粉絲爽口秘訣公開， 簡易做法零失敗，加埋秘製沙嗲汁，好食到你唔信 Recipe: https://ift.tt/393dZh1 切牛肉：https://youtu.be/Ucsff7xbgNU 材料【牌子】： 4人份量 150g 粉絲 [fig 7塔牌] 450g 牛柳（肉眼） 3 瓣 蒜頭[切幼粒] 2 粒 紅蔥頭[切幼粒] 1 條 蔥[切幼粒] 醃料 1 tbsp 蠔油 [fig 8李錦記舊裝] 1.5 tsp 糖 1 tsp 蒜粉 1 tbsp 沙茶醬 [fig 6 李錦記] 1 tbsp 水 汁料 2 tbsp 沙茶醬[fig 6 李錦記] 1 tsp 咖哩醬 [fig 4 李錦記] 1 tbsp 紹興酒 [fig 9塔牌] 400ml 水 1 tsp 蠔油 [fig 8 李錦記舊裝] 1 tsp 糖 1 tsp 魚露 [fig 1 越南三蟹牌] 1 tsp 雞粉 [fig 2 家樂牌] 0.5 tsp 老抽 [fig 5 淘大] 芡粉水: 1.5 tbsp 粟粉 [fig 3 鷹粟粉] 2 tbsp 水 做法： 1 牛肉切成薄片用醃料醃15分鐘 2 蒜頭、紅蔥頭和蔥用中火炒香，加入汁料煮滾，留起150毫升備用 3 沙嗲汁放入瓦煲煮滾，加入粉絲，關火焗10分鐘 4 牛肉大火炒至7成熟，加入汁料和芡粉水勾芡 5 牛肉放入粉絲煲內即成 Ingredients[branding] for 4 people 450g Beef tenderloin (ribeye) 150g Cellophane noodles [fig 7 Pagoda] 3 cloves Garlic [finely dice] 2 Shallots [finely dice] 1 Green onion [finely dice] Seasoning 1 tbsp Oyster sauce [fig 8 LKK] 1.5 tsp Sugar 1 tspGarlic powder 1 tbsp Sacha sauce [fig 6 LKK] 1 tbsp Water Sauce mixture 2 tbsp Sacha sauce [fig 6 LKK] 1 tsp Curry paste [fig 4 LKK] 1 tbsp Shaoxing wine [fig 9 Pagoda] 400ml Water 1 tsp Oyster sauce [fig 8 LKK] 1 tsp Sugar 1 tsp Fish sauce [fig 1 Three Crabs Brands] 1 tsp Chicken powder [fig 2 Knorr] 0.5 tsp Dark soy sauce [fig 5 Amoy] Thickening 1.5 tbsp Cornstarch [fig 3 Kingsford's] 2 tbspWater Steps 1 Finely slice the beef. Add the seasoning and marinade for 15 mins 2 Stir fry the garlic, shallot and green onion. Add in the sauce mixture. Preserve 150ml 3 Sauce mixture add into the clay pot. Add in the noodle and cook for 10 mins without heat 4 Stir fry the beef until medium well. Add in the preserved sauce and thickening it. 5 Add the beef into the noodle. Serve it hot. 歡迎到我網站參觀: Blog: https://ift.tt/1BKWieb Facebook: https://ift.tt/1Up60Ok Video Channel: https://ift.tt/1XJAEEQ Instagram: https://ift.tt/2OUlSOc
粉絲爽口秘訣公開， 簡易做法零失敗，加埋秘製沙嗲汁，好食到你唔信 Recipe: https://ift.tt/393dZh1 切牛肉：https://youtu.be/Ucsff7xbgNU 材料【牌子】： 4人份量 150g 粉絲 [fig 7塔牌] 450g 牛柳（肉眼） 3 瓣 蒜頭[切幼粒] 2 粒 紅蔥頭[切幼粒] 1 條 蔥[切幼粒] 醃料 1 tbsp 蠔油 [fig 8李錦記舊裝] 1.5 tsp 糖 1 tsp 蒜粉 1 tbsp 沙茶醬 [fig 6 李錦記] 1 tbsp 水 汁料 2 tbsp 沙茶醬[fig 6 李錦記] 1 tsp 咖哩醬 [fig 4 李錦記] 1 tbsp 紹興酒 [fig 9塔牌] 400ml 水 1 tsp 蠔油 [fig 8 李錦記舊裝] 1 tsp 糖 1 tsp 魚露 [fig 1 越南三蟹牌] 1 tsp 雞粉 [fig 2 家樂牌] 0.5 tsp 老抽 [fig 5 淘大] 芡粉水: 1.5 tbsp 粟粉 [fig 3 鷹粟粉] 2 tbsp 水 做法： 1 牛肉切成薄片用醃料醃15分鐘 2 蒜頭、紅蔥頭和蔥用中火炒香，加入汁料煮滾，留起150毫升備用 3 沙嗲汁放入瓦煲煮滾，加入粉絲，關火焗10分鐘 4 牛肉大火炒至7成熟，加入汁料和芡粉水勾芡 5 牛肉放入粉絲煲內即成 Ingredients[branding] for 4 people 450g Beef tenderloin (ribeye) 150g Cellophane noodles [fig 7 Pagoda] 3 cloves Garlic [finely dice] 2 Shallots [finely dice] 1 Green onion [finely dice] Seasoning 1 tbsp Oyster sauce [fig 8 LKK] 1.5 tsp Sugar 1 tspGarlic powder 1 tbsp Sacha sauce [fig 6 LKK] 1 tbsp Water Sauce mixture 2 tbsp Sacha sauce [fig 6 LKK] 1 tsp Curry paste [fig 4 LKK] 1 tbsp Shaoxing wine [fig 9 Pagoda] 400ml Water 1 tsp Oyster sauce [fig 8 LKK] 1 tsp Sugar 1 tsp Fish sauce [fig 1 Three Crabs Brands] 1 tsp Chicken powder [fig 2 Knorr] 0.5 tsp Dark soy sauce [fig 5 Amoy] Thickening 1.5 tbsp Cornstarch [fig 3 Kingsford's] 2 tbspWater Steps 1 Finely slice the beef. Add the seasoning and marinade for 15 mins 2 Stir fry the garlic, shallot and green onion. Add in the sauce mixture. Preserve 150ml 3 Sauce mixture add into the clay pot. Add in the noodle and cook for 10 mins without heat 4 Stir fry the beef until medium well. Add in the preserved sauce and thickening it. 5 Add the beef into the noodle. Serve it hot. 歡迎到我網站參觀: Blog: https://ift.tt/1BKWieb Facebook: https://ift.tt/1Up60Ok Video Channel: https://ift.tt/1XJAEEQ Instagram: https://ift.tt/2OUlSOc
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