tag:blogger.com,1999:blog-5203879396825024000.post8062516881644875405..comments2023-10-20T12:01:01.876-04:00Comments on 通之廚房: 柱侯牛腩煲通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5203879396825024000.post-40753782438370327252008-08-14T23:02:00.000-04:002008-08-14T23:02:00.000-04:00想問如果用咖哩係咪都係一樣咁做法呢???
[版主回覆08/15/2008 21:25:00]係, 最...想問如果用咖哩係咪都係一樣咁做法呢???<br />[版主回覆08/15/2008 21:25:00]係, 最後柱侯改做咖哩醬, 唔好加八角<br />winnie the wunoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-51888646334476521692009-06-09T04:26:00.000-04:002009-06-09T04:26:00.000-04:00需不需要加冰糖一齊煲呢?
[版主回覆06/09/2009 21:28:00]唔需要
需不需要加冰糖一齊煲呢?<br />[版主回覆06/09/2009 21:28:00]唔需要<br />Chi Wainoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-43167349693547934102010-08-17T03:58:00.000-04:002010-08-17T03:58:00.000-04:00試過牛腩煲滾再過凍水會不夠稔
[版主回覆08/18/2010 20:54:00]請問你做過多少次哩個...試過牛腩煲滾再過凍水會不夠稔<br />[版主回覆08/18/2010 20:54:00]請問你做過多少次哩個程序呢? 過凍水前有無焗呢? 有無聽我講, 大火煲15分鐘, 焗40分鐘呢 <br /> 哩個方法一定work的<br />翠兒noreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-53691109495880685122010-11-09T16:37:00.000-05:002010-11-09T16:37:00.000-05:00試咗出嚟效果好好~啲肉夠稔!
[版主回覆11/22/2010 22:26:00]當然啦, 焗+炆, ...試咗出嚟效果好好~啲肉夠稔!<br />[版主回覆11/22/2010 22:26:00]當然啦, 焗+炆, 一定腍<br />Tripnistanoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-35996385744335516802010-11-22T22:54:00.000-05:002010-11-22T22:54:00.000-05:00請問係咪用同一煲水重覆煲及焗2次呢? 同埋咁樣煲法會唔會無哂牛味??
[版主回覆11/23/2010...請問係咪用同一煲水重覆煲及焗2次呢? 同埋咁樣煲法會唔會無哂牛味??<br />[版主回覆11/23/2010 21:55:00]無錯, 其實哩個都係我好早期嘅做法 <br /> 我現在會做的, 是先飛水約10分鐘, 過凍水, 再煲好滾水, 加入調味料(柱侯醬, 八角...等等), 大火先煲佢20分鐘, 熄火, 焗30分鐘, 再煲佢20分鐘, 熄火, 焗30分鐘, 如果牛腩好大舊的話, 就做多一次 <br /> 到真係食時, 先倒入1-2杯汁料入瓦煲煲滾, 將牛腩切片, 先放入菜類煲熟, 放上牛腩片, 埋個獻就搞掂晒 <br /> 放心啦, 牛腩係好多肥膏, 所以你點整都會有牛味, 所謂牛味, 就是牛的騷味, 牛的騷味就是來自它的肥膏<br />Cherrienoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-49802162679727438912010-12-17T22:15:00.000-05:002010-12-17T22:15:00.000-05:00我都用緊呢個instruction..但係多口問句...過冷河2次會唔會少左牛既味道~
我都用緊呢個instruction..但係多口問句...過冷河2次會唔會少左牛既味道~<br />Edward Siunoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-26939991712444511292010-12-18T03:35:00.000-05:002010-12-18T03:35:00.000-05:00成功了~Thanks for your recipe :-)
成功了~Thanks for your recipe :-)<br />Edward Siunoreply@blogger.comtag:blogger.com,1999:blog-5203879396825024000.post-64059139815485368762011-01-31T15:47:00.000-05:002011-01-31T15:47:00.000-05:00我 牛腩切粒 做過飛水約10分鐘, 過凍水,再煲好滾水, 加入調味料(柱侯醬, 八角...等等), ...我 牛腩切粒 做過飛水約10分鐘, 過凍水,再煲好滾水, 加入調味料(柱侯醬, 八角...等等), 大火煲20分鐘, 焗30分鐘再過凍水......3 times but 牛腩不稔 and very hard ,why ?<br />[版主回覆02/01/2011 05:16:00]哩個食譜真係有點舊啦, 建議你再找找我blog入面較新的牛腩食譜 你話唔腍, 原因可以有好多, 所以真係唔知道喎, 可能係牛腩本身唔夠好, 又或者你切得太細粒等等 我會建議你唔好切, 成舊飛水, 然後大火煲20分鐘, 焗30分鐘3times, 但唔需要過凍水, 炆好啦, 先切開, 再整個汁撈埋就搞掂<br />m ynoreply@blogger.com