小编一年当中会做上好几回酱牛肉,几乎每隔一段时间都会做给家人吃,对于普通家庭而言,它终究也算得上一样拿得出手的家常美味,用它来招待客人,不仅会让主人觉得非常有面子的,而且可以提升菜肴整体的档次,过年的时候,5斤生肉是最低的配置,量做得越多越好,这种东西非常容易上瘾,不知不觉的就吃光啦!

Make up a few times a year on the beef sauce, almost every other time will be made for the family, for the ordinary family, it is the same as the hands of the family delicious, with it will not only make the host feel very face, but also improve the overall level of the dishes, the New Year,5 jin of raw meat is the lowest configuration, the more the better, this kind of thing is very easy to become addictive, unconsciously eat up!

酱牛肉是否好吃,和卤汁(或者酱汁)有着莫大的关系,除了小编文中提供的建议家常配方以外,其实还一种“笨”办法,它不仅会让大家更省钱,而且做出来味道会变得出奇的美味,方法是:找当地找一家个人特别认可的卤味店,买卤味的时候,向商家多要一点卤汤回来,把它加入香料中一块卤,这样卤出来的牛肉,保证和外头卖的一样香。

In addition to the recommended home-style formula, there is a \"dumb\" solution that not only saves a lot of money, but also makes the beef taste surprisingly tasty, by looking for a specially-accredited local brine shop, buying it, returning it to the merchant with a little more brine soup and adding it to the spice.

【食材配料】:牛肉(优先挑选腱子肉)、八角、香叶、桂皮、白芷、干辣椒、生姜、香菜、香葱、盐、料酒、冰糖(或者白糖)、豆瓣酱、鸡精(或者味精)、(咖喱粉)。

[Ingredients]:Beef(preferentially select tendon meat), octagonal, leaf, cinnamidium, Baizhi, dried pepper, Ginger, radish, scallion, salt, ice sugar(or white sugar), soybean paste, chicken essence(or flavor), (Curry powder).

1、首先,去市场上挑选一块新鲜的牛腱子回来(虽然价格比普通的牛肉贵,但是绝对是物超所值的,口感真的没的说),把它清洗干净后,再将它放入冷水中浸泡3个小时以上,期间没隔1个小时,换1次水,直到将它泡发至完全变白为止,这样血水和腥气彻底的被清理掉了。

First of all, go to the market to pick a fresh beef tendon back (although the price is more expensive than the normal beef, but absolutely worth the value, the taste is really not said), wash it clean, then put it in cold water for more than 3 hours, during the period of no 1 hour, change water, until it bubble until completely whitened, so that the blood and smell is completely cleaned out.

2、然后,再将它冷水下入锅中(水务必没过肉块),同时,加入适量去腥的料酒(或者白酒),大火煮至沸腾后捞出,并且冲洗干净后,再装入器皿中备用。

Then, put it in a cold water pan (the water must not pass the meat), add a proper amount of deodorized cooking wine (or white wine), boil until boiling, then remove, rinse and then put into the utensils.

3、锅中倒入少量的底油,油烧热后,先放入几颗冰糖(或者1勺白糖),开小火将它熬成枣红色的糖色,然后,再加入适量的清水,转大火烧开。

Pour a small amount of base oil into the pan, after the oil is heated, first put in a few ice sugar (or 1 tablespoon sugar), open a small heat to boil it into jujube red sugar color, then, then add appropriate amount of water, turn to the heat to boil.

4、然后,再加入少量的生抽和老抽(颜色不宜过重,轻微上色即可),以及少许的盐和鸡精调味,同时,放入适量葱段、姜片、香菜段、八角、桂皮、香叶、白芷(去异味)、干辣椒,再添入1勺黄豆酱,继续大火煮2-3分钟,直到散发出香辣的味道出来为止。(如果觉得味道不够美味,还一种便捷的方法,买卤味的时候,找商家多要一些卤汤回来,把它添入香料中一起煮,既这样卤出来的牛肉会更香更好吃)

Then, add a small amount of raw and old sauce (color should not be overweight, a slight color can be added), as well as a little salt and chicken essence seasoning, at the same time, add appropriate amount of onion, ginger, cilantro, star anise, cinnamon, fragrant leaves, dahurica (to remove odour), dry chili, add 1 tablespoon of soybean sauce, continue to cook for 2-3 minutes, until the spicy taste comes out. (If you don't think it tastes good enough, it's also a handy way to get more brine when you buy it, and add it to the spices to make the beef more tasty.)

5、然后,再焯好的牛肉倒入酱汁中,盖上原配的锅盖(不建议用高压锅煮),转小火炖2个小时,煮熟后,先不着急食用,将它们放在料汁中,浸泡一夜后,再将它切成薄片,不蘸蘸料就非常好吃,家常版酱牛肉制作完成,做法简单又美味,过年过节必备的一样下酒菜。

Then, blanch the beef into the sauce, cover the original pot cover (not recommended to use a high-pressure pot to cook), turn to simmer for 2 hours, after cooking, do not hurry to eat, put them in the sauce, soak overnight, then cut it into thin slices, no dipping is very delicious, home version of the sauce beef is finished, the practice is simple and delicious, the festival is the same as the wine.

1、酱牛肉所需的几种香料,除了小编推荐的几样以外,还可以在卤汤中多放一样调味料——咖喱粉,它会让味道变得更香、更浓郁,这个方法是卤味店的师傅偷偷告诉小编的,大家轻易不要泄露哈!

The sauce beef needs several kinds of spices, in addition to the small recommended several, but also in the brine soup more than the same seasoning - curry powder, it will make the taste more fragrant, more intense, this method is the brine shop's master secretly told Xiaobian, everyone easily do not leak ha!

2、另外,煮牛肉的锅最好选择铁锅来煮,焯水的环节是非常有必要的,这样不仅可以去除多余的异味,同时,重新入锅时,也会更容易吸收酱汁的味道,煮熟的标志是:筷子可以轻松穿透过去。

In addition, the pot of beef is best to choose the iron pot to cook, the link of blanching water is very necessary, so that not only can remove the excess odour, at the same time, when re-entering the pot, it will be easier to absorb the taste of the sauce, the mark of cooking is: chopsticks can easily penetrate the past.


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