煮牛骨头的正确方法与配料
化骨龙放暑假天天在家,\n鸡飞狗跳的日子没心思做饭,\n电压锅炖个红萝卜土豆牛骨汤,\n再用电饭锅焖个海底捞番茄牛腩,\n还可以抽空去睡个午觉。
By 4.爪鱼
用料- 牛腩 300g
- 番茄 3个
- 洋葱 100克
- 生姜 3.4片
- 开水 500毫升
- 生抽 1勺
- 柱侯酱 半勺
- 蒜子 5瓣
- 香菜 2根
- 香芹 1根
- 香叶 3片
- 牛骨 200g
1、准备好所有配料。我买了2斤牛腩1斤牛骨
2、牛腩整条,牛骨砍块,冷水下锅加姜片加米酒,大火煮开,去掉浮沫。
3、捞出备用,不用过凉水!
4、趁热直接加水加红萝卜土豆,电压锅30分钟
5、处理一下配料,洋葱、蒜、香芹茎部切成小丁,香菜和香芹叶子切成三段,准备2块姜片、3片香叶。番茄去皮,弄成番茄丁。
6、热锅凉油下颗粒状配料,中火煸炒3分钟,大致微黄状态,洋葱变透明。
7、加入番茄丁,中火煸炒5分钟。
8、加入500毫升清水,两勺盐两勺白糖,一勺胡椒粉,三片香叶,一勺生抽,一勺柱侯酱,大火煮开。
9、煮开后加入香菜香芹叶子,大火煮3分钟。番茄底料就做好了。盛入电饭锅备用。
10、捞出牛腩,再加一勺盐进汤里,土豆红萝卜牛骨汤就做好啦。
11、牛腩切成大块,放进电饭锅点击煮饭键。
12、自制无添加的番茄牛腩,汤汁真的超级下饭
13、只放一勺盐调味的牛骨清汤,清爽不油腻!
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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