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Tag Archives: Sauce Ingredients
【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。 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。。 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。 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 … Continue reading