冬日萝卜牛杂煲

#达人推荐#上回说到因为表妹的大兄弟要回国了，所以有了帝王蟹大餐。而这一回又因为要给他践行，大家又来了一次大聚会（没错，我们这群人就是抓住一个理由疯狂聚餐，前后大概聚了十几次都有了）主厨之一的表妹，这次决定接地气一点，来一道街头小吃-萝卜牛杂。虽说跟大鱼大肉的奢华程度没法比，但是有时候山珍海味也抵不过那种熟悉又香浓的老风味。这次表妹版本的萝卜牛杂，就是小学放学路上2块钱一碗的街头小吃。我的大兄弟们吃了之后简直要飙泪了，停不下来的说好吃，说要我出私房菜，排队order。

这次选择了牛腩跟牛肚，牛腩因为肉质比较硬，所以需要焖煮时间久一点，大概在2.5-3小时。牛肚建议切得比较大一点，因为煮熟之后面积收缩，会变得很小。如果切得太小，到时候真的是小到啊妈都找不到了。

老规矩，肉类焯水去血水，捞起后清水清洗。然后准备好香料，这次我加了一包越南粉的汤料包，里面主要香料有小茴香等等。

用炒锅加油翻炒香料，加入牛腩牛肚萝卜后，加入蚝油、调味鸡汁、生抽、盐、料酒、冰糖跟少量老抽上色（可不放老抽）。

搅拌均匀大概5分钟后，转入电炖锅。是不是觉得这个锅非常熟悉？没错，就是那个火锅烤肉集一身的神器，经过这一次之后发现它作为炖煮工具真的太适合了。调好温度之后，就自动加热焖煮了。温度到了后自行调节，既保证焖煮过程中一直稳定在设定温度，同时控制控制耗电。等煮好之后直接端到桌子，又可以脱离插电板，独立作为盛装容器使用。

温度调到1，焖煮3小时左右就完成了。味道当然是好吃的，牛腩也完全煮软，牛肚也非常入味，看起来卖相也十分诱人，尤其是个朋友聚会一起吃。如果平常喜欢吃火锅，这个锅就不用我多介绍了。但是如果你以为只能用这个来吃火锅，就请你一定要试试用它来煮这道菜。一方面你的锅充分利用，一方面让生活质量越来越高也是我们的追求。年底节日多，祝大家节日快乐，亲朋好友欢聚愉快~

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