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咸菜蒸牛腩

Steamed Beef Brisket with Pickled Vegetables

■ 主料 ■ Main Ingredient
牛白腩 400克 400 grams beef brisket

■ 辅料 ■ Auxiliary Ingredients
长咸菜 50克 50 grams long pickled vegetables
姜丝 10克 10 grams shredded ginger

■ 调料 ■ Seasonings
食盐 半茶匙 ½ teaspoon salt
生抽 1茶匙 1 teaspoon light soy sauce
蚝油 半茶匙 ½ teaspoon oyster sauce
胡椒碎 1茶匙 1 teaspoon crushed peppercorns
生粉 1茶匙 1 teaspoon cornstarch

■ 制作流程 ■ Method
1. 将牛腩切成粗条，用调料腌制10分钟，长咸菜切 1. Cut the beef brisket into thick strips and marinate
段备用。 with seasonings for 10 minutes. Cut the pickled veg-
2. 在盘底辅上长咸菜段，再放上腌好的牛腩，最后 etables into segments. Set aside.
铺上姜丝。 2. Layer the pickled vegetables at the bottom of a plate,
3. 大火蒸45分钟或用高压锅压12分钟，即可出锅。 arrange the beef brisket on top, then layer the ginger
strips over the beef brisket.
■ 风味特色 3. Steam over high heat for 45 minutes or use a pres-
鲜嫩爽滑，腍而不烂。 sure cooker on high pressure for 12 minutes. Serve
immediately.

■ Flavour Characteristics
Tender and smooth, soft but not mushy.

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