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⬇️English recipe follows ⬇️⬇️ 羊腩煲： 材料： 急凍羊腩2磅 唐生菜 芹菜 枝竹 冬菇 馬蹄半斤 冰糖1大粒 腐乳6粒 柱侯醬 薑 處理： 1. 羊腩用清水解凍。 2. 冬菇浸軟。 3. 支竹清水解凍。 4. 馬蹄清洗乾淨，去皮，去芯。 5. 羊腩已解凍，擎乾水。 6. 煲滾一鑊水，加少許鹽，放入羊腩出水至起泡，熄爐，洗淨，擎乾水。 7. 冬菇已浸軟，每隻1開2。 8. 辣椒仔切細粒。 9. 芹菜洗淨，芹菜頭切粒。 10. 切薑片。 烹調： 1. 放1湯匙落鑊，用大火燒熱。 2. 放薑片。 3. 放羊腩爆香 4. 放芹菜粒炒香。 5. 轉中慢火，放冬菇及馬蹄。 6. 加入1湯匙柱侯醬。 7. 加入腐乳6粒。 8. 放冰糖。 9. 加入1湯匙生抽。 10. 炒勻，加入滾水，水蓋過肉面，水滾後，轉中慢火。 11. 支竹浸軟，沖洗乾淨，擎乾水。 12. 唐生菜，逐塊搣，洗乾淨。 13. 腐乳壓爛，加入1湯匙糖，攪勻，加入10毫升凍開水，上碟仔，加入辣椒絲。 14. 羊腩大概炆了40分鐘，熄火，焗20分鐘。 15. 倒羊腩入煲仔，開火煮滾，逐少加支竹入煲。 15. 芹菜葉放入煲，冚蓋1分鐘，攪勻，完成。 Lamb stew: Ingredients: Frozen lamb belly 2 lbs Chinese lettuce Celery Bean curd Mushrooms Water chestnuts 1/2 catty Rock sugar 1 big cube Fermented bean curd 6 cubes Chu hou paste Ginger Preparation: 1. Defrost lamb belly with tap water. 2. Soak mushrooms until they turn soft. 3. Defrost bean curd by tap water. 4. Rinse chestnuts thoroughly. Peel and remove their skin and core. 5. Lamb belly has been defrosted, hang dry. 6. Boil up a pot of water, put little salt in it, then the lamb belly, cook for about 3 minutes, when there is a lot of bubbles on top of belly. Turn off fire. Rinse thoroughly and hang dry. 7. Mushrooms has been turned soft, divide a mushroom into 2 shares. 8. Dice the chili into small cubes. 9. Rinse and dice the celery. 10. Slice the ginger. Steps: 1. Heat up 1 tbsp oil at high flame in wok. 2. Put ginger slices. 3. Fry lamb belly for 2 minutes. 4. Fry celery cubes. 5. Turn to medium~low flame after putting mushrooms and chestnuts into wok. 6. Add 1 tbsp chu hou paste into the belly. 7. Add 6 cubes of preserved bean curd into wok. 8. Put rock sugar. 9. Add 1 tbsp light soya sauce. 10. Fry well. Add boiled up water up to the top of belly in wok. Turn to medium~low flame after water has been boiled up. 11. Bean curd has been softened by water. Rinse thoroughly and hang dry. 12. Tear the Chinese cabbage slice by slice by hand. Rinse thoroughly. 13. Mix well bean curd with 1 tbsp sugar and 10ml cold boiled water. Mix it with shredded red chili in a small plate. 14. Lamb belly has already braised about 40 minutes, turn off fire. Leave it for 20 minutes. 15. Put lamb belly into a pot. Heat it up, put bean curd into pot little by little in order to totally absorb the sauce in pot. 15. Finally, put celery into pot, cover up the pot for 1 minute. Mix well. Serve. 🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴
🟦片尾影片🟦奇妙雞煲麵🟦
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就記得給我一個Like👍
記得按下小鈴鐺🔔
一有新上傳的影片🎞️
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喜歡影片❤️記得分享🙏
給更多朋友認識【越煮越好】頻道
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⬇️English recipe follows ⬇️⬇️
羊腩煲：
材料：
急凍羊腩2磅
唐生菜
芹菜
枝竹
冬菇
馬蹄半斤
冰糖1大粒
腐乳6粒
柱侯醬
薑
處理：
1. 羊腩用清水解凍。
2. 冬菇浸軟。
3. 支竹清水解凍。
4. 馬蹄清洗乾淨，去皮，去芯。
5. 羊腩已解凍，擎乾水。
6. 煲滾一鑊水，加少許鹽，放入羊腩出水至起泡，熄爐，洗淨，擎乾水。
7. 冬菇已浸軟，每隻1開2。
8. 辣椒仔切細粒。
9. 芹菜洗淨，芹菜頭切粒。
10. 切薑片。
烹調：
1. 放1湯匙落鑊，用大火燒熱。
2. 放薑片。
3. 放羊腩爆香
4. 放芹菜粒炒香。
5. 轉中慢火，放冬菇及馬蹄。
6. 加入1湯匙柱侯醬。
7. 加入腐乳6粒。
8. 放冰糖。
9. 加入1湯匙生抽。
10. 炒勻，加入滾水，水蓋過肉面，水滾後，轉中慢火。
11. 支竹浸軟，沖洗乾淨，擎乾水。
12. 唐生菜，逐塊搣，洗乾淨。
13. 腐乳壓爛，加入1湯匙糖，攪勻，加入10毫升凍開水，上碟仔，加入辣椒絲。
14. 羊腩大概炆了40分鐘，熄火，焗20分鐘。
15. 倒羊腩入煲仔，開火煮滾，逐少加支竹入煲。
15. 芹菜葉放入煲，冚蓋1分鐘，攪勻，完成。
Lamb stew:
Ingredients:
Frozen lamb belly 2 lbs
Chinese lettuce
Celery
Bean curd
Mushrooms
Water chestnuts 1/2 catty
Rock sugar 1 big cube
Fermented bean curd 6 cubes
Chu hou paste
Ginger
Preparation:
1. Defrost lamb belly with tap water.
2. Soak mushrooms until they turn soft.
3. Defrost bean curd by tap water.
4. Rinse chestnuts thoroughly. Peel and remove their skin and core.
5. Lamb belly has been defrosted, hang dry.
6. Boil up a pot of water, put little salt in it, then the lamb belly, cook for about 3 minutes, when there is a lot of bubbles on top of belly. Turn off fire. Rinse thoroughly and hang dry.
7. Mushrooms has been turned soft, divide a mushroom into 2 shares.
8. Dice the chili into small cubes.
9. Rinse and dice the celery.
10. Slice the ginger.
Steps:
1. Heat up 1 tbsp oil at high flame in wok.
2. Put ginger slices.
3. Fry lamb belly for 2 minutes.
4. Fry celery cubes.
5. Turn to medium~low flame after putting mushrooms and chestnuts into wok.
6. Add 1 tbsp chu hou paste into the belly.
7. Add 6 cubes of preserved bean curd into wok.
8. Put rock sugar.
9. Add 1 tbsp light soya sauce.
10. Fry well. Add boiled up water up to the top of belly in wok. Turn to medium~low flame after water has been boiled up.
11. Bean curd has been softened by water. Rinse thoroughly and hang dry.
12. Tear the Chinese cabbage slice by slice by hand. Rinse thoroughly.
13. Mix well bean curd with 1 tbsp sugar and 10ml cold boiled water. Mix it with shredded red chili in a small plate.
14. Lamb belly has already braised about 40 minutes, turn off fire. Leave it for 20 minutes.
15. Put lamb belly into a pot. Heat it up, put bean curd into pot little by little in order to totally absorb the sauce in pot.
15. Finally, put celery into pot, cover up the pot for 1 minute. Mix well. Serve.
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請問板主在那個街市買羊肉 我慈雲山果邊冇檔得
係佳寶買的 😅😅
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師父，又羊腩煲😅
暖身
ada🧒而家天氣啱曬㗎喇🙏☺️👍
@ 時間啱啱好