressure fades away. Put the shin and the sauce in a container and wait for it to cool down. Put into the fridge for overnight. Slice it and dish it up. Enjoy it.
tonytsang and kareny recipy
1- 如無高壓煲, 則改用慢火煮2小時, 同時, 水亦要加多1杯
tonytsang and kareny recipy
2- 不同高壓煲的壓力調節不同, 請自己調教及控制時間
tonytsang and kareny recipy
1- If you don't have pressure cooker, you can simmer the shin for 2 hour instead under low heat. Also add 1 additional cup of water
tonytsang and kareny recipy
2- Different brand of pressure cooker has different setting and power. Make sure you have adjust it accordingly.
tonytsang and kareny recipy
一年時間真的過得很快, 回想結婚當日, 去意大利渡蜜月, 都好像前一兩過所發生, 一切都好像過了沒多久一般
昨日我和太太沒有特別的慶祝, 因為之前去旅行, 就已經慶祝了, 我們只去了一間太太和我很喜歡的日本餐廳, 吃過晚餐, 休閒地過了一天, 哈哈
我的煮過的菜色可以重覆了, 哈哈, 重覆了的食譜, 我會再影過相, 再出過食譜, 把先前寫得不好, 或是份量作修改令食譜更完美, 如有時間, 我或者會錄成影片和大家分享
但當然, 我亦會盡我所能, 繼續去煮一些簡單好味又容易的新菜色, 放心吧, 通少不會偷懶嘅, 哈哈
今日出哩個餸, 係一味小菜, 可當作頭盤, 做餸就略嫌份量不夠
我用高壓煲去整, 所以要將牛蹍整腍, 真係唔需要多過10分鐘, 如果大家無高壓煲, 咁就要炆佢2個小時左右, 或者要更多時間都唔定
炆完最好待涼, 放入雪櫃, 隔日先吃, 等牛蹍完全入味, 汁料不要全部倒掉, 可以留起一些, 牛蹍切片後淋上
簡單又易煮, 開party又一小食精選呀, 大家記得試吓
正所謂: 香濃入味鹵牛蹍, 簡單好味夠快捷
(密碼 password: tonytsang)
onytsang and kareny recipy
烹調時間: 25分鐘左右 份量: 4人
紅字代表有資料提供, 請按下去
Click the red word to see more detail
1- 牛蹍1磅半左右 (1+1/2lbs of shin beef )
tonytsang and kareny recipy
2- 薑4片(4 slices of ginger)
tonytsang and kareny recipy
3- 青蔥2條, 切段 (2 green onion, sectioned)
tonytsang and kareny recipy
份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 李x記鹵水汁2杯 (2 cup of Chinese Marinade )
tonytsang and kareny recipy
2- 水7杯 (7 cup of water)
tonytsang and kareny recipy
3- 冰糖50克, 非必要 (50g of rock sugar, optional)
tonytsang and kareny recipy
tonytsang and kareny recipy
1- 先將牛蹍飛水(圖1), 約10分鐘, 洗淨, 隔水備用
2- 快火落油(1湯匙)起鑊, 先爆香蔥和薑, 加入汁料煮滾, 連同牛蹍倒入高壓煲密封, 調至最大壓力, 煲7分鐘(圖2), 熄火待壓力自然散去, 放入器皿待涼, 放入雪櫃雪一晚, 吃時才切片, 上碟即成
tonytsang and kareny recipy
1- Boil the shin for 10 minutes (fig.1). Rinse it under cold water and drain it well. Put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir-fry the green onion and ginger until fragrant. Add into the pressure cooker along with the shin. Boil it under high pressure for 7 minutes (fig.2). Turn off the heat and let the pressure fades away. Put the shin and the sauce in a container and wait for it to cool down. Put into the fridge for overnight. Slice it and dish it up. Enjoy it.
tonytsang and kareny recipy
1- 如無高壓煲, 則改用慢火煮2小時, 同時, 水亦要加多1杯
tonytsang and kareny recipy
2- 不同高壓煲的壓力調節不同, 請自己調教及控制時間
tonytsang and kareny recipy
1- If you don't have pressure cooker, you can simmer the shin for 2 hour instead under low heat. Also add 1 additional cup of water
tonytsang and kareny recipy
2- Different brand of pressure cooker has different setting and power. Make sure you have adjust it accordingly.
tonytsang and kareny recipy
高壓煲真係 Very Useful....!
i boil the meat for about 20 mins, and let the pressure release..
the meat already seems so tender.... (hope i didnt over cook it!)
I will cut the meat tonight! it is marinating in the sauce right now~since last night...
好勁，你仲咁有心會再整理食譜添呢，
你很細心啊!
滷味食品啱我啊!
因為牛蹍實在 take too much time to cook ar!!
但係我驚炸爆屋企, hehehe..
通常等幾耐 壓力 先 自然散?
用 Pressure Cooker 有咩要注意?
七分鐘搞掂正呀,我又攞番個高速煲玩下先~