作者：小泽不是玛利亚o0

滴~滴~，泽师傅又来啦~

上一篇【虽然羊着，但没闲着】给大家分享了我得了“吃货株”后做的烤羊排、鱼酷烤鱼、捞汁海鲜……

好消息是我终于“杨康”了，坏消息是最近食欲太好，我又胖了……（这找谁说理去， (/‵Д′)/~ ）

这不再有几天就过年了嘛，本着不能胖我一个人的原则，我决定再给大家分享一个泽师傅的看家绝活儿——老北京酱牛肉！

酱好的牛肉，色泽酱红，油润光亮，牛肉中夹杂着的少量牛筋，看起来晶莹透亮。切片时，牛肉肉质紧实，完整不松散。一口下去酱香浓郁，咸淡适中，不硬不柴。不用放任何蘸料，已经足够香嫩！

剩下的汤也不要浪费，下上一碗手擀面，浇上汤就是酱牛肉汤面，吃上一碗，香啊！

好吃的酱牛肉，肉很重要

酱牛肉的做法看似简单，实则内有门道！

首先，牛肉的选择很重要。做酱牛肉优选牛腱子肉，其中，牛前腿腱子又优于牛后腿。这个部位有筋有肉，吃起来层次丰富，弹嫩耐嚼，口感特别好。而且牛腱子肉的脂肪含量只有15%，好吃还不用担心会长肉哦！

另外，小伙伴们也可以根据自己的口感喜好选择草饲牛or谷饲牛。

 草饲牛生长在牧区，喂食天然新鲜的牧草，饲养时间相对较长，成熟期一般要在30-36个月龄。草饲牛的肉质精瘦细嫩，脂肪含量低，肌肉纤维丰富，口感更具韧性和嚼劲。

 谷饲牛是在饲养场喂食大麦、小麦、高粱、玉米、燕麦等谷物饲料，成熟期通常为18-24个月龄。谷饲牛的脂肪含量较高，脂肪分布均匀，牛肉的纹理非常漂亮。它的肉质鲜美嫩滑，口感丰富。

购买牛肉时不一定要买进口牛，咱们国内很多产区的牛肉肉质都非常不错，像是科尔沁肥牛 、通榆草原红牛、 法库牛肉 、青海大通牛肉、宁夏泾源牛肉、甘肃平凉牛肉、新疆牦牛等等，这些产区的牛肉肉质鲜嫩，绝对让你吃一次就爱上！

主料：牛腱子1.5kg

我用的是之前助农超市买的甘肃排酸牛腱子，甘肃的牛肉肉质细嫩，奶香十足，口感又润又滑，特别好吃。

配料：

香葱、生姜适量

调料：

黄豆酱油、玉桂粉、干黄酱

香料：

小茴香、香叶、八角、白芷、肉蔻、花椒

好吃的酱牛肉，跟着做准没错！

1、牛腱子冷藏室解冻，洗净后放入冷水中浸泡3小时，泡出血水，泡水的过程中记得多次换水哦。

2、牛肉擦干净水份，倒入黄豆酱油、6g玉桂粉、干黄酱150g，给牛肉做个spa，腌制24小时。

黄豆酱可以用干黄酱也可以用湿黄酱，推荐这个六必居的，京味十足~

 3、第二天把腌制好的牛腱子拿出来，可以看到牛腱子已经吸饱了酱汁，变成了酱红色。

这一步，我们把牛肉表面的酱汁、料粉用清水洗掉。

4、洗好的牛腱子温水下锅煮10分钟左右，撇去血沫，捞出牛肉，汤底留着备用。

5、准备好炒酱的配料：白芷、肉寇、小茴香、花椒、八角、香叶，所有的香料提前浸泡清洗一下。

生姜切片、大葱切段，再准备150g黄豆酱，因为我比较喜欢吃辣，所以这里的黄豆酱我用的是辣黄豆酱。

6、开始炒酱啦！锅里多放点油，下葱姜爆香后放入香料（香料记得提前控水），最后倒入黄豆酱一起中小火煸炒出香味。

7、倒入刚刚煮牛肉的高汤，大火煮20分钟。

熬好之后，把料渣过滤出来，咱们只要汤汁就可以了，里面可以少来点冰糖熬一熬。

捞出来的料渣可以在冰箱冷冻保存，下次做酱牛肉的时候继续使用哦！

8、把酱牛肉和汤汁一起倒入高压锅，选择炖肉模式40分钟就完成啦~（记得用滤网过滤下汤渣）

喜欢吃羊肉、牛肉的小伙伴，我还是挺建议准备一个高压锅的，能把肉炖的很入味，而且也不用自己在炉子旁边守着，很省心~我家这个我用了2年多了，它有电饭煲和高压锅两个内胆，平时利用率还不错。

当当当当~新鲜热乎的酱牛肉出锅啦！瞅瞅这诱人的色泽，我已经忍不住咽口水了！

但是————忍住！！冰箱冷藏一夜，第二天更好吃哦！

牛筋已经卤的晶莹剔透，明目张胆的散发着两个字——“我很好吃！”

第二天拿出来切片时，牛肉肉质非常紧实，一点儿不松散。

一口下去，牛肉很有嚼劲儿，能吃的到浓郁的酱香，肉质不硬不柴，特别香嫩！

好吃到我当场来了一碗牛肉面……

劲道的手擀面，点缀几颗绿叶菜，浇上浓郁的卤汁，最后码上厚厚一层牛肉，这谁能扛得住啊！

一口牛肉一口面，太太太满足了，小伙伴们一定要试试！！好吃到原地开店！！！

剩下的卤汁也不要浪费，可以卤自己喜欢吃的鸡翅、鸡爪、猪蹄、藕片、花生……味道也是杠杠滴哦！

好啦，都看到这儿了赶快去试试吧！

最后，如果文章对你有帮助的话，别忘了给我一键三连哦！笔芯~

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梁欢将13475337660 ______ 一是牛肉的选择,不能使用嫩的牛肉,还有就是不能趁热切肉,否则也非常容易造成牛肉散开

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梁欢将13475337660 ______ 煮牛肉的时候,煮7、8分钟,然后捞出来扔凉水,反复几次,这样可以让牛肉的肉质更紧密,更劲头儿.

韩码邰3379酱牛肉的做法? -
梁欢将13475337660 ______ 主料 牛腱子500克 辅料 花椒10克 我的酱牛肉的做法1.牛腱子肉买来后,用清水没过浸泡约4-5小时(每小时清洗并换水一次).注意:这点比较重要,可以帮助析出清除肉中的血水脏东西,也可以避免之后长时间的焯水而降低肉香味.酱牛肉...

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梁欢将13475337660 ______ 需要的材料有:牛腱子1kg、姜1块、料酒5g、大葱2根、八角3个、桂皮2小段、花椒... 这样吃起来酱牛肉的口感会更紧实将风干后的牛腱子再次入酱汁中煮15分钟入味,然...

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梁欢将13475337660 ______ 开水焯血水,先放盐肉就不容易烂.用高压锅压熟 就很紧实.

韩码邰3379家常酱牛肉怎样做好吃 -
梁欢将13475337660 ______ 家常酱牛肉的做法 把1000g牛肉切成四至五小块(这样好熟好入味),然后放入盆中装入清水,清水盖过牛肉,静置4-5小时,泡出血水来.⋯ 将干黄酱放在一个大碗里或者锅里,放入1升的水,搅匀大酱,同样静置4个小时.此步骤可以将大酱...

韩码邰3379自酱牛肉不紧实刀切就碎为何 -
梁欢将13475337660 ______ 等冷却以后再切.煮俩个小时后捞出,用老抽收汁后放凉,再切就不碎了!时间太长 烂了吧

韩码邰3379在家自制酱牛肉,煮好后牛肉怎么都松了,不能切成薄片;不像买的那样很紧.为什么? -
梁欢将13475337660 ______ 无需冷冻.买回以后,先用应放的各种作料浸泡一下,2小时以后拿出来用绳子捆好一团一团的别超过大人拳头大小就好.按你的高压锅过程搞熟就可以了.开锅后捞出控干,凉着,待完全凉了,去掉绳子一切就是水晶片.

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梁欢将13475337660 ______ 试了才知道,这样做的酱牛肉,软烂不柴,酱香味十足,不得不服.以前我用调味料浸泡一夜再煮的方法做卤牛肉,都没这个入味透彻.这是跟老妈学的,一道菜的味道跟技巧有着极大的关联.她的技巧来自厨房里的多年反复摸索,此酱牛肉,...

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梁欢将13475337660 ______ 食材:牛腱子 1000克、八角 10克、花椒粒 14克、香叶 16克、大葱段 15克、姜片 13克、食盐 3克、白砂糖 6克、小茴香 8克、桂皮 10克、白酒 10克、酱油 4克 方法/步骤 1.新鲜或者解冻好的牛腱子,拦腰切成两块,放在清水中,泡出血水.勤...