酱牛肉

2024-04-20 01:27:35 18512

酱牛肉
酱牛肉鲜味浓厚、口感丰厚,经常被切成片状当做下酒菜来食用。
酱牛肉经过多种调味料的腌制而制成,保留了牛肉补中益气、强健筋骨、滋养脾胃等多重功效,能提高机体抗病能力,适合筋骨酸软、面黄目眩、气短体虚以及贫血者食用。

Details of ingredients

  • 牛腱子1000克
  • 酱油100毫升
  • 黄酒50毫升
  • 干黄酱50克
  • 冰糖60克
  • 大葱3段
  • 生姜5片
  • 大料5个
  • 桂皮1个
  • 花椒2克
  • 香叶3片
  • 白芷3片
  • 草果1个
  • 山奈2个
  • 砂仁6个
  • 小茴香5克
  • 干辣椒3个
  • 陈皮2克

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间三小时

Steps to make 酱牛肉

  • 1.食材备好,牛肉洗净。
  • 2.香料按份备好。
  • 3.牛肉入锅,将香料依次放入锅中,倒入足量的水,水没过牛肉一寸。
  • 4.大火烧开,撇去浮沫。
  • 5.将酱油慢慢倒入锅中,保持水沸,可去除酱油的生涩味。
  • 6.再依次倒入黄酒、葱姜、干黄酱、盐、冰糖,待水再次煮开,转小火盖盖。
  • 7.慢炖3小时,关火,浸泡一夜,捞出后冰箱冷藏。食用前切片。
  • 8.完成!
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