https://youtu.be/WjhKZU-H5MI
Braised beef brisket with tomatoes and carrot with high speed cooker
Ingredients:
Frozened beef brisket 3 lbs
Tomatoes 5 Nos.
Shallots a bunch
Carrots (small) 8 logs
Preparation/Steps:
1. Beef brisket, remove plastics. Put in high speed cooker. Add in cooking salt 1 tbsp and boiled up water 1L. Cover up the wok. Heat up for 15 minutes.
2. Tomatoes, rinse with tap water. Divide each one into 4 shares.
Shallots, get them peeled. Rinse with tap water.
Carrots, rinse its skin with tap water.
3. Beef briskets have been blanched, pour away water. Rinse with tap water. Drain.
4. Rinse the cooker with detergent properly.
5. Beef brisket, put into pot. Add seasoning:
a. Pepper 1 tbsp
b. Tomato ketchup half bottle
c. Chicken sauce 1 tbsp
d. Rock sugar 2 big cubes
Mix well. Cover up the pot. Use tendons function, braise for 40 minutes.
6. In the last 6 minutes, add in:
a. Carrot
b. Tomatoes
c. Shallots
Mix well.
7. Restart the high speed cooker, use "tendons" function, braise for 40 minutes again.
8. Complete. Put on plate. Serve.
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Beef Rib Fingers with Tomatoes & Carrots in Tomato Sauce🥘Tender, Succulent Meat😋Wondetful Sauce🍅
鮮茄紅蘿蔔燴牛肋條
肉質淋滑好味
香濃蕃茄汁
滋味無窮!
Beef Ribs in Tomato Sauce
同時也有16部Youtube影片,追蹤數超過61萬的網紅{{越煮越好}}Very Good,也在其Youtube影片中提到,⬇️⬇️English recipe follows⬇️⬇️ 炆牛筋牛腩: 材料: 牛肋條1磅 牛筋1 1/2磅 調味料: 柱候醬1湯匙 生抽1湯匙 雞粉1茶匙 冰糖2粒 果皮1個 八角3粒 處理: 1. 煲滾一鑊水,放入牛肋條。 2. 浸軟果皮。 3. 再放牛筋與牛肋條一同出水。 4....
「braised beef brisket」的推薦目錄:
- 關於braised beef brisket 在 越煮越好 Facebook 的最讚貼文
- 關於braised beef brisket 在 Dairy & Cream Facebook 的最佳貼文
- 關於braised beef brisket 在 Lucy Loves To Eat Facebook 的最佳解答
- 關於braised beef brisket 在 {{越煮越好}}Very Good Youtube 的精選貼文
- 關於braised beef brisket 在 Day Day Cook Youtube 的最佳貼文
- 關於braised beef brisket 在 C2食光 Youtube 的最佳解答
- 關於braised beef brisket 在 紅酒燴牛腩Red Wine Braised Beef Brisket食譜: 甜琛廚房 的評價
braised beef brisket 在 Dairy & Cream Facebook 的最佳貼文
{New} Take a journey down memory lane with Tim Ho Wan’s seasonal Chef's Special collection - Nostalgic Journey Taster Set- specially curated by Chef Mak. Available for dine-in, takeaway or delivery 🚚
The Nostalgic Journey Taster Set for 2 pax ($44.40) includes:
Mala Beef Brisket Rice Rolls
HK Curry Pork Cutlet with Egg on Rice
HK Braised Pork with Egg on Rice
Sesame Shrimp Toast (4pcs)
Five Spices Fermented Beancurd Wings (4pcs)
2 x Hong Kong Style Milk Tea
I must say all the items are delicious even when delivered, especially the sesame shrimp toast, wings and curry pork cutlet rice 😋 Portions are substantial and can even be shared amongst 3 pax. Alternatively, you can order them ala-carte as well (swipe for pic)
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braised beef brisket 在 Lucy Loves To Eat Facebook 的最佳解答
I’ve really neglected my feed. I just have far too much fun on stories, are you guys the same?
Well this Chinese beef brisket braised with white radish is too good not to share and have a permanent space on the grid. I can’t believe it’s the first time I’ve cooked beef flank which I got from Seewoo, but it certainly won’t be the last 😋
braised beef brisket 在 {{越煮越好}}Very Good Youtube 的精選貼文
⬇️⬇️English recipe follows⬇️⬇️
炆牛筋牛腩:
材料:
牛肋條1磅
牛筋1 1/2磅
調味料:
柱候醬1湯匙
生抽1湯匙
雞粉1茶匙
冰糖2粒
果皮1個
八角3粒
處理:
1. 煲滾一鑊水,放入牛肋條。
2. 浸軟果皮。
3. 再放牛筋與牛肋條一同出水。
4. 加入2湯匙花雕酒除羶味,煲5分鐘。
5. 倒去水分,逐件洗乾淨,擎乾水。
烹調:
1. 白鑊燒熱,轉中慢火。
2. 放牛肋條,去羶味。
3. 放果皮及八角。
4. 加入水分,蓋過肉面。
5. 放牛筋。
6. 加入冰糖、雞粉、豉油及柱候醬。
7. 水滾起,轉中慢火,不要打開蓋,炆40分鐘。
8. 熄火,焗15至20分鐘。
9. 開大火翻熱後,可以上碟。
Braised beef ribs and beef tendon:
Ingredients:
Beef ribs 450g
Beef tendon 680g
Seasoning:
Chu hou paste 1 tbsp
Light soya sauce 1 tbsp
Chicken powder 1 tsp
Rock sugar 2 Nos.
Dried orange peel 1 No.
Star anise 3 Nos.
Steps:
1. Boil up a pot of water, put beef ribs in pot.
2. Soften dried orange peel with tap water.
3. Put beef tendon with beef ribs right now.
4. Put 2 tbsp hua tiao chiew to remove unpleasant smells and tastes. Boil for 5 minutes.
5. Pour away water. Rinse beef one by one thoroughly. Hang dry.
Steps:
1. Heat up wok turn to medium~low flame.
2. Put beef ribs to remove unpleasant smells and tastes.
3. Put dried orange peel and star anise.
4. Pour boiled up water up to surface of beef.
5. Add beef tendon.
6. Put rock sugar, chicken powder, light soya sauce, and chu hou paste.
7. Turn to medium~low flame when water boils up. Keep the lid shut, braise for 40 minutes.
8. Turn off fire, just keep warm for 15 to 20 minutes.
9. Reheat at high flame. Complete. Serve.
?炆牛筋牛腩 重點?
1. 大滾水 煲五分鐘 清洗乾淨 去除騷味
2. 加入果皮(一果) 提升牛腩香味
3. 加入冰糖 令牛腩容易炆淋
4. 炆焗過程中 切勿打開蓋
避免(流失火喉)難炆淋
材料
牛肋條(1磅) 牛筋 (1.5磅)
Beef ribs (450g) Beef tendon(670g)
調味料
柱侯醬(一湯匙) 冰糖(兩粒)
生抽 (一湯匙) 果皮(一果)
雞粉 (一茶匙) 八角(三粒)
Chu Hou Paste (1tbsp)
light soya sauce (1tbsp)
Chicken powder (1tsp)
crystal sugar (2pcs)
Peel (1)
star anise (3pcs)
炆牛腩(碎腩)
https://youtu.be/To7KVPRUqTY
蘿蔔炆牛展https://youtu.be/KtK2DjES6qo
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braised beef brisket 在 Day Day Cook Youtube 的最佳貼文
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滑蛋牛肉粥食譜 Egg and Beef Congeehttps://youtu.be/fk1Mj_T-ojk
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braised beef brisket 在 C2食光 Youtube 的最佳解答
這是帶點川味的紅燒牛腩做法,加了辣豆瓣醬及花椒。其中好吃的撇步就是醬料要經過炒過,香氣才會出來喔。
「營養師的貼心小叮嚀」-by 陳小薇營養師
毎百公克牛腩熱量約330大卡,蛋白質約14.8公克,脂肪含量約29公克,通常是位在牛腹帶有筋、肉、油花的鬆軟肉塊,適合燉煮入味,而這道料理紅燒牛腩,使用許多香辛料蔥、薑、胡椒及辣椒,透過這道料理,介紹薑裡的特殊營養成份,薑辣素(Gingerol)及薑烯酚(Shogaol),能夠加速血液循環、溫暖身體、促進發汗,同時,刺激胃液分泌、興奮腸道、幫助消化的功能。
營養師貼心小叮嚀,因為牛腩脂肪含量較高,需要注意適量攝取,避免熱量超過毎日飲食建議,而料理中的紅蘿蔔及白蘿蔔,則建議多攝取補充膳食纖維,另外,紅蘿蔔也能提供β-胡蘿蔔素來源,辣豆瓣醬以及醬油用量可以酌量減少,讓料理的鈉含量減少;除此之外,整體飲食也建議搭配深綠色蔬菜,增加飲食的均衡比例喔!
-----------------------------------------------
Ingredients:
400g beef brisket
1 white reddish
1 carrot
4~5 pieces of ginger
2 chilies
2 green onions
3~4 dried chilies
2tbsp spicy bean sauce
2tbsp soy sauce
2大匙 2tbsp ketchup
3tbsp shaoxing wine
1tbsp sugar candy
Water ( to cover everything )
Sichuan pepper
1tsp salt
-----------------------------------------------
食材:
牛腩400g
白蘿蔔1條
紅蘿蔔1條
薑片4~5片
辣椒2條
蔥2支
八角 2個
花椒 適量
乾辣椒3~4條
調味料:
辣豆瓣醬 2大匙
醬油 2大匙
番茄醬 2大匙
紹興酒3大匙
冰糖 1大匙
水蓋過食材高度
鹽1小匙
1.牛腩切段入鍋煎至焦香
2.拍過的蔥段、蔥片下鍋炒香之後下八角及乾辣椒拌炒
3.放入調味料,將調味料的香氣炒出來後加入冰糖、紹興酒
4.加水至食材高度,再放入辣椒
5. 煮一下加入紅白蘿蔔之後加入少許鹽及花椒
6.加蓋悶煮一個小時即可
FACEBOOK: https://www.facebook.com/C2FoodChannel/
#燉牛肉 # beef_brisket #beef_recipe

braised beef brisket 在 紅酒燴牛腩Red Wine Braised Beef Brisket食譜: 甜琛廚房 的推薦與評價
Mar 17, 2012 - 食譜:紅酒燴牛腩Red Wine Braised Beef Brisket Recipe. ... <看更多>