[原創食譜 Original Recipe] 越南生熟牛湯河 – 低溫慢煮版 (Vietnamese Pho Bo – Sous Vide version)

 

這個麵食應該不陌生吧。作者很喜歡食,當然以前一定出街才吃,現在不外出用餐,但又很想吃啊。由於作者沒有什麼慢煮鍋,又只得電磁爐,想做也不能做,但自試驗過海南雞的做法,今次作者大膽地嘗試長時間,用低溫慢煮的方法來做一個越南牛湯底,幸好地完全沒有問題,所以今次就算第一次試做,但也可以分享做法給大家。

I think I don’t have to introduce this vietnamese noodle, you should knew about it, nowadays, since I don’t like to go out for dining, so I just try to make what I want to eat.  However, I don’t have crock-pot and just using induction cooker, so what I can do is try using sous vide method. I … 閱讀更多 Read more...

[原創食譜 Original Recipe] 自製小食篇 - 自製五香牛展乾小食 (HOMEMADE SNACK – Beef shank Jerky in Chinese Style)

五香牛肉這小食,自小作者也很喜歡,但十多年已沒有再食,因為越來越貴了吧。

I love to eat beef jerky so much since childhood, however, it’s really expensive nowadays, so I have not been eaten this snack for more than 10 years already.

 

自有了風乾機後,作者開始研究其做法,重拾這小食的味道了。

However, since I bought this NIR dehydrator, I tried to make this snack at home, and hope to get this back in my life.

 

這個做法也適用於五香牛肉片/牛肉粒或咖哩牛肉片/牛肉粒的,請自行調節味道及風乾時間。

This method … 閱讀更多 Read more...

意式牛肉卷螺絲粉 (Involtini Beef Fusilli)

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這道菜對於喜歡吃蒜香味及蕃茜的朋友來說是一大享受,雖然煮法比較繁複,但卻是味蕾的享受,值得一試的。
This dish is suitable for those people who really love garlic and parsley, although it’s quite complicated to cook, but the flavour is really amazing, it’s worth to try.

 

材料 (Ingredients):

 

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牛肉(beef) – 200克 (200g)

 

蒜頭 (garlic) – 4瓣 (4 cloves)

 

蕃茜 (parsley) – 4條 (4 strig)

 

西芹 (celery) – 1條 (1 … 閱讀更多 Read more...