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红酒焖牛尾Braised Oxtail in Red Wine

【希望之声2019年12月29日】材料:

Ingredients:

牛尾 (OX tail 1-1/2 Lb) 1-1/2磅

红萝卜 (Carrot 1big) 1条 (大)

薯仔 (Potato 1 big) 1个 (大)

洋葱 (Onion ½) 1/2个

番茄(Tomato 1 big) 1个 (大)

蒜头 (Garlic 4) 4粒

葱度 (Chinese green onion 2) 2条

调味:

Seasonings:

红酒(Cabernet Sauvignon) Half bottle

半樽 清水(Water 6 Cups)

6杯 盐 (Salt 1 T)

1茶匙 糖 (Sugar 1T)

1汤匙 番茄酱(Katchup 4T)

4汤匙或茄膏(Tomato Paste 1T)

1汤匙 混合香草 (Italian Herbs 1 T)

1茶匙

做法:

Instructions:

1. 牛尾洗净抹乾水分. 红萝卜, 薯仔, 洋葱, 番茄等等切成大块.

Wash and dry ox tail. Cut carrot, potato, onion and tomato into big chunk.

2. 烧热油把薯仔炸至金黄捞起. 把油倒出, 放入牛尾煎香, 盛出晾油, 加入洋葱蒜头炒香, 把红酒, 清水及所有调味料放进, 放回牛尾, 加上红萝卜, 慢火炆约1-1/2小时至牛尾够稔.

Heat the oil and fry the potato until it is golden. Remove the oil, add the ox tail and sauté, then remove the ox tail. Add the onion and garlic, red wine, water and all the seasonings, put bacl the oxtail, add carrots, simmer for about 1-1/2 hours until the oxtail is enough done.

3. 再加上薯仔, 番茄炆多15分钟, 最后落葱度便可上碟.

Add potato and tomato, simmer for extra 15 mins, add chinese onion and ready to serve.

• 梁师傅小贴士

* Chef’s Tips:

• 把薯仔炸过, 不易炆烂. 最后同番茄一齐炆15分钟便可.

Fry the potato in advance to avoid overcooking. May simmer the potato with tomato for 15 mins.

• 牛尾煎至全部金黄色, 比较香囗, 同时也有很多油脂分泌出来, 需要盛出晾油. 以免太肥腻.

Fry the oxtail until it is golden brown for the taste. Be careful that there will be a lot of oil secreted. Needs to remove the oxtail and fill out the oil to avoid being too fatty.

• 加州出产的红酒不错, 十块钱左右的水准已经很好了.

• The wine produced in California is good, and the ten-dollar brands are already good.

牛尾为牛的尾部,营养价值极高,宜炖食。含有蛋白质、脂肪、维生素等成分。具有有补气、补钙, 养血、强筋骨的功效. 富含胶质,风味十足,美味又滋养。

The oxtail is the tail of the cow, and its nutritional value is extremely high. It should be stewed. Contains protein, fat, vitamins and other ingredients. It nourishes qi, calcium, and booster strong bones. It is rich in colloidal substance, full of flavor, delicious and nourishing.

责任编辑:Sarah Shao

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