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黑椒牛仔骨吃多了變悶了
想有點新煮意
但不想買那些現成醬汁
畢竟那些現成醬汁 (尤其那個近日大熱的韓式醬料)
內含不同的增味劑和添加劑
對人體有害
所以lionVe儘可能也不會使用現成醬汁
除非那味道是非常特別
自己不能調較
今次用了最簡單的調味
再加了一點蜜糖
便成為一個甜蜜蜜牛仔骨
材料：(2人份)
牛仔骨 300g
洋蔥(切塊) 1/2個
【醃料】
生抽 1.5湯匙
糖 2茶匙
紹酒 1湯匙
麻油 少許
粟粉 2茶匙
【汁料】
水 3湯匙
紹酒 1湯匙
蜜糖 2湯匙
生抽 1湯匙
粟粉 1湯匙
做法：
1. 牛仔骨解凍後，醃不少於30分鐘，以中小火煎至金黃上碟備用；
2. 爆香洋蔥，加入已煎香的牛仔骨和汁料，煮至汁呈濃稠狀即成。
備註：
1. 我喜歡在超級市場買這個美國穀飼牛仔骨，脂肪分佈平均。
