酱牛肉
by毛毛妈
酱牛肉是我经常做的,也是一款很好的请客凉菜。
用料:
1:小牛肉腱4条(Beef Shank)1000g洗净,花椒盐3茶匙;
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,香油2茶匙,葱2根切段,姜5片,水5杯。
做法:
1、牛肉腱放上花椒盐拌匀,在冰箱中腌一天。洗去花椒放入高压锅内,倒入自家做的老卤水(没有老卤水就放入所有2料),盖上锅盖。置炉上开大火,煮至上气,调中小火压25分钟。
2、冷却5分钟后,打开高压锅盖。捞出卤好的牛肉,放入保鲜盒冰箱过夜。
3、煮好的牛腱切薄片摆盘,就可以上桌了。
爱心分享: 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。
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请问毛毛妈,我买的牛腱子比较大,两条就有1200克,这样instant pot应该煮多久?上次按照你的菜谱时间做出来肉很老,谢谢
时间不变.
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