蘿蔔炆牛肋骨條

蘿蔔炆牛肋骨條

| EN
| EN
難度
2/5
需時 (分鐘)
90
份量 (人)
2-3
難度
需時 (分鐘)
份量 (人)
2/5

90

2-3

材料

  • 甘筍 250克
  • 白蘿蔔 300克
  • 牛肋骨條 450克
  • 芫荽 適量
  • 1片
  • 250g Carrots
  • 300g White Radish
  • 450g Beef Ribs
  • Pinch Coriander
  • 1 Slice Ginger

調味料

  • 柱侯醬 3湯匙
  • 冰糖 40克
  • 400毫升
  • 3 tbsp Chu Hou Sauce
  • 40g Rock Sugar
  • 400ml Water

烹調步驟

1

將甘筍和白蘿蔔去皮切件

Peel the carrot and white radish and cut it into pieces

2

把牛肋骨條切件後汆水

Cut the beef ribs into pieces and blanch the beef ribs, then strain

3

先將調味料放入煲內攪拌均勻,再加入蘿蔔、甘筍和牛肋骨條,用大火煮滾後,轉用慢火炆1小時

Put the seasonings into the pot and stir evenly, then add the radish, carrots, and beef ribs. After boiling over high heat, turn to slow heat, and simmer for an hour

4

加上芫荽作裝飾,完成

Add coriander for decoration, complete

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