【红糟牛肉】
by 毛毛妈
上次国内带回来的红糟质量真好,香醇。今天用电压力锅煮了红糟牛肉,深受欢迎啊.
用料:
1:牛腱(beef shank)2150克;
2:牛油果油1.5大匙,葱1根切段,姜10克切片,红糟2大匙;
3:料酒2大匙, 生抽酱油 2大匙,老抽酱油2大匙,头抽酱油2大匙,红糖2大匙,盐1/2茶匙。
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、牛肉洗净沥水,切块(图1)。不粘锅置炉上开大火,加1.5大匙油,放入牛肉及葱段姜片(图2)煸炒至有焦香味。再放2大匙红槽(图3)炒1分钟。
2、将牛肉及汁水倒入电压力锅内胆里(图4),加入所有3料,盖上盖子,排气阀放置密封位置,选【手动】档40分钟。程序完成后冷却5分钟,放气打开盖子(图5)。
3、选【煎炒Sauté】档,选高温档,收汁至浓稠即可盛出上桌了。
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