⬇⬇English recipe follows⬇⬇ 🔥鹵水牛筋 重點🔥 首先要將急凍牛筋用大火滾水 煮一煮,焗一焗,然後再用凍水沖 洗乾淨,咁先可以將牛筋表面嘅 污漬同埋(制染料)洗去 筋筋有力: 材料: 急凍牛筋 3條 果皮 1片 調味料: 鹵水汁 200毫升 清水 300毫升 冰糖 1粒 鹽 1茶匙 處理: 1. 用10分鐘浸軟果皮。 2. 煲一煲滾水,加入1茶匙鹽,將牛筋出水,煮滾水後熄火,焗10分鐘,以去除表面污漬。 3. 將牛筋清洗乾淨。 烹調: 1. 白鑊放牛筋,加入300毫升水,200毫升鹵水汁,開火,放果皮及冰糖。 2. 煮滾後,略為攪拌,收中細火,炆15~20分鐘。 3. 炆了10分鐘,打開蓋,反一反牛筋。 4. 再煮10分鐘。 5. 煮10分鐘後,熄火,不要打開蓋,焗軟,焗入味。 6. 反一反牛筋,開大火,再煲5分鐘,上碟。 Braised beef tendon: Ingredients: Frozen beef 3 Nos. tendon Dried orange 1 pc peel Seasonings: Chinese marinade 200ml Water 300ml Rock sugar 1 cube Salt 1 tsp Preparation: 1. Use water to soften the orange peel in 10 minutes. 2. Boil a pot of water, add 1 tsp salt, put beef tendon into the water, wait for the water boil up. When water boils up, turn off the fire, keep the lid shut in helping to release the dirt on beef. 3. Rinse the beef tendon thoroughly. Steps: 1. Put the beef tendon in a plain wok without oil, add 300ml water, 200ml Chinese marinade. Then turn on the fire, put in dried orange peel and rock sugar. 2. Water boils up, stir slowly, turn to medium low flame, braise 15~20 minutes. 3. After the beef tendon has been braised for 10 minutes, lift up the lid, flip over the beef tendon. 4. Braised 10 minutes more. 5. 10 minutes over, turn off the fire but keep the lid shut, the beef will become soft and juicy. 6. Flip over the beef tendon, then turn to high flame, cook 5 minutes more, serve. 🐂其他肉類🐐牛/羊/鴨/鵝/鹿🦆等 kzbin.info/aero/PLkU_SdeTtB_QgSmzLlIwRqDxjpuDec5U5 海鮮魚蝦蟹🐟🦐🦀 (系列播放清單) kzbin.info/aero/PLkU_SdeTtB_Q4NYniB9x0-Foi8weCFg61 大家入呢個網址 😁我幾佰多條片🎬全部可以睇曬🙏goo.gl/cuyAZa