蘿蔔清湯牛腩從此改名「金湯牛腩」｜金黃清澈湯底啖啖精華｜甘香甜鮮潤肺有益太神奇｜一種材料湯底大變身｜三種牛腩炆煮時間有別全分享 Beef Brisket in Golden Broth Eng Sub скачать в хорошем качестве

蘿蔔清湯牛腩從此改名「金湯牛腩」｜金黃清澈湯底啖啖精華｜甘香甜鮮潤肺有益太神奇｜一種材料湯底大變身｜三種牛腩炆煮時間有別全分享 Beef Brisket in Golden Broth Eng Sub

蘿蔔清湯牛腩從此改名「金湯牛腩」｜金黃清澈湯底啖啖精華｜甘香甜鮮潤肺有益太神奇｜一種材料湯底大變身｜三種牛腩炆煮時間有別全分享 Beef Brisket in Golden Soup Eng Sub 今集我要煮的就是欠了大家很久的清湯牛腩 好味的條件最重要有三個 第一 就是肉的部位 第二 就是燜的時間 第三 就是湯底。今次我會用一個最簡單最方便的方法 用一個超出眾令到你非常驚喜的湯底做到一個清湯牛腩，應該是 「金湯牛腩」。 Meat Dee. Channel:    / @meatdee   材料： 各種牛腩 2400-2800克 薑片 3-4片 紹興酒 2-3湯匙(汆水用） 水 適量(蓋面） 炆肉： 雜香料 1.5湯匙 八角 1粒 薑片 12片 蔥 4-5棵 瑤柱 50-60克 果皮 1個 羅漢果 1個 紹興酒 2-3湯匙 1公升清雞湯及適量水 或 適量清水 約10杯（蓋面） 白蘿蔔 1條或適量 鹽 調味 Today, I'm going to cook a long-awaited dish: Clear Soup Beef Brisket. The three key elements for a delicious dish are: First, The cut of meat Second, The cooking time and the Third, The broth This time, I’m using a very simple and convenient method to create an exceptionally surprising broth for my Clear Soup Beef Brisket, which I’ll refer to as "Golden Soup Beef Brisket. Ingredents: 2400-2800g Beef Brisket, Short Ribs & Flank 3-4 Ginger Slices 2-3tbsp Shaoxing wine( for blanching) Some water (to cover the meat) Braising: 1.5tbsp mixed spices 1 Star Anise 12 Ginger Slices 4-5 Green Onion 50-60g Dried Scallops 1 dried tangerine peel 1 Monk Fruit 2-3tbsp Shaoxing wine 1L Swanson Chicken Broth & Some Water OR Some water (to cover the meat) 1or more Turnip Salt to taste The other old Hong Kong Classic dishes: Old Hong Kong Style Russian Beef Rice in rich meat sauce    • Beef Stroganoff Rice in Hong Kong Sty...   Classic Hong Kong Ying Yan Fried Rice    • Tai Chi Ying Yang Fried Rice - Classi...   Old Hong Kong Deep Fried Chicken leg    • Видео   Facebook:   / yourkitmak   Instagram: kitmakattack YouTube: yourkitmak #HongKongClassic #OldHongKongFood #kitmak食譜 #食譜 #經典系列 #經典食譜 #懷舊菜