最近上堂學左一個卥五香牛展既食譜, 好鐘意, 個味道比一般卥水包既有層次, 有香味. (不過膠B 話佢知一個街市賣既卥水包仲好味...要等佢了)
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/jUEgnzmg1i6x0mSEKZMffw.jpg)
急凍牛展 2 條, 每條大概500-600克 (8-9吋長)
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/WgXTagUstIN0YBKTP7tx6g.jpg)
充分解凍之後就飛水
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/sznww10pQbgJ8u4553TdDQ.jpg)
之後再啤水
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/d8PK3Ub3Gl6WW04ymqpDzA.jpg)
用針吉佢, 呢個step仙女覺得幾重要, 牛展卥得淋同入味依靠佢了
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/wk.2qluEtpgZbhQix3rfqQ.jpg)
針完就應該輕輕鬆鬆按得入
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/7iA.WOWtzVWubg_5E5FNYQ.jpg)
預備卥水汁的材料, 第一次用郫縣既豆瓣醬, 果然好香, 辣得來唔過份唔假. 其實禾仲買左一樽大MA既豆瓣醬, 下次試下個分別先.
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/nILBBi1zBXPh4luj93_Vrw.jpg)
全部煮滾就放入牛展, 細火炆90分鐘
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/Pw.wk_QhMNyRXNt_ny7Sxg.jpg)
之後倒出汁液, 隔走材料, 全部放涼之後入雪櫃, 可以KEEP一個星期.
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/e4YJDEplhsNn6TLMwLQDNg.jpg)
![](https://googledrive.com/host/0BwyIS99D4vWfNjZZOWVXb3dZdFU/Q3UdFlRsWi3MnO1AqK2lUg.jpg)
仙女試過熱食(剛煮好)同凍食(雪一晚), 同樣出色. 食時候切薄片, 淋上卥汁就OK了.
yummy~~
ReplyDelete我話果包老汁呢
係上環天成呀~~~~
[版主回覆05/31/2013 10:50:21]下次你整過比禾食啦~~
哇,好厉害。
ReplyDelete[版主回覆05/31/2013 10:51:12]卥野好EASY丫, 你都試下 :)
我都有做呢個菜, 但認真程度我真係汗顏呢
ReplyDelete[版主回覆06/01/2013 10:22:53]你知禾矛野多,得d醬多之麻
芫茜
ReplyDelete[版主回覆06/01/2013 10:23:59]好彩煮完矛芫荽味
仙,你真係好多醬,
ReplyDelete[版主回覆06/03/2013 09:53:16]下次整比你食啦
多謝仙仙好介紹
ReplyDelete