冬衣都開始出場,自然想到吃羊腩煲、羊肉鍋暖身,傳統的煮法固然好味,相同的部位改用其他煮法一樣充滿可塑性,吃來不會太重鹹!
We sometimes get so accustomed, that lamb briskets always have to be cooked the usual Chinese way of 羊腩煲 . But with the same parts of lamb we can be more creative, and stew it in different ways too!
材料
羊肉(胸肉)、醃製香料包(鹵水包)、薑、蔥、大蒜、芹菜、魚露、雞湯、白胡椒、冰糖、紹興酒、枝竹、甜醬油
Ingredients
Lamb (brisket), marinating spice packet (#鹵水包), ginger, spring onions, garlic, Chinese celery, fish sauce, chicken stock, white pepper, rock sugar, Shaoxin wine, beancurd sheet, dark sweet soy sauce
Method
•Cut the lamb into cubes
•Fry the lamb in a wok without adding oil
•Add a dash of Shaoxin wine
•Add water and let it boil for 3 minutes, remove with colander and rinse lamb with tap water
•In a pot, add oil and fry ginger slices, spring onions (white parts) and garlic until aromatic
•Add the lamb as well and fry for 3 minutes, season with fish sauce, then add chicken stock, rock sugar, marinade packet and white pepper. Some more Shaoxin wine can be added too
•Cover, turn to low heat and simmer until lamb becomes soft
•Before serving, reboil with high heat with lid removed, add beancurd sheets and Chinese celery and boil for 5 minutes. •Serve with dark sweet soy sauce on the side
Tips
•PS Depending on quality and lamb type, it may take up to hours for it to soften
•PPS You may use a pressure pot to soften the lamb brisket to shorten the cooking time
•PPPS Dark sweet soy sauce is the thick type used with Hainanese Chicken Rice
▲
Author Bio:
王子
食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。
gwz Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
相關文章