【茶香酱牛肉】

【茶香酱牛肉】–English Follows
by 毛毛妈

这个酱牛肉先腌后卤,味道超好的。用电压力锅煮,省时间又省事。大家不妨试试。

茶香酱牛肉2 【茶香酱牛肉】
用料:
1:小牛肉腱4条(Beef Shank)1000g洗净,花椒2茶匙,盐2茶匙,糖1茶匙,万字牌生抽酱油3大匙;
2:盐2茶匙,糖2茶匙,万字牌生抽酱油1/2杯,金兰老抽酱油4大匙,丁香3粒,八角2粒,小茴香1.5茶匙,香叶2片,花茶1大匙,香油2茶匙,葱2根切段,姜5片,水5杯。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、牛肉腱放上花椒,盐,糖和酱油拌匀(图1),放入一塑料盒里,在冰箱中腌一天。
2、牛肉洗去花椒放入 电压力锅电压力锅内胆里,放入老卤,没有放所有2料(图2),盖上盖子,排气阀放置密封位置,选【手动】档35分钟,启动程序。。

茶香酱牛肉1 【茶香酱牛肉】
3、快煲电压力锅完成程序后,冷却10分钟,放气减压打开盖子(图3),捞出卤好的牛肉,放入保鲜盒冰箱过夜。
4、煮好的牛腱切薄片摆盘,就可以上桌了。

茶香酱牛肉2 【茶香酱牛肉】
爱心分享:
1、如果没有高压锅,用普通锅煮滚后调小火焖煮1小时30分钟。
2、卤汁冷凉克放冰冻箱保存,下次再用。用过几次后可稍加些盐,糖,及香料。

 

Soy Sauce and Spices Braised Beef Shank

By Maomaomom

This is a wonderful cold dish popular in many areas of China. This dish is well loved by my family. This recipes uses an electric pressure cooker ,to efficiently cook the meat.

Prepare Time: 15 minutes
Cook time: 35 minutes
Stand time: 36 hours
Level: easy
Serves: 6 servings

Ingredients

1. Baby beef shank 1000 g;
2. Marinate ingredients: 2 teaspoon pepper cones, 1 teaspoon salt, 1 teaspoon sugar, 3 tablespoons Kikkoman light soy sauce;
3. Sauce ingredients: 2 teaspoon salt, 2 teaspoon sugar, 1/2C Kikkoman light soy sauce, 3 tablespoons dark soy sauce, 3 clovers, 2 anises, 1.5 teaspoon cumin, 2 bay leaves, 1T Jasmine green tea, 2t sesame oil, 5g fresh ginger shredded, 2 chopped green onion, 5C water.

Directions

1: Put baby beef shank and marinate ingredients into a Zip-Lock bag or food container, seal it and shake well in a fridge for 1 day.
2. Rinse off pepper cones and place beef shank into an electric pressure cooker, and add all ingredients 3. Cover the lid and turn the pressure valve to the Seal position. Press the “Manual” button and set 35 minutes of cook time.
3: When it is done, wait another 10 minutes. Slowly release the pressure then open the lid. Take out the cooked beef shank and place into a clean container chill 4 hours, slice and serve.

Maomaomom’s Note: 1C=240ml, 1t=5ml and 1T=15 ml.

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22 Responses to 【茶香酱牛肉】

  1. Tracy says:

    毛毛妈,您好,您的网站我关注三年多了,非常喜欢。想请教您,电压力锅卤完肉怎么能让内胆的味道消失呢?我试过用醋等其他方法都无法完全去除味道?还有,不知道您有空是否可以写个老卤的制作方法呢?我这次用您的方法卤牛肉,太好吃了!!感谢你呢!!!

  2. vivi says:

    您好,毛毛妈,想请问如果买不到牛腱的话可以用别的什么部位的牛肉来代替比较好呢?

  3. lydia says:

    请问毛毛妈,花茶是什么呀?英文?多谢

  4. Jim says:

    毛毛妈, 谢谢你的网站,帮助太大了。请问您,牛腱肉,做出来不够嫩,有什么办法?可否高压锅多烧时间?

    谢谢

  5. Stephanie says:

    请问一下,做这个不用加水吗?另牛腱肉去哪买好啊?多谢!

  6. X Corp says:

    毛毛MOM,这牛肉很好吃。我还切片儿和你那个拍黄瓜一起拌了吃。告诉老美朋友说这是中式牛肉沙拉,很受欢迎!下面准备做猪肉脯。开心!

  7. 捣药君 says:

    昨天做很成功,谢谢毛毛妈。

  8. xiaofangfang says:

    小牛肉腱在哪裡能買到

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