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港式咖喱牛腩 HK style curry beef brisket

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-牛腩Beef brisket 900g
-薯仔Potatos 450g
-紅蘿蔔Carrots 250g
-咖喱膏Curry Paste 四湯匙 4 tbsp
-柱侯醬Chu Hou Paste 两湯匙 2tbsp
-沙茶醬sha Cha Paste 兩湯匙 2tbsp適量
-蠔油Oyster Sauce 一湯匙 1tbsp
-豉油Soy Sauce 一湯匙 1tbsp
-紹興酒Shaoxing wine 2+1湯匙tbsp
-熱水Hot water 360g

-黃薑粉 Turmeric powder 兩茶匙 2tsp
-花生醬Peanut Butter 一湯匙 1tbsp
-冰糖Rock sugar 20g
-鹽Salt一茶匙 1tsp
-椰漿Coconut milk 100ml
-油Oil 適量(amount as needed)
-蔥白Scallion white/姜Ginger/洋蔥Onion/蒜頭Garlic
-乾蔥頭Bulbed onion/八角Star anise/香葉Bay leaf (amount as needed)

1)牛肋條洗淨切段
Wash the beef ribs and cut them into sections.

2)冷水落鑊蓋過食材,加入兩片薑 兩條蔥白,兩湯匙紹興酒大火飛水
Add enough water to cover the ingredients in the pot, add two slices of ginger, two sections of scallion whites and two tablespoons of Shaoxing wine and bring to a boil over high heat to remove impurities.

3)水滾後2分鐘熄火沖水
After the water comes to a boil for 2 minutes, turn off the heat then drain the water.

4)印乾多餘水份備用
Pat dry to remove any excess moisture and set aside for later use.

5)準備所有配料放入主鍋: 洋蔥/乾蔥頭/薑片/蒜片/八角/ 香葉
Prepare all the side ingredients and place them into the mixing bowl:
onion, dried shallots, ginger slices, garlic slices, star anise, and bay leaves.

6)設定3分鐘/120度/速度1爆香
Set for 3 minutes/120 degrees/Speed 1 to stir-fry.

7)之後放入醬料咖喱醬/柱侯醬/沙茶醬/蠔油/豉油
Then add the Curry paste, Chu Hou paste, Sha Cha paste, Oyster sauce and soy sauce.

8)設定4分鐘/120度/速度1爆香
Set for 4 minutes/120 degrees/Speed 1 to stir-fry.

9)放入牛腩及黃薑粉
Add the beef brisket and turmeric powder.

10) 設定5分鐘/120度/反刀0.5爆香, 最後2分鐘從量杯蓋放入一湯匙紹興酒
Set for 5 minutes/120 degrees/reverse speed 0.5 to stir-fry, 
In the last 2 minutes, add one tablespoon of Shaoxing wine directly from a measuring cup.

11)之後放入熱水/花生醬/冰糖及鹽
Then add hot water, peanut butter, rock sugar, and salt.

12) 設定40分鐘/100度/反刀湯匙爆香
Set for 40 minutes/100 degrees/reverse speed spoon to stir-fry.

13)薯仔紅蘿蔔去皮切塊煎香後放入主鍋
Peel and cut potatoes and carrots into pieces, then pan-fry them until fragrant before adding them into the mixing bowl.

14)設定10分鐘/100度/反刀湯匙烹煮, 最後5分鐘從量杯蓋倒入椰漿
Set for 10 minutes/100 degrees/reverse speed spoon to cook,
In the last 5 minutes, pour coconut milk from a measuring cup.

15) 完成後焗30分鐘更佳 !
It is even better to keep for 30 minutes into the mixing bowl after its done!

16) 港式經典咖喱牛腩就完成了!送飯一流喔!
The Hong Kong-style classic curry beef brisket is now complete!
It pairs perfectly with rice.

⚠️黃薑粉容易染色,如果在配件上染色可以放在太陽底下曬 顏色會慢慢消失的!
Turmeric powder is prone to staining. If it stains on Thermomix accessories, you can place them under the sun, and the color will gradually fade away.



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