媽媽秘製滷味｜古法滷牛腱、豬耳朵、豬頭肉、豆乾 家傳滷汁香到停不下來｜Mom's Secret Braised -Beef Shank, Pig Head Meat, & Dried Tofu

這次分享媽媽多年傳承的秘製滷味配方，帶大家一步一步製作香氣濃郁、色澤誘人的家常滷味！本集示範滷牛腱、豬頭肉、豬耳朵與豆乾，從食材前處理、炒糖色、香料滷汁，到不同食材的滷製時間與浸泡入味，都有詳細介紹。 這道滷味的美味關鍵，在於古法炒糖色、甜麵醬的醬香，以及八角、桂皮、陳皮、香葉等香料的搭配。牛腱需要較長時間燉煮，豬耳朵與豬頭肉則要掌握火候，最後再讓食材浸泡入味，才能呈現軟嫩又富有嚼勁的口感。 起鍋放涼後切片，再抹上一層麻油，不僅能增加香氣與光澤，也能避免滷味風乾。這是充滿家庭記憶的媽媽味道，歡迎喜歡台灣傳統美食與滷味料理的朋友一起試做看看！ 如果喜歡這支影片，歡迎按讚、留言並訂閱頻道，支持更多家常料理與傳統美食分享。 炒醬: 油 5大匙 紅砂糖 2 大匙 蔥 30 克 薑 50 克 甜麵醬 100 克 料包: 八角 5 克 陳皮 5 克 山楂 8 克 山奈 5 克 小茴 5 克 肉桂 3 克 甘草 3 克 香葉 3 片 滷湯 水 3000 cc 蔥 35 克 薑 70 克 鹽 90 克 胡椒 2 茶匙 五香粉 1/2 茶匙 料酒 1 杯 冰糖 100 克 In this video, I’m sharing my mom’s time-honored secret recipe for braised delights (Lu Wei)! Follow along step-by-step to create these highly aromatic and beautifully glazed homemade traditional dishes. Today, we’re featuring braised beef shank, pig head meat, pig ears, and dried tofu. We’ll cover everything in detail, from ingredient prep, caramelizing sugar, and infusing spices, to the precise braising and soaking times for each ingredient. The secret to this recipe lies in the traditional sugar caramelization technique, the savory aroma of sweet bean sauce, and a balanced blend of star anise, cinnamon, dried tangerine peel, and bay leaves. The beef shank requires a longer simmer, while the pig ears and pig head meat need precise heat control. Finally, letting the ingredients soak allows them to absorb all the rich flavors, resulting in a perfect balance of tenderness and chewy texture. Once removed from the pot, let them cool down, slice, and brush with a thin layer of sesame oil. This not only enhances the aroma and gives a glossy finish but also prevents the food from drying out. This is a comforting taste of home filled with family memories. If you love traditional Taiwanese food and braised dishes, give this recipe a try! Ingredients: Stir-Fried Sauce Base / 炒醬: Cooking oil: 5 tbsp (油 5大匙) Brown sugar: 2 tbsp (紅砂糖 2 大匙) Scallions: 30g (蔥 30 克) Ginger: 50g (薑 50 克) Sweet bean sauce: 100g (甜麵醬 100 克) Spice Pouch / 料包: Star anise: 5g Dried tangerine peel: 5g Hawthorn fruit: 8g Sand ginger (Shannai): 5g Fennel seeds: 5g Cinnamon bark: 3g Licorice root: 3g Bay leaves: 3 leaves Braising Broth / 滷湯: Water: 3000 cc Scallions: 35g Ginger: 70g Salt: 90g White pepper powder: 2 tsp Five-spice powder: 1/2 tsp Cooking wine / Rice wine: 1 cup Rock sugar: 100g #滷味 #滷牛腱 #滷豬耳朵 #滷豬頭肉 #滷豆乾 #家常料理 #傳統美食 #台灣美食 #媽媽的味道 #家傳食譜 #秘製滷汁 #滷味食譜 #料理教學 #古法滷味 #美食分享 #BraisedDelights #LuWei #BraisedBeefShank #BraisedPigEars #BraisedDriedTofu #HomeCooking #TaiwaneseFood #TraditionalCuisine #MomsRecipe #FamilyRecipe #CookingTutorial #RecipeVideo #TaiwaneseLuWei