卤味在家做【自制卤牛肉】

2024-06-27 17:58:57 4712

卤味在家做【自制卤牛肉】
一直以来都喜欢卤些牛肉放放在冰箱里冷冻。想吃的时候解冻了可以当凉菜,蘸汁或者凉拌都很美味,又或者和土豆一起红烧,卤熟的牛肉煮起来就很快啦,不用为了一盘土豆牛肉等上2个小时了。

其实吧,最关键的一点是自己家卤的比较干净,每次当我鼓起勇气想去卤味店里买点牛肉什么的,看见那黑乎乎的墙壁油腻腻的桌子和乱飞的苍蝇我就没胃口啦。所以宁愿自己费点功夫,也不吃卤味店的熟食。

卤牛肉的难度系数其实不大,我觉得很适合厨房的新手的,关键是要有一锅老卤。我这盒老卤已经用了快一年了,每次卤完以后我都会把卤汁重新烧开用大火熬至浓缩,过滤后晾凉放在冰箱冷冻,重复利用,我老公经常开玩笑问我是不是打算把这盒卤留给张一一做嫁妆。哈哈~~

Details of ingredients

  • 牛腱肉5斤
  • 卤肉料1包
  • 红曲粉5克
  • 1块
  • 老卤1盒
  • 干红辣椒5克
  • 花椒5克
  • 老抽15毫升
  • 生抽20毫升

Technique

  • 难度初级
  • 工艺
  • 口味五香
  • 时间三小时

Steps to make 卤味在家做【自制卤牛肉】

  • 1.准备需要的材料。
  • 2.卤肉料和花椒辣椒用水冲洗一下然后用纱布包起来。
  • 3.姜洗净切片。
  • 4.牛腱肉切大块,用流水冲洗干净,清水浸泡一小时,中途换水两次。
  • 5.把洗好的牛肉焯水,洗去血沫备用。
  • 6.把调料里提到的所有调料放入锅中,加入适量的清水。
  • 7.牛肉放入锅中,大火烧开后转小火煮40分钟,关火自然晾凉,然后再次开大火煮开,改小火30分钟,关火闷30分钟。
  • 8.卤好的牛肉取出,放入盘中晾凉。
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