【逛吃廣州美食】第一禾稈草燒羊，黑金無骨羊腩煲！砂煲紅燜羊靴、羊頸！貳少大排檔！广东羊肉煲｜清汤羊肉｜美食推薦｜旅遊攻略｜Canton Food Tour｜Guangzhou China Travel скачать в хорошем качестве

【逛吃廣州美食】第一禾稈草燒羊，黑金無骨羊腩煲！砂煲紅燜羊靴、羊頸！貳少大排檔！广东羊肉煲｜清汤羊肉｜美食推薦｜旅遊攻略｜Canton Food Tour｜Guangzhou China Travel

#mogogogo #廣州美食 #廣州 #Canton #guangzhou 完全自費食評，絕無任何商業合作。餐廳出品有不穩定性，食評僅描述當時出品。 餐廳名稱：貳少大排檔 餐廳地址：廣州市越秀區海珠中路287號首層 Google map：https://maps.app.goo.gl/W2Ebh4fyju2mE... Baidu map：https://j.map.baidu.com/24/Gg-k A Map：https://surl.amap.com/4FMsgsMNX7ck 鄰近地鐵：廣州地鐵1號線 西門口站 B出口，步行160米 餐廳消費：500克黑金無骨羊腩煲CNY¥198；清湯鍋底CNY¥28；500克紅燜羊靴煲CNY¥98；500克紅燜羊頸煲CNY¥98；2人茶位費CNY¥6 食物：★★★★★ 價格：★★★☆☆ 服務：★★★☆☆ 環境：★★★☆☆ —— 播放列表推薦： 🚀【强烈推薦餐廳】    • 廣州必吃餐廳推薦Highly recommended restaurant   🚀【廣州旅游必看影片】    • 廣州旅游必看影片   往期精彩視頻推薦： 🚀【最受廣州人喜歡的燒鵝店】    • 【逛吃廣州美食】強烈推薦兩間燒鵝店！最靚花叉！最受老廣州歡迎！每天大排長龍！人氣最高...   🚀【北京路商圈最全美食指南】    • 【逛吃廣州美食】北京路美食8店連吃！文明路 德政中路最全美食指南！街頭小食！豬腳薑醋...   🚀【北京路茶樓推薦 - 塗鴉街】    • 【逛吃廣州美食】北京路茶樓推薦！周邊酒店介紹！府學西街歷史！塗鴉街！飲茶點心！裝修豪...   🚀【上下九商圈最全美食指南】    • 【逛吃廣州美食】上下九步行街，最全美食、酒店指南！十店連吃！雲吞麵、燒鵝、白切雞、甜...   🚀【龍津路美食指南 - 稀有傳統小食】    • 【逛吃廣州美食】龍津東路美食掃街！9店連吃！最全美食指南！罕見小食！齋燒鵝！齋紮蹄！...   🚀【廣州最大夜市 - 植村夜市】    • 【逛吃廣州美食】全廣州最大夜市！兩人消費¥95！地鐵三號線直達｜廣州夜市街頭小食｜植...   —— 廣式清湯羊： 廣式清湯羊的核心在於一個「清」字，其靈魂是一碗清甜不羶、溫潤滋補的湯。為了達到湯清味醇的效果，選材和預處理非常關鍵。製作時通常會選用帶皮羊肉或羊排，並花費心思去除腥羶：首先用鹽水浸泡以逼出血水，然後必須冷水下鍋進行焯水，這樣才能將內部的血沫徹底煮出。焯水後，有些做法還會將羊肉放入鍋中乾炒或煸香，以進一步去除水汽並增添風味。 接下來便是廣式煲湯智慧的體現。為了中和羊肉的燥熱，煲湯時會加入竹蔗、馬蹄和茅根這幾樣廣東特色的食材，它們能帶來清新的甜味，是湯水不羶不燥的關鍵。有時還會加入玉米、胡蘿蔔增加天然甜度，或放入少許黨參、黃芪、當歸等藥材，增添層次與回甘。所有材料加入足量開水，大火煮沸後轉小火慢煲一至兩小時，直至羊肉軟爛。成湯後，湯色清亮或呈奶白色，味道清甜。吃法是先品原湯，而羊肉則會搭配一個腐乳或生抽蒜蓉辣醬調製的蘸料一同食用，一淡一濃，相得益彰。 廣式紅燜羊肉煲： 與清湯的雅緻相反，紅燜羊肉煲追求的是濃油赤醬的豐腴口感與滿口醇香。其做法重在「燜」字，通過醬料與慢火讓羊肉徹底入味。預處理同樣需要浸泡和焯水去腥。風味的關鍵第一步是炒製醬料：鍋中熱油，爆香薑、蒜等香料後，會加入柱侯醬、南乳、腐乳或豆瓣醬等醬料炒出紅油與香氣。隨後放入焯好的羊肉塊充分翻炒，讓每塊肉都裹上醬汁。 接著將炒好的羊肉轉移到砂鍋或燉鍋中，加入熱水以及香葉、八角等香料，小火慢燜至少一小時，或用高壓鍋加速。在羊肉燜得軟爛時，加入白蘿蔔、胡蘿蔔或炸腐竹等吸味的配菜，這些配菜飽吸肉汁後往往比肉還受歡迎。成品的紅燜羊肉色澤紅亮，醬香撲鼻，肉質酥爛，鹹香中帶著微甜。它通常作為一道硬菜直接享用，吃完鍋中的肉和菜後，剩餘的濃郁湯汁還可以用來涮煮其他蔬菜、豆腐或麵條。 Cantonese Clear Broth Lamb： The core of Cantonese clear broth lamb lies in the word "clear," its soul being a bowl of clear, sweet, non-gamey, and nourishing soup. To achieve this clear and flavorful broth, ingredient selection and pre-treatment are crucial. Typically, lamb with skin or lamb ribs are used, and meticulous attention is paid to removing the gamey smell: first, the lamb is soaked in salt water to draw out the blood, then it must be blanched in cold water to thoroughly remove any remaining blood and impurities. After blanching, some recipes further dry-fry or sauté the lamb to remove excess moisture and enhance flavor. Next comes the wisdom of Cantonese soup-making. To neutralize the heat of the lamb, sugarcane, water chestnuts, and Imperata cylindrica root—characteristic of Guangdong—are added to the broth. These ingredients bring a refreshing sweetness, key to a non-gamey and non-heaty broth. Sometimes corn and carrots are added to increase natural sweetness, or small amounts of ginseng, astragalus, and angelica are added to add layers of flavor and a lingering sweetness. Add all ingredients to a pot with enough boiling water, bring to a boil over high heat, then reduce to a simmer and cook for one to two hours, until the lamb is tender. The resulting broth will be clear or milky white, with a sweet and delicate flavor. It is best enjoyed by first savoring the broth, while the lamb is served with a dipping sauce made from fermented bean curd or a light soy sauce, garlic, and chili sauce – a perfect balance of light and rich flavors. Cantonese Mutton Clay Pot Stew(Cantonese Braised Lamb Stew)： In contrast to the elegance of the clear broth, braised lamb stew emphasizes a rich, dark sauce and a full-bodied aroma. The key to its preparation is the "braising" process, allowing the lamb to fully absorb the flavors through the sauce and slow cooking. Pre-treatment also involves soaking and blanching to remove any gamey smell. The crucial first step in creating the flavorful broth is preparing the sauce: Heat oil in a pot, sauté ginger, garlic, and other spices until fragrant, then add chu hou sauce, fermented red bean curd, fermented bean curd, or broad bean paste, and stir-fry until the oil turns red and fragrant. Then, add the blanched lamb pieces and stir-fry thoroughly, ensuring each piece is coated with the sauce. Next, transfer the stir-fried mutton to a clay pot or stew pot, add hot water and spices such as bay leaves and star anise, and simmer over low heat for at least an hour, or use a pressure cooker to speed up the process. When the mutton is tender, add side dishes that absorb the flavor, such as white radish, carrot, or fried tofu skin. These side dishes, after soaking up the meat juices, are often even more popular than the meat itself. The finished braised mutton is bright red in color, has a fragrant aroma, and the meat is tender and savory with a hint of sweetness. It is usually enjoyed as a main dish, and after finishing the meat and vegetables in the pot, the remaining rich broth can be used to cook other vegetables, tofu, or noodles. —— Chapters: 00:00 本期影片預告 00:49 西門口地鐵站 01:10 中山六路/倫文叙紀念廣場 03:11 海珠中路 03:48 貳少大排檔 04:09 菜單/套餐 05:54 室内吸煙 06:11 黑金無骨羊腩煲 07:13 清湯鍋底 08:26 黑金無骨羊腩 10:11 湯底材料 12:11 紅燜羊靴羊頸煲 13:16 紅燜羊頸 14:01 紅燜羊靴 16:38 馬蹄/白蘿蔔 18:35 結賬/總結 20:35 Ending —— #貳少大排档 #羊肉煲 #羊腩煲 #羊靴煲 #羊頸煲 #黑金無骨羊腩煲