沙茶牛肉粉絲煲 Sa Cha Beef and Vermicelli Claypot **字幕CC Eng. Sub**

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🟢 材料： 牛肉 - 200 克 粉絲 - 100 克 蒜頭 - 2 瓣 紅蔥頭 - 1 個 薑 - 1 塊 梳打水 - 40 毫升 蠔油 - 1 ½ 湯匙 沙茶醬 - 1 湯匙 澱粉 - 2 茶匙 生抽 - 1 茶匙 糖 - 1/2 茶匙 鹽 - 1/4 茶匙 白胡椒粉 - 少許 老抽 - 少許（可選） 油 適量 🟢做法： 1️⃣ 牛肉洗淨逆紋切片，加入薑汁、 1 湯匙蠔油、少許胡椒粉、40 毫升梳打水、2 茶匙澱粉，用手抓拌久一點讓牛肉能充分吸收梳打水，加少許油封鎖肉汁，醃30分鐘。 2️⃣ 粉絲浸柔，剪成段備用。 3️⃣ 調製醬汁：沙茶醬1湯匙，蠔油1/2湯匙，鹽1/4茶匙，生抽1茶匙，少許胡椒粉，溫水240毫升拌勻。 4️⃣ 砂鍋下油，爆香薑、紅蔥頭及蒜頭，加入粉絲，倒入調好的沙茶醬汁，再鋪上醃好的牛肉，蓋上鍋蓋小火煮 5 分鐘。 🔶甚麼是＜沙茶醬＞? 沙茶醬是一種混合型調味品，源自東南亞的沙嗲，經過潮汕地區的改良，呈現出獨特的風味，主要成分包含了花生、芝麻、蝦米、扁魚乾、椰絲、大蒜、辣椒、薑黃、香草、丁香、陳皮等。 它帶複合香氣，以及蝦米和生抽的鮮鹹味，還帶有輕微的甜味和辣味。 不同地區的沙茶醬，其配方和風味略有差異，例如潮汕沙茶醬偏重蝦醬和花生風味，而福建沙茶醬則偏重花生和比目魚乾的鮮味。 沙茶醬可用於火鍋湯底、調味醬料、搭配海鮮等，是一種風味獨特、用途廣泛的調味品，在東南亞和華南地區都很受歡迎。 🟢 Ingredients: Beef – 200g Vermicelli – 100g Garlic – 2 cloves Shallot – 1 Ginger – 1 piece Soda water – 40ml Oyster sauce – 1½ tablespoons Sa Cha sauce – 1 tablespoon Cornstarch – 2 teaspoons Light soy sauce – 1 teaspoon Sugar – 1/2 teaspoon Salt – 1/4 teaspoon White pepper – a pinch Dark soy sauce – a little (optional) Oil – as needed 🟢 Cooking Directions: 1️⃣ Wash the beef and slice it against the grain. Marinate it with ginger juice, 1 tablespoon oyster sauce, a pinch of white pepper, 40ml soda water, and 2 teaspoons cornstarch. Massage thoroughly for a while to help the beef fully absorb the soda water. Add a little oil to seal in the juices, and marinate for 30 minutes. 2️⃣ Soak the vermicelli in water until softened. Cut it into shorter sections and set aside. 3️⃣ Make the sauce: In a bowl, mix 1 tablespoon Sa Cha sauce, 1/2 tablespoon oyster sauce, 1/4 teaspoon salt, 1 teaspoon light soy sauce, a pinch of white pepper, and 240ml warm water. Stir well until combined. 4️⃣ In a claypot, heat some oil and sauté the ginger, shallot, and garlic until fragrant. Add the vermicelli, pour in the prepared sauce, and lay the marinated beef on top. Cover with a lid and simmer on low heat for 5 minutes until the beef is just cooked and the vermicelli has absorbed all the juices. 🔶 What is ＜Sa Cha Sauce＞? Sa Cha sauce is a blended condiment that originated from Southeast Asian satay, but was later adapted and refined by the Teochew (Chaozhou) region in China, giving it a unique and distinctive flavor. Its main ingredients typically include peanuts, sesame seeds, dried shrimp, dried flatfish, shredded coconut, garlic, chili, turmeric, herbs, cloves, and dried tangerine peel. It carries a complex aroma, with the umami richness of dried shrimp and soy sauce, and has a mild sweetness and spiciness. The recipe and flavor of Sa Cha sauce vary slightly across regions. For example, Teochew-style Sa Cha sauce tends to emphasize shrimp paste and peanut flavor, while Fujian-style Sa Cha sauce focuses more on peanuts and the umami of dried flounder (or dried sole). Sa Cha sauce is commonly used as a hot pot base, as a dipping or seasoning sauce, or as a cooking sauce for seafood and meats. It is a uniquely flavored and versatile condiment, especially popular in Southeast Asia and southern China. Facebook: https://www.facebook.com/profile.php?id=100057164451016&.. Twitter: https://twitter.com/o_e_cook Instagram: https://www.instagram.com/o_e_cook/ 作品分享: https://www.facebook.com/groups/1885999698348679 ✳ https://www.youtube.com/channel/UCVUHbpirAPSaE8YsP82Bcmw 👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥝