韩式酱牛肉

2024-07-23 21:02:47 495

韩式酱牛肉
超级无敌美味的酱牛肉,一个礼拜不愁没有下饭菜了~
顺便还能做一碗热腾腾的牛肉汤~~~

Details of ingredients

  • 牛肉1000g
  • 大葱1根
  • 生姜少量
  • 大蒜1头
  • 线椒6根
  • 酿造酱油250ml
  • 白糖2大勺

Technique

  • 难度初级
  • 工艺
  • 口味酱香
  • 时间三小时

Steps to make 韩式酱牛肉

  • 1.我比较喜欢用带筋的牛腩来做,口感比较筋道。喜欢嫩的人可以选用里脊肉。新鲜的牛肉买来之后要在清水里泡1小时排出血水。泡之前先切成大约8-10厘米大小的块,不要2斤牛肉整块泡下去。
  • 2.2/3大葱切段、生姜切三四片、1头大蒜全部剥好放到锅里,倒水用大火烧开。
  • 3.水烧开之后把牛肉放进去,先用大火煮。大火煮一会就会有泡沫,用汤勺把泡沫都捞出来。等泡沫捞的差不多了,盖上盖转中火煮1小时。
  • 4.把煮好的牛肉捞出来用凉水冲一冲,主要是为了一会儿手撕的时候防止太烫。煮牛肉的汤千万不要扔掉哦,找别的容器放起来,一会儿还得用。
  • 5.开撕吧~~~!此过程很爽哦~~!扑鼻的肉香那个爽~~!每次我都忍不住一边撕一边吃。撕的时候手指烫的也很爽哦~o(∩_∩)o 最好撕的时候旁边放一大碗冷水,一边撕一边浸下手指,不然真的会烫死的。撕好的牛肉抓一点放到一边,不拿来做酱牛肉,后面有妙用哦。
  • 6.把撕好的牛肉放到锅里,放五六根线椒。倒250ml的酿造酱油,大约是一个纸杯的量。再放2大勺白糖。然后把之前的牛肉汤倒一部分进去,水位就差不多能跟牛肉齐平就可以了。大火煮,水开之后转中火盖上盖闷20分钟左右。不要把水收的太干,差不多见底了就可以停了。喜欢吃辣的朋友在最后5分钟之前再放点红色朝天椒进去。关火之后常常味道,根据个人口味可以适当加点酱油和糖,加料之后再热三四分钟。
  • 7.美味的酱牛肉就做好了,但是还没有结束哦,继续往下看。
  • 8.剩余的肉汤和之前留出来的小部分牛肉一起放到砂锅里,再切点白萝卜下去。水开之后转小火盖上盖慢炖30分钟。
  • 9.盛出来切点大葱进去,放盐和味精调味。一碗鲜美的牛肉汤就做好了。
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