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蠔油牛肉



材料:

牛腿肉300公克
蔥3支
薑片10片
芥蘭菜200公克

調味料:

蠔油2大匙
糖1茶匙
鹽1/2茶匙
高湯1/4杯

醃料:

嫩精1/4茶匙
糖1茶匙
醬油1茶匙
米酒1大匙
水1大匙

作法:

 1.蔥切小段;牛腿肉逆紋切薄片,以醃料拌勻放置醃約30分鐘,備用。
 2.芥蘭菜洗淨,起鍋加水,放一匙油汆燙芥蘭菜至軟化,撈起瀝乾擺盤備用。
 3.另起一鍋,加多些油,油熱放入作法1的牛肉片快速炒至變色,立刻撈起瀝油備用。
 4.作法3的鍋中留少許油,爆香作法1的蔥段、薑片,再放入所有調味料煮沸。
 5.倒入作法3的牛肉片快速拌炒,撈起鋪在作法2的芥蘭菜上即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。