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{ENG SUB} 清湯牛筋腩 LC鍋 vs 壓力鍋| The BEST Beef Brisket and Tendon in Clear Broth ｜LC vs Pressure cooker
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- čas přidán 6. 08. 2024
- #清湯腩 #簡易食譜 #牛腩 #cookingwithcelia
✔️用鑄鐵鍋 vs 真空鍋, 邊個方法會煮得好食啲？
✔️買牛嘅邊個部位最好？
✔️煮到清湯必要步驟
用水燉煮嘅方法可以食到原汁原味嘅牛腩
加入適量嘅香料更能令湯頭更香更有層次
✅Le Creuset vs Pressure Cooker , which is better?
✅Which part of beef you should select ?
✅How to make a clear and favourable broth?
All cooking tips fully share in my YT channel ( remember to switch on the sub-title)
材料 | Ingredients (4-6 ppl ) :
牛腩 （Beef Brisket ）1kg
牛筋 (Beef Tendon) 400g
白蘿蔔 ( Radish/ Turnip) 1 pc(1.2 kg)
長蔥 （Leek） 1/3 條 pc 或 蔥 2 棵 sprigs
陳皮 (Dried Tangerine peel) 1 塊 pc
薑 (Ginger) 4 片 slices
蒜頭 Garlic 2 瓣 cloves
冰糖 Rock Sugar 1 pc（15g）
魚露 Fish Sauce 2-3 tbsp
紹興酒 Shaoxing wine 1 tbsp
🌿香料 Herbs：
香葉 Bay Leaves 2片
八角 Star Anise 2 粒
白胡椒粒 White peppercorn ½ tsp
花椒粒 Sichuan peppercorns ½ tsp
甘草 Licorice 3-4 片 pc
00:00 Intro
00:42 食材 Ingredients
00:50 汆水 Blanching
02:12 湯底 Soup Base
03:18 預備白蘿蔔Daikon Preparation
04:14 真空鍋版 | Cook the recipe with Vacuum Pot
04:50 鑄鐵鍋版 | Cook the recipe with Cast Iron Pot
05:50 切牛筋腩 Cut the Beef Brisket & Tendon
06:42 試食 ｜Tasting
⭐️更多食譜，歡迎訂閱我的CZcams頻道like 👍🏼之後記得按埋鐘仔🛎:
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![[一鍋過] 蘿蔔清湯腩 Beef Brisket and Turnip in Broth](http://i.ytimg.com/vi/83Sv-QjjYmc/mqdefault.jpg)
Wow, you really cooked twice~ Amazing
Yes，want to test which one could cook the best and figure out the difference.
The soup looks very yummy. You must be a good cook! BTW: You may need to change the Chinese title of the video, 真空煲 is not pressure cooker. 真空煲 does not require electricity.
Thank you for your comment and correction.
look easy to make, thanks for sharing the recipe
Yes, it’s easy to make
好大條好彈牙喎條牛根！正！
係呀～～滿滿骨膠原
湯面仍然有太多油 非常不徤康 應除去
我在和興Hoo Hing買過的白蘿蔔幾好，又平
謝謝分享，我呢度冇和興🥲🥲有機會去其他城市時留意吓先
請問燉煮模式係唔係即係slow cook?
最cheap果隻牛扒可唔可以代替牛腩?
thanks
我個壓力鍋係 Philips ，燉煮係Stew 模式，唔用牌子可能叫法唔同，有D 牌子叫 Pressure cook，你用緊咩牌子？ 如果你唔想用牛腩，用Diced Beef 都得，時間短D，牛扒就可能比較薄，唔太適合炆煮 。始終煮嘅時間比較長，原年牛腩炆完再切件會好食好多。如果想平D，可以買包牛筋一齊炆，有筋有肉都好好食～
😍😍😍😍😍😋👍🏻
Enjoy！！
你啲牛筋喺邊度買架？
我係亞洲超市買急凍的
不要再用飛水的水了
請問妳隻不鏽鋼鑊係咩牌子🙏🏻
Le Creuset , 唔係不銹剛，係鑄鐵鍋來，雖然有啲重，但傳熱快。 炆嘢同炒嘢都好搞用
謝謝妳回覆，我是指用嚟飛水嗰隻不鏽鋼鑊，因為我想轉用不鏽鋼鑊，但又不知那個品牌好用🙏🏻
@@genine3701 那一隻不銹鋼鑊是Cristel （法國牌子）, 我係香港買用咗好多年，Amazon 好似有。同埋啱啱 2 月去巴黎旅行逛廚具店都見到有，比香港平，相信都比呢度買平～
@@CeliaCookingFever Thanks Celia