關於 蘿蔔炆牛筋 ，我們在網路上蒐集到這些相關的討論、資訊與評價

✨味噌醬油蘿蔔炆牛筋

又淋又入味仲要唔漏🤤
我唔客氣要食一大碗飯喇！

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三大兩細$100自煮晚餐

咖哩蘿蔔炆牛筋滑蛋飯 $52
鹽煎鯖魚 $11
蒜蓉炒豆苗 $20

咁多牛筋有好多骨膠原呀，哈哈，比籍口自己食多啲先😏妹妹都岩食🙌🏻
用日式咖哩最鍾意落兩粒朱古力落去，口感即刻醇厚啲🤤🤤🤤🤤
我想講，呢碟咖喱牛筋真係 好-好-食！

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https://youtu.be/DTrvFZvM6Oo

不用懷疑👋🐟分別唔大🔁🙄超市減價益街坊💰急凍石斑🐟屋企一樣做到酒樓水準 😋處理正確✅吾會有腥味👋蒸🉐恰當✅肉質嫩滑鮮甜😋無須再擔心買😨急凍魚點處理清楚🐠清蒸石斑Steamed Grouper

Steamed Grouper🐟How to Prepare Frozen Fish to Avoid Fishy Taste👌

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劏魚教學 煎黃花魚 https://youtu.be/DBAeE_eyo4Q

酒樓牛展 電飯煲做到https://youtu.be/pNxNmwatQDg

苦瓜炒牛展https://youtu.be/OUk5OsJSupY

蘿蔔炆牛筋展https://youtu.be/KtK2DjES6qo

Steamed Grouper🐟How to Prepare Frozen Fish to Avoid Fishy Taste👌

⬇️⬇️English recipe follows ⬇️⬇️
清蒸石斑魚：

材料：
急凍石斑魚1條
薑1小舊
甜椒1隻
蔥1條

處理：
1. 石斑魚連包裝用清水解凍。
2. 打開包裝袋，小心刮鱗。
3. 切去魚鰭及魚刺。（你亦可以跳過這個程序）
4. 開魚肚，取出內臟及鰓。
5. 開水喉，刷乾淨魚肚內的血塊，清洗乾淨。
6. 用1茶匙粗鹽直接搽勻魚身及魚肚，去除雪腥味及加入鹹味，醃5分鐘，沖洗乾淨，擎乾水。
7. 薑去皮切絲。
甜椒切絲。
蔥切絲。

烹調：
1. 煲滾1鑊水。
2. 用大火蒸魚13分鐘（12兩魚）。
3. 蒸好後，倒去魚水。
4. 放蔥絲及甜椒在魚上面。
5. 灒油，蔥香去魚腥味。
6. 再一次倒去碟上的水。
7. 在碟邊淋上生抽。
8. 完成。

Steam yellow grouper:

Ingredients:
Frozen yellow grouper 1 No.
Ginger 1 No.
Bell pepper 1 No.
Green onion 1 No.

Preparation:
1. Defrost fish in package plastic bag with tap water
2. Tear off plastic bag, scale the fish carefully.
3. Cut fins and bones. (or you may skip this step.)
4. Take out intestines of fish.
5. Turn on tap, rinse the blood inside the fish carefully.
6. Season fish in and out with cooking salt for 5 minutes to remove the unpleasant smells and add some salty taste to fish. Rinse thoroughly and hang dry.
7. Ginger, peel and shred.
Shred bell pepper and green onion.

Steps:
1. Boil up a wok of water.
2. Steam fish at high flame for 13 minutes. (For fish weighs about 12 taels)
3. Pour away water on plate after steaming well.
4. Put shredded green onion and bell pepper on top of fish.
5. Hot oil is to be put on top of fish. Scent of green onion removes the unpleasant smells from fish.
6. Pour away water on plate again.
7. Light soya sauce is to be put on side of fish.
8. Serve.

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??I have more than 900 movies?Everyone enters this URL ?All can be viewed ?
https://goo.gl/cuyAZa hip??

劏魚教學 煎黃花魚 https://youtu.be/DBAeE_eyo4Q

酒樓牛展 電飯煲做到https://youtu.be/pNxNmwatQDg

苦瓜炒牛展https://youtu.be/OUk5OsJSupY

蘿蔔炆牛筋展https://youtu.be/KtK2DjES6qo

Steamed Grouper?How to Prepare Frozen Fish to Avoid Fishy Taste?

職人吹水 茶餐廳粉麵 頻道https://www.youtube.com/playlist?list=PLAI3ipXgVAWZ_pb65AB5sIDuf2uZTM9vB

職人吹水 賀年餸菜頻道https://www.youtube.com/playlist?list=PLAI3ipXgVAWbyEaFyXFuXS4QipC6ncFpN

職人吹水旅遊自助餐頻道https://www.youtube.com/playlist?list=PLAI3ipXgVAWYu2t3Ao6Qk0V7bKYeYTT2J

炆牛腩：

材料：
牛筋腩1斤

調味料：
柱侯醬1 1/2湯匙
蠔油1湯匙
冰糖1大舊

處理：
1. 煲一大煲水，將牛腩滾2分鐘出水。
2. 清水洗淨，擎乾水。
3. 切開牛腩，大舊一點。

烹調：
1. 放2湯匙油落鑊。
2. 牛腩落鑊，加1 1/2湯匙柱侯醬，1湯匙蠔油及1大舊冰糖，炒勻。
3. 加入滾水，蓋過肉面。
4. 滾起，冚蓋，轉中細火炆40分鐘，保持鑊蓋緊閉，熄火。
5. 焗20分鐘，開中火，再炆15分鐘即成
Braised beef briske

Ingredients:
Beef brisket 1 catty

Seasoning:
Chu hou paste 1 1/2 tbsp
Oyster sauce 1 tbsp
Rock sugar 1 big cube

Preparation:
1. Boil the beef brisket in a big pot of hot water for 2 minutes.
2. Rinse with tap water, hang dry.
3. Cut the beef briskets in big cubes.

Steps:
1. Put 2 tbsp oil into the wok.
2. Put beef brisket into wok, add 1 1/2 tbsp chu hou paste, 1 tbsp oyster sauce and a big cube of rock sugar, stir fry for 1 minute.
3. Add hot water, cover up to the top of the brisket.
4. The sauce has been boiled up, keep the lid shut, turn to medium~low flame, stewing for 40 minutes, keep the lid shut. Turn off the fire.
5. 20 minutes later, turn to medium flame, stewing 15 minutes more, serve.

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揚州炒飯 https://youtu.be/2ju3MOXVgLM

翠塘豆腐 https://youtu.be/WSkH7wd_D1I

蠔油炒飯://www.youtube.com/watch?v=eCAth2B23K0

黃金炒飯https://www.youtube.com/watch?v=XTt8W-m9jso&t=43s

海參釀白花https://www.youtube.com/watch?v=cXZ7qH3QeL4