滷水食物如鵝片、鴨舌、雞腎，都是佐酒佳品，想為其加添清爽口感，不妨參考今天教大家炮製的青瓜五香牛「月展」，這道冷盤以青瓜片包裹滷水牛「月展」同吃，鹹香味道頓時添了幾分清新。
名廚檔案
梁輝雄師傅現職海景嘉福酒店海景軒中菜廳總廚，擁有逾二十年入廚經驗，曾於香港旅遊協會舉辦之《美食之最大賞》獲獎。
鹽醃瓜片 更易處理
爽脆的青瓜除了味道吸引，處理簡單亦是受歡迎的原因，最便捷的品嘗方法是預先將之冷藏，然後當水果般吃，味道清甜透心涼，用來做沙律、三文治餡料亦佳。中式做法則喜歡將青瓜炒熟，配以肉片提味。梁輝雄師傅說：「生青瓜配熟滷水牛「月展」，味道一濃一淡，同樣是絕配。別小覷那裹着牛「月展」的青瓜薄片，它已經足夠中和滷水的鹹味，惹味得來又帶清爽口感。」為了更容易包裹牛「月展」，青瓜切片後最好以鹽略醃，可令其稍為軟身。
當然滷水牛「月展」也要烹調得法，整道菜才會味美。首先要準備滷水汁，一般滷水材料包括八角、草果、甘草、桂皮、丁香等，超市有滷水材料包可供選購，買回家以清水煮開，再自行加入紹興酒、冰糖、豉油調味即可，或購買現成的滷水汁，不用自行調味，對於入廚新手來說更加方便。把滷水材料煮至合味後，即可以慢火把牛「月展」滷至入味熟透，由於需要長時間滷煮，故滷水汁份量不能太少。有人為省時，喜歡把牛「月展」先煮熟才放進滷水汁，但這製法的味道遠不及由生滷至熟。最後建議大家在滷水汁內加適量紅辣椒同煮，因為辣味更能帶出滷水材料的芳香。
Cucumber and Marinated Beef Shin with Spice
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| 材料 | Ingredients | ||
| 青瓜 |
1條 | Cucumber 1 |
|
| 牛「月展」 |
400克 | Beef Shin 400g |
|
| 薑 |
適量 | Ginger some |
|
| 辣椒 |
適量 | Red chili some |
|
| 冰糖 |
125克 | Rock sugar 125g |
|
| 鹽 |
1茶匙 | Salt 1 tsp |
|
| 香料滷包 |
1包 | Spice bag 1 pack |
|
| 牙籤 |
適量 | Toothpick some |
|
| 清水 |
3公升 | Water 3 liter |
|
| 老抽 |
適量 | Dark soya sauce some |
|
| 生抽 | 100毫升 | Soya sauce 100ml |
|
| 紹興酒 | 100毫升 | Shaoxing wine 100ml | |
製法
1. .青瓜洗淨。
Rinse the cucumber.
Rinse the cucumber.
2. 青瓜切薄片。
Slice the cucumber thinly.
Slice the cucumber thinly.
3. 下鹽拌勻，醃至軟身。
Preserve the cucumber with salt until soft.
Preserve the cucumber with salt until soft.
4. 牛「月展」洗淨，瀝乾水備用。
Rinse the beef shin. Drain well and set aside.
Rinse the beef shin. Drain well and set aside.
5. 煲滾清水，加入薑片、冰糖及紹興酒。
Bring the water to a boil, add ginger, rock sugar and Shaoxing wine.
Bring the water to a boil, add ginger, rock sugar and Shaoxing wine.
6. 加入香料滷包、生抽、老抽及辣椒煲至香味溢出。
Add the spice bag, soya sauce, dark soya sauce, red chili and cook until aromatic.
Add the spice bag, soya sauce, dark soya sauce, red chili and cook until aromatic.
7.放入牛「月展」，以慢火滷45分鐘至1小時，直至入味。
Add the beef shin and simmer for 45 minutes to 1 hour until the flavour is enhanced.
Add the beef shin and simmer for 45 minutes to 1 hour until the flavour is enhanced.
8.牛「月展」滷至腍身即可以熄火，待汁液轉涼才取起。
Heat off when the beef shin is tender. Dish after the sauce cooling down.
Heat off when the beef shin is tender. Dish after the sauce cooling down.
9. 牛「月展」切小件。
Slice the beef shin into small pieces.
Slice the beef shin into small pieces.
10.以青瓜片捲着牛「月展」，用牙籤固定開口，即可上碟。
Roll the beef shin with cucumber on top and fix it with toothpick. Serve.
Roll the beef shin with cucumber on top and fix it with toothpick. Serve.
小貼士
牛「月展」滷前先起外層筋膜，質感更軟腍。
Remove the outer tendon of beef shin before cooking to acquire tender texture.
Remove the outer tendon of beef shin before cooking to acquire tender texture.
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