台灣牛肉麵
份量
3
人份
時間
60
分鐘
食材
牛肋條Beef Brisket
1磅(lb)
紅蘿蔔Carrot
2小條
洋蔥Onion
1/2顆
青蔥Green Onion
1條
紅辣椒Red Pepper
1條
薑片Ginger
2~3 片(pcs)
蒜頭Garlic
4顆(cloves)
芝麻油 Sesame Oil
2小匙(tsp)
辣豆瓣醬 Bean Paste
2大匙(tbsp)
醬油Soy Sauce
3/4杯(cup)
清水Water
6杯(cup)
米酒Rice Wine
1小匙(tsp)
白糖Sugar
1小匙(tsp)
八角Anise
2顆(pcs)
甘草Licorice
3片(pcs)
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1備好所有食材: 牛肋條切成適口大小。紅蘿蔔削皮後切成適口大小, 洋蔥切丁，青蔥切段，蒜頭, 紅辣椒切碎. Prepare all the ingredients: Beef cut into bite size, carrot also cut into bite size. Chop
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2熱鍋 (悶燒鍋或普通湯鍋)加入芝麻油，擺進牛肉，用中大火將表面略煎焦黃，鎖住肉汁. In a pot (Pressure cooker or regular soup pot), add sesame oil and beef, and pan fried the beef till brown.
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3加進洋蔥丁, 蒜頭, 青蔥, 姜絲(薑片), 拌炒至飄出香氣。 Now add Onion, garlic, green onion, and ginger, and pen fried for a few mins.
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4加入米酒, 醬油, 糖、辣豆瓣醬和水. 攪拌煮開. Add cooking wine, sugar, hot pepper paste and water, mix and bring to boil.
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5將八角, 甘草, 紅辣椒,放入滷袋裡（湯煮好後較好取出）, 放進鍋裡. Put the anise and the licorice in to a tea bag (so it’s easier to retrieve after the soup is done), put into pot.
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6蓋上蓋子燉煮: (悶燒鍋:燉煮30分鐘) (普通鍋:燉煮１小時) Close the lid and shimmer: (Pressure cooker: 30 mins) (Soup pot: 1 hour)
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7步驟6後, 加入紅蘿蔔, 再多悶燒15~20分鐘. (完成後取出滷包) After step 6, add the carrot, then shimmer for another 15~20 mins.
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8步驟7在煮時, 可起鍋煮麵. Boil your noodle during step 7.
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9完成囉! 請享受你的牛肉麵! 喜歡的話請幫我按個讚! 下餐見! Finished! Enjoy your beef noodle! See you next meal!
贊助
小撇步
所有的食譜都在我的YouTube頻道!
https://www.youtube.com/channel/UC7Fgle9gk5Jh7lB1lq8XOMw
