記得以前在香港時,大昌行也有牛仔骨出售,但不知道現在有沒有。至於台灣哪裏買,台灣的朋友比基絲汀更清楚呢。
材料:
- 牛仔骨 300克
- 洋蔥 1小個
- 西芹(斜切) 1/2條
- 蒜蓉 1茶匙
- 乾蔥蓉 1茶匙
- 鮮磨黑胡椒粗粒 1茶匙 (可因應個人口增減)
- 雞湯2湯匙
- 蔥絲(裝飾用)
- 生抽(醬油)2茶匙
- 粟粉(玉米粉)1茶匙
- 糖 1/2茶匙
- 紹興酒 1茶匙
- 麻油 少許
- 黑胡椒粉 少許
- 生抽(醬油)1茶匙
- 糖 1/2茶匙
- 粟粉(玉米粉)1茶匙
- 水 2湯匙
做法:
- 牛仔骨洗凈,瀝乾水份。切成約 1吋半(約 3.7cm)長塊。用醃料醃約 15分鐘。燒熱油鑊,快手鋪平牛仔骨在鑊中,不要重疊。用大火把牛仔骨兩面煎至八、九成熟。兜起蓋好,備用。
- 燒熱油,用中火下洋蔥炒至透明,加西芹炒片刻,把洋蔥和西芹撥至鑊邊緣。下蒜蓉和乾蔥蓉在鑊中央爆香後,跟洋蔥和西芹炒勻。再把洋蔥和西芹撥至鑊邊緣。再下點油在鑊中央,下黑胡椒粗粒爆香(要爆透到非常香,聞到辣味就更好),跟洋蔥炒片刻。倒進雞湯,煮至汁收乾一些後,倒回牛仔骨。轉用大火炒,快手倒進獻汁埋獻(打勾)。即成。灑蔥絲,上碟,趁熱供食。
Yumyum >< you are so lucky, I cant find it in England TT
回覆刪除很多謝你寫得咁詳細, 令我知道在 Brisbane 那處有牛仔骨賣!
回覆刪除什么是干葱蓉啊?是不是shallot呢?
回覆刪除@匿名:
回覆刪除對啊, 乾蔥蓉是 shallot.
I am in Canada. It's easy to find short beef ribs. Thanks a lot for sharing your recipe. I will try it today.
回覆刪除今日係惠康見到~lucky^^
回覆刪除Woolies就有卖的,Blade steak bone
回覆刪除很成功啊, 只是牛仔骨有點overcooked, 每邊應該煎多長時間才最合適?? http://tinyurl.com/cqkxy5y
回覆刪除I live in Arnhem, Holland, you cannot find short ribs in a regular super market here. I bought the short ribs also in a korean superstore in Rotterdam.
回覆刪除What's the name in Dutch that u bought in Rotterdam? I live in Amstelveen, close to Amsterdam. I hope I am able to get that from the butcher. Pls let me know if u do know. Tks.
回覆刪除Pls what's the name in Dutch? I live close to Amsterdam ,I hope I am able to get it from the butcher.
回覆刪除In Kansas, best to get from Oriental Supermarket in Overland Park. I sometimes use honey instead of sugar for the sauce...becomes honey black pepper sauce :)
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