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日式汁煮牛肉

日式汁煮牛肉

Regular price HK$78.00
Regular price Sale price HK$78.00
Sale Sold out

收工返到屋企想食返餐住家飯,但係嫌買餸辛苦之餘,仲要洗洗切切,慢慢醃慢慢煮好麻煩?

即開即煮,15分鐘就快速輕鬆煮出色香味美嘅住家菜!


日式汁煮牛肉

1. 熱鍋下油,爆香配料。

2.下牛肉炒至8成熟。

3.然後下醬汁和100ml水。

4.煮至收汁即可。


材料:

肥牛、洋蔥、秘製醬汁、白蘿蔔

(2人份)


存放期:由送貨日起計4日,需冷藏

Cooking Instructions

1. Heat oil in a wok, fry the dried shrimp until fragrant and set aside.  

2. Fry the chicken pieces in the same wok until fragrant and set aside.

3. In the same wok, add konjac rice and stir-fry it (You may add some water to it if needed)

4. Add chicken pieces, shiitake and dried shrimps, stir-fry it.

5. Add sauces according to personal taste (recommend to add 1/3 sauce to the rice and taste it first). Ready to serve.

Serving size

Serving for two

Shipping

Shelf Life

4 days starting from the delivery day, refrigeration required

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