泰式炆牛肉炒可
1 featherblade 牛嘅部位 (@goldenpighk 可以訂)
Braising Sauce 炆汁材料
12 tablespoons Oyster Sauce 蠔油
6 tablespoons dark soy 老抽
6 tablespoons light soy 生抽
8 tablespoons sugar 砂糖
300ml water 水
Stir Fry 炒河材料:
300-400g Flat Rice Noodles 愛你炒嘅河粉
2 tablespoons vegetable oil 菜油
3-4 cloves garlic, minced 蒜頭
2-3 Bird’s eye chilies 指天椒
1/2 onion 洋蔥或者乾燥
2 spring onions 蔥花
3-4 sprigs of fresh green peppercorns 青胡椒請
1 cut Thai Basil 金不換
Fried garlic 炸蒜
Fried onions 炸洋蔥
你可以加你鍾意炒嘅菜都得
用中火煎塊牛肉每一邊. Bring the featherblade to room temperature and gently sear all sides.
加晒啲炆汁材料 同埋夠牛肉落一個大煲裏面Place in a large braising pot and then mix in the braising sauce and bring to a boil.
冚蓋放落個焗爐用125度局黃至三個鐘. 喺爐頭用細火蚊兩至三個鐘都得㗎. Transfer the pot into an oven set at 125C and braise for 2 hours, turning half way through.
啲牛肉炆完之後就可以走如何瞓啦. 用個鑊去炒香啲蒜蓉洋蔥蔥同指天椒. 你都可以落一半嘅金不換派籌. In a hot wok, fry the garlic, onions, chilies, some spring onions and Thai basil.
加啲河粉跟住用炆牛肉椰汁加埋落去濕炒
Add the flat noodles and add some of the braising liquid as stir frying.
呢啲新鮮金不換放埋落去咁就可以貸款啦. 切啲牛肉放上去跟住可以加啲炸蒜同埋啲炸洋蔥新鮮金不換同指天椒都得㗎Place in a plate and add some nice slices of featherblade.
Serve with some fresh Thai basil, coriander, fried garlic and onions
唔鍾意食辣嘅都唔使落辣椒都好好味㗎👍
煮完之後影張相同我分享呀🤩
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