謝謝您，學了很多有幫助的技巧，還有烹煮小秘訣，受用無窮！謝謝。

博主非常專業 除了學做菜也學到不少知識。👍

看您做菜實在享受～～

哇！顛覆我的認知，真的長知識了，謝謝你！

太棒了 原來這塊肉可以這樣做料理

謝謝分享，很專業。訂閱你了

不用修肉太方便拉!!!!又是便宜的部位 讚

Thank you

期待 希望能光顧未來新餐廳

謝謝你 看你的影片 做菜原來有很多知識

一年了 能不能敲碗一下更搞剛的義式元素 真的很好奇怎麼做結合的

超讚 🎉 謝謝麥克的分享

1 下油 炒肉 2 放紹興酒 把肉拿出來 3 下洋蔥 放鹽 要上色 4 放老姜 蔥 蒜 陳年豆瓣醬20 g跟紅的豆瓣醬 10g 番茄 1顆醬油20g 老抽40g 黃冰糖 2顆八角(滷牛肉滷包、大紅袍都可以） 5 剛剛的牛肉放進來 炒到醬汁濃稠 下水

這太專業了

最后浸泡那个步骤也是灵魂，和卤牛肉一样，一定要浸泡够久味道才会完全渗入和均匀，香味会上升不止一个层次

郫縣豆瓣醬最好先用油炒 不然會帶一些臭味 草果最好去除裡面的種子哦

有幸吃過台南時期的牛肉麵，至今還是念念不忘！

很詳細的分享，原來半筋半肉是從牛肩肉分切來的？

清修完不是翼板喔 是平鐵!

梁王牌豆瓣醬太甜，不適合 黑豆桑太豆偏鹹，也不佳 下次試試郫縣

加個麵就紅繞牛肉麵哩^^

請教老師！我們照著做紅燒牛肉真是好吃，想用來做牛肉麵，因為牛骨取得不易而且怕腥，所以改用雞架子加蔬菜熬煮，我是用一斤雞架子加上洋蔥胡蘿蔔燉煮二小時取得一公升的雞高湯，可是覺得味道有點淡薄，我應修如何修正 先謝謝老師！

Hi, Mike: After all this time, I finally purchased a piece of meat that is exactly like yours. I tried to make friends with my local butchers. I found a butcher, willing to sell me a huge piece of meat, about 5 pounds, before trimming. It is called "Top Blade Boneless Roast" here in the US. There is a saying, "If you search hard enough you will get what you are looking for at the end." I tried to upload this meat photo to you & failed. My son came home & told me that unless I have your email address otherwise in KZfaq, text only no photo. I then decided just ask you the following questions: 1. I vertically cut this meat into 3 big chucks. (next time, I will cut into 2 chucks instead.) For each chuck of meat, I will separate it into 半筋半肉 & stir flying meat. I went over your video couple more times lately. In your video, you mentioned that you got 3 pieces of 半筋半肉 for stewing purpose & 2 pieces of stir frying meat by doing the following a, b, c, & d steps: a. trimming middle part out (what thickness is this part, 1" or 2" thick?) b. trimming the silver line on top out (what thickness is this part, 1" or 2" thick ?) c. trimming the silver line on bottom out (what thickness is this part, 1" or 2" thick ?) d. The left over meat for stir flying meat (it is called flat iron steak) (what thickness is this part, 1" or 2" thick ?) By the way, after cutting into small cubes, what size is each cube ? f you answer me the thickness of each cut, I believe I can figure out how to trim each portion out correctly. I am ready to try your recipe now. So help me out. Thanks again for your time to read my letter. Patiently waiting for your reply.

好想吃麥可在台南賣的那碗牛肉麵

請問老師 如果要煮成紅燒牛肉麵的湯在最後是不是可以不收汁然後直接調味這樣？

Hi, Mike: I spent few hours googled on web sites in order to understand what you are talking about in your reply & what kind of meat section is available in U.S. I found the following article: I need you to teach me which section of beef I should buy? Chuck roll or chuck shoulder clod. Tell you the truth, I have no idea what they are talking about. I only need to buy the same kind of meat to learn how to trim & cook your recipe. Below is a detailed description of beef chuck" One of the most common ways of fabricating a beef chuck is by separating it into two major boneless cuts: the chuck roll and the chuck shoulder clod. 1. The chuck roll is a large (approximately 20 pounds) boneless piece, made up of the long section of meat between the ribs and the backbone. A skilled butcher can remove the ribs and backbone in one piece, and this piece of meat can then be divided in half. The section that overlays the ribs is usually used for ground beef, and what is left, after being trimmed and squared up, is called the chuck roll. The chuck roll actually has some tender muscles in it, which make excellent grilling steaks. In fact, this is the same muscle from which we get rib-eye steaks. But because there are quite a few tough muscles in the chuck roll too, one of the most common techniques is to separate the top section called the chuck eye from the bottom section known as the chuck under the blade, which can be sliced thin for a stir-fry. 2. The chuck shoulder clod is basically a big lump of muscle on the top side of the animal, which forms its outer shoulder bulge. Like the chuck roll, the shoulder clod also usually weighs about 20 pounds. Separating the shoulder clod from the beef chuck requires cutting around and extracting the upper arm bone called the humerus, and then carefully cutting the muscle away from the shoulder blade bone. The shoulder clod is a group of five muscles that can be separated and fabricated into steaks and roasts. The advantage of separating these muscles is that it allows the connective tissue between them to be removed, which is one of the reasons why beef chuck can be so chewy if it's not cooked properly. But, even with the connective tissue removed, most of the muscles from the shoulder clod are still a bit tough. Finally, there's another muscle on the outside of the shoulder blade, commonly known as the chuck tender, which is typically used for pot roast. Whichever cut of beef chuck you are using, you will find it is a delicious (and underrated) part of the animal, as well as an economical one. Moreover, it is extremely versatile. Most cuts simply require a long, slow cooking time to soften up and release their flavor. Many of these cuts are not regularly stocked even in serious butcher shops. If you want to try some of these cuts at home, make friends with a butcher who fabricates cuts, and ask him or her to put a certain piece aside for you. Thank you in advance for your time.

為什麼沒在新廚房做這道料理~

老師您好想請教您問題,看了你的影片覺得你的做法最科學, 我試做了一下,並把他變成牛肉麵，我選用牛肋排小火慢煮,水滾 之後轉文火繼續燙10分鐘,之後把水倒掉並洗乾淨,切成8公分 的大小用油煎香,把牛肉拿起來用鍋底的油,再次序放入薑,冰糖、 洋蔥,蒜頭,蔥豆瓣醬煎香,加入醬油、香料後加水，倒入牛肉 慢火燉煮，居然要3個小時,而您用的方法最多只要兩個小時, 我買的牛肉是冷凍的,也不貴不可能是台灣牛肉我的方法是否 不對？ 因為我不喜歡牛騷味太重所以我先把肉先煮並去血水，這樣 會影響他烹煮的時間嗎？ 再請問如果加入牛骨燉煮湯會有什麼樣的口感變化因為我吃不太出來只是感覺騷味重一點,這次看了你的影片我也沒放牛骨我覺得味道不錯比之前好,但是現在面臨一個問題我總共用了兩斤的肋排,燉出來的肉湯還不到10人份的內鍋,湯的味道鮮美,我怕加水後風味變差,所以成本太高,這樣做不到5碗麵,請問有什麼方法嗎?

草果去哪買啊⋯⋯真的沒聽過

「紅油」郫縣豆瓣醬、這也可以嗎？

洋蔥瞬間脫衣秀我很喜歡

我在美國居住超過 55 年。 你現在住在哪裡？ 在台灣還是美國？ 我想知道、你將來會從哪裡拍視頻。 我有以下問題： 1. 你在COSTCO買的肉英文名是什麼？ 在視屏裡，我不知道它有沒有英文名字。 2. 關於你從COSTCO買的大塊肉的修整：你能詳細說說、半筋半肉的三塊肉是怎麼修整得來的嗎？如果我知道半筋半肉是怎麼得來的，那麼 剩下的肉一定就是瘦肉，只適合用於stir fry 3. 我已經看了這個視頻 4 遍，想弄清楚你的步驟是什麼。 如果您能回答我上面的問題，我將不勝感激。 我提前感謝你的時間。