Monday, January 25, 2016


 天在農夫市場買到了一磅上好的牛肉,肥瘦相間, 正好蘿蔔當令, 一起來做紅燒蘿蔔牛腩再合適不過了
 我小的時候,外婆總是一個砂鍋裏小火篤篤的燉著美味,上海的“篤”和廣東人的“炆 ”同義,用極微弱的火,將食材長時間慢慢煨燉,因為在烹調時,鍋中會發出「咕嘟」聲而得名。由於長時間燜燉,食材的原味完全釋放出來,口味醇厚而滑潤

昨晚我家廚房裏,篤的是號稱土人參的白蘿蔔加牛肉,經過2個多小時的燉煮,牛肉酥爛軟熟, 蘿蔔飽飽的吸足了牛肉和湯汁的精華,入口即化。



牛肋條︰ 1
白蘿蔔︰     1-2
磅,最好在 farmer’s market 买,新鲜甜美多汁,一定要挑中等大小,分量越重越好

陳皮︰ 1塊

葱︰ 2條

蒜茸︰ 1湯匙


上湯︰ 1罐半 - 我用史先生牌罐装鸡汤

蠔油︰ 2湯匙

老抽︰ 1/5湯匙

鹽︰ 1/5湯匙




做法 :
    將牛切塊,放入滾水中汆水八分鐘,盛起過冷水瀝乾后再用kitchen towel 吸
我用的是LE CREUSET的生鐵鍋,生鐵鍋的優點是可以保持均勻的熱度) 倒入上汤,加入八角,山楂,桂皮,陳皮適量 (我用茶包袋包好後才放入),煮開后 以慢火炆(用微火燉食物或熬菜braise) 

切記切記牛必需--必需-要用慢火(文火), 汤水煮开时有一点小泡泡的时候就要转慢火 ,其間不可加冷水, 所以起初水要全蓋過牛肉 ,,还有哦, 煮完最好不要開蓋, 要原封不動焗過夜, 要口感好要味道好, 最後的餘溫焗才是最关键的.另外炆得時間不能过久,不然水份會失去太多 ,肉質會變柴, 所以一定要用slow cooking方法炮製才会够美味。


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