这几天馋得很,又做了酱牛肉来吃!这个配方是我看【小高姐】做的,做了好多次了!每次都超好吃!
秘密配方就是:三酱!酱油、甜面酱、腐乳。
先把牛腱子泡水一段时间来去除血水。然后倒入一些酱油,放进冰箱腌制一晚上。
第二天,就连着酱油和牛肉一起放进锅里,加入清水淹没牛肉多一些(因为牛肉会涨起来变大),沸腾以后去除血沫,然后加入各种香料,加进三大勺的甜面酱(普通吃饭的勺),两块腐乳。
搅拌均匀后,我又转到了instant pot,没有的小伙伴,用普通锅继续煮就好,普通锅,就中小火,一直保持着汤要沸不沸的状态(沸腾的话肉会散)煮个一个半小时至2个小时左右,就是煮到筷子可以插进去的状态。instant pot,我用了meat stew/medium,40分钟,自然泄气,就好啦!
超好吃!就这么吃,或者凉拌,都超好吃!不过建议放进冰箱一晚,再吃,肉会紧致很多,不容易散。汤可以保留,做牛肉面啊啊啊!我连续吃了两天的牛肉面!超好吃!
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