今次會用中式的調味去做一道羊肉菜式~~~
This time I will use Chinese seasoning to make a Lamb dish ~~~
烹調時間: 約2小時
Cooking Time: around 2 hrs
詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/MgsL2s4ywLc
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材料(3-4人) – Ingredients (3-4 ppl):
羊肩 Lamb Shoulder - 680g
五香粉 Five Spice Powder - 2tsp
生抽 Soy sauce - 40g
老抽 Dark Soy sauce - 25g
黑糖 Light Muscovado Sugar - 55g
八角 Star anise - 2粒 pcs
肉桂條 Cinnamon sticks - 1-2條 sticks
薑 Ginger - 15g
蒜頭(拍扁) Garlic (Crushed) - 2瓣 Cloves
果皮(Dried Tangerine Peel) - 1角(1/3 pcs)
乾白酒 Dry White Wine - 65ml
白蘭地 Brandy - 20ml
水 Water - 250ml
馬蹄 Water Chestnuts - 70g
香菇 Shiitake Mushroom - 5 pcs
月桂葉 Bay leaf - 1-2pcs
小棠菜 Shanghai Pak Choi - 250g
紅花飯 - Safflower rice:
米 Rice - 250g
水 Water – 375ml
紅花 Safflower - 1 pinch
月桂葉 Bay leaf - 1pcs
鹽 和 黑椒 Salt and black pepper - 適量 QS
做法 - Methods:
1. 先把 羊肩 切粒(約3cm), 加入 五香粉 醃 30分鐘 至 1小時, 把 薑 切片, 備用;
First diced lamb shoulder (about 3cm), add the five-spice powder to marinate for 30 minutes to 1 hour, slice the ginger and set aside;
2. 把 香菇, 馬蹄 和 小棠菜洗淨 (如使用乾香菇, 請預手浸泡), 把香菇 和 小棠菜 1 開 4, 備用;
Wash the shiitake mushrooms, Water Chestnuts and Shanghai Pak Choi (if using dried shiitake mushrooms, please soak them before), cut shiitake mushrooms and Shanghai Pak Choi into quarter;
3. 預熱焗爐 180c, 準備炒鍋, 加油燒熱, 加入 薑片 炒至出味, 加入 羊肩粒 煎封每面, 加入 馬蹄 和 香菇 炒至乾身, 加入 白蘭地 揮發至乾, 加入 肉桂條 和 八角 炒至出味, 加入 黑糖 炒勻和溶化, 加入 乾白酒 炒勻和濃縮至一半, 加入 生抽, 老抽, 水, 果皮, 蒜頭 和 月桂葉 煮滾;
Preheat the oven 180c, prepare a saute pan, pour oil and heat up, add ginger slices then saute until the flavor out, add lamb shoulders then sear each side, add Water Chestnuts and shiitake mushrooms then saute until dry, add Brandy then flambe , add cinnamon sticks and star anise then saute until the flavor out, add brown sugar then mix well unit dissolve, add dry white wine then mix well and reduce to half, add soy sauce, Dark Soy sauce, water, dried tangerine peel, garlic and bay leaf then bring to boiling;
4. 煮滾後, 加蓋放入焗爐, 焗 45分鐘 至 1小時;
After boiling, cover with lid and put into oven, stew for 45 minutes to 1 hour;
5. 45分鐘 至 1小時後, 隔出 香料 和 汁液 一起濃縮至一半, 備用;
After 45 minutes to 1 hour, separate the spices and sauce, then put together and reduce to half, set aside;
6. 紅花飯: 把米, 水, 紅花, 月桂葉, 鹽 和 黑椒 一起煮熟, 備用;
Safflower Rice: Cook rice, water, safflower, bay leaf, salt and black pepper together and set aside;
7. 汁液 濃縮至一半後, 過篩隔出香料, 備用;
After the sauce is reduce to half, sieve out all spices and set aside;
8. 準備炒鍋, 加油燒熱, 加入 小棠菜 炒至軟身, 加入 鹽 和 3湯匙 的汁液 炒勻, 之後取出備用;
Prepare a saute pan, pour oil and heat up, add Shanghai Pak Choi then saute to soften, add salt and 3 tbsp of sauce and mix well, then remove and set aside;
9. 在同一炒鍋 放入 已煮的羊肩粒, 馬蹄 和 香菇, 倒入 濃縮的汁液, 煮滾和拌勻, 取出備用;
Put the cooked lamb shoulder, Water Chestnuts and shiitake mushrooms in the same pan, pour the reduced sauce, bring to boiling and mix well, remove and set aside;
10. 準備餐碟, 先放上 紅花飯, 之後放上 羊肩粒, 馬蹄, 香菇 和 小棠菜, 最後加上 濃縮的汁液 即可。
Prepare the dish, put the saffron rice first, then put the lamb shoulder, Water Chestnuts, shiitake mushrooms and Shanghai Pak Choi, and finally add reduced sauce.
完成
Finish
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