No Plagiarism!ZYQ9UzOFs73oBrAu7XbDposted on PENANA 材料:白蘿白、牛腩/牛肋條、雞湯、薑8964 copyright protection412PENANA02NFWN1hCq 維尼
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1. 牛腩/牛肋條洗淨,加薑片汆水8964 copyright protection412PENANAVZXyTsr4TE 維尼
(相對上,急凍牛肋條比牛腩便宜,更容易搵到)8964 copyright protection412PENANApfvXNCWyQj 維尼
(一來煮出肉裡的污垢、二來薑水可僻騷味)8964 copyright protection412PENANAWax23UNtLn 維尼
(注意,汆水要冷水落,污垢才可以排出。熱水落,快速封死肉質表面,就難以排污)8964 copyright protection412PENANA3ZrqwpLlpF 維尼
416Please respect copyright.PENANATvNazUMw4H
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2. 汆水時間不要浪費,洗好白蘿白,刨皮切件8964 copyright protection412PENANAq8nS6QBUMD 維尼
(想點切悉隨專便,滾刀切就大件啲,我個人比較中意切薄一啲,容易淋+煮熟時間少一點)8964 copyright protection412PENANAYsLVkwVqkv 維尼
416Please respect copyright.PENANASP5CKfpAwC
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3.汆好水的牛腩/牛肋條用流動水再洗一次,切件大小隨意8964 copyright protection412PENANAuqaCnzxiuO 維尼
416Please respect copyright.PENANAvOnwwNk4x5
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4.材料準備好,白蘿白落煲中火滾,記得加薑片8964 copyright protection412PENANAyd0VAVJmxy 維尼
(半煲水,先滾白蘿白,難熟難淋)8964 copyright protection412PENANA3aWpoQQYRo 維尼
416Please respect copyright.PENANAgRVJ9DF8pK
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5.十五分鐘後加雞湯,任何牌子都OK,自己食開就得。份量幾多,睇貴客想食幾濃味。中意濃味就加多啲,反正最後都會揮發走一部份。8964 copyright protection412PENANAyYIY1zEH7T 維尼
416Please respect copyright.PENANA9d5iZCMtxI
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6. 十五分鐘後加牛腩/牛肋條,大火滾五分鐘後入真空煲/壓力煲。恆溫炆三五七個鐘,早上整好,夜晚收工有得食。臨上餐桌前開火大滾,調味,食得。8964 copyright protection412PENANAsVUHb1Ztft 維尼
416Please respect copyright.PENANAHXc0glIrzG
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當然我呢啲窮人,咩功能煲都冇。加完牛腩/牛肋條,大火滾5-10分鐘後轉文火,慢慢煮。久唔久睇睇有冇水,主要怕煲到無水會爆炸姐。8964 copyright protection412PENANAUPxTXutLJg 維尼
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基本上(6)呢,食材已經熟曬。睇大家想食淋啲定有咬口啲。煮食時間自己可以調節。如果想當湯水呢,一開始就預多少少水量,慢慢比佢煲成湯。8964 copyright protection412PENANALyXWqQuzto 維尼
416Please respect copyright.PENANAqGWhZicaZ0
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利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection412PENANAJtBKi3XA2O 維尼
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