红烧牛尾

2024-06-09 02:59:33 2742

红烧牛尾
牛尾段的做法很多,肉怎么做,它就能怎么做。今儿我就红烧吃了,咸中带点甜,轻轻一啃肉能脱骨,真是太解馋了。老妈说,其实应该多放点儿汤,再煮点儿面条,连饭带菜都有了!哎哟妈呀,不服您不成,您可真是太会过了!

Details of ingredients

  • 牛尾1000克
  • 大葱半棵
  • 1块
  • 八角1颗
  • 桂皮1块
  • 冰糖数颗

Technique

  • 难度初级
  • 工艺
  • 口味咸甜
  • 时间三小时

Steps to make 红烧牛尾

  • 1.牛尾段泡水20分钟,将多余的血水泡掉。
  • 2.入凉水锅中,大火煮开。
  • 3.将不时涌现出来的浮沫撇掉,这个过程大约需要持续3-5分钟。
  • 4.将变色并略有缩小的牛尾段捞出,沥水;焯牛尾段的水不要倒掉,后面炖肉还要用到。
  • 5.基本的调料准备好,不限于这些,可根据口味来调整,比如干红辣椒。
  • 6.铁锅加热,倒少许油,将冰糖入锅,炒到琥珀色;这个过程会很快,手上要准备好牛尾段,如果糖色太深,糖就变苦了。
  • 7.将牛尾段入锅中翻炒,均匀沾裹冰糖色,整个过程小火。
  • 8.将步骤5中的调料全部倒入锅中,小火翻炒出香味;同时也是为了让牛尾段上色更均匀。
  • 9.加适量酱油、盐,先前焯牛尾的热水,牛尾不易熟,水要多一些。
  • 10.盖上盖子,小火焖炖2小时左右,直到肉能轻松脱骨;中途如果加水,要加热水。
  • 11.红烧牛尾,肉烂脱骨,营养低脂又好吃!
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