牛尾价目表
今天和大家分享一下营养又美味的——红烩牛尾的做法供您参考。制作这道美食我使用到了美极鲜味汁,成品菜肴色泽艳丽,咸鲜微甜,营养丰富,老少皆宜。是一道佐酒下饭的好菜。喜欢的小伙伴要去试一下呀!即可以配米饭,也可以配面包和意面,真的是YYDS!
By 天蝎座小菜姬
用料- 牛尾(6人份) 1根
- 番茄 2个
- 番茄酱 2袋
- 红酒 150ml
- 土豆 2个
- 胡萝卜 1根
- 洋葱 1个
- 芹菜 1根
- 黑胡椒碎 2克
- 黄油 8克
- 盐 5克
- 番茄沙司 1勺
1、牛尾冷水浸泡两小时以上,用水洗净备用
2、起锅加入一块黄油
3、黄油融化下入牛尾煎制
4、撒上黑胡椒和盐,
5、将尾牛尾的每一个面都煎到
6、将煎好的牛尾放入高压锅内
7、加入热水高压压至50分钟
8、压好的牛尾备用
9、芹菜洋葱洗净切小块备用
10、西红柿,胡萝卜,土豆洗净切小块备用
11、刚才煎制牛尾的锅不用洗,加入洋葱,芹菜煸炒
12、加入西红柿,土豆,胡萝卜块煸炒
13、加入番茄酱煸炒
14、加入美极鲜味汁煸炒
15、加入番茄沙司煸炒
16、加入牛尾
17、再加入炖牛尾的原汤
18、加入红酒,大火烧开转小火炖30分钟
19、待土豆,胡萝卜软烂后加入盐调味关火即可
20、最后上个成品图,红会牛尾完成。感谢收看!
小贴士1.我这里使用了高压锅,缩短了烹制时间,如果您不喜欢,可以在煎制牛尾后将牛尾取出用剩余的油脂,炒制配菜加入调料后,再将牛尾放入炖煮两个半小时。直至牛尾软烂脱骨。\n2.为了汤色香浓红润,我这里使用到了西红柿块,番茄酱和番茄沙司,如果您觉得口感较酸的话,可以加入一些白糖调味,因为家人不能吃糖,我这里就没有放。\n3.煎制牛尾后,如果家里有培根的话,可将培根切成小块,再用余油煎制一下培根再炒配菜,牛尾连同培根一块炖煮这样可使味道更香浓。\n4.在炒制配菜时可以加入些蒜末,增加味道。
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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