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溫書溫到吽吽地....玩下電話衝擊一下😆 睇返上星期煮嘅牛肉煲😋
大家有冇諗過是拉差除咗用來點餸食，仲可以用來炆餸呢？味道超超超級惹味🤤 睇返張相都想食多次😆
請問有冇人想要食譜呀👉🏻👈🏻
#美國公雞嘜 #是拉差香甜辣椒醬
#sriracha #chilisauce #spicy #stewbeef #delicious #cookingmama #hkblogger #hkfoodie
平時食東南亞或越南野嘅時候，總見到有一支紅色樽＋綠色蓋嘅公雞嘜🐓是拉差辣椒醬，佢不加色素不加水👍
辣椒係美國種植🌶 採摘後兩小時內即用於生產，確保新鮮🧡 辣椒鮮香同時蒜香味十足！是拉差用嚟配湯河或者炒麵炒米食超級正😋
其實除此之外，仲可以用來煮餸，今次我就示範炒大蝦🦐 佢樽身容易使用，隨手吱兩吱，辣椒醬就輕易倒出嚟，不費力氣💕
材料：
大蝦 400克
蒜頭 3粒
乾蔥 3粒
蔥段 適量
是拉差香甜辣椒醬 2湯匙
生抽 2茶匙
1. 蒜頭和乾蔥切碎
2. 剪掉蝦頭，並去除腸道
3. 用胡椒粉、鹽、粟粉，和大蝦醃勻
4. 炒香蔥段、乾蔥和蒜頭，加入大蝦煎至金黃色
5. 再翻過來兩面煮熟，加入是拉差和生抽，炒勻即可❤️
#木瓜廚房 #珠江橋牌 #美國生產 #美國公雞嘜是拉差辣椒醬 #是拉差 #是拉差炒大蝦
我想講...我一路cut緊條片，就不停咁吞口水😆
呢支是拉差辣椒醬🌶 簡直係居家必備😋 除咗食炒米炒麵要用佢，用來快手煮都唔少得👍
最最最重要係👉🏻👉🏻勁易用！綠色樽口位吱出嚟勁方便！一個字：正💖
#公雞嘜🐓 #認住呢隻雞 #是拉差香甜辣椒醬 #百搭辣椒酱 #美國製造 #辣人必備 #Sriracha #chilisauce🌶️
今天跟大家分享的是，我非常愛吃的，越南牛肉河粉做法～香料味十足的牛肉清湯，Q彈美味的河粉，滑嫩的牛肉，太讚了！再也不用去外面買了！
Vietnamese Beef Pho, English Recipe: https://cicili.tv/vietnamese-beef-pho-noodle-soup/
服務 4 份
準備時間：10分鐘
烹飪時間：6至10小時
對於香料：
1個洋蔥，去皮
1個紅蔥頭，去皮
1個生薑
1個桂皮
6個八角
1個草果
2月桂葉
3個丁香
2茶匙茴香籽
2茶匙香菜籽
對於湯：
4磅牛短肋骨，或骨髓
1 ½ 磅牛前胸肉
8夸脫水，(16杯)，分開
½杯魚露
1塊冰糖，或者1湯匙砂糖
鹽適量
對於麵條和澆頭：
1 ½ 包新鮮粿條(21盎司）
½ 磅牛百葉
10個牛肉丸
1磅肋眼牛排，切成薄片
½洋蔥，切成薄片
3根蔥，切花
1杯九層塔
1杯香菜葉
2杯豆芽
2個青檸檬
對於醬：
是拉差香甜辣椒醬
海鮮醬
CiCi的聯絡方式：
http://www.cicili.tv
https://www.facebook.com/cicili
http://twitter.com/cicili
http://instagram.com/cicili.tv
#美食天堂 #家常料理 #越南牛肉河粉做法
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Beef Tartare by Jimmy's Table
If you know me, you know I love my beef tartare. It's something about raw beef that gets me excited, and whenever I see this on a menu, I always order it. This is one of my favorite dishes to eat when dining out. Making this dish is much easier than it looks. My version is a bit elevated with more ingredients to give it more layers. I hope you like it!
Ingredients 食材:
10-16 ounces of raw beef tenderloin or sirloin (沙朗)
2 tablespoons of finely minced shallots (生紅蔥頭)
3 tablespoons of fried shallots (炸紅蔥頭)
1 tablespoon of capers (酸豆)
2 tablespoons of Whole grain mustard (顆粒芥末醬)
2 tablespoons of Dijon mustard (傳統芥末醬)
1 tablespoon of Horseradish (optional) (西洋山葵)
2 tablespoons of Sriracha chili sauce (是拉差香甜辣椒醬)
2 tablespoons of Balsamic vinegar (巴薩米克醋)
2 tablespoons of Extra virgin olive oil (橄欖油)
Black pepper - for taste (黑胡椒)
Salt - for taste (鹽)
Finishing Ingredients 撒料調味:
Arugula (芝麻葉)
Balsamic vinegar (巴薩米克醋)
Extra virgin olive oil (橄欖油)
Parmesan cheese (帕瑪森起司)
Crackers (saltines or wheat crisps) or toasted french bread slices (薄脆餅乾or法國吐司)
Raw egg (yoke only) (生蛋黃)
STEP 1
Prepare the beef for cutting. If the beef is already frozen, then let it defrost a little. If the beef is already defrosted, put the beef in the freezer for 15-20 minutes so that the meat freezes a little and is hard to easily slice. If the beef is too soft (aka defrosted all the way), then it will be really hard to cut the beef into fine slices, strips and cubes. By the time you finish making the dish, the beef will be perfectly cold to eat.
步驟 1
準備牛肉，若是冷凍的稍微解凍一些些，若已解凍則放入冷凍15-20分鐘。解凍的生牛肉較難切成丁狀。不用擔心冷凍的牛肉，當你做完這道菜時，肉也達到可以食用的完美解凍狀態了。
STEP 2
Cut beef slices about 1-2 mm thick. Then take the slices and cut them into 1-2 mm strips. Lastly, turn the beef around and cut the strips into small beef cubes/pieces. Put beef into a large mixing bowl.
步驟 2
將牛肉切1-2公分厚，接著再切成1-2公分的條狀，最後將條狀牛肉切成小丁狀，放入大的攪拌碗中。
STEP 3
In the bowl, add in 2 tablespoons of whole grain mustard, 2 tablespoons of dijon mustard, 1 tablespoons of horseradish, 3 tablespoons finely minced shallots, 3 tablespoons of fried shallots.
步驟 3
接著開始加入調味至碗中：2湯匙顆粒芥末醬、2湯匙傳統芥末醬、1湯匙西洋山葵、3湯匙生紅蔥頭、3湯匙炸紅蔥頭。
STEP 4
Add in 2 tablespoons of Extra virgin olive oil, 2 tablespoons of Balsamic vinegar, 2 tablespoons of Sriracha chili sauce and 1 tablespoon of capers. Add 1/2 teaspoon of sea salt and black pepper. Finally mix everything together evenly.
步驟 4
再加入兩湯匙初榨橄欖油、2湯匙巴薩米克、2湯匙是拉差甜辣醬、1湯匙酸豆。1/2茶匙海鹽及黑胡椒。接著將所有的調味跟牛肉混合均勻。
STEP 5
For plating, start with a bowl of arugula leaves. Add in balsamic vinegar and olive oil. Grind a bit of black pepper for taste.
步驟 5
在碗中放入生芝麻葉，加入巴薩米克醋醬、橄欖油、磨一點點黑胡椒，接著簡單混合。
STEP 6
Drain and lay arugula salad onto plate. Use a metal ring (optional) and lay on top of the salad. Fill in the ring with beef tartare until it is full. Press down on the top to flatten the top. Remove metal ring.
步驟 6
將芝麻葉瀝乾，擺放在盤子中間，用金屬的圓形模型放在盤子中間、生菜上面，將預攪拌好的牛肉填滿模型，接著將模型取掉。
STEP 7
Carefully crack an egg and separate the egg white and egg yoke. Carefully place the egg yoke on top of the beef tartare.
步驟 7
小心地將蛋白及蛋黃分離，將蛋黃放上牛肉塔的上方。
STEP 8
Shred some parmesan cheese on top. Grind a bit of black pepper for taste and plating. Place a spoonful of whole grain mustard on the plate and add a few crackers to the side.
步驟 8
磨一些帕瑪森起司、黑胡椒在整道菜的上面，再放一匙的顆粒芥末醬在旁當佐醬、放上薄脆餅乾或法國吐司當搭配，這道菜就完成了。
__________________________
Directed＆Edited by Apple
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► Original URL:https://www.youtube.com/watch?v=t_KdbASIkB8
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註1.sriracha"是拉差香甜辣椒醬"，是拉差香甜辣椒醬是一種在美國加州生產的辣椒醬。
註2.Capri Sun，Capri Sun是德國Capri Sun集團控股公司在瑞士擁有的濃縮果汁飲料品牌
註3.直接上新聞連結比較快 https://www.bbc.com/news/newsbeat-45246009
#羅傑叔叔 #蛋炒飯 #味精
