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【#放毒系列 平買LC鑄鐵坑紋Grill🤫】
閉關抗疫一排，好掛住Steak House D靚扒😭
其實都有source買到靚肉，不過屋企就差一個坑紋Pan去煎靚塊牛扒⋯
見到英國網站LC減價忍唔住望望，俾我搵到25cm Cast iron grill 減緊價😍 搵我買開嘅代購送到屋企都係港幣4百幾連運費😌 (有fans報料香港開倉類似款要$700🥶）
我都順便睇埋其他特價LC，包括我之前訂嘅Deep dish都有特價～ 一般唔洗一星期就到香港，係時候訂塊扒下星期煮喇🤩
其實煎牛扒真係好簡單❗️牛扒解凍後印乾，先用鹽同即磨黑椒醃10分鐘，pan燒熱落油，一面煎30秒後反轉，兩邊煎完再各反一次(即前、後、前、後 各30秒共2分鐘)，然後上碟用刀叉”long”起5-10分鐘先食，就係五成熟嘅牛扒😌 當然肉嘅質素唔可以太差，厚度大概2cm就最perfect🤤
想入坑請留言😜
我會pm代購嘅資料同收費俾你🥰
#LC #lecreuset #抗疫日常 #閉關不劣食
食譜： https://bit.ly/3ds7Bon
材料：（6-8人份量）
急凍羊腩6磅
馬蹄1斤（去皮）
南乳3-4件
腐乳1碗
薑1碗（厚切）
青皮竹蔗1紮
草果4-5粒
檸檬葉適量
蔗糖2片
老抽1碗
紹興酒1碗
急凍炸枝竹1斤
唐生菜隨意
做法：
1.羊腩浸水徹底解凍，凍水下鑊，加薑和酒汆水，洗乾淨備用
2.燒紅鑊加油，先爆透薑片
3.加入南乳及1/4碗腐乳炒香
4.加羊腩炒香，加紹興酒
5.加入馬蹄、草果
另外準備鑄鐵鍋：
1.鍋底鋪上破開的竹蔗片
2.加入炒好的羊腩、蔗糖及適量水
3.煮大概45分鐘，熄火焗，至變涼
4.再煮滾，加入枝竹，轉5號爐溫煮10分鐘，熄火再焗
佐料：
3/4碗腐乳加切絲檸檬葉
加少許糖、米酒拌勻同吃
Ingredients: (for 6-8 persons)
Frozen lamb brisket 6 lbs
Water chestnuts 1 catty (peeled)
Red fermented bean curd 3-4 pcs
Fermented bean curd 1 bowl
Ginger 1 bowl, thick slices
Green peel sugarcane 1 bundle
Tsaoko Amomum Fruit 4-5 pcs
Lemon leaves Some
Cane sugar 2 slices
Dark soy sauce 1 bowl
Shaoxing wine 1 bowl
Frozen fried bean curd sheets 1 catty
Chinese lettuce Some
Steps:
1. Defrost lamb brisket in water. Place defrosted brisket in a pot of cold water, ginger and cooking wine, briefly boil to remove impurities. Then, clean and set aside.
2. Heat frying pan with oil, stir-fry ginger slices to release the aroma.
3. Add red fermented bean curd and ¼ bowl of fermented bean curd to stir-fry.
4. Add lamb brisket to stir-fry, then add Shaoxing wine.
5. Add water chestnuts and tsaoko amomum fruit to stir-fry.
6. In a cast iron pot, place sliced sugarcane to line the bottom of the pot.
7. Add previously stir-fried lamb brisket, cane sugar and water to the pot.
8. Bring water to a boil and cook for around 45 minutes. Turn off heat and let the pot cool while covered.
9. Bring the pot to a boil again, add bean curd sheets, reduce to medium heat and cook for another 10 minutes. Turn off heat and let the pot rest with cover.
**Note: To prepare dipping sauce, mix ¾ bowl of fermented bean curd, sliced lemon leaves, some sugar, and rice wine together.
===================================
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泰國街頭烤豬肉串 Thai Street Food - BBQ Pork Skewer
Ingredients:
Pork shoulder blade collar - 440 g
Coconut milk - A Few
Marinade:
Garlic Cloves ------ 5 Cloves
Coriander ----------- 1 Stalk
Soy sauce ---------- 1 Tbsp
Fish sauce --------- 1 Tbsp
Oyster sauce ----- 1 Tbsp
Palm sugar -------- 1.5 Tbsp
Black pepper crush - 1/4 tsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Cut the pork shoulder blade collar into slices.
2. Crush the garlic and coriander. Mix them with other marinade ingredients.
3. Marinate the pork for 3 hours or more.
4. Prepare the pork skewer (optional)
5. Heat up a grill pan. While grilling the pork, apply some coconut milk on both sides of the pork.
Enjoy!!
【泰國街頭 - 烤豬肉串】
材料：-
豬梅肉.............440g
椰奶.................適量
醃料：-
蒜瓣..................5瓣
芫荽/香菜.........1棵
醬油..................1湯匙
魚露..................1湯匙
蠔油..................1湯匙
椰糖/棕櫚糖......1.5湯匙
黑胡椒碎...........1/4茶匙
做法：-
1. 豬梅肉切片備用。
2. 將醃料的蒜瓣和芫荽/香菜菜放在石礳內樁爛，然後把醬油、魚露、蠔油、椰糖/棕櫚糖、黑胡椒粉混合，加入豬梅肉片醃味3小時或以上。(如時間許可，醃過夜更佳)
3. 用竹籤串上豬梅肉片，把豬肉串放在熱烤盤上，兩面分別塗上適量椰奶，烤至熟透便可。
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