牛肉料理 4 砂煲系列 (Beef Hot Pot Series) 调料 & 材料清单 (Shopping & Seasonings List)

牛肉料理 4 砂煲系列 (Beef Hot Pot Series) 调料 & 材料清单 (Ingredients & Seasonings List)

1. 杂炖牛肉煲 (Rich Stewed Beef Pot)

香气扑鼻，汤汁浓厚 / Aromatic and Flavorful with Thick Broth

食材 Ingredients:

牛肋条 (Beef Short Ribs) – 500克 (cut into 3cm pieces)

土豆 (Potato) – 1个 (cut into chunks)

胡萝卜 (Carrot) – 1根 (cut into chunks)

洋葱 (Onion) – 半个 (cut into chunks)

番茄 (Tomato) – 1个 (cut into chunks)

配料 Seasonings:

大葱 (Scallion) – 一小段 (cut into sections)

姜 (Ginger) – 2片

蒜 (Garlic) – 1瓣

香叶 (Bay Leaf) – 1片

八角 (Star Anise) – 半个

调味料 Seasonings:

料酒 (Cooking Wine) – 1汤匙 (1 tablespoon)

生抽 (Light Soy Sauce) – 1汤匙 (1 tablespoon)

老抽 (Dark Soy Sauce) – 1茶匙 (1 teaspoon)

糖 (Sugar) – 1茶匙 (1 teaspoon)

盐 (Salt) – 适量 (Proper amount)

油 (Oil) – 适量 (Proper amount)

2. 柱侯酱牛肉煲 (Beef Pot with Chu Hou Sauce)

酱香浓郁，肉质软嫩 / Rich Sauce with Tender Beef

材料 Ingredients:

牛肋条或牛腩 (Beef Short Ribs or Brisket) – 500克 (500g)

香料 Spices:

蒜粒 (Garlic Cloves) – 5瓣 (5 cloves)

姜片 (Ginger Slices) – 3片 (3 slices)

香菜根 (Coriander Root) – 3根 (3 roots)

八角 (Star Anise) – 1粒 (1 piece)

香叶 (Bay Leaf) – 2片 (2 pieces)

桂皮 (Cinnamon Stick) – 1小段 (1 small piece)

辣椒干 (Dried Chili) – 3根 (3 pieces)

小葱 (Spring Onion) – 2根 (后下 / Add at the end)

去腥材料 To Remove Odor:

小葱 (Spring Onion) – 2根 (2 stalks)

姜片 (Ginger Slices) – 3片 (3 slices)

米酒 (Rice Wine) – 2汤匙 (2 tablespoons)

酱汁 Sauce:

柱侯酱 (Chu Hou Sauce) – 2汤匙 (2 tablespoons)

花生酱 (Peanut Sauce) – 1汤匙 (1 tablespoon, replace with more Chu Hou Sauce if allergic)

生抽 (Light Soy Sauce) – 2汤匙 (2 tablespoons)

蚝油 (Oyster Sauce) – 1汤匙 (1 tablespoon)

老抽 (Dark Soy Sauce) – 1/2汤匙 (1/2 tablespoon)

冰糖 (Rock Sugar) – 10克 (10g)

3. 酸菜牛肉锅 (Pickled Cabbage Beef Pot)

酸爽开胃，汤鲜肉嫩 / Refreshing and Appetizing with Tender Beef

材料 Ingredients:

牛肩软肉 (Beef Shoulder Slices) – 350克 (thinly sliced)

酸菜 (Pickled Cabbage) – 100克 (cut into chunks)

龙口粉丝 (Longkou Vermicelli) – 1小把 (soaked)

小葱 (Spring Onion) – 1根 (chopped)

香菜 (Coriander) – 1根 (chopped)

腌料 Marinade:

白糖 (Sugar) – 2/3茶匙 (2/3 teaspoon)

胡椒粉 (Pepper Powder) – 1/2茶匙 (1/2 teaspoon)

蚝油 (Oyster Sauce) – 1/2汤匙 (1/2 tablespoon)

生抽 (Light Soy Sauce) – 4茶匙 (4 teaspoons)

米酒 (Rice Wine) – 2茶匙 (2 teaspoons)

淀粉水 (Starch Water) – 30ML (1汤匙淀粉 + 1汤匙水 / 1 tablespoon starch + 1 tablespoon water)

食用油 (Cooking Oil) – 1汤匙 (add at the end to seal moisture)

调味料 Condiments:

蚝油 (Oyster Sauce) – 1汤匙 (1 tablespoon)

生抽 (Light Soy Sauce) – 2汤匙 (2 tablespoons)

4. 沙茶牛肉豆腐煲 (Satay Beef Tofu Pot)

酸甜浓郁，豆腐滑嫩入味 / Sweet and Sour with Tender Tofu

材料 Ingredients:

牛肩软肉 (Beef Shoulder Slices) – 350克 (thinly sliced)

豆腐 (Tofu) – 1块 (cut into cubes, pan-fried until golden)

姜 (Ginger) – 2小块 (crushed)

蒜 (Garlic) – 3瓣 (crushed)

小葱头 (Shallots) – 3个 (sliced)

香菜根 (Coriander Root) – 2个 (crushed)

香菜末 (Chopped Coriander) – 10克 (add before serving)

腌料 Marinade:

生抽 (Light Soy Sauce) – 4茶匙 (4 teaspoons)

蚝油 (Oyster Sauce) – 2茶匙 (2 teaspoons)

胡椒粉 (Pepper Powder) – 1/2茶匙 (1/2 teaspoon)

沙茶酱 (Satay Sauce) – 1汤匙 (1 tablespoon)

淀粉 (Starch) – 1汤匙 (1 tablespoon)

食用油 (Cooking Oil) – 2汤匙 (add at the end to seal moisture)

酱汁 Sauce:

沙茶酱 (Satay Sauce) – 1茶匙 (1 teaspoon)

蚝油 (Oyster Sauce) – 1茶匙 (1 teaspoon)

清水 (Water) – 300ML (300ml)

5. 潮汕胡椒牛肉煲 (Chaozhou Pepper Beef Pot)

粉丝吸满肉汁，滑嫩爽口 / Vermicelli Soaked in Meat Juice, Tender and Juicy

材料 Ingredients:

金钱牛腱 (Beef Shank Slices) – 500克 (thinly sliced)

姜块 (Ginger Chunks) – 30克 (crushed)

蒜 (Garlic) – 8粒 (crushed)

小葱头 (Shallots) – 8粒 (crushed)

小葱丝 (Shredded Spring Onion) – 10克 (add before serving)

花雕酒 (Chinese Cooking Wine) – 适量 (Proper amount, for fragrance)

腌料 Marinade:

黑胡椒粗粒 (Coarse Black Pepper) – 1汤匙 (1 tablespoon)

白胡椒粗粒 (Coarse White Pepper) – 1汤匙 (1 tablespoon)

食用碱 (Baking Soda) – 1克 (1g, to tenderize meat)

淀粉 (Starch) – 1汤匙 (1 tablespoon, to lock in moisture)

白糖 (Sugar) – 1茶匙 (1 teaspoon, to enhance flavor)

蚝油 (Oyster Sauce) – 1/2汤匙 (1/2 tablespoon)

生抽 (Light Soy Sauce) – 1茶匙 (1 teaspoon)

清水 (Water) – 5汤匙 (5 tablespoons, added twice to enhance tenderness)

6. 百香果酸汤牛肉 (Passion Fruit Sour Soup Beef)

酸甜开胃，肉嫩多汁 / Sweet and Sour, Tender and Juicy

材料 Ingredients:

牛肩软肉 (Beef Shoulder Slices) – 350克 (thinly sliced)

番茄 (Tomato) – 2个 (去皮切丁 / Peeled and diced)

番茄 (Tomato) – 2个 (切块 / Cut into chunks)

百香果 (Passion Fruit, Yellow) – 5个 (取果肉 / Scooped pulp)

香菜 (Coriander) – 2根 (切段，出锅前放入 / Chopped, add before serving)

腌料 Marinade:

白糖 (Sugar) – 2/3茶匙 (2/3 teaspoon)

胡椒粉 (Pepper Powder) – 1/2茶匙 (1/2 teaspoon)

蚝油 (Oyster Sauce) – 1/2汤匙 (1/2 tablespoon)

生抽 (Light Soy Sauce) – 4茶匙 (4 teaspoons)

米酒 (Cooking Wine) – 2茶匙 (2 teaspoons)

淀粉水 (Starch Water) – 30ML (1汤匙淀粉 + 1汤匙水 / 1 tablespoon starch + 1 tablespoon water, mixed well)

配料 Seasonings:

蒜末 (Minced Garlic) – 15克 (15g)

姜末 (Minced Ginger) – 10克 (10g)

泡小米椒 (Pickled Chili) – 20克 (切小段 / Cut into small pieces)

酱汁 Sauce:

盐 (Salt) – 2/3茶匙 (2/3 teaspoon)

白糖 (Sugar) – 1茶匙 (1 teaspoon)

蚝油 (Oyster Sauce) – 1茶匙 (1 teaspoon)

生抽 (Light Soy Sauce) – 1汤匙 (1 tablespoon)

老抽 (Dark Soy Sauce) – 1/2茶匙 (1/2 teaspoon)

清水 (Water) – 30ML (30ml)