6月尾啦, 我哩邊天氣仲係涼涼地, 無咩夏天feel呀, 我哩個星期六會去camping (露營)呀, 希望到時天氣會好啦, 千祈唔好落雨呀
韓式牛仔骨, 真係又易整又好味呀, 話說當日我去鬼佬超市買餸時, 無意發現有牛仔骨賣呀, 雖然貴, 
但肉質真係幾靚, 忍唔煮就買嚟試吓啦
其實我無整過牛仔骨, 點解? 因為有骨囉, 你知我啦, 食親都要啖啖肉呀, 點會諗過去整牛仔骨呢
不過整完出嚟, 食過之後, 
宜家有啲上癮呀, 因為真係好好味呀 (或者我要求低啦, 哈哈), 我諗緊搵日去韓國超市買牛仔骨, 應該會賣得平啲呀
就咁睇相你以為好乾啦, 其實啲汁係晒個底到, 其實汁料都唔少呀
啲牛仔骨用糖醃過, 好似豬扒咁啄過先煮, 出嚟個效果真係好好呀, 非常腍呀, 加埋老李隻汁, 再加埋芝麻, 好惹味呀, 掂呀
正所謂: 惹味韓式牛仔骨, 太太食過都話得
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右
tonytsang and kareny recipy
1- 牛仔骨8條 (8 beef short ribs)
tonytsang and kareny recipy
2- 中洋蔥1個, 去衣切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
3- 蒜蓉1/2湯匙 (1/2 tbsp minced garlic)
tonytsang and kareny recipy
4- 青蔥2條, 切段 (2 green onion, cut into small section)
tonytsang and kareny recipy
5- 炒香芝麻2茶匙 (2 tsp of roasted sesame)
tonytsang and kareny recipyand kareny recipy
份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 李x記韓式燒烤汁4湯匙 (4 tbsp of Korean bbq sauce)
tonytsang and kareny recipy
2- 水1湯匙 (2 tbsp of water)
tonytsang and kareny recipy
份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 日本豉油1湯匙 (1 tbsp of Japanese soya)
tonytsang and kareny recipy
2- 料理酒1湯匙 (1 tbsp of cooking sake)
tonytsang and kareny recipy
1- 先將牛肉用刀背井字型平均啄2-3次, 切件, 用醃料加糖, 少許生粉, 黑椒粉和油醃20分鐘tonytsang and kareny recipy
2- 快火落油起鑊, 先爆香蒜蓉, 再落洋蔥, 蔥段, 用少許鹽炒軟(圖1), 再加牛肉炒至7成熟(外面已變啡色, 微焦) (圖2), 加入汁料煮熱, 兜勻(圖3)上碟, 灑上芝麻即成
1- Beat lightly the ribs evenly 2-3 times. Cut into small pieces. Marinade with the seasoning, sugar, a bit of corn starch, black pepper and cooking oil for 20 mins
tonytsang and kareny recipy
2- Heat the pan under high heat with some oil. Stir-fry the garlic until fragrant. Stir-fry the onion, green onion with some salt until soft (fig.1). Stir-fry the short ribs until 70% done (fig.2). Mix with the sauce mix. Put it on the dish and spread evenly the sesame. Serve hot.tonytsang and kareny recipy
1- 牛仔骨拍鬆煮出來會比較腍, 記得不要用鹽醃
tonytsang and kareny recipy
2- 牛仔骨不宜煮得太熟, 建議最多8成熟
tonytsang and kareny recipy
3- 料理酒可以用米酒代替
tonytsang and kareny recipy
1- Beat lightly the ribs will make it more tender after cook
tonytsang and kareny recipy
2- Don't overcook the ribs. Recommend cooking it maximum to 80% done
tonytsang and kareny recipy
3- You can use Chinese cooking wine to replace the cooking sake
