# 温暖小厨房 #做一次方便很多天的红烧牛肉:
1.买自己喜欢的牛肉部位,切块,凉水下锅加料酒姜片焯水,水开撇去浮沫,捞出牛肉。
3.炒锅/铸铁锅中加油,冰糖,炒到焦糖色时,下葱姜蒜洋葱爆香,下牛肉炒匀,加豆瓣酱和火锅底料炒出红油。加生抽、老抽、料包(卤料袋中放桂皮八角香叶花椒小茴香草果),加一瓶啤酒,加水没过牛肉,大火煮开,小火炖至自己喜欢的口感。(底料豆瓣酱酱油都有盐,如果喜欢咸一点的,另外加盐即可)
4.夹出牛肉,汤汁滤去杂质。(不介意有渣渣的可省略。分装成若干小份。三两天吃的冷藏,需要保存更久的冷冻。
5.番茄牛肉:小锅中稍微放点油,炒香洋葱,下番茄块,蕃茄酱,炒软,下小份红烧牛肉,炖煮至入味就可以了。拌饭拌面都很棒。土豆牛肉/萝卜炖牛肉可以依照这个方法复制。
牛肉面:小份牛肉加水或高汤,煮开,下面条,和自己喜欢的配菜,煮熟按口味加盐即可。
牛肉蒸豆腐:嫩豆腐一盒切小块,小份牛肉铺在豆腐上,蒸10分钟左右即可。同样方法可以蒸白菜/蘑菇。
此配方用来烧排骨/猪脚一样好吃。周末买了菜趁新鲜炖好一锅,工作日的伙食可以快速解决,省时省力又好吃,很适合冬天。
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