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【三餸一湯】香煎牛仔骨伴忌廉燒烤醬

蘋果日報 2020/06/09 07:00

牛肉食譜蔬菜西菜15-30分鐘

香煎牛仔骨伴忌廉燒烤醬
材料
急凍牛仔骨3條
洋葱 半個
蒜茸1湯匙
番荽碎(裝飾用) 適量
即磨黑椒 適量
海鹽 適量

忌廉燒烤醬:
BBQ燒烤醬1湯匙
淡忌廉150毫升
海鹽 少許

1. 牛仔骨解凍洗淨,抹乾水分,切小件。洋葱去皮切絲。
2. 下油油滾,放入洋葱絲炒至軟身,盛起。
3. 放入牛仔骨煎至兩面金黃色,以即磨黑椒和海鹽調味,加入洋葱絲和蒜茸兜勻,熄火待用。
4. 取另一鍋子,倒入BBQ燒烤醬和淡忌廉慢火煮滾,以海鹽調味。
5. 洋葱墊底,用小匙把忌廉燒烤醬淋在牛仔骨上,撒上番荽碎裝飾,即成。

Pan-fried short ribs with cream BBQ sauce
Ingredients
3 frozen short ribs
1/2 onion
1 tbsp minced garlic
Chopped parsley
Black pepper
Sea salt

Cream BBQ sauce:
1 tbsp BBQ sauce
150ml whipping cream
Sea salt

1.
Defrost the short ribs and wipe dry. Cut into small pieces. Peel and shred the onion.
2.
Heat oil to boil. Add the onion and cook until soften. Dish up.
3.
Add the short ribs and pan fry until both sides are golden color. Season with black pepper and sea salt. Add the onion, minced garlic and stir well.
4.
Pick another pan, turn into low heat. Pour in the BBQ sauce and whipping cream, cook until boil. Season with sea salt.
5.
Place the onion at bottom. Add the cream BBQ sauce on top of the cooked short ribs with spoon. Garnish with chopped parsley. Ready to serve.
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牛仔骨要預早解凍,洗淨後抹乾水,切件。
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洋葱去皮切絲。
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煎熟牛仔骨,撒上黑椒和海鹽調味。
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洋葱配以蒜茸炒香。
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煮製忌廉燒烤醬。
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醬汁淋在牛仔骨上,撒上番荽碎。
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