肉骨茶香肉燥 Bak Kut Teh Minced Pork

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就是有個癮,吃飯要有湯,隔幾天就很想吃肉骨茶。家裡附近可以吃的肉骨茶攤都結業了,剩下的吃了會更捶心肝。偶爾週末會開車到巴生吃個痛快,但上班的日子哪有時間整天往巴生跑啊!

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最近常不在家,河內歸來決定不外食幾天,乖乖待在家物色下一個出走點。肉骨茶癮又發作,但總不能每天下班回家熬一鍋肉骨茶湯吧。翻了冰箱和櫃子,決定用xxxx和肉碎來弄個肉骨茶風味的肉燥。

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帶有肉骨茶香的肉燥,用來配飯拌麵,炒菜拌豆腐,或是滾了蔬菜湯加一兩勺,都很肉骨茶。這肉骨茶肉燥還真的解了不少我夜裡對肉骨茶的癮。

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“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。

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材料:

絞肉 800克
特濃肉骨茶香料料理包 2包
水 800毫升
醬油 50ml
料酒 100ml
胡椒粉 1大匙
蒜酥 5大匙

做法:

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1.鍋中燒熱水,將肉骨茶香料料理包加入。
2.以大火煮滾後,轉小火煲約20分鐘。

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3.鍋中燒熱油,將絞肉下鍋拌炒。

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4.将醬油、胡椒粉、蒜酥和料酒倒入鍋中。

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5.將肉骨茶湯倒入。

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6.大火煮至滾,轉中小火繼續煮約30分鐘即可。

Ingredients:
800g Minced pork
2 pack “Kau” traditional herbal broth
200ml Water
50ml Soy sauce
100ml Cooking wine
1tbsp Pepper
5tbsp Fried garlic

Procedure:
1. In a pot, bring water to boil. Add in “Kau” traditional herbal broth pack.
2. Bring pot to boil, reduce heat and simmer for 30minutes.
3. Heat oil in pan, add in minced pork and stir well.
4. Add in soy sauce, pepper, cooking wine and fried garlic, stir well.
5. Pour in sbak kut teh soup.
6. Bring stew to a boil over medium heat, reduce to medium lower heat and continue simmer for 30 minutes.

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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