英國煮枝竹羊腩煲驚喜執到寶｜正真羊腩煲只用骨腩崩砂腩｜上品羊腩平價食確開心｜用錯骨肉水準大不同｜教你英國快速自製陳皮｜Supreme Lamb Belly Stew (Eng Subtitles)
Kit Mak (Kit Mak Cooking Channel)
@yourkitmakAbout
Kit Mak 美食品評家、著名烹調家，亦是食品造型師，喜歡鑽研各種食材、創作美食。 她在大學主修酒店及餐飲管理，修讀宴會安排及管理；由二零零年六開始為雜誌撰寫菜譜；為不同食品企業設計食譜及食物造型師；二零零九年獲電視邀請，為「美女廚房」節目作評判及客席主持，甚受觀眾歡迎，「美女廚神」之美譽由此而生。 二零零八年開始推出個人著作《花之甜點》《譜出初戀滋味》《Kitmade 心靈良食》《Kit Mak 人生盛宴》等六本著作。 Kit 將致力於飲食教學片及創作，將真正香港風味傳受於普羅大眾及下一代。 Kit Mak, a passionate food critic, recipe author and food stylist, has an extensive experience in the culinary field. Her major was hotel and food & beverages in Hong Kong Polytechnic University. Kit started her career as a recipe writer in 2006 and her talent in creating menus was soon widely recognized. In 2008, Kit Mak started her career in composing her own cookbooks to share her experience and knowledge in gastronomy. In the following year, she was invited by local TV as the judge and guest show host of a famous programme, “Beautiful Cooking”. She wrote 6 cookbooks. All have received very good response. She keeps creating cooking videos to inherit the real Hong Kong Taste to public and youngsters
Video Description
#真正枝竹羊腩煲 #英倫煮乜好 英國煮枝竹羊腩煲驚喜執到寶｜正真羊腩煲只用骨腩崩砂腩｜上品羊腩平價食確開心｜用錯骨肉水準大不同｜教你英國快速自製陳皮｜Supreme Lamb Belly Stew (Eng Subtitles) 終於有片出了。我用了點點時間到處在英國不同的街市、肉店和超市找最好最適合的羊來煮羊腩煲，原來最好好靚的就在眼前！ 嘩❤️，俾我發現了寶。 因為最靚的部位蝴碟腩（骨腩Ribs和崩沙腩Breast），英國人不太喜歡吃，所以在香港最搶手最貴的羊腩，在英國最平😍，簡直是執到寶。蝴蝶腩是羊腩煲最極品的部位，因為每隻羊只得兩塊，所以極為矜貴。 高級的食肆只會用這部位來做招牌羊腩煲。很多人會混入其他羊肉部位一起炆，原因是節省開支，其實這只能叫羊肉煲 而不是羊腩煲喔！大家要識食識分。 在英國羊骨腩（ribs）不是常找到。但崩沙腩 （Breast）在超市很普片，而且當成下欄肉去買，我又怎會不驚喜。英國的 羊是 Lamb，香港吃的是 Goat，lamb 的味道溫和不羶，只是在英國的羊都不會連皮，但味道香甜，值得常常吃。😍😍😍 真正枝竹羊腩煲 Supreme Lamb Belly Stew 材料： 羊腩（崩沙腩/骨腩） 1600-1800克 1600g-1800g lamb breast joint/ribs 薑 15片 15 ginger slice 蒜 5-6粒 5-6 cloves garlic 醬料sauces： 南乳 2-3湯匙 2-3 tbsp Red fermented bean curd 南乳水 2湯匙 2tbsp red fermented bean curd juice 柱候醬 3湯匙 3tbsp Chu Hou sauce 腐乳 4粒 4cubes fermented bean curd 芝麻醬/花生醬 2湯匙 2tbsp sesame paste/peanut butter 香料spices： 陳皮/果皮 1個 1 aged tangerine peel 片糖 3/4片 3/4 pieces cane sugar 檸檬葉 4片 4 lime leaves 香茅 3條 3 lemongrass 馬蹄 1罐 1 can water chestnut 乾冬菇 8隻 8 dried mushrooms 腐竹 1包 1 pack dried bean curd stick 豆卜 1包 1pack Fried Tofu 紹興酒 2-3湯匙（汆水用） 3 Chinese yellow wine (for poaching) 紹興酒 2-3湯匙（炆肉用） 3 Chinese yellow wine (for stew) 水 適量 （汆水及炆） Some water (both for poaching and stew) The other old Hong Kong Classic dishes: Old Hong Kong Style Russian Beef Rice in rich meat sauce https://youtu.be/0FsuN2X6s_4 Classic Hong Kong Ying Yan Fried Rice https://youtu.be/_mNesyaiuQU Old Hong Kong Deep Fried Chicken leg https://youtu.be/BrcObfFRWh8 Facebook: https://www.facebook.com/yourKitMak Instagram: kitmakattack YouTube: yourkitmak #HongKongClassic #OldHongKongFood #枝竹羊腩煲 #蝴蝶腩 #kitmak食譜 #食譜 #經典系列 #經典食譜 #懷舊菜 #正真上品羊腩煲 #雙冬羊腩煲
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