感動流淚😭笑到碌地🤣將所有唔開心 一一釋放💗 th-cam.com/video/XGU0D1ZhW44/w-d-xo.htmlsi=j6dRAbEGdE03NV7O 煲仔菜🔥🥘 ((系列)播放清單)🌶️🌶️ th-cam.com/play/PLkU_SdeTtB_Tuisabth907E6CxvfkUTGb.html 🌈這系列全部影片都已有中英文翻譯 🔥🔥🔥我有3000多條片🎬大家入呢個網址 😁全部可以睇曬🙏 goo.gl/cuyAZa hip🔥🔥🔥 The meat is tender and juicy but not oily. Homemade fermented bean curd sauce, which is really yummy.👍👍 ⬇️⬇️English recipe follows⬇️⬇️ 真正羊腩煲 材料： 急凍紐西蘭羊腩4磅（已切件） 竹筍（大）1罐 芹菜2札 馬蹄2袋 乾蔥頭8粒 鮮冬菇2包 唐生菜2斤 炸支竹1包 薑2舊（大） 處理： 1. 羊腩，清水解凍。 2. 羊腩解凍後，倒去水分。 3. 預備1鑊水，放羊腩落鑊，加入： a. 白酒2湯匙 b. 粗鹽2湯匙 c. 白醋2湯匙 去除雪味、羶味，大火滾至起泡。 4. 羊腩，清水沖洗2-3次，沖乾淨油分，再逐粒洗乾淨，擎乾水。 5. 支竹，清水浸軟。 6. 鮮冬菇，清水浸透，除去污漬。 7. 馬蹄，清水浸。 8. 竹筍，打開罐。 9. 芹菜，切去根部，切段。 10. 薑，去皮，洗乾淨，切厚片。 11. 竹筍，擎乾水，清水沖洗乾淨，切一舊舊，清水洗乾淨。 12. 薑片及竹筍，放碟上。 13. 乾蔥頭，去皮，清水洗乾淨，放同一隻碟上。 14. 鮮冬菇，去椗，清水沖洗乾淨。 15. 馬蹄，倒去水分，清水沖洗2-3次，直至完全乾淨。 16. 馬蹄，切兩端，去皮，清水浸2分鐘，清水沖洗乾淨，擎乾水，與冬菇放在一起。 17. 芹菜，清水洗乾淨。 烹調： 1. 白鑊，大火，放羊腩落鑊，爆香，去羶味。 2. 見到有白煙從鑊中冒出，反一反羊腩。 3. 加入薑片，一同爆香。 4. 轉慢火或熄火。 5. 加入： a. 蒜蓉1大湯匙 b. 柱侯醬3湯匙 c. 蠔油2湯匙 d. 腐乳6粒 e. 生抽2湯匙 f. 冰糖2大粒 開大火，撈勻，炒勻。 6. 當醬汁開始乾，加入紹興酒3湯匙，炒勻。 7. 加入馬蹄及鮮冬菇。 8. 加入筍，炒勻。 9. 加入大滾水，蓋過面，大火滾起，滾3-4分鐘，轉中火，炆30分鐘。 10. 炆了30分鐘，熄火，焗15分鐘（不要打開蓋）。 11. 預備腐乳醬： a. 腐乳8粒（連同腐乳汁1茶匙），壓爛。 b. 糖2湯匙，撈勻。 再加入凍滾水3湯匙，攪勻，加入麻油1湯匙，攪勻，用小碟盛載，加入香葉碎、辣椒絲或檸檬皮絲。 12. 支竹，已浸軟，清水洗乾淨，切一段段，揀出較硬身的，放一邊。 13. 羊腩煲已焗了15分鐘，用筷子試一試，可否被穿過，如果不可以，開中火，再炆15分鐘，熄火，再焗15分鐘。 14. 開大火，加入乾蔥頭及芹菜（一半份量）及硬身的支竹，攪勻，冚蓋， 大火滾起轉中慢火，炆15分鐘。 15. 預備好煲仔。 16. 喜歡食辣的朋友，可以加入適量的豆瓣醬。 17. 所有材料，倒入煲內，大火滾起。 18. 伴以生菜進食。 19. 完成，可享用。 It's real lamb stew! Ingredients: Frozen New Zealand lamb brisket 4 lb (already cut in cubes) Bamboo fungus 1 can (large) Celery 2 bunches Water chesternuts 2 bags Shallots 8 Nos. Fresh mushrooms 2 packs Chinese cabbage 2 catty Deep fried beancurd 1 pack Ginger 2 Nos. Preparation: 1. Lamb brisket, defrost in tap water. 2. The lamb has been defrosted, pour away water. 3. Prepare a wok of water. Put lamb in wok. Add in: a. White wine 2 tbsp b. Cooking salt 2 tbsp c. White vinegar 2 tbsp To remove unpleasant smells, heat up at high flame until bubbles arising. 4. The lamb, rinse with tap water 2-3 times. Rinse away the grease. Rinse each cube one by one. Drain. 5. The beancurd, soak in tap water until it turns soft. 6. The mushrooms, soak in tap water until they turn totally soft. Remove dirts. 7. Water chesternuts, soak in tap water. 8. Bamboo fungus, open the can. 9. Celery, cut the root. Cut in lengths. 10. Ginger, get it peeled. Rinse with tap water. Thickly slice. 11. Bamboo fungus, get it drained. Rinse thoroughly. Cut in pieces. Rinse thoroughly. 12. Ginger slices and bamboo fungus, put on plate. 13. Shallots, get them peeled. Rinse with tap water. Put on the plate. 14. Fresh mushrooms, cut anchors. Rinse thoroughly. 15. Water chestnuts, pour away water. Rinse 2-3 times until it is totally clean. 16. Chesternuts, cut both ends. Get it peeled. Soak in tap water for 2 minutes. Rinse thoroughly. Drain. Put together with mushrooms. 17. The celery, rinse with tap water. Steps: 1. Plain wok, high flame, put lamb in wok. Fry well to remove unpleasant smells and tastes. 2. Flip over the lamb when white smokes arise. 3. Add in ginger slices, fry well together. 4. Turn to low flame or turn off fire. 5. Add in: a. Garlic sauce 1 big tbsp b. Chu hou sauce 3 tbsp c. Oyster sauce 2 tbsp d. Fermented bean curd 6 cubes e. Light soya sauce 2 tbsp f. Rock sugar 2 big cubes Turn to high flame. Mix well. Fry well. 6. The sauce starts to become thick, add in 3 tbsp of Shaoxing wine, fry well. 7. Add in water chesternuts and fresh mushrooms. 8. Add in bamboo fungus, fry well. 9. Add in boiled-up water, just covering up the ingredients. Heat up at high flame, braise for 3-4 minutes. Turn to medium flame. Braise for 30 minutes. 10. Have already braised for 30 minutes. Turn off fire. Leave it for 15 minutes (do not open the lid). 11. Prepare fermented bean curd sauce: a. Fermented bean curd 8 cubes (with 1 tsp of the sauce). Squash it. b. Sugar 2 tbsp, mix well. Add in 3 tbsp of cold boiled-up water, stir well. Add in 1 tbsp of sesame oil, stir well. Pour in a small plate. Add in bay leave chips, shredded chili or lemon skin chips. 12. Bean curd has been softly soaked, rinse with tap water. Cut in lengths. Pick up the harder ones. Put aside. 13. Lamb stew has been covered up for 15 minutes, use a pair of chopsticks to check if it can be pinched through with them. If not, braise 15 minutes more at medium flame. Turn off fire. Leave it for 15 minutes. 14. Turn to high flame. Add in shallots and half of celery, and hard beancurd, mix well. Cover up the pot. Heat up at high flame, turn to medium-low flame, braise for 15 minutes. 15. Get ready for a claypot. 16. If you like spicy, just add in appropriate amount of chili bean sauce. 17. All ingredients, pour into the pot. Heat up at high flame. 18. Serve with cabbage. 19. Complete. Serve.
⬇️⬇️English recipe follows⬇️⬇️ 真正羊腩煲 材料： 急凍紐西蘭羊腩4磅（已切件） 竹筍（大）1罐 芹菜2札 馬蹄2袋 乾蔥頭8粒 鮮冬菇2包 唐生菜2斤 炸支竹1包 薑2舊（大） 處理： 1. 羊腩，清水解凍。 2. 羊腩解凍後，倒去水分。 3. 預備1鑊水，放羊腩落鑊，加入： a. 白酒2湯匙 b. 粗鹽2湯匙 c. 白醋2湯匙 去除雪味、羶味，大火滾至起泡。 4. 羊腩，清水沖洗2-3次，沖乾淨油分，再逐粒洗乾淨，擎乾水。 5. 支竹，清水浸軟。 6. 鮮冬菇，清水浸透，除去污漬。 7. 馬蹄，清水浸。 8. 竹筍，打開罐。 9. 芹菜，切去根部，切段。 10. 薑，去皮，洗乾淨，切厚片。 11. 竹筍，擎乾水，清水沖洗乾淨，切一舊舊，清水洗乾淨。 12. 薑片及竹筍，放碟上。 13. 乾蔥頭，去皮，清水洗乾淨，放同一隻碟上。 14. 鮮冬菇，去椗，清水沖洗乾淨。 15. 馬蹄，倒去水分，清水沖洗2-3次，直至完全乾淨。 16. 馬蹄，切兩端，去皮，清水浸2分鐘，清水沖洗乾淨，擎乾水，與冬菇放在一起。 17. 芹菜，清水洗乾淨。 烹調： 1. 白鑊，大火，放羊腩落鑊，爆香，去羶味。 2. 見到有白煙從鑊中冒出，反一反羊腩。 3. 加入薑片，一同爆香。 4. 轉慢火或熄火。 5. 加入： a. 蒜蓉1大湯匙 b. 柱侯醬3湯匙 c. 蠔油2湯匙 d. 腐乳6粒 e. 生抽2湯匙 f. 冰糖2大粒 開大火，撈勻，炒勻。 6. 當醬汁開始乾，加入紹興酒3湯匙，炒勻。 7. 加入馬蹄及鮮冬菇。 8. 加入筍，炒勻。 9. 加入大滾水，蓋過面，大火滾起，滾3-4分鐘，轉中火，炆30分鐘。 10. 炆了30分鐘，熄火，焗15分鐘（不要打開蓋）。 11. 預備腐乳醬： a. 腐乳8粒（連同腐乳汁1茶匙），壓爛。 b. 糖2湯匙，撈勻。 再加入凍滾水3湯匙，攪勻，加入麻油1湯匙，攪勻，用小碟盛載，加入香葉碎、辣椒絲或檸檬皮絲。 12. 支竹，已浸軟，清水洗乾淨，切一段段，揀出較硬身的，放一邊。 13. 羊腩煲已焗了15分鐘，用筷子試一試，可否被穿過，如果不可以，開中火，再炆15分鐘，熄火，再焗15分鐘。 14. 開大火，加入乾蔥頭及芹菜（一半份量）及硬身的支竹，攪勻，冚蓋， 大火滾起轉中慢火，炆15分鐘。 15. 預備好煲仔。 16. 喜歡食辣的朋友，可以加入適量的豆瓣醬。 17. 所有材料，倒入煲內，大火滾起。 18. 伴以生菜進食。 19. 完成，可享用。 It's real lamb stew! Ingredients: Frozen New Zealand lamb brisket 4 lb (already cut in cubes) Bamboo fungus 1 can (large) Celery 2 bunches Water chesternuts 2 bags Shallots 8 Nos. Fresh mushrooms 2 packs Chinese cabbage 2 catty Deep fried beancurd 1 pack Ginger 2 Nos. Preparation: 1. Lamb brisket, defrost in tap water. 2. The lamb has been defrosted, pour away water. 3. Prepare a wok of water. Put lamb in wok. Add in: a. White wine 2 tbsp b. Cooking salt 2 tbsp c. White vinegar 2 tbsp To remove unpleasant smells, heat up at high flame until bubbles arising. 4. The lamb, rinse with tap water 2-3 times. Rinse away the grease. Rinse each cube one by one. Drain. 5. The beancurd, soak in tap water until it turns soft. 6. The mushrooms, soak in tap water until they turn totally soft. Remove dirts. 7. Water chesternuts, soak in tap water. 8. Bamboo fungus, open the can. 9. Celery, cut the root. Cut in lengths. 10. Ginger, get it peeled. Rinse with tap water. Thickly slice. 11. Bamboo fungus, get it drained. Rinse thoroughly. Cut in pieces. Rinse thoroughly. 12. Ginger slices and bamboo fungus, put on plate. 13. Shallots, get them peeled. Rinse with tap water. Put on the plate. 14. Fresh mushrooms, cut anchors. Rinse thoroughly. 15. Water chestnuts, pour away water. Rinse 2-3 times until it is totally clean. 16. Chesternuts, cut both ends. Get it peeled. Soak in tap water for 2 minutes. Rinse thoroughly. Drain. Put together with mushrooms. 17. The celery, rinse with tap water. Steps: 1. Plain wok, high flame, put lamb in wok. Fry well to remove unpleasant smells and tastes. 2. Flip over the lamb when white smokes arise. 3. Add in ginger slices, fry well together. 4. Turn to low flame or turn off fire. 5. Add in: a. Garlic sauce 1 big tbsp b. Chu hou sauce 3 tbsp c. Oyster sauce 2 tbsp d. Fermented bean curd 6 cubes e. Light soya sauce 2 tbsp f. Rock sugar 2 big cubes Turn to high flame. Mix well. Fry well. 6. The sauce starts to become thick, add in 3 tbsp of Shaoxing wine, fry well. 7. Add in water chesternuts and fresh mushrooms. 8. Add in bamboo fungus, fry well. 9. Add in boiled-up water, just covering up the ingredients. Heat up at high flame, braise for 3-4 minutes. Turn to medium flame. Braise for 30 minutes. 10. Have already braised for 30 minutes. Turn off fire. Leave it for 15 minutes (do not open the lid). 11. Prepare fermented bean curd sauce: a. Fermented bean curd 8 cubes (with 1 tsp of the sauce). Squash it. b. Sugar 2 tbsp, mix well. Add in 3 tbsp of cold boiled-up water, stir well. Add in 1 tbsp of sesame oil, stir well. Pour in a small plate. Add in bay leave chips, shredded chili or lemon skin chips. 12. Bean curd has been softly soaked, rinse with tap water. Cut in lengths. Pick up the harder ones. Put aside. 13. Lamb stew has been covered up for 15 minutes, use a pair of chopsticks to check if it can be pinched through with them. If not, braise 15 minutes more at medium flame. Turn off fire. Leave it for 15 minutes. 14. Turn to high flame. Add in shallots and half of celery, and hard beancurd, mix well. Cover up the pot. Heat up at high flame, turn to medium-low flame, braise for 15 minutes. 15. Get ready for a claypot. 16. If you like spicy, just add in appropriate amount of chili bean sauce. 17. All ingredients, pour into the pot. Heat up at high flame. 18. Serve with cabbage. 19. Complete. Serve.
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感動流淚😭笑到碌地🤣將所有唔開心 一一釋放💗
th-cam.com/video/XGU0D1ZhW44/w-d-xo.htmlsi=j6dRAbEGdE03NV7O
煲仔菜🔥🥘 ((系列)播放清單)🌶️🌶️
th-cam.com/play/PLkU_SdeTtB_Tuisabth907E6CxvfkUTGb.html
🌈這系列全部影片都已有中英文翻譯
🔥🔥🔥我有3000多條片🎬大家入呢個網址 😁全部可以睇曬🙏
goo.gl/cuyAZa hip🔥🔥🔥
The meat is tender and juicy but not oily. Homemade fermented bean curd sauce, which is really yummy.👍👍
⬇️⬇️English recipe follows⬇️⬇️
真正羊腩煲
材料：
急凍紐西蘭羊腩4磅（已切件）
竹筍（大）1罐
芹菜2札
馬蹄2袋
乾蔥頭8粒
鮮冬菇2包
唐生菜2斤
炸支竹1包
薑2舊（大）
處理：
1. 羊腩，清水解凍。
2. 羊腩解凍後，倒去水分。
3. 預備1鑊水，放羊腩落鑊，加入：
a. 白酒2湯匙
b. 粗鹽2湯匙
c. 白醋2湯匙
去除雪味、羶味，大火滾至起泡。
4. 羊腩，清水沖洗2-3次，沖乾淨油分，再逐粒洗乾淨，擎乾水。
5. 支竹，清水浸軟。
6. 鮮冬菇，清水浸透，除去污漬。
7. 馬蹄，清水浸。
8. 竹筍，打開罐。
9. 芹菜，切去根部，切段。
10. 薑，去皮，洗乾淨，切厚片。
11. 竹筍，擎乾水，清水沖洗乾淨，切一舊舊，清水洗乾淨。
12. 薑片及竹筍，放碟上。
13. 乾蔥頭，去皮，清水洗乾淨，放同一隻碟上。
14. 鮮冬菇，去椗，清水沖洗乾淨。
15. 馬蹄，倒去水分，清水沖洗2-3次，直至完全乾淨。
16. 馬蹄，切兩端，去皮，清水浸2分鐘，清水沖洗乾淨，擎乾水，與冬菇放在一起。
17. 芹菜，清水洗乾淨。
烹調：
1. 白鑊，大火，放羊腩落鑊，爆香，去羶味。
2. 見到有白煙從鑊中冒出，反一反羊腩。
3. 加入薑片，一同爆香。
4. 轉慢火或熄火。
5. 加入：
a. 蒜蓉1大湯匙
b. 柱侯醬3湯匙
c. 蠔油2湯匙
d. 腐乳6粒
e. 生抽2湯匙
f. 冰糖2大粒
開大火，撈勻，炒勻。
6. 當醬汁開始乾，加入紹興酒3湯匙，炒勻。
7. 加入馬蹄及鮮冬菇。
8. 加入筍，炒勻。
9. 加入大滾水，蓋過面，大火滾起，滾3-4分鐘，轉中火，炆30分鐘。
10. 炆了30分鐘，熄火，焗15分鐘（不要打開蓋）。
11. 預備腐乳醬：
a. 腐乳8粒（連同腐乳汁1茶匙），壓爛。
b. 糖2湯匙，撈勻。
再加入凍滾水3湯匙，攪勻，加入麻油1湯匙，攪勻，用小碟盛載，加入香葉碎、辣椒絲或檸檬皮絲。
12. 支竹，已浸軟，清水洗乾淨，切一段段，揀出較硬身的，放一邊。
13. 羊腩煲已焗了15分鐘，用筷子試一試，可否被穿過，如果不可以，開中火，再炆15分鐘，熄火，再焗15分鐘。
14. 開大火，加入乾蔥頭及芹菜（一半份量）及硬身的支竹，攪勻，冚蓋， 大火滾起轉中慢火，炆15分鐘。
15. 預備好煲仔。
16. 喜歡食辣的朋友，可以加入適量的豆瓣醬。
17. 所有材料，倒入煲內，大火滾起。
18. 伴以生菜進食。
19. 完成，可享用。
It's real lamb stew!
Ingredients:
Frozen New Zealand lamb brisket 4 lb (already cut in cubes)
Bamboo fungus 1 can (large)
Celery 2 bunches
Water chesternuts 2 bags
Shallots 8 Nos.
Fresh mushrooms 2 packs
Chinese cabbage 2 catty
Deep fried beancurd 1 pack
Ginger 2 Nos.
Preparation:
1. Lamb brisket, defrost in tap water.
2. The lamb has been defrosted, pour away water.
3. Prepare a wok of water. Put lamb in wok. Add in:
a. White wine 2 tbsp
b. Cooking salt 2 tbsp
c. White vinegar 2 tbsp
To remove unpleasant smells, heat up at high flame until bubbles arising.
4. The lamb, rinse with tap water 2-3 times. Rinse away the grease. Rinse each cube one by one. Drain.
5. The beancurd, soak in tap water until it turns soft.
6. The mushrooms, soak in tap water until they turn totally soft. Remove dirts.
7. Water chesternuts, soak in tap water.
8. Bamboo fungus, open the can.
9. Celery, cut the root. Cut in lengths.
10. Ginger, get it peeled. Rinse with tap water. Thickly slice.
11. Bamboo fungus, get it drained. Rinse thoroughly. Cut in pieces. Rinse thoroughly.
12. Ginger slices and bamboo fungus, put on plate.
13. Shallots, get them peeled. Rinse with tap water. Put on the plate.
14. Fresh mushrooms, cut anchors. Rinse thoroughly.
15. Water chestnuts, pour away water. Rinse 2-3 times until it is totally clean.
16. Chesternuts, cut both ends. Get it peeled. Soak in tap water for 2 minutes. Rinse thoroughly. Drain. Put together with mushrooms.
17. The celery, rinse with tap water.
Steps:
1. Plain wok, high flame, put lamb in wok. Fry well to remove unpleasant smells and tastes.
2. Flip over the lamb when white smokes arise.
3. Add in ginger slices, fry well together.
4. Turn to low flame or turn off fire.
5. Add in:
a. Garlic sauce 1 big tbsp
b. Chu hou sauce 3 tbsp
c. Oyster sauce 2 tbsp
d. Fermented bean curd 6 cubes
e. Light soya sauce 2 tbsp
f. Rock sugar 2 big cubes
Turn to high flame. Mix well. Fry well.
6. The sauce starts to become thick, add in 3 tbsp of Shaoxing wine, fry well.
7. Add in water chesternuts and fresh mushrooms.
8. Add in bamboo fungus, fry well.
9. Add in boiled-up water, just covering up the ingredients. Heat up at high flame, braise for 3-4 minutes. Turn to medium flame. Braise for 30 minutes.
10. Have already braised for 30 minutes. Turn off fire. Leave it for 15 minutes (do not open the lid).
11. Prepare fermented bean curd sauce:
a. Fermented bean curd 8 cubes (with 1 tsp of the sauce). Squash it.
b. Sugar 2 tbsp, mix well.
Add in 3 tbsp of cold boiled-up water, stir well. Add in 1 tbsp of sesame oil, stir well. Pour in a small plate. Add in bay leave chips, shredded chili or lemon skin chips.
12. Bean curd has been softly soaked, rinse with tap water. Cut in lengths. Pick up the harder ones. Put aside.
13. Lamb stew has been covered up for 15 minutes, use a pair of chopsticks to check if it can be pinched through with them. If not, braise 15 minutes more at medium flame. Turn off fire. Leave it for 15 minutes.
14. Turn to high flame. Add in shallots and half of celery, and hard beancurd, mix well. Cover up the pot. Heat up at high flame, turn to medium-low flame, braise for 15 minutes.
15. Get ready for a claypot.
16. If you like spicy, just add in appropriate amount of chili bean sauce.
17. All ingredients, pour into the pot. Heat up at high flame.
18. Serve with cabbage.
19. Complete. Serve.
你好呀，呀好，做你家人真係好口福，又有香噴噴羊腩㷛食，做冬啱晒，好羡慕你屋企人，夠晒幸福，多謝分享，加油呀
Fung你好🙋🏻♂️好多謝你😍🙏🏻多謝你嘅鼓勵啊💪❤️大家都健康幸福👍😋🥰🙏🏻
師傅晚上你好,羊腩煲,材料豐富,香噴噴好味道,冬天食暖笠笠,好送飯!!🐏🍲🍚😋😋😋😋😋👍
買了3磅羊腩，煑時變左4磅，你真攪笑😂😂😂
暖笠笠正🤪👍👍👍👍👍👍👍👍 辛苦阿好❤❤❤❤❤
Didi🙋🏻♂️唔辛苦😃大家開心分享好值得👍👍👍❤️天氣凍啊🥶記得注意保暖啊🧣💕🙏🏻
@@VeryGood_VeryGood你地要著厚衫保温❤️
雖然工夫多，但街食得十舊八舊幾百蚊！超貴！自己煮食到捧住個肚！多谢好哥分享
Yeung🙋🏻♂️絕對同意呀👍🤝尤其是如果你一家人食😃都未必夠分一嚿嚿😅加配料更加唔再講😄自己整大滿足啦❤️👍😋🙏🏻
謝謝分享👍👍祝您和家人身體健康❤❤
Tony🙋🏻♂️多謝你嘅祝福啊❤️❤️大家都身體健康💪💕多謝晒🙏🏻🙏🏻
真係正呀🎉
畀埋你睇原裝版本你睇下th-cam.com/video/AHRWbMoyVsI/w-d-xo.htmlsi=Nhuhm0LhnapBtcbY
好爸爸好媽媽午安， 各位兄弟姊妹午安 ！一起身就見到好爸爸整個咁正嘅羊腩煲！😋😋😋不過我今日唔打算煮飯喇！ 因為琴日去咗工展會搏殺呀！😂😂😂 買咗成三千幾蚊海味食物同埋臘味等等 ！超級多人超級攰呀 ！所以打算今日喺屋企叫外賣pizza！ 同埋呢個羊腩煲似乎比較複雜， 我驚自己做唔到！ 好爸爸你好勁呀 ，😁😁😁做到好似酒樓咁呀 一定好好味 👍👍👍好爸爸你有冇去行工展會呀？ 不過過多幾日先啦， 你閒日去冇咁多人 ！今年真係好多嘢賣好熱鬧呀 ，行得好開心！❤❤❤🎉🎉🎉
妹妹🙋🏻♂️午安呀💕嘩🥳🥳好開心喎買咁多😄睇吓時間得閒都會去行吓嘅☺️太多人，又唔想去迫😅我對你有信心喎❤️羊腩煲其實一啲都唔複雜😃我已經做到佢再簡易👍你一步步跟着程序做💪第一次整少啲先🥘你整過一次，就知道出邊食唔到呢個滿足感❤️相信你另一半💞一定會愛上你整嘅羊腩煲🥘👍😋😍🙏🏻
好哥哥🌈午安🙋♀️羊腩煲暖笠笠🔥禦寒又美味😋😋😋正💕💪💪👍👍👍
Irene 🌈今晚食羊腩煲🥘禦寒冇得頂🥘👍😋💯😍🌈💕🙏🏻
👍👏😋👍👏
午安,師父🙂
冬天吃羊腩煲,啱晒😋😋😋
Kin🙋🏻♂️午安呀❤️越凍吃越滋味👍👍😋🥰🙏🏻
去佳寶見唔到有咁正既羊腩賣
好師傅，擺盆，越擺越靚。🥰
另外，乾枝竹，見你今次用嘅喺炸到起泡個款，平時只乾枝竹就冇泡泡嘅🤔。想請教，點分別，幾時用邊款合適？😅（希望你睇得明我個問題啦…☺️）
多謝呀👍我好開心呀💗畀條片你睇呀th-cam.com/video/c9gNI8QzPAc/w-d-xo.htmlsi=uv_SdNLGUQP7y-Po
著名KOL 9個月前買生羊腩件係100蚊3磅，我响旺角大街市都見過唔貴喎。
午安，呀好，大家好，呀好，咁啱嘅，今晚我地都係食羊腩煲呀，3點我就要開始準備喇。😅😅🌈🌈🌈
Yvonne午安🌈😋😋👍👍
@@irenechang836 午安，Irene, 今日都幾凍，要出街嘅話要著多件衫，保重身體呀。🧥🧥
🌈Yvonne好多謝妳呀❤🙏妳都要注意保暖🧣🌈保重身體啊🥰👍💕
Yvonne 🙋🏻♂️好❤大家好🥰食過咁樣整羊腩煲🥘一凍心思思就即刻整啦🤝👍👍👍😋🥰🙏🏻
放檸檬葉放落去仲加好食
我未試過啊😃🙏🏻
最敗笔是羊肉哪里买?
請問這間凍肉舖在那裏，因為他的肉好似好正😅
你好🙋🏻♂️我喺乙明街市凍肉舖買㗎😍😄🙏🏻
想問羊腩駛唔駛去騷呀？
畀埋你睇原裝版本你睇下th-cam.com/video/AHRWbMoyVsI/w-d-xo.htmlsi=Nhuhm0LhnapBtcbY
😘👍👍👍👍
好哥...我再問多次，爆羊肉到底使唔使落油？你之前 d 片要，依家唔使，係咪即係唔使呀？
另外想問下之前的急凍紐西蘭羊腩係邊間買？謝謝
邊度買咁平？
想問吓.你係边到買架好平呀
畀埋你睇原裝版本你睇下th-cam.com/video/AHRWbMoyVsI/w-d-xo.htmlsi=Nhuhm0LhnapBtcbY
再睇你炆羊腩😊
多謝🙏😁畀埋你睇原裝版本你睇下th-cam.com/video/AHRWbMoyVsI/w-d-xo.htmlsi=Nhuhm0LhnapBtcbY
請問係邊個街市買有這個價錢？ 謝謝！
乙明邨街市🙏週田記買價👈😁
老人家吃要淋D，幾耐時間？
Wong🙋🏻♂️明白😄首先炆個半鐘先 😊唔好打開蓋😃焗佢半個鐘 😃再開返蓋再炆45分鐘 😃應該好淋😋🥘😍🙏🏻
@@VeryGood_VeryGood明白，謝謝你！😊
@@sopingwong5356 唔好客氣😍有唔清楚再留言🙏🏻
最緊要你家人鍾意食
❤❤❤❤打邊爐，咁快又整羊腩煲😂😂😂
囡囡🙋🏻♂️食得是福😂😄大家好好享受美食😋👍👍👍❤️❤️❤️❤️🙏🏻
我哋祇有冰鮮羊腩、澳洲芹菜。唐人雜貨店買將枓。祇有我哋香港人喜歡羊腩煲。星期五試吓澳洲羊腩煲！吾該哂！
畀埋你睇原裝版本你睇下th-cam.com/video/AHRWbMoyVsI/w-d-xo.htmlsi=Nhuhm0LhnapBtcbY
请問你間凍肉店在那？
你好🙋🏻♂️今次我喺乙明街市買㗎😋😍🙏🏻
請問你買羊腩既街市喺邊度
我今次係喺乙明街市買㗎😍🥘🙏🏻
@@VeryGood_VeryGood 乙明街市係咪喺沙田，多謝你的回覆，好師傅
@@somansiu2625 係呀😃喺沙田㗎沙角邨隔離🤗唔使客氣🙏🏻
👍😊
Keung🙋🏻♂️多謝你👍😋🥘💕💪🙏🏻
好哥早晨 雖然我唔食羊肉 不過睇到流口水
Chanamy 🙋🏻♂️明白❤️欣賞都好開心㗎😁👍😋😍🙏🏻
天氣終於 凍 ，羊肉局您買多D，唔係點 清貨，又可做多D 生意💲💲💲💲☺️
最緊要鍾意食❤️一次過整多啲🤝👍😋🥘🙏🏻
周圍都 $100 3磅
😂🙏🏻
顏色差D
😁
⬇️⬇️English recipe follows⬇️⬇️
真正羊腩煲
材料：
急凍紐西蘭羊腩4磅（已切件）
竹筍（大）1罐
芹菜2札
馬蹄2袋
乾蔥頭8粒
鮮冬菇2包
唐生菜2斤
炸支竹1包
薑2舊（大）
處理：
1. 羊腩，清水解凍。
2. 羊腩解凍後，倒去水分。
3. 預備1鑊水，放羊腩落鑊，加入：
a. 白酒2湯匙
b. 粗鹽2湯匙
c. 白醋2湯匙
去除雪味、羶味，大火滾至起泡。
4. 羊腩，清水沖洗2-3次，沖乾淨油分，再逐粒洗乾淨，擎乾水。
5. 支竹，清水浸軟。
6. 鮮冬菇，清水浸透，除去污漬。
7. 馬蹄，清水浸。
8. 竹筍，打開罐。
9. 芹菜，切去根部，切段。
10. 薑，去皮，洗乾淨，切厚片。
11. 竹筍，擎乾水，清水沖洗乾淨，切一舊舊，清水洗乾淨。
12. 薑片及竹筍，放碟上。
13. 乾蔥頭，去皮，清水洗乾淨，放同一隻碟上。
14. 鮮冬菇，去椗，清水沖洗乾淨。
15. 馬蹄，倒去水分，清水沖洗2-3次，直至完全乾淨。
16. 馬蹄，切兩端，去皮，清水浸2分鐘，清水沖洗乾淨，擎乾水，與冬菇放在一起。
17. 芹菜，清水洗乾淨。
烹調：
1. 白鑊，大火，放羊腩落鑊，爆香，去羶味。
2. 見到有白煙從鑊中冒出，反一反羊腩。
3. 加入薑片，一同爆香。
4. 轉慢火或熄火。
5. 加入：
a. 蒜蓉1大湯匙
b. 柱侯醬3湯匙
c. 蠔油2湯匙
d. 腐乳6粒
e. 生抽2湯匙
f. 冰糖2大粒
開大火，撈勻，炒勻。
6. 當醬汁開始乾，加入紹興酒3湯匙，炒勻。
7. 加入馬蹄及鮮冬菇。
8. 加入筍，炒勻。
9. 加入大滾水，蓋過面，大火滾起，滾3-4分鐘，轉中火，炆30分鐘。
10. 炆了30分鐘，熄火，焗15分鐘（不要打開蓋）。
11. 預備腐乳醬：
a. 腐乳8粒（連同腐乳汁1茶匙），壓爛。
b. 糖2湯匙，撈勻。
再加入凍滾水3湯匙，攪勻，加入麻油1湯匙，攪勻，用小碟盛載，加入香葉碎、辣椒絲或檸檬皮絲。
12. 支竹，已浸軟，清水洗乾淨，切一段段，揀出較硬身的，放一邊。
13. 羊腩煲已焗了15分鐘，用筷子試一試，可否被穿過，如果不可以，開中火，再炆15分鐘，熄火，再焗15分鐘。
14. 開大火，加入乾蔥頭及芹菜（一半份量）及硬身的支竹，攪勻，冚蓋， 大火滾起轉中慢火，炆15分鐘。
15. 預備好煲仔。
16. 喜歡食辣的朋友，可以加入適量的豆瓣醬。
17. 所有材料，倒入煲內，大火滾起。
18. 伴以生菜進食。
19. 完成，可享用。
It's real lamb stew!
Ingredients:
Frozen New Zealand lamb brisket 4 lb (already cut in cubes)
Bamboo fungus 1 can (large)
Celery 2 bunches
Water chesternuts 2 bags
Shallots 8 Nos.
Fresh mushrooms 2 packs
Chinese cabbage 2 catty
Deep fried beancurd 1 pack
Ginger 2 Nos.
Preparation:
1. Lamb brisket, defrost in tap water.
2. The lamb has been defrosted, pour away water.
3. Prepare a wok of water. Put lamb in wok. Add in:
a. White wine 2 tbsp
b. Cooking salt 2 tbsp
c. White vinegar 2 tbsp
To remove unpleasant smells, heat up at high flame until bubbles arising.
4. The lamb, rinse with tap water 2-3 times. Rinse away the grease. Rinse each cube one by one. Drain.
5. The beancurd, soak in tap water until it turns soft.
6. The mushrooms, soak in tap water until they turn totally soft. Remove dirts.
7. Water chesternuts, soak in tap water.
8. Bamboo fungus, open the can.
9. Celery, cut the root. Cut in lengths.
10. Ginger, get it peeled. Rinse with tap water. Thickly slice.
11. Bamboo fungus, get it drained. Rinse thoroughly. Cut in pieces. Rinse thoroughly.
12. Ginger slices and bamboo fungus, put on plate.
13. Shallots, get them peeled. Rinse with tap water. Put on the plate.
14. Fresh mushrooms, cut anchors. Rinse thoroughly.
15. Water chestnuts, pour away water. Rinse 2-3 times until it is totally clean.
16. Chesternuts, cut both ends. Get it peeled. Soak in tap water for 2 minutes. Rinse thoroughly. Drain. Put together with mushrooms.
17. The celery, rinse with tap water.
Steps:
1. Plain wok, high flame, put lamb in wok. Fry well to remove unpleasant smells and tastes.
2. Flip over the lamb when white smokes arise.
3. Add in ginger slices, fry well together.
4. Turn to low flame or turn off fire.
5. Add in:
a. Garlic sauce 1 big tbsp
b. Chu hou sauce 3 tbsp
c. Oyster sauce 2 tbsp
d. Fermented bean curd 6 cubes
e. Light soya sauce 2 tbsp
f. Rock sugar 2 big cubes
Turn to high flame. Mix well. Fry well.
6. The sauce starts to become thick, add in 3 tbsp of Shaoxing wine, fry well.
7. Add in water chesternuts and fresh mushrooms.
8. Add in bamboo fungus, fry well.
9. Add in boiled-up water, just covering up the ingredients. Heat up at high flame, braise for 3-4 minutes. Turn to medium flame. Braise for 30 minutes.
10. Have already braised for 30 minutes. Turn off fire. Leave it for 15 minutes (do not open the lid).
11. Prepare fermented bean curd sauce:
a. Fermented bean curd 8 cubes (with 1 tsp of the sauce). Squash it.
b. Sugar 2 tbsp, mix well.
Add in 3 tbsp of cold boiled-up water, stir well. Add in 1 tbsp of sesame oil, stir well. Pour in a small plate. Add in bay leave chips, shredded chili or lemon skin chips.
12. Bean curd has been softly soaked, rinse with tap water. Cut in lengths. Pick up the harder ones. Put aside.
13. Lamb stew has been covered up for 15 minutes, use a pair of chopsticks to check if it can be pinched through with them. If not, braise 15 minutes more at medium flame. Turn off fire. Leave it for 15 minutes.
14. Turn to high flame. Add in shallots and half of celery, and hard beancurd, mix well. Cover up the pot. Heat up at high flame, turn to medium-low flame, braise for 15 minutes.
15. Get ready for a claypot.
16. If you like spicy, just add in appropriate amount of chili bean sauce.
17. All ingredients, pour into the pot. Heat up at high flame.
18. Serve with cabbage.
19. Complete. Serve.
多謝分享🥘
用心又花時間去做這條片
，謝謝好哥好嫂👍👍😊😊
去除雪味，羶味，用普洱茶 滾一陣就完成了
@@wongsiukeung4117keung🙋🏻♂️唔好客氣😍大家開心分享💕🤝食到自己整嘅羊腩煲🥘大家大滿足👍😋🥰🙏🏻
@@xj3228你好🙋🏻♂️你用過我方法就知道一樣可以去除雪味同蘇味👍更快更直接㗎😍🙏🏻
出街幾佰蚊-煲，骨多肉小。😅😅