【靚太廚房】韓籍大廚教整水原式醬醃牛仔骨 公開肉質細嫩惹味醃製秘訣
發布時間: 2021/11/08 10:32
最後更新: 2021/11/10 10:08
韓式牛仔骨味道甜美,最適合用來拌飯!今集《靚太廚房》請來Chef & Taste主理人崔宇植主廚教大家煮出原汁原味的水原式醬醃牛仔骨。
崔主廚: 調味料份量及火候控制是重點
擁有近30年處理肉類食品經驗的崔主廚表示調味料及醬汁份量必須小心調配。「調味料中鹽和紅糖比例必定是1:6,而且一定要採用紅糖,因紅糖可中和牛仔骨油膩感覺,若選用其他糖會影響整體味道」。另外,因為已醃的牛仔骨含有糖份,容易煎燶,所以要用細至中火慢煎。
材料:
- 牛仔骨
- 調味料:鹽、紅糖、胡椒(鹽、紅糖 比例:1:6)
- 醬汁:梨(1個)、蘋果(1個)、洋蔥(1個)、蒜頭(1/3個)
- 芝麻油
家庭版水原式醬醃牛仔骨
點擊大圖了解做法:
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/00_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/DSC09413_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/DSC09429_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/f1_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/f2_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/f3_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/f4_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/f5_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/endimage04_600.jpg)
韓式BBQ烤法
點擊大圖了解做法:
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/000_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/DSC09431_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/b1_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/b2_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/b3_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/b4_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/b6_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/b7_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/b8_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3095000/3099039/endimage03_600.jpg)
小貼士
1) 如果想牛仔骨做出來更香口,可先炒香芝麻,再用將芝麻磨碎,加入調味料內。
2) 喜歡果味較重的人,可按個人喜好將菠蘿、奇異果、香蕉等加入醬汁。
3) 如牛仔骨沒有加入任何醬汁,可以用大火煎。
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