酸汤肥牛…不行这名字一念就想流口水
酸汤肥牛，是很多川菜馆的常见名菜，属于川菜，适宜于生长发育、术后、病后调养的人、贫血久病及黄目眩之人食用。今天我就来教大家做家常版酸汤肥牛～酸酸辣辣特别开胃！
必不可少的两样东西：黄辣椒酱和白醋，不太能吃辣的朋友可以买香辣型的，我买的是特辣型的。
用料：金针菇和肥牛片，浓汤宝一个，葱姜蒜，油。
首先把金针菇切去根部，焯水，不用等水开也可以，就煮软一点把脏东西焯掉就行，盛出备用。
然后把肥牛片焯水，千万不要等熟透了再捞起来，稍微有点红就捞起，这样等下肥牛片才不会煮老。焯水时可以放些料酒或者姜片祛下腥。
然后煮一碗高汤，我用的是这个浓汤宝，味道还行，煮出来也是金色的汤，很适合做这道菜。
另起锅，热油，放入葱姜蒜炒香，我这里只有葱了，就不放蒜和姜了。
放入三勺的黄辣椒酱，炒香后，加入刚煮好的高汤，不够就再加点水，煮开，讲究菜的卖相的朋友可以用滤网捞去残渣，只留下清汤。
放入金针菇和肥牛，三勺白醋，⚠️注意白醋不能煮太久，不然就蒸发掉了，肥牛一熟立马盛出。
超下饭的酸汤肥牛就做好啦！还可以下点面条放进去，就是酸汤肥牛面啦！
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三五十
February 10, 2018
刚想吃这个，你就做了😂