1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/糖醋脆皮牛肉rich600338<blockquote class="wp-embedded-content" data-secret="CIuiquMB4Y"><a href="https://marcwiner.com/zh-hant/tang-cu-cui-niu-rou/">糖醋脆皮牛肉</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/tang-cu-cui-niu-rou/embed/#?secret=CIuiquMB4Y" width="600" height="338" title="糖醋脆皮牛肉 — Marc Winer" data-secret="CIuiquMB4Y" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2021/04/boeuf-croustillant-au-sesame-3-750x1002.jpg600802如果你已經吃過脆皮雞，現在不妨來認識一下脆牛肉。這道菜的確切起源，其實相當難以考證。https://marcwiner.com/zh-hant/tang-cu-cui-niu-rou/zh-hant糖醋酥脆牛肉中式主菜3030604份700 g 牛肉條140 g 馬鈴薯澱粉（分兩次使用；可改用玉米澱粉，但成品不會那麼酥脆）炸油1 小洋蔥2 蒜瓣4 薑片（切成薄片，2-3 毫米）1 大匙 淡醬油150 g 蜂蜜72 g 淡醬油125 ml 水1 大匙 海鮮醬1 大匙 米醋1 大匙 香油1 大匙 紹興酒5 茶匙 玉米澱粉6 茶匙 水12https://marcwiner.com/wp-content/uploads/2021/04/boeuf-croustillant-au-sesame-3.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400