【高升牛肉】
by 毛毛妈
牛肉最好用牛腱,牛腩或Flank steak 的牛腩排的牛肉做这道菜。刚进了一个捷赛自动烹饪锅,试了试,用起来挺省心的,有自动调控不会溢出来不会糊底。出门野营,给上大学的孩子带一个不错。
用料:
1:牛腩肉或牛腱1000克;
2:橄榄油 2大匙,葱2条洗净切段,姜3-4片;
3:镇江香醋或米醋1大匙,糖2大匙,料酒3大匙,万字牌生抽酱油2大匙,头抽酱油1大匙,金兰老抽1大,盐1/6茶匙,水1.5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、牛肉切小块清水泡30分钟,捞出沥水待用。捷赛自动烹饪锅插上电,用右边手动钮调大火,加2大匙橄榄油,放入葱段和姜炒香(图1)。
2、放入牛肉(图2)煸炒几分钟(图2)。依次加入调味料3料(图3)。
3、盖上盖子(图4),启动【自动收汁-牛肉】键,烹饪程序自动执行。中间可以打开锅盖,搅拌1-2次。
4:待烹饪结束后(图5)(大约1小时40分钟),再搅拌几下就可以盛出上桌了。
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