日式牛肉锅

2024-05-13 09:04:07 138

日式牛肉锅

Details of ingredients

  • 鸡蛋2个
  • 年糕3块
  • 金针菇100g
  • 娃娃菜100g
  • 豆腐150g
  • 茼蒿100g
  • 魔芋丝200g
  • 牛肉300g
  • 黄油5g
  • 生抽半碗
  • 大葱1颗
  • 4勺
  • 醪糟1碗
  • 1勺
  • 老抽小半碗
  • 高汤10g

Technique

  • 难度简单
  • 工艺
  • 口味咸甜
  • 时间半小时

Steps to make 日式牛肉锅

  • 1.食材合照。
  • 2.先用一个蛋清、黑胡椒粉、料酒淀粉水腌制牛肉。
  • 3.醪糟汁、生抽、老抽、糖、盐混合起来,成为酱汁。
  • 4.蔬菜洗净,改刀切块,葱、黄油、高汤、酱汁备用。
  • 5.来张近照
  • 6.热锅融化黄油。
  • 7.放入腌好的牛肉片翻炒。
  • 8.一半变色后放入高汤,我的是之前冻的鸡汤,没有的话可以不放。
  • 9.加入葱段,小火炒软。
  • 10.加入酱汁,炒到牛肉变色,拨至一边。
  • 11.分别码好金针菇、娃娃菜、魔芋丝、豆腐、香菇,适当添入水,没过一半食材,盖上锅盖中火焖煮至香菇变色,放入年糕继续焖煮。
  • 12.年糕柔软后放入茼蒿,大火收汁,依次转入砂锅,小火加热三分钟。
  • 13.打一颗新鲜鸡蛋作为蘸料,搭配爽口小菜,成就一顿日式牛肉锅。
  • 14.砂锅保温性能良好,足够热的食物才可以蘸生蛋液,或者改为电磁炉加热。
  • 15.生蛋液主要为了使食物降温,提供顺滑的口感。
  • 16.日式酱油与味琳不容易买到,生抽+老抽与醪糟汁可以替代,日式牛肉锅味道偏甜,不习惯的可以不放糖。
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