洋蔥旺芽白燉牛腩

【材  料】
牛腩
洋蔥 (1 for 3 persons serving, the more onion, the sweeter it is)


旺芽白
京蔥

【調 味 料】

白胡椒粉 少許
月桂葉 (bay leaves, 2 for 3 persons serving)
丁香 (cloves, 6-7 for 3 persons serving)
醬油 (soy sauce)
香油 (sesame oil)

【other 料】
雙蒸

【做  法】

1.先將牛腩洗淨,並將牛腩切成塊狀,放入滾水中汆燙,再撈起備用。
2.將洋蔥切成大塊狀;薑切片;青蔥切段備用。
3.取一個炒鍋,加入一大匙油,接著再加入薑片、蔥段爆香,再放入洋蔥及牛腩塊,以中火炒香。
4.鍋內放入所有的調味料, 以小火燉煮約45- 1 hr 至軟, the longer the better I think. Check and stir the food every once in a while, add some Chinese wine toward the end.

Remarks, U need to add the vegetables depending on size, if it’s big and chucky, add them after u cook everything together, leave the leafs in the end to the stew or you’ll ruin them.

20110729-012235.jpg

20110729-012327.jpg

20110729-011956.jpg

original recipe

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s