Gorilla

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韓式蘿蔔燜牛勒骨【簡易好味】Korean Braised Beef Short Ribs

寒風陣陣,或是熱氣騰騰的天氣,這個韓式蘿蔔燜牛勒骨也很適合。別以為烹調時間長,就以為很難。其實易過借火。把所有材料丟入一個鍋中,燜煮就成。韓式料理喜歡加梨子,燜煮出來的牛肋骨就更添天然甜美。牛肉也很稔甜。牛肋骨和白蘿蔔是天然的好拍檔,味道陪襯一流。那湯底自然就可用作放米粉來享用,就是一道美味輕便餐喔 …

清湯牛腩【清香美味】Beef Brisket in Clear Broth

• 牛腩 820克<br>• 薑片 4至5片<br>• 蒜頭(拍扁)4至 5粒<br>• 白米酒 1湯匙<br>• 低鹽雞湯(自製或現成) 3量杯<br>• 水 1量杯<br>• 八角 1粒<br>• 香葉(bay leaf) 3片<br>• 白胡椒粒 約 20粒<br>• 冰糖(如大拇指大小) 10克<br>• 白蘿蔔(去皮切粗塊) 500克<br>• 鹽 酌量

韓式香辣雞翼 【醒胃小吃】Korean Spicy Chicken Wings

辣椒醬令人大開脾胃。很愛那隻韓國辣椒醬,對於我們一家來說,辣度適中,顏色又醒目。用來醃雞翼,份外惹味,賣相也增添不少。不用油炸啦,實行一鑊搞定,無難度,又挺好吃。特別那個汁很令人上癮,連手指也要舔淨。小心,一隻連一隻,可以吃不停口喔。<br>閱讀更多 »