(▼中文版食譜在英文版下面▼)
INGREDIENTS :
Beef Stock
3 TB / 45 ml black sesame oil 3 stems spring onions 3 tablets / 20 g thick slides of ginger 1 whole garlic (with skin) 2 red chili ¾ cups rock sugar (crash into small pieces) 2 TB / 30 ml tomato paste 300 ml tomato sauce 125 ml five spices chili bean paste 30 ml chili bean paste ¼ ts five spices powder 2 TB / 30 ml Chinese rice wine 300 g carrots 300 g Chinese radish 7 liters water 2 kg bovine spine bone 2 beef shank ( 600 g each )
Seasoning :
2 TB / 30 ml light soy sauce 2 TB / 30 ml dark soy sauce 2 ts / 10 g chicken powder 1 ½ ts / 8g salt 2 TB / 30 ml Chinese rice wine 2 TB / 30 g sugar 5 whole white pepper, crushed
Chinese Braised Food Seasoning Packet :
15 ml sand ginger 15 g fennel seeds
15 g star anise 15 g cinnamon 15 g nutmeg
1 piece dried mandarin peel
INSTRUCTIONS :
1. Blanch the bovine spine and shank with boiling water for 5 minutes. After blanching, rinse under running water, then drip dry.
2. Preheat the oven into 220 ℃. Place the bovine spine onto a baking tray and bake it until golden brown.
3. Smash the ginger and scallion with a chopping knife, and crash the rock sugar became pellets. Heat up a wok with low heat, then add 3 tablespoons sesame oil and cook until slightly warm. Add scallion, ginger, garlic, chili and stir fry until fragrant over slow heat.
4. Add rock sugar and stir fry until fully melted. Adjust to medium high heat, cook until the sugar bubbles.
5. Add 2.5 liters water and all the beef stock ingredients into the pot, switch to high heat and bring to boil.
6. Add chili bean paste, five spices bean paste and five spices powder, stir well. Add carrot, radish, tomato paste, tomato sauce and rice wine,stir until all come to a paste.
7. Transfer all the above into a big stock pot with 4.5 liters of water. Add the bovine spine, calves and the Chinese Braised Food Seasoning Packet.
8. Bring all the ingredients to boil for half an hour. Then adjust to low heat and cook for another 1 ½ hours. Cook until tender.
9. Remove the Chinese Braised Food Seasoning Packet. Continue to cook the beef stock for another 1 ½ ~ 2 hours with low heat. Switch off the heat and let the soup aside until cold.
10. Discard the broth from the soup. Add in the seasonings and bring to boil again.
SERVING :
1. Cook the noodles in boiling water until al dente . Rinse under cold water and set aside.
2. Before serving, add the noodles into hot water for a while. Drain and place the noodle into the bowl.
3. Slice the shank , carrot and radish and place onto the noodles.
4. Add hot soup onto the noodles until just covered. Served with Taiwanese sauerkraut and spring onion. It is best to use the finest sauerkraut. The crispy texture would enhance the entire taste of the beef noodles.
台灣紅燒牛肉麵
材料
紅燒湯料 :
3湯匙 / 45 毫升 黑麻油
3條 蔥
3片/ 20克 厚薑片
1個 蒜 (要連皮)
2隻 指天椒
¾杯 冰糖 (搗碎成小粒)
2湯匙/ 30毫升 茄膏
300毫升 茄汁
125毫升 五香豆瓣醬
30毫升 辣椒豆瓣醬
¼茶匙 五香粉
2湯匙 / 30毫升 中國米酒
300克 紅蘿蔔
300克 白蘿蔔
7 公升 水
2公斤 牛脊骨
2條 牛腱 ，每條約 600克
調味料 :
2湯匙 / 30毫升 生抽
2湯匙 / 30毫升 老抽
2茶匙 / 10克 雞粉
1 ½ 茶匙 / 8克 鹽
2湯匙 / 30毫升 米酒
2湯匙 / 30克 糖
5克 白胡椒原粒, 拍碎
滷包材料:
15克 沙薑
15克 茴香
15 克 八角
15 克 桂皮
15 克 肉豆蔻
1片 陳皮
做法 :
1. 將牛脊骨和牛腱放在滾水中煲5分鐘, 氽水後, 放在水龍頭下以冷開水沖洗, 然後瀝乾。
2. 把焗爐加熱至攝氏220℃度。將牛脊骨放在之烤盤上·烤至轉為金黃色。
3. 用刀背分別拍扁薑塊和蔥段，搗碎冰糖至小粒。將鑊放在慢火上, 加入3湯匙麻油。當油微熱後, 放入蔥段、薑塊、蒜和指天椒, 繼續炒至香氣四溢, 保持以文火烹調。
4. 加入冰糖拌句, 炒至完全融化。調至中高火, 煮糖至泛起泡沫。
5. 加水2.5公升水入獲, 再把火調高, 將全部材料滾起。
6. 加入辣椒豆瓣醬、五香豆瓣醬和五香粉。加入紅蘿蔔, 白蘿蔔、茄膏、茄汁及米酒。
7. 將所有在鑊中的材料和4.5公升水在一高身大鍋中。 加入牛脊骨、牛腱, 再放入滷包。
8. 將所有在大鍋裏的材料煮滾, 煮半小時, 不停撇去表面口的泡沫。然後調至慢火, 再熬煮1 ½ 小時。
9. 取出牛腱時肉質要已經炆至嫩滑。放在一旁備用。取出滷包。繼續再熬煮牛肉頭湯 1 ½ ~2小時。熄火, 讓湯降溫。
10. 將熬好的高湯隔渣, 保留湯的部分。丟掉其他城質。在高湯中加入調咪料, 再煮滾即成。
上碟 ：
1. 將麺放在滾水中煮至煙韌。用冷水沖洗後, 放在一旁備用。
2. 吃前重新再把麵放在熱水中浸一會, 瀝水後, 分放在碗中。
3. 將牛腱、紅蘿蔔、白蘿蔔切片，放在麵上。
4. 再倒入熱牛肉湯, 直至剛好覆蓋麵條。配以台灣酸菜享用。最好能選用上等的酸菜, 酸甜柔和。質地脆爽，能為整碗牛肉麵加分。
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