【美食速遞】乾蔥三杯牛仔骨

香味濃郁的牛仔骨配以著名的台灣醬汁,一定令你食指大動。

香味濃郁的牛仔骨配以醬汁,一定令你食指大動。 Source: May Lee

台灣著名菜式三杯雞是非常惹味的菜式,李太把它稍為改良,與楊蕙而一起介紹這味三杯雞的姊妹菜「乾蔥三杯牛仔骨」,十分有台灣feel的菜式。


材料:牛仔骨3塊,粟米筍4條,杏鮑菇50克,薑5片,九層塔2棵,乾蔥5粒,紅辣椒2隻,蒜頭肉5粒。
醃料: 鹽1/4茶匙。
調味料:生抽3湯匙,米酒5湯匙,番茄醬1湯匙,黑芝麻油3湯匙,砂糖2茶匙。

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