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醬牛肉的做法和技巧-自己家裏也能做

2024-1-22 16:24

摘要: 1、第一次煮的时候没有老鹵湯也没有关系，这一次煮过后就将卤汤过滤去杂质，冷冻起来，下次用的时候再加入卤料和其他调料就可以了。如果老鹵湯不够的话，可以加些清水，以能没过牛肉量为宜。也可以用市售的瓶装卤水 ...

1、第一次煮的時候沒有老鹵湯也沒有關系，這一次煮過後就將鹵湯過濾去雜質，冷凍起來，下次用的時候再加入鹵料和其他調料就可以了。如果老鹵湯不夠的話，可以加些清水，以能沒過牛肉量爲宜。也可以用市售的瓶裝鹵水汁來代替老鹵。
2、做醬牛肉用牛腱是最好的，因爲牛筋分布均勻，吃起來口感最好。
3、煮好的牛腱一定要放涼後才能切片，熱的時候切會散開，並且要逆紋理切片。
4、根據鹵的牛肉的量不同，需要酌情的增減時間。

醬牛肉

工藝醬

口味醬香味

時間2小時

難度初級入門

主料main

牛腱子1000克4人份

輔料others

市售袋裝鹵料包1包黄豆醬100g 生抽醬油2湯匙老抽1湯匙姜3片蔥5根老鹵湯1000g

醬牛肉的做法

步驟step

1

醬牛肉的步驟

將牛腱清洗幹淨後切成塊，放入涼水鍋裏中大火煮沸，煮出血沫後撈出牛肉放入涼水裏浸泡一下。

步驟step

2

醬牛肉的步驟

老鹵湯（如没有老鹵湯可用市售卤汁加水代替）里加入卤料包（有纱布的话可以将卤料用纱布包扎好放入）。

步驟step

3

醬牛肉的步驟

再加入蔥结、姜片、黄豆醬煮沸。

步驟step

4

醬牛肉的步驟

煮沸後放入牛腱，大火煮半小時。

步驟step

5

醬牛肉的步驟

轉小火慢炖約1.5個小時，煮至用筷子能輕松的戳過去的狀態。

步驟step

6

醬牛肉的步驟

牛肉徹底放涼（可以放鹵湯裏浸過夜），表面會發緊

步驟step

7

醬牛肉的步驟

切片食用，吃的時候可以將生抽、醋、蒜末、芝麻香油混合用作調味料搭配蘸著食用。

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