百吃不厭的紅燒牛肉麵~莫姐姐私房菜
今天分享的這道紅燒牛肉麵用的調料比較多,但是做法卻非常簡單。只要配料用對了,非常容易就做出好吃的紅燒牛肉湯來。如果是下麵吃就多備點湯,拌飯吃的話配個青菜就很可口了。
2lbs 牛腱 切塊
洋蔥一個 切塊
辣椒一個
大蒜4顆
薑3片
蔥一條
月桂一條
thym
黑胡椒
辣豆瓣醬 1湯匙🥄 可以減少
沙茶醬 1湯匙🥄
六月香豆瓣醬 1湯匙🥄
米酒1杯
醬油半杯
麻油少許
冰糖1湯匙🥄
八角一顆
兩條漂亮的金錢腱,正好兩磅多些,切成一寸多點厚度。牛腱過水,放了去油紙吸血水特別好用。
鐵鍋中火加熱5-8分鐘,倒油 炒洋蔥到透明3-4分鐘 加大蒜,辣椒,牛腱,香料,全部調料 翻炒均勻。我用的是電子高壓鍋,所以直接在鍋裡炒了。
加三杯水,用高壓鍋30分鐘就已經燉爛。如果火煮保持中火,加蓋燉煮1個半小時至兩個小時(當中如果滿出來把蓋子留一條小縫)
用的是小刀削麵,比較不會漲。
加了自己炒的酸菜,白菜,配上微辣的湯底特別開胃。
不同牛肉部分的燉煮時間
-油脂多的部位,牛肋條/牛小排/牛坑腩(boneless short ribs) — 1小時或以內
-油脂中度的部位,牛胸腩(brisket)或牛腩(flank)— 2小時
-無油脂但肉質細緻的牛腱心/金錢腱 — 2小時
用壓力鍋,15分鐘可以抵上1小時,想入味就浸泡過夜。
~如果不想要辣的可以去了辣椒跟辣豆瓣醬,把正常豆瓣醬的分量➕倍。
希望大家吃的開心,有時間把炒酸菜的食譜也發出來。
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吃货的日常
October 1, 2018
香的啊
吃货的日常
October 1, 2018
材料摆图好看