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《經典系列-煎蛋免治牛肉飯》

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讓大家久等了! 不知道這道懷舊碟頭飯,是否和我一樣,陪著你成長的味道呢?要做到當年的風味,看似平凡卻從不簡單。現代的我們食材選擇太多,無法堅守原味,隨意加入意大利香草和蕃茄醬煮牛肉,令味道變的太酸;有些更甚的,就在沒有正確的配料和調味下,只下茄汁炒兩炒上碟了事,看得我極肉痛,咬牙切齒。其實,這懷舊美味的背後,盡顯了廚師從食材限制中所發揮的創意和濃濃的心思。我希望,我能將當年的美味承傳,將這份經典味道,帶給大家。
《經典系列-煎蛋免治牛肉飯》
材料:
免治牛肉(可牛豬肉各半)375克
洋蔥 1個
甘荀 1條
蒜頭 4-5粒
飯 適量
煎蛋 隨意
青豆 4湯匙
醃料:
生抽 1.5湯匙
糖 1湯匙
生粉 1茶匙
醬汁材料:
茄膏 2湯匙
茄汁 4湯匙
生抽 2-3湯匙
月桂葉 數片
雞湯/水 700克
鹽 適量
糖 適量
雞粉 2-3茶匙(如之前加入水)
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It is all about food, cooking and kitmak channel...... Kit Mak對食材充滿興趣,因自小受到家人感染,加上與生俱來的喜歡「食」的性格 ,對「食」有著濃厚的興趣,令她立定決心,長大後已經希望將來從事與「食」相關的工作。 喜愛烹飪的Kit Mak,曾學習烹調意大利菜,有多年食譜創作及食物造型設計的經驗。為了創作新菜式,設計更多食譜,更不惜辭去工作,全職製作新穎獨特的食譜,希望開創飲食新天地。現為食譜作家、美食品評家及食物造型師 ,還曾獲邀為無綫電視飲食節目《美女廚房》(第二輯)擔任嘉賓評判,而被大眾認識,人稱"美女廚神 "。 When Kit was a child, she have full of interest in cooking and eating, because of her parents always cooking different tasty food for her. Therefore she would like to find some job which is related with food. Kit has an extensive experience in the culinary creation and food styling. She also loves to use different color, topic to innovative and matching some unique and special dish, use her emotion to write for cookbooks. She is also a renowned cooking hostess of TV programmer. Besides writing cookbooks, Kit has opened her own studio for food product creation and multimedia production.
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