我的牛肉面
大家好我是饼仔的大表妹,为了想要亚米厨房话题奖品,用尽洪荒之力的我要拿出看家本领(没错,我就是冲着奖品来晒单的🙂)。废话不多说,今天就是告诉大家如何做一碗跟外面一众妖艳贱货不一样的牛肉面。这是一份既普通又讲究的牛肉面,复刻小时候的味道。
主要食材为:牛腱子或牛腩,牛骨,鸡腿或半只鸡
食材放进冷水浸泡3小时,每小时换一次水(你要是懒不换水,我也没什么意见,但是请之后这步一定做到位)。随后烧一锅,煮5分钟去血水,捞起洗干净待用。
香料包有姜,草果,八角,桂皮,白胡椒,花椒,香味,小茴香,迷迭香。如果你真的懒,可以去超市直接买牛肉卤包或者越南粉汤底料包,里面的香料成分大同小异,味道虽有差异但是问题不大,方便就是硬道理。
全部准备好之后可加入清水熬煮。我用的是铸铁锅,密封性比较好,但主要还是因为买了这么贵的锅不多用会舒服,所以选择了它。牛腱子肉煮3小时,如选择牛腩可煮2.5小时。
熬煮完成后把所有材料捞起,废弃香料包(小姐姐知道你尽力了,你走吧),把牛骨的肉剃下来,切一半腱子肉混合备用。注意,如果想要成片的腱子肉,捞出后必须放冰箱,冷气迅速收缩肉质才能成型。不然就会像下图一样碎碎的。下图为三人份量:(嗯室友要蹭饭吃,还要加两包辣油才行)
面条最好是手工拉面,南方人不会做面食所以随意选择阳春面,把青菜跟溏心蛋准备好就可以摆盘了。溏心蛋也没教程,因为做多了只有三个真经:看感觉🙂。网上有不少教程,据说煮6分钟过冷水就可以成功,有兴趣的可以试试。
在面条上加好适量的盐跟酱油,最后把汤浇满。吃了一口原味的,汤头就是汤清味浓,层次感一波波涌上舌尖,不会过分抢戏,一切都是恰到好处。
但是来美帝生活被川菜荼毒之后,吃什么都想来点辣。所以又掏出万能的绝色双椒,小小一勺加入汤中,伴随着微辣的牛肉面又是一种滋味。加了两包螺狮粉辣椒油的室友表示,就是一个字:爽。(由于图片过于可怕就不上图了,想想一个男子配上被辣得有点肿的红唇,画面有点美😂😂)
说实话这是一个费工夫的美食,也许你认为就一碗面花了这么多时间值得吗?!出去外面吃就好了。
嗯…以前我也有同感,但是出国了回想以前爸妈为了想让我吃顿好的,不惜忙活一整天,只要我一个笑容回馈,他们就心满意足。我想只要是给爱的人吃,所有的一切都值得你为之付出,包括我自己。
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susan_cy
August 3, 2017
🍋大表妹我是你的粉丝!!
小餅子
August 2, 2017
耶!餅仔立馬出現支持表妹!