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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毛毛妈，这个一次如果做了很多，应该如何保存呢？放到冷藏室里面一般可以放多久？
可以冷冻。
请问毛毛妈，花椒盐3茶匙的比例是多少？另外卤水汁是要冰冻起来吗？放冰箱冷藏行吗？冷藏可以保持多久？多谢多谢！
3:1.卤水汁是要冰冻起来。冷藏最多1个礼拜。
再请教毛毛妈，您用什么容器冰冻卤汁呢？谢谢。
塑料盒子盖紧放冰冻箱。
没有老卤水，用买来的卤包可以吗？
用我上面的材料做卤汁，以后可以留起来。