蔥爆牛肉

蔥爆牛肉

| EN
難度
2/5
| EN
需時 (分鐘)
30
份量 (人)
2-3
難度
需時 (分鐘)
份量 (人)
2/5

30

2-3

材料

  • 牛肉 200克
  • 30克
  • 40克
  • 紅椒 半個
  • 4湯匙 (牛肉泡油用)
  • 2茶匙 (炒·菜用)

醃料

  • 生粉 2.5茶匙
  • 生抽 2.5茶匙
  • 1.5茶匙
  • 2.5湯匙
  • 2.5湯匙

芡汁

  • 生粉 1茶匙
  • 2茶匙
  • 蠔油 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,將醃料加入牛肉,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

薑和蔥切片

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

混合好芡汁

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

起鑊落4湯匙油,將牛肉泡油後取出,隔去多餘油分

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

起鑊落少許油,放入薑蔥爆香,加入牛肉、芡汁炒香,贊酒炒勻即可

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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