【五香牛肉】
by 毛毛妈
今天晚餐做了这个五香牛肉，配上卷饼吃，毛毛很是喜欢。
用料:
1：牛肉（beef stew or flank）或牛腱（beef shank）850克；
2：橄榄油1.5大匙，葱2条洗净切段，姜3-4片，蒜瓣5-6粒去皮拍碎，八角1粒，五香粉1/2茶匙；
3：料酒1大匙，万字牌生抽酱油1大匙，老抽酱油1.5大匙，头抽酱油 1大匙，糖1/4茶匙，盐1/3茶匙，水1.5杯。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、牛肉切块后在清水里泡30分钟（图1），捞出沥水待用。不粘锅置炉上开大火，加1.5大匙橄榄油，放入牛肉煸炒（图2），至水蒸干肉有焦香味（图3）。
2、放入剩余2料（图4），翻炒约30秒，依次加入3料（图5）。等汁煮滚，调中小火焖煮1.5小时。
3、打开盖子（图6），调大中火收汁至汁浓，盛出即可上桌。
I loved as much as you’ll receive carried out right here.
The sketch is tasteful, your authored subject matter stylish.
nonetheless, you command get bought an nervousness over that you
wish be delivering the following. unwell unquestionably
come further formerly again since exactly the same nearly
a lot often inside case you shield this hike.
Nice post. I was checking continuously this blog and I’m
impressed! Very useful information specifically
the last part 🙂 I care for such information much.
I was looking for this certain information for a long time.
Thank you and good luck.
I have learn a few good stuff here. Definitely value bookmarking for revisiting. I surprise how much effort you place to create this type of fantastic informative website.
I will right away seize your rss feed as I can’t
to find your e-mail subscription hyperlink or e-newsletter service.
Do you have any? Kindly allow me recognize so that I may subscribe.
Thanks.