【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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