有時(shí)間練練自己的廚藝，給爸媽露一手，小編今天就給大家?guī)?lái)了香燒牛腩英語(yǔ)食譜小知識(shí)，歡迎大家閱讀和參考

　　英語(yǔ)小知識(shí)

　　Ingredients:

　　750 g Beef brisket

　　750克牛腩

　　2-3 Carrots

　　2-3只胡蘿卜

　　2 tbsp Cooking oil

　　2大勺食用油

　　4-5 Ginger slices

　　4-5片姜

　　1 stalk Scallion

　　1根蔥

　　2 clove Garlic, sliced

　　2粒 切好的蒜片

　　1/2 tbsp Sweetened flour paste

　　1/2大勺甜面醬

　　2 tbsp Jiafan rice wine

　　2大勺加飯酒

　　1 Star anise

　　1粒八角

　　6 Szechuan peppercorns

　　6?；ń妨?/p>

　　2 tbsp Dark soya sauce

　　2大勺老抽醬油

　　2 tbsp Maggie sauce

　　2大勺美極醬油

　　1 tbsp Caster sugar

　　1大勺砂糖

　　3-4 cup Water

　　3-4杯清水

　　Salt & chicken bouillon

　　適量食鹽和雞精

　　Method:

　　1. Peel and diagonally cut the carrots across. Roll it a quarter of a turn and cut off the next piece diagonally again. Cut scallion into chunks. Thoroughly rinse the brisket and cut into large pieces. To get rid of the blood and slime effectively, plunge brisket into a pot filled with boiled water and let stand for 15 minutes.

　　胡蘿卜削皮切滾刀塊。然后翻蔥切段備用。牛腩沖洗干凈后切塊，放入開(kāi)水中燙15分鐘，去除血水及腥味。

　　2. Heat up a frying pan with oil. Stir in slices of ginger, onion, garlic, star anise and peppercorns until aromatic. Add in sweetened flour paste, rice wine, sugar and soya sauces Stir briefly. Add in briskets and carrots. Stir until all ingredients blended. Turn off the heat.

　　炒鍋入油燒熱，將姜蔥蒜片，八角和花椒粒入鍋爆香。接著加入甜面醬，加飯酒，砂糖以及醬油略煮。然后倒入牛腩和胡蘿卜翻炒均勻后熄火。

　　3. Transfer the whole mass into an electric pressure cooker. Fill in water to just cover all the ingredients. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the briskets into the frying pan and stir over the high heat until the whole mixture has thickened. Season briskets with chicken bouillon and salt as needed. You can also thicken the mass by adding in one tablespoon of starchy solution and serve with steamed rice.

　　將所有材料放入高壓電飯鍋內(nèi)，加入水。水量以沒(méi)過(guò)牛腩蘿卜為宜。蓋上蓋子，調(diào)至肉類檔位。煮好后電壓鍋會(huì)自動(dòng)調(diào)到保溫檔。冷卻后開(kāi)蓋，將牛腩回鍋，開(kāi)旺火收汁，用食鹽雞精調(diào)味即可。抑或加入1大勺濕淀粉勾芡，淋上白米飯成為牛腩飯。

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