chinese lamb stew 炆羊肉

chinese lamb stew, 炆羊肉

chinese lamb stew, 炆羊肉

Hi everyone this video is about a lamb stew. I have sat in my kitchen quite a while and have thought of how to combine the ingredients. I really hope you will like the result just as much as I did. Please give it a shot and let me know what you think about it.

材科:

1. 365 克 = 12 9 oz 羊頸肉
2. 7 片, 2 mm 厚薑片
3. 2 條青蔥
4. 5 粒蒜頭, 去皮
5. 10 段茜芹
6. 1 1/2 磚南乳和 2 湯匙南乳汁壓爛
7. 1 湯匙麵豉醬, 加入 3 茶匙水拌勻
8. 8 粒馬蹄
9. 12 段枝竹, 浸 3 小時, 去水
10. 1 條紅蘿蔔, 切滾刀

調味料

1. 2 湯匙紹興酒
2. 2 湯匙生抽
3. 400 ml = 13. 55 fl oz 水
4. 1 茶匙半雞粉
5. 2 湯匙冰糖, 洗一次

打獻

1 茶匙豆粉加入 4 茶匙水

Ingredients:

1. 365 gram = 12. 9 oz lamb neck fillet
2. 7 slices ginger, cut 2 mm thick
3. 2 green onions
4. 5 garlic cloves, peeled
5. 2 celery
6. 1 1/2 pieces fermented bean curd add 2 tbsp of sauce
7. 1 tbsp miso paste add 3 tsp water
8. 8 water chestnuts
9. 12 pieces dried bean curd, soaked for 3 hours until soft
10. 1 carrot, peeled

Seasoning:

1. 2 tbsp shaoxing wine
2. 2 tbsp light soy sauce
3. 4oo ml = 13. 55 fl oz water
4. 1 1/2 tsp chicken powder
5. 2 tbsp rock sugar, wash

Thickener:

1 tsp corn starch add 4 tsp water

4 Responses to chinese lamb stew 炆羊肉

  1. Julie Cheong says:

    Hi, Maria. I love your cooking channel and tried out many of your recipes. Each time the recipes turned out great and true to taste. As my husband is Cantonese, he enjoys the authentic flavor of his childhood comfort food. It would be great if you can feature how to cook Cantonese braised beef brisket, that are sold in many Hong Kong eateries or restaurants. I hope to cook this dish well, as mine usually does not turn up as expected. It is also my hubby’s favorite food whenever he visits Hong Kong. Thanks and a belated happy new year to you.

    • Maria says:

      Hi Julie, are you mean 柱候白蘿蔔炆牛腩? If yes. I will put it on my request list. I try to look for 牛腩 I live in germany because I don’t see it often. Maybe I will use beef, also it may take sometime until I can make a video. I have a lot of requests. Thank you for trying my recipes. Thank you. Same to you and your family too ^^

  2. Julie Cheong says:

    Thanks for your reply Maria. I do not read Chinese, but the dish I have mentioned is called ” ngau lam” in Cantonese. It can be eaten with noodles in which case it will be called “ngau lam meen” or with rice. Hope I am right.

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