【美食速遞】乾蔥三杯牛仔骨07:45香味濃郁的牛仔骨配以醬汁,一定令你食指大動。 Source: May LeeSBS CantoneseView Podcast SeriesFollow and SubscribeApple PodcastsYouTubeSpotifyListnrDownload (14.21MB)Download the SBS Audio appAvailable on iOS and Android 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。READ MORE【美食速遞】泰式烤豬頸肉【美食速遞】香脆花生糖【美食速遞】自製五香淮鹽的技巧【美食速遞】蒜香孜然豬寸骨【美食速遞】自製麻辣椒鹽【美食速遞】杞子蓮子湯ShareLatest podcast episodesCalvin has driven buses in Australia and Hong Kong. He lists the 'big differences'[Cantonese] Australia and its people | Episode 1[Cantonese] Australia's democratic beliefs, rights and liberties | Episode 2[Cantonese] Government and the law | Episode 3