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〈職人吹水〉 禦寒 清湯牛腩 煲 五香牛腩 新鮮牛腩怎樣分別 毫無保留當中要點 記得保存和分享

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评论 

  1. A T

    A T

    4 个月 前

    Beef Brisket Stew with Turnip * Beef brisket parts is introduced, the flat, the point, deckle-off, however in non-Asian markets, the butchers may have a different way of cutting the meat. As in 1:48. * The two tips to make a good brisket stew, is to use fresh meat (in terms of not being frozen for a long time) as in 1:33, and, the step to air dry the meat. * Tips on how to pick a good turnip (heavy on hand, plump, skin intact) as in 8:30. Tips to peel as in 9:28. * The Chinese marinade package used 鹵水包 contains peppercorn, fennel seeds, dried orange peel, star anise, sand ginger/galangal, cinnamon, liquorice/licorice, nutmeg, cloves, and bay leaves. Chinese five spice may cover some of these as brands vary. * Outside of Asian countries, red bulb sprouted garlic which is used in the recipe, is not easy to find. But red bulb spring onions/green onions can often be found in Korean supermarkets, otherwise regular ones with white bulbs are just fine as a substitute. Estimated prep time: 1hr 30mins Estimated cook time: Boil and stew 3hrs / Air dry 6hrs / Heat and stew to serve 40mins 1200g/2.5lbs Beef brisket 600g/1.25lbs Turnip 1 bunch Chinese celery, small 3 bunch Red bulb spring onions/green onions 7-10 slices Ginger, about size of an egg 1 whole Garlic bulb 1 package Chinese marinade spices 50-60g Rock sugar 3tbsp Shao Hsing wine 100ml Fish sauce Salt to taste To prep: 1. Soak the brisket in water for 30mins. Place Chinese marinade spices in a cheese cloth bag, tie a knot. 2. Rinse to clean, then soak the Chinese celery, spring/green onions, ginger and garlic. 3. Peel and cut away both ends of the turnip, then divide into two long pieces by cutting from its length, as in 10:40. 4. Slice ginger into 7-10 slices, chop Chinese celery into short pieces, as in 10:03. 5. Rinse brisket with water 3 to 4 times, use scissors to remove any dirt on the meat, as in 11:59. Drain. 6a. Bring a wok to heat. Add enough water, 3 slices of ginger, 1/2 the onions, 1/2 the Chinese celery, 2tbsp Shao Hsing wine, and then the meat, tendon side face down. As in 12:51. Meat is to be boiled for 10mins. 6b. Add turnip, remove turnip once the water comes to a boil. Soak in water. 6c. Flip sides of brisket, as it is not totally immersed in water. As in 14:40. 6d. (If the brisket comes with small bones) Any impurities in the small bones by now should be cleaned by boiling, and can be removed from the wok. As in 14:55. 6e. Use scissors to cut any curled up meat on the side, as in 15:06. 6f. By now, the brisket has been in boiling water for 10mins. Remove from wok and soak in water to clean, 2 to 3 times, as in 15:23. Drain. To cook: 1. While the wok is heating up, add the whole garlic bulb, the rest of the ginger slices, 1tbsp Shao Hsing wine, 3L/12.5cups of water, rock sugar, and Chinese marinade pack. Bring to a boil, as in 15:43. 2. Add brisket, tendon side face down. Add bones (if any). Bring to a boil again, then cover the lid and turn to low heat. This is the beginning of a 1.5hrs to 2hrs of low heat stewing process. As in 16:38. 3. After 30mins of stewing, flip sides of the brisket. As in 17:52. Taste the broth, the Chinese marinade should not be strong, a subtle taste is perfect. Remove the pack if it is already strong by now. 4. After another 30mins of stewing, check the brisket's tenderness by poking it with a sharp utensil. Remove the Chinese marinade pack. Add fish sauce, check the taste as different brands vary. As in 19:53. Then add turnip, cover and continue to stew for 45mins. 5. Remove turnip from the wok. 6. Check meat tenderness with a sharp utensil. As in 20:48. Cover lid and continue to stew for another 45mins. 7. By now the brisket has been stewed for 2.5hrs. Turn off the heat. Remove the brisket while keeping the broth in the wok. Hang the brisket to air dry for 6hrs. Best to hang it underneath the stove fan, as in 21:18. 8. Heat up the broth, place the brisket back into the wok, tendon side down, as in 22:46. Keep to medium low heat. Add turnip. Cover lid. 9. Stew for 15 minutes, then flip sides of the brisket. Remove turnip. Cut turnip into pieces, as in 24:55, then place in a clay pot. 10. Poke the brisket to check its tenderness, and remove from the wok, as in 26:08. Slice brisket into pieces, then place in the clay pot, on top of the turnip pieces. 11. Add broth from the wok into the clay pot. Add salt to taste. Garnish with spring/green onions. 12. Cover the clay pot with its lid, heat the clay pot in low heat to simmer. Pour over 1tbsp of Shao Hsing wine around the rim of the lid, let it slowly drain into the clay pot. As in 27:22.

    • Eva Lee

      Eva Lee

      个月 前

      @A T Thank you from the bottom of my heart. 🙏🙏🙏

    • Shun kee Tam

      Shun kee Tam

      2 个月 前

      .

    • wilson Law

      wilson Law

      2 个月 前

      =-

    • A T

      A T

      3 个月 前

      Robert Ng : So glad to know the translation is helpful!!! And taking about smoked meat, my mind is now filled with Cuban pulled pork... ok,ok... Tennessee, Texas, Hawaiian, Peruvian, Filipino... even Shanghainese, I'll take whatever you have 😆🥂

    • Robert Ng

      Robert Ng

      3 个月 前

      This piece is flat, gringo will bbq smoke 10 plus hours.

  2. tim kwong

    tim kwong

    4 天 前

    多謝星星。我在美国波士頓睇你加油💪

  3. Fang Cindy

    Fang Cindy

    12 天 前

    请问师父香料包里都是什么宝贝材料啊.. 这个搞清楚很重要哦

  4. Masahiro Go

    Masahiro Go

    13 天 前

    越南粉是不是同樣的腩,但切溥片?可以生切溥片用作生牛腩粉嗎?

  5. Tina Cheung

    Tina Cheung

    19 天 前

    謝謝星星指教

  6. Lam Lam

    Lam Lam

    20 天 前

    糖醋汁做法

  7. Elaine Cho

    Elaine Cho

    26 天 前

    星星师傅,多谢教煮清汤腩,但在美国很难买到新鲜牛腩的,我多数用来焖的.👍

  8. P Chiu

    P Chiu

    27 天 前

    冇料又扮野,踩低行內人抬自己。抵你一直搵唔到工。做無牌私房菜又搞到食物中毒收皮!

  9. Jing Zhao

    Jing Zhao

    个月 前

    一睇就知道筋膜未得

  10. cherry chak

    cherry chak

    个月 前

    睇完都係出去食,利害

  11. Ryan Li

    Ryan Li

    个月 前

    正!!😎😍

  12. Amenda Suen

    Amenda Suen

    个月 前

    我超級鐘意聽你講搞笑嘢,真係好好笑🤣👍🏻👍🏻👍🏻 多謝你成日分享煮嘢食,我已經習慣要日日睇😁🙏🏻

  13. Amenda Suen

    Amenda Suen

    个月 前

    星星師傅:可唔可以教下我紅酒炆牛尾呀🙏🏻🙏🏻🙏🏻🥰🥰🥰😁

  14. Bowen Leung

    Bowen Leung

    2 个月 前

    支持 !

  15. A Fong

    A Fong

    2 个月 前

    師傅真係冇得頂,第二次睇都流哂口水🤤🤤🤤

  16. Ming Wong

    Ming Wong

    2 个月 前

    星星師傅,你呢舊新鮮腩真係正到流晒口水,勁

    • 職人吹水

      職人吹水

      2 个月 前

      而家都仲回味緊

  17. Michael Yeung

    Michael Yeung

    2 个月 前

    好味

  18. Shirl Y

    Shirl Y

    3 个月 前

    星星師博,你很厲害。多謝你分享秘技,再加上繪形繪聲的講解,領人覺得煮食很有趣。我在加拿大剛買咗冰鮮切好的牛坑腩粒,一定要跟你的做法去試。很開心有你這視頻,天天看,天天學,多謝、多謝。

  19. M L

    M L

    3 个月 前

    跟星星師父學做這個清湯腩...好好味呀

  20. kevinchow1628

    kevinchow1628

    3 个月 前

    多謝星星師父分享

  21. Ling Ling

    Ling Ling

    3 个月 前

    多謝🌟🌟師傅教授🙏🏻剛剛終於試咗喇,但我個湯美中不足係有一點苦澀味,係咪包鹵水料嘅問題呢?但我只係炆咗40分鐘就拎起咗包料喇喎

  22. Isabella Cheung

    Isabella Cheung

    3 个月 前

    星星師傅 可以提供那裡買牛腩嗎

    • Ming Wong

      Ming Wong

      2 个月 前

      我都想知道

  23. Jiahuan Wu

    Jiahuan Wu

    3 个月 前

    通俗易懂!星星师傅好嘢!

  24. Harry Ye

    Harry Ye

    3 个月 前

    正!

  25. snow iv

    snow iv

    3 个月 前

    謝謝師傅無私分享廚藝,請各位點👍看廣告支持師傳的教授

  26. Jessie NSK

    Jessie NSK

    3 个月 前

    多謝師傅教得咁詳細,又令我學識了,雖然麻煩啲,但睇完經過師傅教完,原來並不難👍👍👍

  27. chika lee

    chika lee

    3 个月 前

    跟足說明,係吊起風乾約1小時,成功好味 請教師傅為何沒用熄火焗的程序,牛腩都夠諗不散?因為有風乾?

  28. Michael Lap Sum Chang

    Michael Lap Sum Chang

    3 个月 前

    Thank you 星星哥!!!

  29. 一毛一樣

    一毛一樣

    3 个月 前

    嘩 嘩 嘩 咁正點算呀 🤔🤔🤔👍👍👍😋😋😋

    • 職人吹水

      職人吹水

      3 个月 前

      🙏

  30. tsuiwah1

    tsuiwah1

    3 个月 前

    百看不厭的清湯腩看完又看。多謝師傳賜教!

  31. Doni Tung

    Doni Tung

    3 个月 前

    很喜歡跟你學煑餸,清楚易明,就嚟過年,師傅可唔可以教蒸蘿蔔糕。🙏🙏

    • Kwok MAN CHAN

      Kwok MAN CHAN

      3 个月 前

      我都想學😍

  32. Janet Lee

    Janet Lee

    3 个月 前

    星星師傅,跟你方法做了這個清湯腩,真的好味,讚!

  33. Terry Leung

    Terry Leung

    3 个月 前

    呢塊腩幾多錢,謝謝

    • Ming Wong

      Ming Wong

      2 个月 前

      我諗唔會平

  34. 不是瘦是吃不胖

    不是瘦是吃不胖

    3 个月 前

    呢舊腩堅靚

  35. Ip Honwa

    Ip Honwa

    3 个月 前

    欠胡椒粒

  36. Laura Luo

    Laura Luo

    4 个月 前

    星星师傅每次都把菜式的细节位讲得好仔细,不藏私,太赞!👍👍👍

  37. Rosanna Yip

    Rosanna Yip

    4 个月 前

    多謝星星師父。

    • 職人吹水

      職人吹水

      4 个月 前

      🙏

  38. Dicky迪奇

    Dicky迪奇

    4 个月 前

    正到癲

  39. A Wong

    A Wong

    4 个月 前

    星星師傅,你好 我因為宗教現在不吃牛,請問用豬那一部位可以煮得如你一樣咁好味?

  40. fai mod

    fai mod

    4 个月 前

    職人老師,我係你既忠實粉絲呀,可唔可以教整中式窩蛋碎牛飯呀。。

  41. white ling

    white ling

    4 个月 前

    多謝星哥!!

  42. KL Wong’s

    KL Wong’s

    4 个月 前

    蘇C黃仲攪嘢,最後要加雞湯!

  43. Monica Phung

    Monica Phung

    4 个月 前

    好正呀D牛腩,師傅好嘢!👍

  44. Winnie Liang

    Winnie Liang

    4 个月 前

    哔!睇到流口水🤤呀!一定学做,师傅够晒专业,支持星星👍👍👍👍👍!

    • 職人吹水

      職人吹水

      4 个月 前

      🙏

  45. W Ip

    W Ip

    4 个月 前

    星星師傅,我好鍾意你呢個餸,多謝晒,但需要時間纖練習!👍👍

  46. Sylvia Luo

    Sylvia Luo

    4 个月 前

    多謝星星師傅無私嘅指教,跟足師傅嘅方法真係好味道飛起,整完一鍋崩砂腩,卑$2000我都唔換卑佢,真係唔輸出面米芝蓮三星嘅牛腩💯

    • 職人吹水

      職人吹水

      4 个月 前

      👍😋

  47. Babykh Chow

    Babykh Chow

    4 个月 前

    估你唔到, 粒蒜頭真係成粒放入去

    • 職人吹水

      職人吹水

      4 个月 前

      👍😋

  48. fanny yiu

    fanny yiu

    4 个月 前

    Oh i love it,thank you to share to us.

  49. 凍檸茶殺手

    凍檸茶殺手

    4 个月 前

    師傅~~~~~師傅! 就五十萬訂閱啦😍😍😍😍

  50. Stephanie Han

    Stephanie Han

    4 个月 前

    星星師傅,有機會可唔可以教豬腳姜醋啊😁

  51. Kelvin Leung

    Kelvin Leung

    4 个月 前

    非常之詳細!真心多謝分享!

    • 職人吹水

      職人吹水

      4 个月 前

      🙏

  52. Bonnie F

    Bonnie F

    4 个月 前

    我父母成日都喺WhatsApp上分享你嘅影片俾我睇,而家自己身在外國都可以學到點樣整家鄉美食!多謝星星師傅🙏🏻

    • 職人吹水

      職人吹水

      4 个月 前

      🙏

  53. Kenny Kong

    Kenny Kong

    4 个月 前

    師傅榮休,覯眾真係有福喇,清湯牛腩咁花時間嘅都有得睇。

  54. 大番薯

    大番薯

    4 个月 前

    請問鮑狗是誰?

  55. 大番薯

    大番薯

    4 个月 前

    推介在哪個買及檔口名稱?

  56. andy kwok

    andy kwok

    4 个月 前

    星星師父 你好勁

  57. Star Warz

    Star Warz

    4 个月 前

    This is gold!! You Are The Best!! Thank You Sing Sing!!

  58. Polly Mok

    Polly Mok

    4 个月 前

    師傅 你連環出擊真係似足打機既10 combo 🤣🤣🤣 樣樣巧手野叫鮑汁佬點頂呀 😂😂😂

  59. Alex W

    Alex W

    4 个月 前

    星星哥果然有料, 望到都想食.

    • 職人吹水

      職人吹水

      4 个月 前

      🙏

  60. Suet Ha Li

    Suet Ha Li

    4 个月 前

    多謝星星師傅分享,真係好正👍👍看到都流晒口水,真係講得好好,做得好好👍👍👍👍

  61. or dina

    or dina

    4 个月 前

    想問吓出面舖頭話嘅爽腩喺咪就喺指腩尾?謝謝

  62. cho cho

    cho cho

    4 个月 前

    壹週刊 話 你 9 up 有 9 萬 元 不怪得 工都 不做

    • 川普和津實

      川普和津實

      2 个月 前

      大師傅毫無保留教哂秘訣,CNglobal一個月比得九萬蚊比少咗添啦。

  63. FC Fong

    FC Fong

    4 个月 前

    Please include the English word of the dish in your title so that it'll be easy to search for English speakers. Many thanks.

  64. Jaime Lam

    Jaime Lam

    4 个月 前

    多謝師傅, 真係好開心,因為屋企人鐘意食上次留言要求師傅教清湯腩。估唔到師傅真係有睇留言,仲要真係實現我嘅愿望。

  65. 中啊哈

    中啊哈

    4 个月 前

    就是这个了 学会就在家乡开间铺 终生受益

  66. Sylvia Luo

    Sylvia Luo

    4 个月 前

    請問星星師傅,整清湯腩係未用崩沙腩?

    • Sylvia Luo

      Sylvia Luo

      4 个月 前

      多謝🙏

    • Carman Cheung

      Carman Cheung

      4 个月 前

      師傅有講可以買自己鍾意食嘅部位,師傅係分享做法

  67. susan ou

    susan ou

    4 个月 前

    師父真係超级买手 件腩尾白筋红肉鲜嫩无比 埋尾啲筋位彈吓彈吓 舊罗白入晒味 整体一啲都唔肥腻。一碗淸汤 腩米多葱唔该🤤🤤🤤🎖🎖🎖

  68. Lin Lee

    Lin Lee

    4 个月 前

    非常感謝師傅分享,好正,正做牛筋👍👍❤️🌟🌟🌟🌟🌟🙏🙏

  69. Judy Ip

    Judy Ip

    4 个月 前

    👍👍😋😋

  70. lshw215 lshw215

    lshw215 lshw215

    4 个月 前

    睇完好肚餓😂😂😂

  71. Shandi Chau

    Shandi Chau

    4 个月 前

    好想食!!!

  72. Ray Kwan

    Ray Kwan

    4 个月 前

    好嘢

  73. Timway Chan

    Timway Chan

    4 个月 前

    星記清湯腩

  74. eric chow

    eric chow

    4 个月 前

    成日聽前輩講大煽雞、牛白腩..............聽日即試

  75. Chiming Ooo

    Chiming Ooo

    4 个月 前

    🤩🤩

  76. Jack Wong

    Jack Wong

    4 个月 前

    星星師傅可不可以考慮加入字幕?可以增加台灣或非廣東話的觀眾

  77. Nino Yapp

    Nino Yapp

    4 个月 前

    我發覺睇完之後我都係唔識整。

    • Kwok MAN CHAN

      Kwok MAN CHAN

      3 个月 前

      🤣🤣🤣

  78. 葵-

    葵-

    4 个月 前

    岩岩睇哂半粒鐘 詳細精美吸引 好想食😭

  79. Angel Chan

    Angel Chan

    4 个月 前

    多謝星星師傅無私分享😎

  80. Neny Lei

    Neny Lei

    4 个月 前

    The most amazing talented chef/ human on the planet and inspirational you are . 🌟And this is the best delicious incredible dish ever💯💯🙌🏼👏🏼👏🏼👍😍😍

  81. 陈小二

    陈小二

    4 个月 前

    睇到都好有食慾🤩🤩

  82. kit lau

    kit lau

    4 个月 前

    洗曬口水

  83. Albert Yeung

    Albert Yeung

    4 个月 前

    Excellent demonstration

  84. Eddy

    Eddy

    4 个月 前

    星星師傅勁呀!CNglobal 單月收入Top 4呀!

  85. ABC

    ABC

    4 个月 前

    師傅鐘意用較剪剪牛腩 👏👏👏👏 我最鐘意用較剪剪粉腸 😁😁😁😁

    • ABC

      ABC

      个月 前

      @Kwok MAN CHAN 冇樣粉腸,剪成一串串😘😘😘 唔再單單打打😁😁😁 世間美食 ✌️✌️✌️✌️

    • Kwok MAN CHAN

      Kwok MAN CHAN

      3 个月 前

      剪边個粉腸😂😂😂

    • Kwok MAN CHAN

      Kwok MAN CHAN

      3 个月 前

      🤣🤣🤣🤣

  86. Lim Fran

    Lim Fran

    4 个月 前

    跟師傅煮咗羊腩煲,好正!多謝師傅!

  87. 馬死落地行

    馬死落地行

    4 个月 前

    多謝细心教導!從来没有想到用魚露。下次一定要試!謝謝!

    • 馬死落地行

      馬死落地行

      4 个月 前

      又有英文version.我的孩子們可以自己学了。這個是他們的至愛米粉汤底。謝謝!

  88. Maggie Wong

    Maggie Wong

    4 个月 前

    👍🙏

  89. Christina Thouvenin

    Christina Thouvenin

    4 个月 前

    Happy Weekend good morning Mr.Sing Sing, Wonderful recèpe this stew brisket ,Sunday lunch join together with family nice and warm😋 Good result by a top chef ,🙏thanks you

    • 職人吹水

      職人吹水

      4 个月 前

      🙏🙏

  90. Ksek sek Wong

    Ksek sek Wong

    4 个月 前

    口水多過茶,廢話太多,浪費時間

    • A T

      A T

      4 个月 前

      Queenie : High five 🙌

    • Queenie Shek

      Queenie Shek

      4 个月 前

      @A T well said

    • A T

      A T

      4 个月 前

      Queenie, Jaime : 有 ADHD 啲細路係唔識群體生活嘅技巧, 會周圍扭下計嗲下人,博取注意力。 我地成年人負責耐心聆聽咪幾好 😉

    • Jaime Lam

      Jaime Lam

      4 个月 前

      @Queenie Shek D人無脑唔好同佢哋計較

    • Queenie Shek

      Queenie Shek

      4 个月 前

      @A T 又要去睇,又要話浪費時間,都唔知咩心態

  91. Dave Smith

    Dave Smith

    4 个月 前

    多謝星星師父分享! 😋

  92. Ng Sik Kei

    Ng Sik Kei

    4 个月 前

    搞到我都想吃

  93. Castor Chan

    Castor Chan

    4 个月 前

    見到真係好想食,多謝師傅

  94. siu lin Lam

    siu lin Lam

    4 个月 前

    👍👍👍

  95. Charlie G

    Charlie G

    4 个月 前

    真係冇諗過清湯腩係要加魚露👍 多謝星星師傅分享呢啲 可以喺屋企都做到餐廳質素嘅秘訣

  96. hau hau

    hau hau

    4 个月 前

    食飽飯後睇完都好肚餓。

  97. Jackie Wong

    Jackie Wong

    4 个月 前

    早排睇⭐️⭐️師傅點樣保養鑊!電視從未見過真是獲益良多🙏!好過睇電視他人煮餸!支持⭐️⭐️師傅👍

  98. CHILL Sing Club

    CHILL Sing Club

    4 个月 前

    好嘢!好過之前我睇過任何人教的😀

    • 葵-

      葵-

      4 个月 前

      Jeff Yim 夠哂詳細 真係吹足半粒鐘

  99. Charlie G

    Charlie G

    4 个月 前

    今招屋企人講想食清湯腩 所以晏晝已經買晒料 夜晚星星師傅就出片講 timing啱啱好👍跟星星師傅煮實冇死

    • Roger LAW

      Roger LAW

      4 个月 前

      剛剛諗緊下一餐, 明明想煮糯米飯, 星星出片炆牛腩, 乖乖跟佢做學生 不約而同. 😂

  100. Maggie Chan

    Maggie Chan

    4 个月 前

    師父,請問用高壓煲得嗎?

    • Ming Wong

      Ming Wong

      2 个月 前

      我都買咗個成三千呅嘅壓力煲,係諗住趕時間煲吓湯飲,炆嘢就係快,但講真炆嘢真係要慢火先好食

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