乾炒牛河

乾炒牛河

| EN
難度
2/5
| EN
需時 (分鐘)
30
份量 (人)
1-2
難度
需時 (分鐘)
份量 (人)
2/5

30

1-2

材料

  • 牛肉 80克
  • 河粉 380克
  • 薑絲 1片
  • 1條
  • 韮黃 4條
  • 白芝麻 適量
  • 3湯匙
  • 老抽 1湯匙
  • 生抽 2茶匙
  • 1茶匙

醃料

  • 生粉 1茶匙
  • 生抽 1茶匙
  • 1/2茶匙
  • 1湯匙
  • 1湯匙
  • 450ml Water
  • 3 Mango
  • 4 tbsp Cream
  • 4 tbsp Coconut Milk
  • Some Pomelo
  • 3 tbsp Sago
  • 3 tbsp Water
  • 3 tbsp Sugar

烹調步驟

1

將牛肉橫紋切薄片,約2毫米,將醃肉的調味料加入牛肉,攪拌均勻後才加入1湯匙油攪拌,醃10分鐘,備用

Dice 2 mangoes and juice 1 mango. Peel and segment 1 pomelo 

2

薑切絲、蔥和韮黃切段

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

3

先把河粉輕輕弄散一點點

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

4

燒熱油鑊,加入3湯匙油,將牛肉片泡油至半熟倒起,備用

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

5

放入薑絲和河粉略炒,加入生抽和糖,略炒,再放老抽炒均,加入牛肉,銀芽,蔥段,韮黃,快炒均後,熄火上碟

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

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