請教急凍牛根點煮先好味 ? (要埋食譜 ) 唔該

越南牛腩煲 (Brisket in Vietnam style)
烹調時間: 120分鐘左右 份量: 6人

1- 牛腩 2 磅切成大塊 (2 lbs of beef brisket, cut into cube)
tonytsang and kareny recipy
2- 牛筋 1 磅左右 (1 lbs of beef Tendon)
tonytsang and kareny recipy
3- 蔥2條切段 (2 Green onion, cut into section)
tonytsang and kareny recipy
4- 薑片6塊 (6 slices of gingers)
tonytsang and kareny recipy
5- 西芹切段1杯 (1 cup of cut into section celery)
tonytsang and kareny recipy
6- 蒜頭4粒, 拍扁 (4 garlic, beaten)
tonytsang and kareny recipy
7- 紅蘿蔔去皮切段, 1杯 (2 cup of red carrot cut into section)
tonytsang and kareny recipy

份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 茄汁4湯匙 (4 tbsp of ketchup)
tonytsang and kareny recipy
2- 牛肉湯1罐 (1 cane beef broth)
tonytsang and kareny recipy
3- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
4- 越南牛腩調味粉2/3包 (2/3 bag of oriental beef spices)

做法：
1- 先將先將牛腩, 牛筋連蔥和薑片出水(圖1), 用凍水洗淨, 隔好水備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 爆香蒜頭, 加牛腩, 牛筋兜勻(圖2), 加入汁料兜勻, 再加水到剛蓋過材料煮滾(圖3), 放入壓力煲, 出煙夠壓力後煲10分鐘(圖4), 熄火, 待壓力消失
tonytsang and kareny recipy
3- 吃前再加入西芹和紅蘿蔔中火炆30分鐘碟, 取出牛筋切成大塊, 放回煲內兜勻, 上碟即成

貼士：
1- 牛筋煲太耐會溶, 所以臨吃時才好切件
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2- 隔夜先入味, 即日食點都係唔會入味, 而且比較肥
tonytsang and kareny recipy
3- 高壓煲各人火力, 壓力調節不同, 請自行調整時間及壓力設定
tonytsang and kareny recipy
4- 如無高壓煲, 則改用慢火煮2小時, 同時, 水亦要加多1杯