肉骨茶啊肉骨茶!最近有點忙,沒時間到巴生吃上一煲我愛的肉骨茶。雖然巴生真的離家裡不遠,但奈何週末就是有些工作個事物需要處理。天天惦念著,可是家裡附近的肉骨茶早已滿足不了我,週五下班想想還是買些材料週末自己來料理。
肉骨茶湯包,你若叫我到藥材鋪自己選配藥材還真的沒那麼閑,況且配出來的又未必滿意。所以還是精明些,用上一包巴生出產的Claypot 瓦煲牌的肉骨茶料理包,這味道想不像是我想都難。煲了鍋肉骨茶,我並不愛那加了雜七雜八的肉骨茶,所以那些什麼金針菇、肉丸、生菜一概不放,其實是懶得備那麼多料。
將一半的豬手用了乾肉骨茶,我喜歡醬汁濃稠,黑醬油燒出焦香的乾肉骨茶。豪邁的下了冰箱里的魷魚乾,一整個就是鮮鹹香辣,一塊肉就可以扒下半碗飯了。喝口湯,吃口飯,再吃塊鹹香的豬蹄,這樣一鍋兩吃真的雙倍滿足啊!
“Kau”特濃肉骨茶香料料理包里有多達十幾種的中藥材:當歸,玉竹,洋参鬚,枸杞,甘草,黨參等藥材。
豬手 1隻
蒜頭 10瓣
特濃肉骨茶香料料理包 1包
水 1500毫升
黑醬油 2茶匙
蠔油 1大匙
鹽 少許
肉骨茶做法:
2.鍋中燒熱水,將蒜頭與肉骨茶香料料理包加入。
3.以大火煮滾後,轉小火煲約30分鐘。
4.将肉倒入鍋中;加入黑醬油和蠔油拌勻。
5.以大火煮滾後,轉小火煲約1.5小時。
6.或以大火煮滾後,繼續加熱約10分鐘,移至燜燒鍋中4小時或以上即可。
7.加入鹽調味即可。
豬手
蒜頭 5瓣
辣椒乾 5跟
魷魚乾 10克
羊角豆 3根
肉骨茶湯 1/4杯
黑醬油 2大匙
醬油 2大匙
蠔油 1茶匙
胡椒粉 1/2茶匙
料酒 1大匙
乾肉骨茶做法:
3.加入羊角豆,料酒和肉骨茶湯,以大火煮滾後,轉中火煮約10分鐘或醬汁濃稠。
Bak Kut Teh Ingredients:
1 Pork leg
10 cloves Garlic
1 pack “Kau” traditional herbal broth
1500ml Water
2tsp Dark soy sauce
1tbsp Oyster sauce
Salt
Bak Kut Teh Procedure:
- Place pork legs and water in a pot and bring to boil. Remove from heat, drain and wash.
- In a pot, bring water to boil. Add in garlic and “Kau” traditional herbal broth pack.
- Bring pot to boil, reduce heat and simmer for 30minutes.
- Add in pork tails, ribs; add in dark soy sauce and oyster sauce.
- Bring pot to boil, reduce heat and simmer for 1.5hours.
- Or let it boil for 10minutes, remove from heat and transfer pot to thermal cooker for 4hours.
- Season with salt and ready to serve.
Dry Bak Kut Teh Ingredients:
Pork leg
5 cloves Garlic
5 Dried chilies
10g Dried squid
3 Ladies finger
1/4cup Bak kut teh soup
2tbsp Dark soy sauce
2tbsp Soy sauce
1tsp Oyster sauce
1/2tsp Pepper
1tbsp Cooking wine
Dry Bak Kut Teh Procedure:
- In wok, sauté garlic, chilies and dried squid with oil until fragrant.
- Add in pork legs, soy sauce, dark soy sauce, oyster sauce and pepper, stir well.
- Add in ladies finger, cooking wine and soup. Bring to boil, reduce heat and simmer for 10minutes.
料理& 調味包 Pre-mix & Seasoning Packets: http://squallcuisine.com/?cat=103
中華料理 Oriental cuisine:http://squallcuisine.com/?cat=57
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