回鍋牛肉
回鍋牛肉
材料:
牛柳160克  青椒（切角）1隻  紅椒（切角）1隻  椰菜（切片）120克  蒜頭（切片）2粒  蔥（切度）1條 磨豉醬1湯匙  豆板醬1/2湯匙
調味:
梳打粉1/4茶匙  水2湯匙  糖1/2茶匙  老抽1/2湯匙生抽1/2湯匙  生粉1茶匙  油1/2湯匙
獻汁:
水5湯匙  糖1/2茶匙  老抽1茶匙  生粉1茶匙
做法:
  1. 牛柳切成片，加入調味，醃1小時  。
  2. 啟動「智能煮食爐頭」，選擇「油炸溫度160度」，將3杯油加熱至提示響鬧，放入牛柳走油至九成熟，取出  。
  3. 鑊內燒油3湯匙，將椰菜，青椒及紅椒炒片刻，取起  。
  4. 再燒油1湯匙，爆香醬料，即將所有材料回鑊炒勻，埋獻即成 。
  5. Ingredients:
    Beef fillet160g   Green pepper (cut into triangles) 1 piece   Red chilli (cut into triangles) 1 piece  Cabbage (cut into pieces) 120g  Garlic (sliced) 2 cloves   Spring onion (cut into sections) 1 stalk   Ground bean paste 1 Tbsp.  Shanghai chilli paste 1/2 Tbsp
    Seasonings:
    Cooking soda 1/4 tsp  Water 2 Tbsp  Sugar 1/2 tsp   Light soya sauce 1/2 Tbsp  Dark soya sauce 1/2 Tbsp  Cornstarch 1 tsp  Oil 1/2 Tbsp
    Sauces:
    Water 5 Tbsp   Sugar 1/2 tsp  Dark soya sauce 1/2 tsp  Cornstarch 1 tsp
    Method:
    1.       Slice beef fillet, marinate with seasonings for 1 hour.
    2.       Heat 3 cups of oil , deep-fry beef fillet until 90% done. Remove.
    3.       Heat 3 tablespoons of oil in wok, stir-fry cabbage, green pepper and red chilli for a while. Remove
    4.       Heat another tablespoon oil in wok, sauté bean paste until fragrant, add all the ingredients and sauce. Cook until thickens.